2 Serves
261 Mins
11 g
78 g
30 g
Rinse the tapioca pearls thoroughly under cold water and soak them in just enough water to cover for at least 4 hours or overnight until they are soft and fluffy.
Ingredients, vitamins, and health benefits
Sabudana (Tapioca Pearls)
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South AfricanVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
3 mg / 1.7 mgFolate
183 µg / 400 µgCalcium
555 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
221 mg / 420 mgPhosphorus
533 mg / 1,250 mgPotassium
1432 mg / 4,700 mgSodium
1450 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Heat the oil in a large non-stick skillet over medium heat.
Add cumin seeds, curry leaves, and chopped green chili peppers to the hot oil, sautéing until fragrant.
Stir in the soaked tapioca pearls, roasted peanuts, salt, and black pepper, tossing gently to combine all ingredients evenly.
Cook for a few minutes until the pearls become translucent, then garnish and serve hot.
Olive Oil
Jalapeno Pepper
Curry Leaves
Cumin Seeds
Black Pepper
Salt
Roasted Peanuts
Vitamin A
960 µg / 900 µgVitamin C
159 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
3 mg / 1.7 mgFolate
183 µg / 400 µgCalcium
555 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
221 mg / 420 mgPhosphorus
533 mg / 1,250 mgPotassium
1432 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g57
g0
g
FrenchZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g