Sabudana Raita (Savory Yogurt Relish with Tapioca Pearls, Gluten-free)

The combination of chilled yogurt, chewy tapioca pearls and crunchy peanuts is familiar… yet different. If you like the texture of tapioca pearls in khichdi, vadas and kheer, do give this recipe a try. It is easy to make, refreshing and enjoyable, regardless of whether you are fasting (all ingredients are satvik compliant) or not. The raita is naturally gluten-free and can be made vegan with dairy alternatives. Maha Shivratri wishes to all who celebrate.

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Recipe

Sabudana Raita

(Serves 4)

Ingredients

1 cup medium-sized tapioca pearls/sabudana
Water, as needed 
Rock salt, to taste
1 1/2 cups plain Greek yogurt or thick curd, chilled
1/4 cup cold milk 
1 tsp roasted cumin powder
1 1/2 tsp sugar 
1 medium-sized potato, boiled, peeled and crumbled 
1/4 cup finely chopped cucumber (optional)
2 tbsp pomegranate arils (optional - I left them out)
1 tbsp finely chopped cilantro
1/4 cup roasted peanuts, coarsely crushed
2 tsp ghee
1/2 tsp cumin seeds
1 tsp finely chopped ginger 
1 finely chopped green chilli

Method

Rinse the sabudana 2-3 times and soak in 3 cups of filtered water for 30 minutes.

Drain well and transfer to a pan. Add 4 cups of filtered water and 1/4 tsp of salt. Boil for 8-10 minutes or until the tapioca pearls are cooked through. Drain and discard the water. Combine the cooked sabudana with 1/2 cup of filtered water and set aside to cool completely. 

In a mixing bowl, whisk together the Greek yogurt, milk, roasted cumin powder and sugar. Drain and add the sabudana, potato, cucumber, pomegranate, cilantro and 2 tablespoons of crushed peanuts. Mix well and season to taste with rock salt. 

In a small tempering wok or pan, melt the ghee over medium-low heat. Add the cumin seeds, once they splutter, add the green chilli and ginger. Fry until the ginger turns pink. Add this tempering to the raita and mix well.

Garnish the sabudana raita with the remaining peanuts and some chopped cilantro. Serve immediately.