Sabudana khichdi step-by-step recipe with photos.
About this recipe
Sabudana khichdi is made with tapioca pearls or sago pearls, peanuts, and potato as the main ingredients. It is the most common fasting food all over India and is made during festivals like Navratri and Shivratri. It is a great breakfast dish too.
It is really important to get the sago pearls non-sticky and to achieve that it needs to be soaked for the right amount of time. Here is my mom’s secret recipe of sabudana khichdi.
What is sabudana
Sabudana is a form of tapioca, also called cassava root. Sabudana is the starch extracted from the cassava roots. It is a very popular vrat/upvas food (or fasting food). Many dishes are made with sabudana during Navratri fasting. Sabudana is high in starch and so is suitable during vrat/upvas (or fasting days). These delicious pearls are a great substitute for gluten too.
There are two varieties of sabudana available in the market – the large ones and the small ones. I use the large ones to make sabudan khicdi and the small one to make sabudana payasa (pudding). Check the recipe of sabudana payasa here.
Try my fail-proof sabudana khichdi recipe and get perfect pearls of sabudana in this mildly spiced khichdi.
For more recipes with sabudana as the main ingredient, click here.
Step by step instructions
1. Wash the sabudana well and soak it in water for 30 minutes
2. Mix sabudana with roasted peanut powder, coconut, and salt
3. Temper oil and add potatoes
4. Fry until potatoes are golden
5. Add peas and saute
6. Add sabudana mixture and combine gently
7. Simmer until sabudana is completely done
Recipe card
Sabudana khichdi
Ingredients
- 1½ cup sago pearls (sabudana)
- ½ cup peanuts roasted
- ¼ cup coconut grated
- 2 medium potato cut into small cubes
- ¼ cup peas
- 2 tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry leaves
- 2-3 green chilli chopped
- Salt to taste
- ½ lemon
- A handful coriander leaves chopped
Instructions
- Soak the sabudana in sufficient water for 30 minutes
- Grind the peanuts into a coarse powder and set aside
- Boil peas until almost cooked and set aside
- Once the sabudana is soaked, wash it thoroughly in running water. Drain all the excess water
- Mix the drained sabudana with peanut powder, coconut, and salt. Let it sit for another 30 minutes
- Heat oil in a fry pan or kadhai and add mustard seeds. Once it splutters, add cumin seeds, green chilli, and curry leaves
- Add the potatoes and fry until they are golden
- Add the boiled peas and saute for a few seconds
- Add the soaked sabudana and mix gently
- Sprinkle a few drops of water and let it simmer for 7-8 minutes. Stir occasionally so that it doesn’t stick to the bottom
- The sabudana khichdi is done once the sabudana pearls turn soft and translucent
- Turn off the flame, add lemon juice and coriander leaves
- Serve hot
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