Sabudana (Peanut-Lime Tapioca)



  1. Rinse the tapioca in a sieve to remove starchy powder.
  2. In a bowl, combine the tapioca and 1 1/2 cups water.
  3. Cover and set aside at room temperature to soak overnight.
  4. In the morning, drain the tapioca.
  5. Set pearls aside.
  6. In a nonstick skillet over medium-high heat, warm the oil.
  7. Once the oil begins to shimmer, add the black mustard seeds and remove the pan from the heat after a few seconds.
  8. Add the curry leaves, making sure they get fully coated in the oil.
  9. Return the pan to medium heat, add the chiles and peanuts, and cook, stirring continuously, for 2 to 4 minutes.
  10. Add the drained tapioca and mix well.
  11. Add the salt and lime juice.
  12. Remove from the heat, taste, and add more salt and lime juice if needed.
  13. Garnish with the cilantro and serve with lime wedges.