Maharashtrian Tapioca Pearl Pilaf with Roasted Peanuts

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A beloved Maharashtrian dish made with soaked tapioca pearls, crunchy roasted peanuts, and tender potatoes tossed with curry leaves and green chilies. Light, nutty, and satisfying, this pilaf is a popular choice for Hindu fasting days and a beloved breakfast across the state.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 4.5 gSaturated Fat
• 54 gCarbs
• 4 gFiber
• 2 gSugar
• 7 gProtein
• 320 mgSodium
• 420 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 22 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Tapioca Pearls

• 1 cup sabudana (tapioca pearls / small sago)
• 1.5 cups water for soaking
• 1 teaspoon sendha namak (rock salt) or regular salt

For the Pilaf

• 1/2 cup raw peanuts (with skin)
• 2 tablespoons ghee or peanut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 8 to 10 fresh curry leaves
• 2 to 3 green chilies, finely chopped
• 1 medium onion, finely chopped (optional)
• 2 medium potatoes, boiled, peeled, and diced
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons grated fresh coconut (optional)

Directions

1. Rinse the tapioca pearls under cold running water 2 to 3 times until the water runs clear, then soak them in 1.5 cups of water for 4 to 6 hours or overnight until they are soft and mash easily when pressed between your fingers; drain off any excess water.
2. Dry roast the peanuts in a heavy skillet over medium heat for 5 to 6 minutes until golden and aromatic, let them cool completely, then coarsely crush them using a mortar and pestle or pulse briefly in a blender.
3. Heat ghee in a heavy-bottomed kadhai or nonstick pan over medium heat; add the mustard seeds and let them splutter for about 30 seconds.
4. Add the cumin seeds, curry leaves, chopped green chilies, and onion if using; saute for 2 to 3 minutes until the onion turns soft and translucent.
5. Add the diced boiled potatoes and turmeric powder, toss gently to coat, and cook for 3 to 4 minutes until the potatoes develop light golden edges.
6. Add the soaked and drained tapioca pearls along with the crushed peanuts and salt; stir gently but thoroughly to combine without breaking the pearls.
7. Reduce the heat to low, cover, and cook for 6 to 8 minutes, stirring occasionally to prevent sticking, until the tapioca pearls turn completely translucent and fluffy.
8. Turn off the heat, drizzle fresh lemon juice over the pilaf, and garnish with chopped coriander and grated coconut if using.
9. Serve hot as a standalone meal with a cup of yogurt, a green chutney, or simply a wedge of lemon on the side.

Cook’s Notes

• Proper soaking is the key to perfect sabudana khichdi; the pearls should be soft enough to mash but each grain should still hold its shape – too much water will make them mushy and sticky.
• For fasting (vrat or upvas) versions, replace regular salt with sendha namak (rock salt) and skip the onion entirely; peanuts and sabudana are naturally fasting-friendly ingredients.
• Always cook on low to medium heat once the pearls are added to prevent them from sticking to the pan and turning gummy.
• Add a pinch of sugar if the pilaf tastes flat – it balances the earthy peanut and tangy lemon flavors beautifully.
• For extra crunch and richness, sprinkle an additional tablespoon of crushed peanuts on top just before serving.

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