Monday, May 11, 2015

Pearl Couscous Khichidi (Indian Spiced Couscous) - Sabudana Khichidi with a twist

Recently I read a post from one of my friends.  She used Pearl Couscous instead of Sabudana (pearled Tapioca) to make khichdi.  I thought it was a great idea.  No soaking Sabudana overnight or dealing with how much water to add while soaking it (different batches soak differently).  Gave it a try and loved it!!


  • Pearl couscous - 1/2 pound - Cook following the directions on the package
  • Peanuts - Roasted and coarsely crushed - 2 table spoons
  • Potatoes - 1/2 cup - Peeled and cut into small bite size pieces
  • Green Chilies - 2 finely chopped (add per taste)
  • Cilantro - 1 table spoon - chopped finely
  • Curry leaves - 3-4 leaves
  • Mustard seeds - 1 tea spoon
  • Cumin seeds - 1 tea spoon
  • Turmeric - 1/4 tea spoon
  • Salt - 1 tea spoon (add per taste)
  • Olive oil - 1 table spoon
  • Lemon juice - 1 table spoon
To a pan on medium heat, add Olive oil.  Let it heat up.  Then add mustard seeds and cumin.  Wait for them to splutter.  Add curry leaves, Green chilies, potatoes.  Saute for a few minutes.  Add Salt and Turmeric.  Saute and close the pan for 4-5 minutes until potato is cooked.  Add all the remaining ingredients except lemon juice and cilantro and mix well.  Close the lid of the pan for 2-3 minutes more till all the ingredients have heated well.
Squeeze the lemon, sprinkle the cilantro and serve hot.  I love to have it with Tea or coffee.