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Tapioca Kitchari Recipe - Ayurveda Sabudana Kitchari Recipe

nutrition recipes May 13, 2022
Ayuvreda Sabudana Kitchari Recipe

Ayurveda Sabudana Kitchari

“Tapioca Kitchari”

Tapioca is the root starch of the cassava plant of South America. It is a grain free, wheat free substitute for gluten sensitivity and for those fasting from grains for spiritual purposes. It has a binding property which makes it good for thickening sauces or as a flour replacement. It is used Ayurvedically to neutralize acidity ama and help assist its release from the body. It should be eaten regularly to neutralize and cleanse the system.

Ingredients:

  • 2 cups Sabudana (Tapioca pearls/sago – medium sized)

  • ¼ cup Kala Chana (special small variety of garbanzo beans with black skin)

  • 2 Tablespoons Ghee

  • 1 tsp Mustard seeds

  • 2 Tbs chopped ginger root

  • 10 chopped curry leaves

  • 1 pinch hing

  • ¼ tsp fennel seeds

  • 1.5 cups chopped zucchini

  • 1-2 carrots peeled & chopped ½“ cubes

  • 1 fennel bulb sliced thin

  • 1 tsp salt (to taste)

  • 1 tsp brown sugar or Sucanat

  • Juice of 1 lime

  • 1/3 cup toasted almond slivers

  • ¼ bunch cilantro de-stemmed and chopped

  • 1 cucumber peeled, de-seeded and chopped

Instructions:

 

  • Night before: Wash tapioca pearls once to remove debris & soak covered with water for 30 minutes. Do not soak longer. Drain. Put them in a large bowl or pot so they have room to expand and cover with a wet paper towel. Put the lid on the pot and put in refrigerator overnight.

  • Soak kala channa in 4 cups water overnight. They will swell to about ½ cups by morning.

 

  • Day of: Take tapioca pearls out the refrigerator. Put into a strainer to remove any remaining water. Let them sit 20 minutes before adding to the recipe.

  • Prepare and measure all ingredients.

  • Drain and rinse the kala chana.

  • Do not add or sprinkle water in this dish at any time.

  • Melt ghee

  • Add mustard seeds and wait until they pop.

  • Add curry leaves, and ½ of ginger root.

  • Cook on medium heat uncovered for 1-2 minutes stirring occasionally.

  • Add kala chana and ¼ cup water, cook covered on medium-high for 5 minutes.

  • Add zucchini, carrots, fennel, fennel seeds and salt and Cook on medium heat covered for 5 more minutes, stirring once.

  • Add tapioca pearls ½ cup at a time and stir in so they don’t stick together. This will take about 3 minutes.

  • Cover and cook over medium heat for 6 minutes, stirring every 2 minutes. Watch the pearls go from white to translucent. May stick to bottom at this point. Don’t add water. Just scrape and stir.

  • Add brown sugar or sucanat, almond slivers, cilantro and cucumber. Stir well and serve. Garnish with a squeeze of lime juice to each plate. Adding the lime juice to the pot of kitchari could make it all mushy, so just squeeze lime over eat plate as desired.

  • To make this recipe reducing for pitta: Substitute fennel seeds for the mustard seeds.

PRINT RECIPE HERE

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