Sabudana khichdi is an Indian dish made with tapioca pearls, peanuts, potatoes and herbs. It is one of the most common foods eaten during religious fastings.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 255 minutes
  • Yield: 2 · 2 people
  • Category: Breakfast
  • Cuisine: Maharashtrian

Ingredients

  • 1 cup sabudana ((sago or tapioca pearls))
  • ¼ cup peanuts
  • 2 tablespoons ghee (or oil)
  • ½ teaspoon cumin seeds ((jeera))
  • 1 sprig curry leaves
  • 1 to 2 green chili ((chopped or slit))
  • 1 medium boiled potato ((firm and not mushy))
  • ½ teaspoon sendha namak ((powdered rock salt) adjust to taste)
  • 2 tablespoons coriander leaves (finely chopped)
  • ½ teaspoon sugar ((optional))
  • 1 tablespoons lemon juice
  • 1 teaspoon ginger (chopped)
  • 2 tbsp coconut (grated (optional))

Method

Soak Sabudana

  1. Add sabudana to a wide bowl and pour 2 to 3 cups of water. Rub them well with your fingers and drain the water completely.
  2. Repeat this steps of adding fresh water, rubbing and then draining the starchy water completely. Do this at least thrice.
  3. Then pour ¾ cups fresh water and soak them for 4 to 6 hours or until softened. You can also leave them overnight.
  4. After 4 to 6 hours, check if the sabudana is soaked well and softened by pressing a few pearls in between your thumb and fore finger. Well soaked sabudana will get mashed well and completely.
  5. If they are hard, cover and set aside for few more hours. You can also sprinkle some water if needed at this stage.
  6. When the sabudana is soaked well, transfer them to a colander to ensure there is no excess water left.

Roast Peanuts

  1. Dry roast 4 tbsps peanuts until golden and aromatic. Set these aside.
  2. Optional - If you prefer to add some crushed or powdered peanuts, you can powder half of them & set aside. Crushed peanuts coat the sabudana and help to keep them grainy without turning sticky.

How to Make Sabudana Khichdi

  1. Heat ghee or oil in a pan. Then add cumin, green chilies, ginger and curry leaves.
  2. Saute for a minute and then add cubed boiled potatoes. Saute them for 1 to 2 minutes.
  3. Meanwhile mix together sabudana, salt, sugar and peanut powder (optional).
  4. Regulate the flame to high. Add sabudana to the pan along with coconut (optional).
  5. Stir and saute for 2 to 3 minutes or until transparent. Overcooking can make them sticky.
  6. Immediately remove from the heat. Squeeze in the lemon juice, add coriander leaves & roasted peanuts.
  7. Mix the lemon juice lightly. This helps to release any sabudana stuck together.
  8. Serve sabudana khichdi with yogurt.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.