Sabudana with peanuts, coconut and potatoes

Ingredients

• 100 g Tapioca pearls (sabudana) (soaked 2 h in 8 cl of water)
• 1 piece Potato (peeled and diced)
• 50 g Roasted peanuts (ground into powder)
• 2 tbsp Shredded coconut (unsweetened)
• 0.5 tsp Cumin seeds
• 1 small Sweet bell pepper (diced)
• a few leaves Fresh coriander (chopped for garnish)
• ¼ lemon Lemon juice (juiced)
• 1 tsp Tomato concentrate
• 1 tbsp Vegetable oil
• to taste Salt
• about 12 cl Water (added in several portions)

Instructions

1. Soaking the sabudana

   Place the tapioca pearls in a bowl, add 8 cl of cold water and let soak for 2 hours until they absorb all the water.

   Time: PT2H

2. Preparing the vegetables and aromatics

   Peel the potato and cut into about 1 cm dice. Cut the sweet bell pepper into similar dice. Roughly chop the coriander and squeeze the quarter lemon.

   Time: PT10M

3. Mixing the sabudana and peanut powder

   Drain the sabudana (if any water remains) and mix in a bowl with the roasted peanut powder.

   Time: PT2M

4. Sautéing the spices and vegetables

   Heat 1 tbsp oil in the pan over medium heat. Add the cumin seeds, the bell pepper and the potato dice. Sauté for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: Moyen

5. First water cooking

   Pour in 3 cl water, season, cover the pan and cook for 5 minutes over medium heat.

   Time: PT5M

   Temperature: Moyen

6. Incorporating the coconut

   Add the 2 tbsp shredded coconut, stir and cook for 2 minutes to release aromas.

   Time: PT2M

   Temperature: Moyen

7. Adding the tomato concentrate

   Stir in 1 tsp tomato concentrate and 2 cl water, mix quickly.

   Time: PT2M

   Temperature: Moyen

8. Final cooking of the sabudana

   Add the sabudana‑peanut mixture, season again if needed, pour 2 cl water, cover and cook over low heat for 3 minutes until the pearls become translucent.

   Time: PT3M

   Temperature: Doux

9. Finishing and serving

   Remove from heat, sprinkle with chopped fresh coriander and drizzle with lemon juice. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

1115

Protein

17 g

Carbohydrates

122 g

Fat

51 g

Fiber

9 g

Ingredient Substitutions

• Instead of Tapioca pearls (sabudana): sago pearls, puffed rice
• Instead of Potato: sweet potato, yam
• Instead of Roasted peanuts: roasted almonds, cashews
• Instead of Shredded coconut: coconut flakes, coconut flour
• Instead of Cumin seeds: ground cumin, fenugreek
• Instead of Sweet bell pepper: mild chili, zucchini
• Instead of Fresh coriander: parsley, basil
• Instead of Lemon juice: apple cider vinegar, lime juice
• Instead of Tomato concentrate: tomato purée, sugar‑free ketchup
• Instead of Vegetable oil: coconut oil, vegan ghee
• Instead of Salt: sea salt, Himalayan pink salt

Equipment Needed

• Heavy-bottomed pan
• Wooden spatula
• Soaking bowl
• Kitchen knife
• Cutting board
• Measuring spoons and cups
• Ladle or small cup (optional)

Critical Steps — Do Not Skip

• Complete soaking of the sabudana for 2 hours.
• Do not overcook the tapioca pearls in the final stage to avoid them becoming mushy.
• Add the coconut at the right moment to release its aroma without burning.

Chef Tips from the Video

• Lightly toast the peanuts before grinding them into powder for extra flavor.
• Add a pinch of asafoetida (hing) with the cumin for authentic Indian taste.
• Serve with plant‑based yogurt or mint chutney for a refreshing contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Not recommended, the texture of sabudana deteriorates after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Sabudana can be soaked the night before and kept in the refrigerator.
• Peanut powder can be prepared ahead and stored in an airtight jar.