Potato & Tapioca Pearl Recipe – Authentic Indian Sabudana Delight

Last Updated on 2 months by Neha Deshmukh

Potato & Tapioca Pearl Recipe – Authentic Indian Sabudana Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Potato & Tapioca Pearl dish. Growing up, this was a staple in our home, especially during fasting periods. It’s a little bit of work, but trust me, the end result is so worth it. It’s a delightful mix of textures and tastes, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This recipe is more than just a meal; it’s a hug in a bowl! The soft, chewy tapioca pearls combined with the tender potatoes create a truly satisfying experience. It’s relatively easy to make, and the flavors are just incredible. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even adapt it for different dietary needs. It’s a perfect dish for a quick weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this delicious Potato & Tapioca Pearl dish:

• 1 cup tapioca pearls (sabudana)
• 1 medium potato
• 3 tbsp ghee
• 2 tbsp almond flour
• 1 ½ tsp cumin seeds
• 1 green chili
• ½ tsp sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Tapioca Pearls (Sabudana): These little pearls are the star of the show! Make sure you use good quality sabudana, as the quality impacts the texture. We’re aiming for chewy, not mushy.
• Ghee: Ghee adds a beautiful richness and aroma to this dish. It’s traditional and really elevates the flavor. (About 30ml)
• Potatoes: In my family, we always used a waxy potato like Yukon Gold. They hold their shape well during cooking. But honestly, any potato you have on hand will work – just adjust the cooking time accordingly. Different regions in India also have preferences; some prefer a drier, more crumbled potato, while others like it in larger chunks.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to soak the tapioca pearls. Place 1 cup of sabudana in a bowl and cover with just enough water – you want them submerged, but not swimming. Let them soak for at least 4 hours. This is crucial for getting that perfect chewy texture.
2. Once soaked, drain the tapioca pearls thoroughly in a colander. Gently shake off any excess water for about 10 minutes. Don’t stir too much, or they might break!
3. Now, let’s start with the potatoes. Heat 3 tablespoons of ghee in a skillet over medium heat. Once hot, add 1 ½ teaspoons of cumin seeds and a chopped green chili. Sauté until the cumin seeds start to crackle – this releases their amazing flavor.
4. Add the diced potato to the skillet and cook until it’s tender and lightly golden. You want it cooked through, but not browned to a crisp.
5. Gently add the drained tapioca pearls to the skillet with the potatoes. Sprinkle in ½ teaspoon of sugar and salt to taste. Add 2 tablespoons of almond flour.
6. Cook for about 2 minutes, stirring carefully to avoid breaking the pearls. You want everything to be well combined and heated through. And that’s it!

Expert Tips

• Don’t overcook the tapioca pearls! They’ll become mushy. Gentle stirring is key.
• Soaking is essential. Don’t skip the soaking step – it’s what gives the sabudana its signature texture.
• Taste as you go. Adjust the salt and sugar to your preference.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based oil like coconut oil or avocado oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of red chili powder or a finely chopped serrano pepper for extra heat. My friend, Priya, loves to add a dash of garam masala too!
• Fasting/Vrat Adaptation: This recipe is traditionally made during fasting periods (vrat) in India. Just ensure all your ingredients are vrat-compliant. Some people avoid potatoes during certain fasts, so you could substitute with water chestnut (singhara) flour.

Serving Suggestions

This Potato & Tapioca Pearl dish is delicious on its own as a light meal. It also pairs wonderfully with a side of yogurt or a simple salad. My family loves to serve it with a sprinkle of fresh cilantro.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little bit of ghee or oil.

FAQs

Let’s answer some common questions:

• What is the best way to soak sabudana/tapioca pearls? Soak them in just enough water to cover, for at least 4 hours. Don’t use too much water, or they’ll become sticky.
• Can I use a different oil instead of ghee? Yes, you can! But ghee really adds a unique flavor. If you prefer, use a neutral oil like vegetable oil or sunflower oil.
• How do I prevent the tapioca pearls from becoming mushy? Don’t overcook them! Gentle stirring and thorough draining are key.
• What type of potato works best in this recipe? A waxy potato like Yukon Gold holds its shape well.
• Is this recipe suitable for a vrat/fast? Yes, it generally is, but double-check that all your ingredients are vrat-compliant based on your specific fasting rules.

I hope you enjoy this recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!