Sabudana Khichdi is a delicious and nutritious recipe cooked with Tapioca pearls/Sago, potatoes, roasted peanuts especially during the fasting season of Navratri or Maha Shivaratri in India

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Breakfast
  • Cuisine: North Indian

Ingredients

  • 1 cup sabudana ((sago or tapioca pearls))
  • 2 cups water (for soaking)
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1 medium potato (diced into 1/4 inch cubes)
  • 3 green chilies (finely chopped)
  • 1 stalk curry leaves
  • 1 teaspoon ginger (minced, optional)
  • 1/4 cup peanuts (roasted and crushed)
  • salt (to taste, (use sendha namak if making for fast))
  • 1/2 teaspoon sugar (optional)
  • 1 tablespoon lemon juice
  • 2 tablespoons coriander leaves

Method

Step 1: Preparation

  1. Rinse the sabudana well underwater until you get rid of the excess starch and drain all the water. Then soak the rinsed sabudana in 2 cups of water for 2-3 hours (time for perfectly soaked sabudana may vary based on the quality of sabudana. After soaking you will find sabudana double in size and you can easily mash between your fingers. Drain the excess water using a colander. Keep aside.
  2. Dry roast peanuts in a pan on medium heat or air fryer till are nicely roasted. Once they cool down, half them or lightly crush them in a blender. Keep aside.

2. Preparing the Sabudana Khichdi

  1. Heat oil in a Kadai. Once it’s hot add cumin (jeera) seeds and let them splutter. Next, add diced potatoes and cook for 3-4 minutes till they are tender and nicely cooked (You may also use pre-boiled, peeled, and cubed potatoes to it and saute for 2 minutes).
  2. Now add chopped green chilies, ginger (optional), curry leaves, and cook for another minute.
  3. Add the drained sabudana, roasted crushed peanuts, salt, sugar and mix until well combined. Cover with a lid and cook for a few minutes till the pearls look translucent, stir in between. Don't overcook sabudana, otherwise, it would turn mushy and lumpy. Next, turn off the gas and add lemon juice, chopped coriander leaves and toss well to combine.
  4. Serve the hot Sabudana khichdi on a plate 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.