Sabudana Khichdi


Sabudana, also known as sago or tapioca pearls, is extracted from the cassava plant’s tube roots.

Sabudana Khichdi is a popular food made during the fasting season in India because it’s light to digest yet healthy.

“Sabudana” is a Hindi word commonly used in India for tapioca pearls.

It hardly takes a few minutes to put this dish together, and the plus point is that it’s vegan and gluten-free.

Jump to Recipe
Sabudana Khichdi In a grey plate with lemon and chilli dressing and a spoon by the side

With basic pantry ingredients like sabudana, boiled potatoes, green chilly, peanuts, and some spices, you can make this dish within minutes.

It makes up for a quick breakfast or a light dinner.Moreover, it is pretty simple to make sabudana khichdi.

Directions to make Sabudana Khichdi

  • Soaking Procedure

1. Rinse the sabudana (tapioca pearls) in running water until all the starch is cleared.

2. Transfer the sabudana to a large bowl and add 1-1.5 cups of water for soaking. (Let it soak overnight).

3. The following day, the sabudana should have soaked most of the water. Use a colander to drain any excess water. (excess water can make the Sabudana khichdi soggy)

Sabudana in a white bowl

4. The sabudana pearl should be soft and ready to cook. Just pinch a pearl to check if it’s easily mashed.

If it’s easily mashed you are good to go.

Sabudana in a steel vessel and a spoon with two mashed sabudana pearl

5. Next, boil two potatoes in a pressure cooker, pan, or an instant pot. Add water as required for boiling.

two whole potatoes submerged in water in a pressure cook pot

6. Once done boiling, let the potatoes cool and then peel and chop into bite-size pieces.

chopped potatoes kept on a white plate lined with a table cloth
  • Making Coarse peanut powder for Sabudana.

7. On a heated pan, add 1/2 cup peanuts and stir on medium flame until it is crunchy and the peanut skin looks a little charred. (keep roasting and do not leave it unattended, or else it quickly burns)

peanuts in a black pan underlined with a black and white striped table cloth

8. After roasting, keep the peanuts aside to cool. (you may remove the peanut skin if need be)

roasted peanuts in a black pan underlined with a black and white striped table cloth

9. Add the roasted peanuts to a grinder and pulse them into a coarse powder. You may use a mortar pestle for the same. Do not grind for a long time, or the peanuts will release oil.

roasted peanuts in a grinder underlined with a black and white striped table cloth

10. Now, in a large bowl, add the sabudana and the coarse peanut powder, rock salt, and sugar as per taste and mix well using a spoon.

sabudana, coarse peanut powder, salt and sugar in a steel vessel

11. Then heat oil in a pan, add 1 tsp cumin seeds and let them crackle.

heatetd oil with cumin seeds in a black pan

12. Next, add finely chopped green chilly, 4-5 curry leaves, and fry for a few seconds. P.S (I forgot to add curry leaves).

heatetd oil with cumin seeds and green chilli in a black pan

13. Then add the potatoes and saute on a low flame for a minute.

heatetd oil with cumin seeds and green chilli and potatoes in a black pan

14. Next, add the sabudana and peanut powder mixture and mix everything well.

15. Let the sabudana cook on low flame for 3-4 minutes and keep stirring in intervals; otherwise, the sabudana might stick to each other. (Do not cover the pan, or else it might turn soggy because of the steam)

sabudana with boiled potatoes in a pan

16. Cook until it becomes translucent. Do taste a few pearls to check if it’s cooked well.

17. Once cooked, switch off the flame and add 1 tsp lemon juice.

sabudana with boiled potatoes in a pan and a small tsp full of lemon juice

18. Garnish with coriander and grated coconut before serving.

Recipe-

Sabudana Khichdi In a grey plate with lemon and chilli dressing and a spoon by the side

Sabudana Khichdi

SLICES OF LIME
Sabudana, also known as sago or tapioca pearls, is an extremely common food made during the fasting season in India.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 2

Ingredients
  

  • 1 cup Sabudana tapoica pearls
  • 1.5 cup water to soak sabudana
  • 2 potatoes mdium size
  • ½ cup peanuts
  • 1 green chilli
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • 4-5 curry leaves
  • rock salt as per taste
  • 1 tsp lemon juice
  • coriander leaves for garnish

Instructions
 

Soaking Procedure

  • Rinse 1 cup sabudana (tapoica pearls) in running water until all the starch is cleared
  • Transfer the sabudana to a large bowl and add 1-1.5 cups of water to it for soaking. (Let it soak overnight.)
  • The following day, the sabudana should have soaked most of the water. Use a colander to drain any excess water. (excess water can make the Sabudana khichdi soggy).
  • The sabudana pearl should be soft and ready to cook. Just pinch a pearl to check if it's easily mashed.
  • Next, Boil two potatoes in a pressure cooker, pan, or an instant pot. Add water as required for boiling.
  • Once done boiling, let the potatoes cool for a while and then peel and chop in bite-size pieces.

Making Coarse peanut powder for Sabudana

  • Heat a pan, add 1/2 cup peanuts, and keep stirring on medium flame until it is crunchy and the peanut skin looks a little charred. (keep roasting and do not leave it unattended, or else it quickly turns black)
  • After roasting, keep the peanuts aside to cool.
    (you may remove the peanut skin if need be).
  • Add the roasted peanuts to a grinder and pulse it into a coarse powder. You may use a mortar pestle for the same.
    Do not grind for a long time, or else the peanuts will release oil.
  • Now, in a large bowl, add the sabudana pearls along with the coarse peanut powder, rock salt, and sugar and mix well using a spoon.

Cooking Sabudana

  • Heat oil in a pan, and add 1 tsp cumin seeds and let them crackle.
  • Next, add finely chopped green chilly and fry for a few seconds
  • Then add the potatoes and saute for a minute on a low flame.
  • Next, add the sabudana and peanut powder mixture and mix everything well
  • Let it cook on low flame for 3-4 minutes and keep stirring in intervals; otherwise, the sabudana might stick to each other. (Do not cover the pan, or else it might turn soggy because of the steam)
  • Cook until it becomes translucent. Do taste a few pearls to check if it's cooked well.
  • Once cooked, switch off the flame and add 1 tsp lemon juice.
  • Garnish with coriander and grated coconut before serving.
Keyword Sabudana Khichdi

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