Tapioca Pilaf?

Question

What the heck is this?

Answer 1

What we have here is a failure to communicate. The tapioca in question is suppost to be sago. and pilaf is the method in which it is cooked (the pilaf method). Some manufactures label tapioca as sago and vise versa. If you need more info and a recipe go to this site it will tell you everything you need to know. I hope this helps.

http://www.vegetarian-restaurants.net/Ve...

Answer 2

I think you are referring to "Sabudana chi Khichidi", this is an Indian favorite:  the tapioca must be soaked overnight.

Ingredients:

2 cups sabudana (tapioca pearls, small/medium size)

1 medium onion, finely diced

1 medium potato, peeled and diced

1 tsp cumin seeds

2-3 fresh green chillies

4-5 fresh curry leaves

1 tbsp oil

1 cup toasted unsalted peanuts, ground into a coarse powder

salt to taste

freshly grated coconut for garnish

chopped cilantro leaves for garnish

directions:

Method:

Soak the sabudana in just a little water overnight. The water added should be just below the level of the sabudana. The next day, the sabudana should be soft and have absorbed all the water.

Heat the oil in a deep bottomed pan. Add the cumin, once they start spluttering add the green chillies and curry leaves. Fry for just a minute. Add the onions and stir fry until just browned, then add the chopped potatoes and fry for a few minutes. Mix the peanut powder and salt with the soaked sabudana. Add into the potato mixture and cook for about 5 minutes, covered. Stir occasionally. Add a few drops of milk if it is very dry.

Garnish with lots of freshly grated coconut and cilantro leaves.