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Tapioca Pulao {Recipe}

It was Shruti who introduced me to this recipe and now this is my family’s favorite Sunday breakfast. Try it, I’m sure you’ll like it too.

For a family of two adults and two kids you’ll need:

– 2 cups tapioca (sabudana) – 3 cups of water – 1 cup assorted finely chopped veggies (our favorites are: potatoes tomatoes, carrots, capsicum, peas, beans, broccoli) – 1/4 cup chopped onion – 2 tbsp peanut butter or coarsely ground peanuts (use roasted, unsalted ones) – 2 tsp butter (or ghee) – 2-3 finely chopped green chilies – 1 tsp of cumin seeds – 1 tsp of mustard seeds – 2 pinches of asafetida – Salt to taste – Chopped cilantro for garnishing

 -: To prepare :-

1. Wash and soak tapioca in water for about 4-5 hours. Drain and set aside. 2. Heat the butter in a pan and add cumin seeds, mustard seeds and asafetida. 3. When the mixture splutters, add onion and sauté till transparent. 4. Add chopped veggies and chilies, sauté for a couple minutes.  Cover and cook for about 3-4 minutes till they turn soft. {Tip: add a pinch of salt to the veggies to speed up cooking.} 5. Add tapioca, peanut butter, cilantro and salt. 6. Mix well stirring thoroughly. 7. Cover and cook till done. Keep stirring occasionally so that the pulao does not stick to the bottom of the pan.

Enjoy a delicious and healthy one pot meal.


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