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Farali Sabudana Kadhi served in a brown designer bowl, with some fresh calendula flowers seen in the background.

Farali Sabudana Kadhi

Farali Sabudana Kadhi is a gluten-free kadhi or yogurt and Tapioca soup that is protein-rich and carb-rich and best for Indian fasting days.
Prep Time: 5 minutes
Cook Time: 20 minutes
Soaking Time: 4 hours
Servings: 2

Ingredients

  • 1/4 Cup Sabudana - Dry, to be soaked for 4 hours
  • 1/4 Cup Yogurt (Sour is better as it adds to taste), Vegan yougurt can be used, like soy or coconut
  • 2 Cups Water as required More or less might be required
  • 1 tablespoon Ghee (Clarified Butter), Vegans can replace with oil
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon ginger grated
  • 1-2 green chillies chopped, As per taste
  • Salt
  • Coriander To garnish

Instructions

Soaking Sabudana

  • Clean and rinse the Sabudana well
    1/4 Cup Sabudana
    Rajgira flour in a bowl
  • Soak the sabudana, with around 1/2 cm water above it. It will be absorbed.
    2 Cups Water as required

Making Farali Sabudana Kadhi

  • In a bowl add the yogurt and 1 Cup of water and mix to make a lump free yogurt water mixture. Keep it aside.
    1/4 Cup Yogurt, 2 Cups Water as required
  • In a heavy bottom pan, add ghee or oil.
    1 tablespoon Ghee
  • Once the ghee is hot, add cumin seeds and mustard seeds.
    1/2 teaspoon Cumin seeds, 1/2 teaspoon Mustard seeds
    The tadka, with ghee and Jeera
  • Once it splutters, add the ginger and green chilies
    1 teaspoon ginger, 1-2 green chillies
  • Add the yogurt water mixture and soaked sabudana.
  • Let this mixture come to a boil on slow stove.
  • Add Salt.
    Salt
  • Add water if required.
  • Once it comes to a boil let it simmer on slow for 8-10 minutes, stirring in between.
  • Keep on stirring in between or else the sabudana will stick to the bottom.
  • After 10 minutes the sabudana should be done. Sabudana pearls would be transparent or resemble shiny pearls when done.
  • Switch off. Garnish with coriander and serve.
    Coriander

Notes

  • 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
  • One can make this kadhi thick or thin as they prefer.
  • The quantity of yogurt can also be reduced