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5 from 1 vote


  • 1.5 cups Sabudana
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 cup diced bell peppers (red & green)
  • 1/2 cup frozen corn, thawed
  • 1 Jalapeno finely diced
  • 2 scallions, green and white parts separated
  • 1 tbsp taco seasoning
  • 1/4 cup chopped cilantro
  • 1/2 tsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 2 cloves garlic, grated
  • 1/2 cup shredded mexican cheese


  • Thoroughly rinse 1.5 cups of sabudana with cold water. Drain and transfer to a large bowl, add 1.5 cups water, cover and let it soak over night.
  • In a large pot, heat the oil over medium high heat. Once the oil is hot, add the cumin seeds and diced jalapeno. After a few seconds add the scallion whites and stir.
  • oNext add the bell peppers, turmeric, chili powder, taco seasoning and cook on low heat until the bell peppers are soft.
  • Once the peppers are soft, add the grated garlic cloves, salt and stir until the garlic is fragrant but not browned (about 2 minutes)
  • Add the sabudana, cilantro, lime juice, scallions and mix until everything is well combined and the sabudana is heated through well. I like my sabudana a little sticky and more soft so I cook it for an additional 5-6 minutes until I get that texture.
  • Remove from heat, top off cheese, a dollop of sour cream and enjoy!!