Sabudana Khichdi
An authentic vegetarian recipe from Maharashtra, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Sabudana (sago/tapioca pearls)
250g Potatoes, boiled and diced
100g Roasted peanuts, coarsely crushed
4piece Green chillies, finely chopped
10g Ginger, grated
15piece Curry leaves
6g Cumin seeds
40ml Ghee
8g Sugar
20ml Lemon juice
20g Fresh coriander leaves
8g Rock salt (sendha namak)
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash sabudana under cold water until the water runs clear. Soak in just enough water to cover (about 1 cm above the pearls) for 4–6 hours or overnight. The pearls should be soft and separate, not mushy or stuck together.
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Drain any excess water from the soaked sabudana. Spread on a plate and check — each pearl should be soft when pressed but not sticky. If they stick together, spread them out and let them dry for 15 minutes.
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Mix the drained sabudana with crushed roasted peanuts, sugar, and rock salt. Toss gently to combine.
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Heat ghee in a wide, non-stick pan over medium heat. Add cumin seeds and let them splutter.
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Add curry leaves, green chillies, and grated ginger. Fry for 30 seconds until fragrant.
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Add the diced boiled potatoes and cook for 3–4 minutes until lightly golden.
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Add the sabudana mixture to the pan. Toss gently with a spatula to combine everything without breaking the pearls.
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Cook on medium heat for 5–7 minutes, tossing every minute, until the sabudana turns translucent and is cooked through. Do not stir too vigorously or the pearls will break.
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Squeeze lemon juice over the khichdi and toss once more.
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Garnish with fresh coriander leaves and serve hot. This dish is traditionally eaten during Hindu fasting days (vrat).
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Chef's Tips
The soaking step is critical — under-soaked sabudana will be hard and chewy; over-soaked sabudana will turn mushy and sticky when cooked.
Use rock salt (sendha namak) instead of regular salt as this dish is traditionally made during fasting days when only rock salt is permitted.
Mixing peanuts with the sabudana before cooking prevents them from burning and ensures even distribution throughout the dish.
Cook on medium heat and keep tossing — sabudana sticks to the pan easily on high heat and burns quickly.
About This Dish
Sabudana Khichdi is a traditional vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The soaking step is critical — under-soaked sabudana will be hard and chewy; over-soaked sabudana will turn mushy and sticky when cooked. - Use rock salt (sendha namak) instead of regular salt as this dish is traditionally made during fasting days when only rock salt is permitted. - Mixing peanuts with the sabudana before cooking prevents them from burning and ensures even distribution throughout the dish. - Cook on medium heat and keep tossing — sabudana sticks to the pan easily on high heat and burns quickly.
Category
Vegetarian
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy