Spicy Peanut, Potato, and Tapioca Sabudana and Khichdi with Tamarind Chutney and Cilantro Mint Chutney

Adapted from The Bombay Cafe©, by Neela Paniz (Ten Speed Press, 1998); Event - Flavor, Quality & American Menus Leadership Retreat 2019

1 cup sabudana
1 cup water
1 tbsp. canola oil
1 tsp. black mustard seeds
1 tsp. cumin seeds
2 ea. serrano chili, minced
1 tsp. curry leaves
2 cups potato, 1/2” dice, boiled or roasted
Salt as needed
1 tsp. sugar
1/2 cup peanuts, roasted
2 tbsp. coconut, grated
1 tbsp. lemon juice
1 tbsp. cilantro, chopped
Cilantro Mint Chutney as needed
Tamarind Date Chutney as needed
Yogurt as needed
1. Rinse sabudana in warm water until the water is clear. Drain and add water just to cover the sabudana. Let soak for 30 minutes.
2. Drain well, cover and let sit overnight.
3. The next day, heat oil in a pan and add mustard, when it starts popping, add the black mustard seeds, cumin, green chilies and curry leaves. Add the potatoes, salt, sugar, and mix well.
4. Add the sabudana, mix well and cook on low flame for 5 – 10 minutes, or until the sabudana becomes clear. Add a little water if the sabudana are sticking.
5. Add peanut and coconut. Cook for 1 minute. Serve with lemon or squeeze in lemon juice.
6. Serve with chutney and yogurt.
Wash one cup of sabudana in water. Soak sabudana in water and keep the same for 30 min (not more). Drain the remaining water and let sit for 8 hours
For the Cilantro Mint Chutney:
2-3 ea. green serrano chilies, coarsely chopped
2 bunches cilantro, chopped
1 bunch mint leaves
2 tbsp. lemon juice
Salt as needed
Method for the Cilantro Mint Chutney:
1. Place all ingredients in the blender and purée, using a little water as needed.
2. Adjust seasoning to taste, adding more lemon juice or chilies if desired. The chutney should be thick and very spicy.
For the Tamarind and Date Chutney:
8 oz. The Perfect Purée Tamarind Puree, thawed
1/2 lb. dates, pitted
2 tbsp. cumin, ground and roasted
Pinch of Asafoetida
2 tsp. black pepper, ground
2 tsp. cayenne
3 tsp. black salt
1 tsp. salt
1/4-3/4 cup sugar, amount used depends on the sweetness of the dates
6 oz. coconut sugar
Method for the Tamarind and Date Chutney:
1. Pour 1 cup of boiling water over the dates and allow them to soak overnight.
2. Break up any lumps soaked dates by kneading with fingers. Then force soaked/softened dates through a fine sieve into a non-reactive saucepan. Scoop out any pulp/fibers from the remaining dates in the strainer.
3. Repeat kneading process with any left over soaked dates into fine sieve until you no longer have anymore remaining date pulp left.
4. Add remaining ingredients and cook over medium heat until the jaggery melts, stirring frequently. Reduce heat to low and simmer for about 10 minutes.
5. Check seasoning and adjust for sweetness.