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Have you tried making Sabudana or Tapioca Pearl Raita yet?

Well if you still haven’t then do give it a try as this gives a totally different flavour and taste profile to your usual raitas. Served it for breakfast with moong dal cheela green chutney and masala chai and it was fab!


PREP TIME: 10 minutes

COOK TIME: 30 minutes



  • 1/2 cup sabudana/tapioca pearls

  • 2 cups yoghurt

  • 3 tbsp roasted peanuts, lightly crushed

  • 1/2 tbsp ghee + 1 tbsp oil

  • 1/4 tsp cumin

  • 1/4 tsp mustard seeds

  • 1 sprig curry leaves

  • Salt/Rock Salt to taste

  • 2-3 green chillies, finely chopped

  • 1 tbsp coriander leaves, chopped

  • 1 tsp sugar

  • 2 dried whole red chillies, torn into two pieces


  1. Wash and soak the tapioca pearls (sabudana) in 2 cups of water for 3-4 hours or overnight.

  2. Drain the water, and spread on absorbent paper.

  3. In a pan, heat the ghee and oil. Add cumin seeds and mustard seeds. Once the seeds splutter, add curry leaves, green chillies and red chillies. Sauté for 3-4 seconds.

  4. Add the drained tapioca pearls, salt and peanuts. Mix well and cook until pearls become soft and transparent. Remove from heat and allow it to cool completely.

  5. Whisk the yoghurt, add cooked tapioca pearls, coriander and sugar.

  6. Mix well and serve with some extra tempering on top.


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