Sabudana khichdi is an Indian dish made by cooking sabudana (tapioca / sago), potatoes and peanuts in a spicy masala. This dish is quite popular in Western Indian states of Maharashtra, Madhya Pradesh, Gujarat and Rajasthan.
Sabudana comes in form of tiny white round shaped globules which are made from the extracts of the tapioca root or cassava plant. The tapioca pearls need to be soaked for 6-8 hours before cooking.
Sabudana khichdi is a dish which is simple to cook and delicious to eat. In many larger cities in Western regions, Sabudana Khichdi is popular as a street food that can be eaten at any time of the day.
Sabudana Khichdi is a no onion no garlic dish. As a result it is frequently made when observing a “fast” during Hindu festivals like Maha Shivaratri, Janamashtmi, Ekadashi, Navratri etc. If making for Navratri, you can replace regular Salt with Sendha Namak.
Sabudana by itself is not a very nutritious food as it is almost pure carbohydrates, being rich in starch and also fat. It has very little proteins, vitamins, or other minerals.
The addition of peanuts to sabudana khichdi restores some balance to the dish. However, this dish should be eaten in moderation due to high carb content.
To make Sabudana Khichdi at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
Suggested recipe collections :
Sabudana Khichdi Recipe | Sago Khichdi
Ingredients For Sabudana Khichdi Recipe | Sago Khichdi
- 1 Cup Sabudana (Sago / Tapioca Pearls)
- 2 Medium Sized Potatoes, boiled
- 2 Tomatoes
- 1/4 Cup Peanuts
- 1-2 Green Chillies (Hari Mirchi)
- 1 Teaspoon Black Mustard Seeds (Rai)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder (Lal Mirch)
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1 Teaspoon Salt or Rock Salt (Sendha Namak)
- 2 Tablespoons Clarified Butter (Ghee)
Step By Step Instructions for Sabudana Khichdi Recipe | Sago Khichdi
- Wash the sabudana (tapioca pearls) with water 4-5 times till the water runs clear, then drain the water. Soak the sabudana for 5-8 hours or overnight.1 Cup Sabudana (Sago / Tapioca Pearls)
- Add salt and pepper to the sabudana and mix gently with a fork.1 Teaspoon Salt or Rock Salt (Sendha Namak), 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- Heat oil in a pan and add black mustard seeds (rai). When the mustard seeds start to splutter, add cumin seeds (jeera) to the pan.1 Teaspoon Black Mustard Seeds (Rai), 1 Teaspoon Cumin Seeds (Jeera)
- Add peanuts to the oil and roast them for a couple of minutes on medium flame. You can also dry roast the peanuts separately in a pan or in the microwave and add them directly.1/4 Cup Peanuts
- When the peanuts are roasted add finely chopped green chillies to the pan.1-2 Green Chillies (Hari Mirchi)
- Add turmeric powder & red chilli powder to the pan and cook for a few seconds.1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder (Lal Mirch)
- Add chopped tomatoes to the pan and cook for a few minutes till they start to leave oil.2 Tomatoes
- Then add boiled and coarsely mashed potatoes to the pan.2 Medium Sized Potatoes, boiled
- Add the sabudana pearls to the mixture and gently mix with a fork. Take care not to mash the sabudana.
- Cover the pan with a lid and let the sabudana khichdi cook for 3-5 minutes. The sabudana will start to become translucent as they cook. You can also microwave the khichdi to cook it.
- Sabudana Khichdi is ready. Garnish with chopped coriander leaves and serve it hot.
Before You Go...
We'd love to know your thoughts about this dish! Please leave a comment or share a picture on Facebook or Instagram with the hashtag #vegecravings.