Sabudana Kichidi (Spicy Stirfried Tapioca)

Tapioca..most of us have heard of it but not quite sure where it comes from. I was the same until I discovered the health benefits of these little pearls! Tapioca pearls are made of starch from Cassava roots, so they are gluten free and pretty much fat free. 

The Indian continent knows these pearls as Sabudana and is popular for both savoury and sweet dishes. I have become a fan of the very popular dish, Sabudana Kichidi, which is like a spicy stirfry. It is so simple and easy to make yet delicious to savour as a snack or a meal in itself! Also a great dish for those that follow religious fasting where only gluten free foods are consumed.

Here it is, my version of SABUDANA KICHIDI or Spicy Stirfired Tapioca:

Ingredients: 1 cup of tapioca pearls soaked for 1 to 2 hours, 1 potato chopped into small cubes, handful of peanuts, small amount of fresh ginger finely chopped, 1 onion chopped, a few chillies chopped, a handful of green peas if you wish, lemon juice. Spices of tempering: 1 spoon each of urid daal, cumin seeds, mustard seeds and turmeric powder.

Make: In a non stick pan, heat a tablespoon of oil and put in all of the spices for tempering as above. Saute then add chillies, chopped onion, ginger and peanuts. Roast these all nicely then add chopped potatoes and peas if using. Once they are almost cooked, add the in soaked tapioca pearls and salt to taste. Stir gently (to keep the pearls intact) and you should notice after a few minutes the pearls will start to turn translucent. Once all the pearls are translucent and fluffy it should be all cooked well. Add a squeeze of lemon juice and garnish with coriander. 

Enjoy your healthy gluten free meal :)

Sri Lankan Pumpkin Coconut Curry

One of my favourite cuisines has got to be Sri Lankan! With the use of spices and coconut, the creamy yet strong flavoured curries are simply delicious. 

I have read some traditional recipes for Sri Lankan vegetarian curries, which involve a lot of grinding of dry spices to achieve the strong flavours - this is not always quick and easy for busy lifestyles. So I took the ideas and tried my own twist on a Pumpkin Coconut Curry, which worked wonderfully and since been a favourite for us!

Here it is, my quick and easy version of the Sri Lankan Pumpkin Coconut Curry:

Ingredients: Half a pumpkin chopped into large cubes, 1 onion chopped finely, fresh chillies (2 or 3 as desired), 1 can light coconut milk, small spoon of turmeric powder, salt to taste. For tempering, 1 spoon olive oil, 1 spoon fennel seeds, 2 or 3 small pieces of cinnamon sticks, 1 spoon cumin seeds, 1 spoon mustard seeds, 2 sticks of fresh curry leaves. 

Make: In wide based pan (I prefer non stick), put in the spoon of olive oil, add fennel seeds, cumin seeds, cinnamon sticks, chopped chillies and mustard seeds. When they heat up, chopped onion, curry leaves and saute. Now add the pumpkin cubes, salt and roast slightly for about 8 minutes. Finally add coconut milk and bring to boil. Garnish with chives and serve hot :)