Tapioca pearls taste like nothing by themselves, but when combined with cumin seeds, green chilies, grated coconut, roasted peanuts and lime juice in sabudana khichdi, they take on a new life for breakfast and beyond.
The small white beads are hard in their dry form but become soft and translucent when cooked.
Extracted from the tapioca or cassava root, the pearls are then shaped into globules, roasted and sun-dried. They are packed with carbs, but devotees will point out that they also are rich in calcium, fiber and iron.
Cooked tapioca pearls absorb the flavors of their teammates graciously, so they can work just as well in sweet puddings and savory items such as fritters and the vegan-friendly and gluten-free sabudana khichdi, which is akin to spiced-up Israeli couscous. The classic dish from the Indian state of Maharastra also is a favorite during upvas, a time of fasting.