Oct 232012

Sabudana Khichdi Recipe is also originally from Maharashtra but it is adopted in Gujarat as one of the fasting recipes. Sabudana Khichdi is made from sabudana (tapioca pearls) with potatoes, coarse peanut powder and green spices. Sabudana or sago is made from starch of particular palm trees and converted into pearl shapes. The process of making sabudana is very interesting.

Cooking Time: Appr. 15 Minutes
Serves: 3-4 People

Sabudana Khichdi Recipe


1½ cup sabudana (sago pearls)
2 medium boiled potatoes
¼ cup raw peanuts
2-3 green chilies
1 spring curry leaves
1 teaspoon cumin seeds
½ inch ginger
1 tablespoon lemon juice
1 teaspoon sugar
2 tablespoon chopped coriander leaves
1 tablespoon ghee/oil
Salt to taste

Sabudana Khichdi

How To Cook Sabudana Khichdi Recipe:

1. Wash the sabudana and then soak in water same level as sabudana for at least 4 hours.

2. Now keep moving them upside down every 10-15 mins for 2 hours or you can leave on sieve for 2 hours. This way sabudana will moist but will get bit dryer and will be separated while cooking them.

3. Roast the peanuts on the tava/pan, let them cool down and then grind coarsely.

4. Chop the green chillies finely. Peel the ginger and grate it. Cut the boiled potatoes in small cubes. Separate the curry leaves from the spring.

5. Heat the ghee/oil in a pan. Add the cumin seeds. When the seeds crackle, add the chopped green chillies and grated ginger. Stir for a minute.

6. Add the curry leaves, stir for few secs. Add potato cubes. Stir and cook for couple of minutes.

7. Add the salt and mix well.

8. Add the sabudana and coarse peanut powder. Keep stirring and cook sabudana khichdi for 2-3 mins.

9. Add the lemon juice, sugar and chopped coriander. Keep stirring sabudana khichdi and cook for further 2 mins.

10. Finally turn off the heat.

Serve sabudana khichdi recipe immediately as a fasting recipe or breakfast.

Sabudana Khichdi Recipe

Variation Tips:

If you are using raw potatoes, peel and cut in small cubes. Add the potato cubes after adding curry leaves. Cook till the potatoes are cooked. Then follow the above steps to make sabudana khichdi recipe.

Green chillies, lemon juice and sugar can be adjusted according your taste bud.

For sabudana khichdi, soaking sabudana is important as well as drying sabudana. There is another way you can soak the sabudana – soak the sabudana under the water overnight or at least 4 hours. Then drain them on sieve and leave on the sieve for about 2 hours. Keep moving them upside down very often, so the dried one get moist again and extra moist one get a little bit dried.

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