Sabudana Khichdi – is made of sago/tapioca pearls, potato, peanut powder. This vegan and gluten-free dish is extremely popular in India during the fasting season of Navratri. However, you don’t really need an occasion to enjoy and savor this easy and yummy tasting khichdi. This khichdi is extremely simple and yet so flavorful and provides high energy.

Tips to make perfect non-sticky Sabudana khichdi

Rinse twice or thrice to remove the powdery starch.
Add 3/4 cup water to 1 cup sabudana/tapioca pearls or Add water just enough to immerse them. Soak them for 4 hrs or overnight. This way there will be no excess water to drain. Sabudana will be perfectly soaked and doubled.

Sabudana Khichdi

More Sabudana Recipes:

Sabudana Vada – 2 ways | Sago Snack for Fasting

Step by step photo instructions

Rinse and then soak sabudana in 3/4 cup water for 4 hrs.

2. Boil potato, peel and cut them into cubes, dry roast peanuts and grind them into coarse powder, chop green chilies, cilantro and mint.

3. Heat a pan with 2 tbsp oil, add 1 tsp blackgram or urad dal, 1/2 tsp mustard seeds, 1 tsp jeera and few curry leaves. Allow mustard seeds to sputter.

4. Add green chillies. Saute them a little.

5. Add roasted peanut powder, turmeric. Mix well.

6. Add boiled potato and mint leaves. Mix gently.

7. Add soaked sabudana and salt. Mix well and cook for 5 mins. Do not cover. Stir occasionally. Cook till sabudana turns transparent.

8. Garnish with cilantro.

How to make Sabudana/Tapioca Pearls Khichdi

PREP TIME: 5 MINS COOK TIME: 10 MINS TOTAL TIME: 15 MINS SOAKING TIME: 4 HRS COURSE: MAIN COURSE CUISINE: INDIAN SERVINGS : 2

Ingredients

sabudana – 1 cup
water – 3/4 cup to soak
boiled potato – 1 cup
oil – 2 tbsp
mint leaves – 2 tsp (optional)
cilantro – 2 tbsp
salt – 1 tsp
roasted peanut powder – 5-6 tbsp
turmeric – 1/4 tsp
green chillies – 2-3 tsp

Instructions

Rinse and soak sabudana in 3/4 cup water for 4 hrs.
Boil potato, peel and cut them into cubes, dry roast peanuts and grind them into coarse powder, chop green chilies, cilantro and mint.
Heat a pan with 2 tbsp oil, add 1 tsp blackgram or urad dal, 1/2 tsp mustard seeds, 1 tsp jeera and few curry leaves. Allow mustard seeds to sputter.
Add green chillies. Saute them a little.
Add roasted peanut powder, turmeric. Mix well.
Add boiled potato and mint leaves. Mix gently.
Add soaked sabudana and salt. Mix well and cook for 5 mins. Do not cover. Stir occasionally. Cook till sabudana turns transparent.
Garnish with cilantro.

Tips

You may add roasted peanut powder in the end, after the sabudana cooks.
Do not close with lid while cooking. Closing makes sabudana sticky.
It tastes good even without adding boiled potato.
Do not over cook. Cook just till sabudana gets transparent. Overcooking makes them sticky.
You may add lemon juice just before garnishing.