Note: If you plan on making this for a religious fast, edible rock salt should be used instead of iodized salt, but iodized salt is fine if you aren't fasting.
YIELDS
4 Servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups Tapioca
- 3 tbps Oil
- 2/3 cups Raw Peanuts
- 2 Thai Green Chilies
- 4–5 small Potatoes
- 1/3 tsp Cumin seeds
- To Taste Salt
- Handful Cilantro
Directions
1. Soak the tapioca overnight in water. To make sure your tapioca does not become mushy or sticky, measure the water from the top of the tapioca to where the joint is on your fingertip (about 1/2 inch going by my hand).
2. After the tapioca has absorbed the water (5-8 hours is usually enough time), drain the tapioca to remove any excess water and set aside.
3. Peel, quarter, and dice potatoes. Shallow fry in oil until cooked through and crisp. Drain the potatoes and set aside. Keep remaining oil in vessel for cooking the rest of the dish.
4. Place peanuts in blender and grind to a fine powder.
5. Heat the oil and add the chilies and cumin seeds. Fry until the cumin starts to turn brown.
6. Add powdered peanuts and stir frequently, until they start changing a darker brown color and become fragrant.
7. Add the tapioca and salt. Stir to combine.
8. Let the tapioca cook and don’t stir unless necessary. This will help avoid mushy kichdi.
9. Once the tapioca starts changing from white to a translucent, add the potatoes (this keeps them fairly crispy).
10. After the tapioca is fully cooked, turn off the heat and stir in a handful of diced cilantro. Serve with a wedge of lemon and enjoy!
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Photo: Jessi Ferguson
