Thursday, February 23, 2017

Sabudana Khichdi | Sago Khichdi

Sabudana khichdi.jpg

Sabudana is mainly used to cook fasting recipes in India. This is the simplest form of preparation for sabudana khichdi. The recipe originated in maharashtra and due to its simplicity and easy to make has become very popular. It is made from tapioca pearls (sago) and combined with peanuts and potatoes to make it a wholesome meal, and keeping you energetic for long.

Serves: 2
Preparation time: 2-3 hours to soak
Cooking time: 10 mins.


1 cup sabudana /sago (tapioca pearls)
2 tablespoons peanuts
1 medium sized potato (boiled and cubed)
2 green chillies (finely chopped)
½ teaspoon cumin seeds (jeera)
1 tablespoon ghee/oil
Rock salt (sendha namak) to taste
Black pepper powder to taste
2 tablespoons fresh coriander leaves (chopped)
½ tablespoon lemon juice (or as per taste)


  1. Wash the sabudana and soak it for 2-3 hours in water just to immerse them.
  2. Check the sabudana by pressing it between the fingers after 2-3 hours. If it is still hard, you need to soak it for some more time nd add more water. (Time for soaking really varies on sabudana)
  3. Once you are able to press the sabudana, drain it to remove any extra water.
  4. Dry roast the peanuts until dark brown in a pan. Keep aside.
  5. In the same pan, heat ghee/oil and add cumin seeds.
  6. As they splutter, add in chopped green chillies, salt and black pepper.
  7. Add in soaked sabudana and mix well to combine and keep it on a medium flame for 3-4 minutes.
  8. Turn off the flame and add lemon juice and chopped coriander leaves.
  9. Stir well and serve immediately with plain curd.

  • Do not oversoak or overcook sabudana as it gets mushy and sticks together.
  • Soaking time varies as per different sabudana variety.
  • Serve the khichdi immediately as it might get sticky with moisture.
  • I had boiled potato with me, so used that for the khichdi. You can also peel and cube potato and cook it in little oil (even deep fry) before adding to the khichdi.

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