Sabudana Khichdi is made with tapioca pearls or sago pearls. It is a quick and delicious meal that is popular during Navratri.
While my mom was visiting me in California during Navratri, I made her Sabudana Khichdi. Of course, she guided me on how to make it so she obviously loved it. 🙂 Being the food blogger that I am, I didn’t let her eat the Sabudana ki Khichdi right away. I first took my pictures, and then handed her a bowl with love.
What is Sabudana Khichdi?
Sabudana Khichdi is a Maharashtrian dish and is made with tapioca pearls (or sago pearls) cooked with potatoes, peanuts, and spices. This dish is similar to making Aloo Poha. Sabudana Khichdi is perfect when you’re observing a vrat (or fast), especially during Navratri. It also makes the perfect breakfast or brunch.
Can I make this recipe vegan, gluten-free?
This recipe is already vegan and gluten-free.
How to make non-sticky Sabudana Khichdi?
If you follow these steps below, you will have the perfect sabudana khichdi:
- Rinse and wash the sabudana very well the night before.
- Soak the sabudana overnight with equal parts of water. In this recipe, I used 1 cup of sabudana, and so I soaked the sabudana in exactly 1 cup of water.
- The next day, drain the sabudana. DO NOT RINSE, just drain the sabudana.
- When you add the sabudana to the potatoes and spices, do not overcook the sabudana. This may result in sticky sabudana.
Ingredients you’ll need for Sabudana ki Khichdi:
Sabudana: Sabudana is also known as tapioca pearls and can easily be found at your local Desi grocery store or Amazon.
Potatoes: For this recipe, I recommend using russet potatoes and diced.
Green Chilies: I used 2 green chilies for this recipe, however feel free to use more if need be.
Curry Leaves: Curry leaves add so much flavor and cook fast. 8 curry leaves work well in his recipe.
Peanuts: For this dish, you need unsalted peanuts. Roast the peanuts before beginning the cooking process. Alternatively, you may use crushed peanuts as well.
Lemon Juice: Freshly squeezed lemon juice adds so much flavor towards the end of this recipe.
Sabudana Khichdi is:
Delicious
An Ideal Indian Breakfast/Brunch
Perfect during Navratri
Vegan
Gluten-free
8 Ingredients
How to make Sabudana Khichdi recipe step by step?
Prep
1. The night before, wash and rinse the sabudana well.
2. Soak the sabudana in 1 cup of water.
3. The next day, drain the sabudana. DO NOT RINSE, just drain. Set aside.
Cook
1. Take a nonstick wok on low heat, dry roast the unsalted peanuts until slightly browned. This will take about 5 minutes.
2. Peanuts are ready. Set aside.
3. Chop the green chilies. Peel and dice the potatoes. Set aside cumin seeds and curry leaves.
4. Heat up the same wok on medium heat, once hot, add oil followed by cumin seeds. Cook the seeds for about 30 seconds.
5. Add curry leaves and cook for 30 seconds.
6. Add the diced potatoes. Mix well. Cook for 3-4 minutes until golden brown.
7. Here are the potatoes golden brown.
8. Cover with a lid and cook on low heat for 10 minutes. The steam will cook the potatoes.
9. Increase the heat to medium. Now add the roasted peanuts to the potatoes.
10. Add the sabudana.
11. Mix well and cook for 4 minutes. Do not overcook the sabudana.
12. Once cooked, add lemon juice and fresh cilantro leaves.
13. Add red chili powder. Mix well. Turn off the stove.
Enjoy!
More Navratri Recipes!
Sabudana Khichdi
Equipment
Ingredients
soak sabudana
- 1 cup sabudana
- 1 cup water
cook sabudana khichdi
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 green chilies
- 8 curry leaves
- 2 medium russet potatoes small cubes
- 1/4 cup roasted peanuts
- salt to taste
- 1/2 lemon fresh juice
- 1/4 cup fresh cilantro chopped
- 1/4 tsp red chili powder
Instructions
Prep
- The night before, wash and rinse the sabudana well.
- Soak the sabudana in 1 cup of water.
- The next day, drain the sabudana. DO NOT RINSE, just drain. Set aside.
Cook
- Take a nonstick wok on low heat, dry roast the unsalted peanuts until slightly browned. This will take about 5 minutes.
- Peanuts are ready. Set aside.
- Chop the green chilies. Peel and dice the potatoes. Set aside cumin seeds and curry leaves.
- Heat up the same wok on medium heat, once hot, add oil followed by cumin seeds. Cook the seeds for about 30 seconds.
- Add curry leaves and cook for 30 seconds.
- Add the diced potatoes. Mix well. Cook for 3-4 minutes until golden brown.
- Here are the potatoes golden brown.
- Cover with a lid and cook on low heat for 10 minutes. The steam will cook the potatoes.
- Increase the heat to medium. Now add the roasted peanuts to the potatoes.
- Add the sabudana.
- Mix well and cook for 4 minutes. Do not overcook the sabudana.
- Once cooked, add lemon juice and fresh cilantro leaves.
- Add red chili powder. Mix well. Turn off the stove.
Nutrition
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
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