Vegan Gerd Sabudana Bowl

Name: Vegan Gerd Sabudana Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup sabudana (medium size, picked and cleaned); 0.25 cup peanuts (raw, skinless); 1 pcs potato (medium, peeled and diced small); 2 tsp coconut oil; 1 tsp cumin seeds; 8 pcs curry leaves; 1 pcs green chili (slit lengthwise, deseeded for mildness); 1 tsp ginger (freshly grated); 1 pinch salt; 2 tbsp coconut (fresh, grated); 1 tsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

A gentle, tummy-friendly bowl of soft, plump tapioca pearls tossed with mild spices, crunchy peanuts, and a hint of lemon. Designed to be soothing and low-acid, this vegan bowl skips the usual heavy spices, onion, and garlic, making it perfect for sensitive stomachs while still delivering comfort and flavor.

PREP

30m

COOK

15m

SERVES

1 KATORI

260 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak and drain the sabudana properly.
1.Wash 1 cup sabudana under running water 2-3 times until water runs clear.
2.Soak in just enough water to cover the pearls for 3 hours.
3.After soaking, drain completely. The pearls should be moist but separate, not mushy.
TIPThe key to non-sticky sabudana is using minimum soaking water—the pearls should absorb it all.
prep
Prepare the roasted peanuts and boiled potato.
1.Dry roast 1/4 cup peanuts in a pan on low heat until fragrant and lightly browned. Cool and crush coarsely.
2.Boil 1 medium potato until fork-tender. Peel and dice into small cubes.
TIPCrush peanuts in a cloth bag or with a rolling pin for even, chunky pieces.
temper · ~1 min
Make the mild tempering.
1.Heat 2 tsp coconut oil in a wide pan over medium heat.
2.Add 1 tsp cumin seeds and let them sizzle for 20 seconds.
3.Add 8 curry leaves, 1 slit green chili, and 1 tsp grated ginger. Sauté for 30 seconds until fragrant.
TIPKeep heat low—ginger and curry leaves burn easily and become bitter.
saute · ~2 min
Add potatoes and toss gently.
1.Add the diced boiled potato to the pan.
2.Sprinkle 1 pinch of salt and sauté for 2 minutes until potatoes are coated with the tempering flavors.
steam · ~7 min
Cook the sabudana until translucent.
1.Add the drained sabudana to the pan along with the crushed peanuts.
2.Gently toss everything together using a folding motion, not stirring.
3.Cover and cook on low heat for 5-7 minutes. The pearls turn translucent when done.
TIPStirring vigorously breaks the pearls. Use a light folding motion to keep them whole.
mix
Finish with fresh coconut and lemon.
1.Turn off the heat. Sprinkle 2 tbsp fresh grated coconut and 1 tsp lemon juice.
2.Fold gently once more to combine.
garnish
Garnish with coriander and serve immediately.
Sprinkle 2 tbsp chopped coriander leaves on top. Serve warm in a bowl.
TIPSabudana thickens as it cools. Serve right away for the best soft, glossy texture.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wash and soak sabudana in minimal water so the pearls absorb it all and stay separate.
2
Use a wide pan and low heat to prevent the pearls from clumping or burning.
3
Fold gently with a spatula instead of stirring to keep the tapioca pearls intact.
4
Crush peanuts coarsely with a rolling pin for even crunch in every bite.
5
Serve immediately as sabudana thickens and becomes chewy when cooled.
6
Deseed the green chili completely for the mildest heat that still adds aroma.

RECIPE VARIATIONS

Adapt it for your goals.

low fat

Low-fat

Replace the coconut oil tempering with a quick microwave tempering of cumin and curry leaves in 1 tsp oil, then mix directly into the cooked sabudana. Reduces fat while keeping aroma.

high protein

High-protein

Add 1/2 cup of boiled chickpeas or crumbled tofu along with the peanuts. Boosts protein content for a more filling meal.

jain

Jain

Omit the potato and green chili. Use a pinch of asafoetida (hing) in the tempering instead of onion/garlic. Keeps it Jain-friendly while retaining the mild flavor.

herbaceous