Saggubiyyam Kichidi | Tapioca Pearls Snack

Welcome to our delightful recipe for Saggubiyyam Kichidi, a traditional Telugu snack that combines the simplicity of tapioca pearls with rich flavors and textures. Perfect for breakfast or as a quick snack, this dish is not only easy to prepare but also provides a nutritious boost of energy. Whether you're celebrating festive occasions like Navarathri or simply craving a comforting treat, Saggubiyyam Kichidi is sure to satisfy your taste buds.

Saggubiyyam Kichidi is a delicious and easy-to-prepare snack that has been cherished in Telugu households for generations. Made primarily from Saggubiyyam (tapioca pearls), this dish is a rich source of carbohydrates, providing a quick and sustained energy boost. Its easy digestibility makes it an ideal choice for those who are looking for a light yet satisfying meal. Additionally, Saggubiyyam Kichidi is a popular choice for breaking fast during significant religious observances such as Navarathri, Shivarathri, and Eekaadasi, thanks to its ability to replenish energy levels swiftly.

The soaking time for Saggubiyyam can vary depending on its variety; however, soaking it for 2-3 hours is generally sufficient for most types. Some specific varieties of Saggubiyyam may not require prolonged soaking and only need a quick dip in water to achieve the desired texture. Mastering the perfect consistency of the soaked Saggubiyyam does take a bit of experience, but with practice, you can effortlessly create the ideal base for this delectable Kichidi. Follow the detailed step-by-step instructions below to prepare this delightful snack.

Soaking time: 2 hours
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 2

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak Saggubiyyam for 2 Hours
• Step 2: Fry Ground Nuts
• Step 3: Drain and Rest Saggubiyyam
• Step 4: Grind Fried Ground Nuts into Semi-Powder
• Step 5: Cut Green Chillies
• Step 6: Fry Remaining Ground Nuts
• Step 7: Temper the Spices
• Step 8: Add Saggubiyyam and Mix Thoroughly
• Step 9: Season and Cook
• Step 10: Incorporate Ground Nut Powder

Ingredients

Saggubiyyam (Sago or Tapioca Pearls): 1 Cup (250ml measuring Cup)

Pallilu (Ground Nuts): 1/2 Cup (250 ml measuring Cup)

Jeelakarra (Cumin Seeds): 1 tsp

Minapappu (Black Gram): 1 tsp

Karivepaku (Curry Leaves): 1 stem

Pachimirapa (Green Chillies): 4-5

Endumirapa (Dry Red Chillies): 1 or 2

Oil: 2-3 tsp

Salt: To taste

Procedure

Step 1: Soak Saggubiyyam for 2 Hours

Begin by thoroughly soaking the Saggubiyyam (tapioca pearls) in water for approximately 2 hours. This process allows the pearls to absorb water and soften, ensuring they cook evenly and attain the perfect texture required for the Kichidi. If you're using a variety that requires less soaking, a quick dip will suffice, but it's generally recommended to adhere to the 2-hour soaking period for the best results.

Step 2: Fry Ground Nuts

Take 3/4th of the Pallilu (ground nuts) and dry roast them in a pan until they turn golden brown. Once roasted, allow them to cool completely. This step enhances the flavor of the ground nuts, adding a rich and nutty aroma to the Kichidi.

Step 3: Drain and Rest Saggubiyyam

After soaking, drain the excess water from the Saggubiyyam and leave it to rest for about half an hour. This resting period helps in achieving the desired softness and ensures that the pearls do not become overly sticky during cooking.

Step 4: Grind Fried Ground Nuts into Semi-Powder

Once the fried ground nuts have cooled, grind them into a semi-powder consistency using a blender or food processor. This semi-powder will be used later to add texture and flavor to the Kichidi.

Step 5: Cut Green Chillies

Step 6: Fry Remaining Ground Nuts

Heat 2-3 teaspoons of oil in a pan over high flame. Add the remaining ground nuts and fry them for about 2 minutes until they become crispy. This step adds a crunchy texture to the Kichidi.

Step 7: Temper the Spices

Add 1 teaspoon of Minapappu (black gram) to the pan and fry for a few seconds. Immediately add the Dry Red Chillies and Cumin Seeds, followed by the Curry Leaves and chopped Green Chillies. Fry this mixture for about 5 minutes until the spices release their flavors and the oil begins to separate.

Step 8: Add Saggubiyyam and Mix Thoroughly

Now, add the soaked and drained Saggubiyyam to the pan. Mix it thoroughly with the tempered spices, ensuring that the pearls are evenly coated with the flavorful mixture.

Step 9: Season and Cook

Add 1 teaspoon of salt to taste and mix thoroughly. Taste the Kichidi and adjust the seasoning if necessary. Fry the mixture for an additional 5 minutes on medium flame, stirring occasionally to prevent sticking and to ensure even cooking.

Step 10: Incorporate Ground Nut Powder

Finally, add the semi-powdered ground nuts to the Kichidi and mix well. Continue to fry for another 5 minutes on medium flame, stirring every 2 minutes to ensure the mixture is well combined and the flavors are fully developed.

Turn off the flame and allow the Saggubiyyam Kichidi to cool slightly before serving. This tantalizing snack is best enjoyed hot, offering a perfect blend of textures and flavors that make it irresistibly delicious.

Tastes good when it is hot.

Note: According to your taste, you can also add chopped boiled potatoes to the Kichidi after Step 7 and fry for an additional 2-3 minutes before adding the Saggubiyyam. This variation adds a hearty component to the snack.

Enjoy your homemade Saggubiyyam Kichidi, a perfect blend of simplicity and flavor!