Last Updated on 2 months by Neha Deshmukh

Sabudana Potato Recipe – Authentic Indian Tapioca Pearl & Potato Dish

Introduction

Oh, Sabudana! Just the word brings back childhood memories of monsoon evenings and my grandmother’s comforting kitchen. This Sabudana Potato recipe is a hug in a bowl – warm, subtly sweet, and incredibly satisfying. It’s a classic Indian dish, especially popular during fasting periods, but honestly, it’s so delicious you’ll want to enjoy it anytime. I first made this myself when I moved away from home and was craving a little piece of my childhood. It took a few tries to get it just right, but now it’s a family favorite! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Sabudana Potato dish is more than just a recipe; it’s an experience. It’s quick to put together (especially with a little help from the microwave!), packed with flavour, and wonderfully versatile. Plus, it’s naturally gluten-free and can easily be adapted for vegan diets. It’s the perfect balance of textures – the soft potatoes, the slightly chewy sabudana, and the crunchy peanuts.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups Sabudana (Sago/Tapioca Pearls)
• 2 medium potatoes
• 2-3 tablespoons Roasted Groundnut Powder
• 1.5 teaspoons Pure Ghee (about 15ml)
• 0.5-1 teaspoon Sugar
• 2 tablespoons Fresh Scraped Coconut
• 1 teaspoon Chopped Coriander Leaves
• 0.5 teaspoon Lemon Juice
• 1 teaspoon Green Chilli Paste
• 0.25 teaspoon Cumin Seeds (Jeera)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sabudana (Sago/Tapioca Pearls): Types & Soaking Tips

There are different sizes of sabudana available. I prefer the smaller pearls for this recipe, as they cook more evenly. The soaking is crucial. You want to rinse the sabudana well under cold water until the water runs clear. Then, soak it in just enough water to cover for at least 6 hours, or even overnight. This allows the pearls to plump up and become soft. Don’t add too much water, or they’ll become mushy!

Potatoes: Choosing the Right Variety

I like to use red potatoes or Yukon Gold for this recipe. They hold their shape well during cooking and have a lovely creamy texture. You can peel them if you prefer, but I often leave the skin on for extra nutrients and a rustic feel.

Roasted Groundnut Powder: Homemade vs. Store-Bought

You can absolutely use store-bought roasted groundnut powder to save time. However, homemade tastes so much better! Simply dry roast some peanuts until golden brown, let them cool, and grind them into a coarse powder.

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee is a staple in Indian cooking, and it adds a beautiful richness and flavour to this dish. It’s essentially clarified butter, meaning the milk solids have been removed. You can find it at most Indian grocery stores, or you can make your own. If you’re avoiding ghee, you can substitute with vegetable oil, but the flavour won’t be quite the same.

Regional Variations in Sabudana Dishes

Sabudana is incredibly versatile! You’ll find it used in everything from khichdi (a savoury porridge) to kheer (a sweet pudding). In Maharashtra, Sabudana Vada (fritters) are a popular snack. In South India, it’s often used in payasam (a sweet dessert). This potato version is particularly common in North India.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sabudana thoroughly and soak it in just enough water to cover for 6 hours. Once soaked, drain it well.
2. Fluff the soaked sabudana with your hands to gently separate the pearls. This prevents them from sticking together.
3. In a bowl, combine the fluffed sabudana with the roasted groundnut powder, salt, and sugar. Set this mixture aside.
4. Slice the potatoes thinly. You can peel them or leave the skin on – it’s up to you!
5. Heat the ghee in a pan over medium heat. Add the cumin seeds and let them splutter. Then, stir in the green chilli paste and the sliced potatoes. Cover the pan and cook until the potatoes are tender, about 8-10 minutes.
6. Now, combine the sabudana mixture and the cooked potatoes in a microwave-safe bowl. Cover and microwave on high for 2 minutes. Give it a good stir.
7. Microwave in 1-minute intervals, stirring each time, for another 6 minutes, or until the sabudana turns translucent. Keep an eye on it – you don’t want it to become mushy!
8. Finally, mix in the coconut, coriander leaves, lemon juice, and the remaining ghee. Microwave covered for one final minute.
9. Serve warm! A side of cool, creamy curd (yogurt) is the perfect accompaniment.

Expert Tips

• Don’t skip the soaking step! It’s essential for getting the right texture.
• Stirring frequently during microwaving prevents sticking and ensures even cooking.
• Adjust the amount of green chilli paste to your spice preference.

Variations

• Vegan Sabudana Potato: Simply substitute the ghee with vegetable oil.
• Gluten-Free Sabudana Potato: This recipe is naturally gluten-free! Just double-check that your groundnut powder hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Add a pinch of red chilli powder for an extra kick. My friend, Priya, loves to add a dash of garam masala too!
• Fasting (Vrat) Adaptation: This recipe is already suitable for many fasting diets, but ensure your ingredients are vrat-compliant (e.g., avoid onion and garlic).
• Festival Adaptations (Navratri, Ekadashi): This is a popular dish during Navratri and Ekadashi fasting periods.

Serving Suggestions

This Sabudana Potato is delicious on its own, but it’s even better with:

• A side of creamy yogurt (curd)
• A sprinkle of extra coriander leaves
• A wedge of lemon for a burst of freshness

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

What is Sabudana and where can I find it?

Sabudana are small, pearl-like tapioca balls. You can find them at Indian grocery stores or online.

Can I use pre-soaked Sabudana? What adjustments should I make?

Yes, you can! If using pre-soaked sabudana, reduce the microwaving time significantly, as they’re already softened. Start with 1-minute intervals and check frequently.

What type of potatoes work best for this recipe?

Red potatoes or Yukon Gold potatoes are ideal. They hold their shape well and have a creamy texture.

How can I make the potato cooking process faster?

You can parboil the potatoes for a few minutes before slicing and adding them to the pan.

Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can prepare the sabudana and potato mixtures ahead of time and combine them just before microwaving.

Is it possible to make this recipe without a microwave?

Absolutely! You can cook the sabudana and potato mixture in a pan on the stovetop over low heat, stirring frequently, until the sabudana turns translucent. It will take a bit longer, but the results will be just as delicious.