Dahi Sabudana Recipe (Savory Tapioca Pearls Seasoned with Yogurt)
A must try recipe for during your Navratri fasting or Vrat fasting - this dish gives you a lot of energy and keeps your body's acidity in balance during those long fasting days
Dahi Sabudana Recipe (Savory Tapioca Pearls Seasoned with Yogurt) is a typical Maharashtrian recipe made during religious fasts. This is a quick recipe (leaving the soaking time) and can be easily made by amateur cooks too.
The curd in the dish helps to balance the acidity that may be caused due to long hours of fasting. The ghee tempering/tadka adds an earthy flavour to the Dahi Sabudana.
Dahi Sabudana is also a great breakfast option on regular, non-fasting days. Serve Dahi Sabudana on its own or along with a lime pickle.
If you like this recipe, here are other Sabudana recipes that you can try are:
135 M
20 M
155 M
3-4 Servings
Ingredients
- 1 cup Sabudana (Tapioca Pearls)
- 2-3 tablespoons Groundnut powder , roasted
- 1 cup Curd (Dahi / Yogurt) , fresh, whisked with 2 cups water (or use buttermilk)
- 1 tablespoon Ghee
- 2 teaspoon Cumin seeds (Jeera)
- 2-3 Green Chillies , chopped
- 1 teaspoon Sugar
- Salt , to taste
How to make Dahi Sabudana Recipe (Savory Tapioca Pearls Seasoned with Yogurt)
To begin making Dahi Sabudana, first dry roast the sabudana in a heavy bottom pan for 8-10 minutes or till it just starts to pop (You can see that each grain will increase in size).
Cool and add it with the curd-water mixture in a mixing bowl.
Cover and keep aside for about 2 hours until the sabudana grains soften.
After 2 to 2 ½ hours, check the consistency of the sabudana (tapioca pearls) and add more yogurt/curd/water if required.
Add groundnut powder, sugar, salt and mix.
In a small wok/pan, heat ghee; add the cumin seeds and green chillies and allow them to crackle.
Turn off the heat and pour this tadka over the Dahi Sabudana.
Serve Dahi Sabudana for breakfast option on regular day or on fasting days. You can also serve Dahi Sabudana on its own or along with a sweet lime pickle.
