Sabudana khichdi

Sabudana Khichdi is a dish commonly made during the fasting season of Ekadashi, Navratri or Mahashivaratri. Sago/tapiocal pearls khichdi recipe is very easy.


1 cup sabudana

1 cup water to soak

1 tablespoon coconut oil or ghee

1/2 teaspoon cumin seeds

1 medium potato

2 tablespoons raw peanuts

1-2 green chili

6-7 curry leaves

1/2 teaspoon salt (sendha namak)

1/2 teaspoon sugar

1/2 lemon juice

1 tablespoon coriander leaves


  • Rinse sabudana under water, until it is plain. This is important to get rid of the starch all over.
  • Shift the rinsed sabudana to a large saucepan and add 1 cup of water. No-one else.
  • The sabudana must have soaked up all the water. Yet you also need a colander to rinse it, only to get rid of the hot vapor.
  • Place a pearl between your thumb and index finger and I to test if sabudana is ready to cook.
  • At medium heat oil in a pan. Add the cumin seeds once the oil is hot, and let them sizzle for a few seconds.
  • Then add the diced potatoes and cook, stirring constantly for 3-4 minutes until the potatoes are nearly cooked. It is important to dice the small potatoes here so that they cook quickly.
  • Add the raw peanuts, and cook 2-3 minutes more.
  • Then add the curry leaves and simmer for another 1 minute.
  • Add the drained sabudana, salt and sugar, to the pan. Mix well.
  • Cook until most sabudana pearls are translucent, stirring once or twice for a few minutes. Do not cook it for a long time or it will get oily.
  • Take pan off fire. Add coriander leaves and lemon juice and mix well.

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