Sabudana Khichdi Recipe

Introduction

Sabudana Khichdi is a popular Indian dish made with sago pearls, perfect for fasting days or a light, comforting meal. This recipe is simple, flavorful, and easy to prepare, featuring crunchy peanuts and aromatic spices.

Ingredients

• 1 cup sabudana (180 grams), sago pearls
• 1 cup water (8 oz)
• 1 tablespoon oil (use oil of choice, avocado oil recommended)
• 1/2 teaspoon cumin seeds
• 1 medium potato (200 grams), diced small (about 1 cup diced)
• 2 tablespoons raw peanuts
• 1-2 green chilies, chopped (adjust to taste)
• 6-7 curry leaves
• 1/2 teaspoon salt (or to taste, use sendha namak for fasting)
• 1/2 teaspoon sugar (optional)
• Juice of 1/2 lemon
• 1 tablespoon cilantro, chopped

Instructions

1. Step 1: Rinse sabudana under cold water until the water runs clear to remove excess starch.
2. Step 2: Transfer the rinsed sabudana to a large bowl and add 1 cup water. Soak overnight or for several hours without adding more water.
3. Step 3: Drain the soaked sabudana using a colander to remove any excess water. Test readiness by pressing a pearl between your fingers; it should mash easily.
4. Step 4: Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
5. Step 5: Add diced potatoes and cook for 3-4 minutes, stirring frequently until potatoes are almost cooked through.
6. Step 6: Add raw peanuts and cook for an additional 2-3 minutes.
7. Step 7: Stir in chopped green chilies and curry leaves, cooking for 1 more minute.
8. Step 8: Add the drained sabudana along with salt and sugar. Mix well to combine.
9. Step 9: Cook for a few minutes until the sabudana pearls become mostly translucent, stirring occasionally. Avoid overcooking to prevent stickiness.
10. Step 10: Remove from heat, add lemon juice and chopped cilantro, and toss gently to combine.
11. Step 11: Serve hot, ideally with chilled yogurt on the side.

Tips & Variations

• Soaking sabudana overnight helps achieve the perfect soft texture without mushiness.
• Use sendha namak (rock salt) to keep the dish suitable for fasting days.
• Add grated coconut or a pinch of black pepper for extra flavor.
• Roast peanuts before adding for a deeper nutty taste.

Storage

Store leftover sabudana khichdi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave with a splash of water to prevent it from drying out. It’s best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-soak sabudana instead of overnight soaking?

Yes, you can soak sabudana in warm water for 4-5 hours as a quicker method, but overnight soaking provides the best texture.

Why does my sabudana khichdi become sticky?

Overcooking or adding too much water can cause stickiness. Use minimal water and cook just until the pearls become translucent to avoid this.

Sabudana Khichdi Recipe

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★★★★★

4.4 from 98 reviews

Sabudana Khichdi is a classic Indian dish made with soaked sago pearls, potatoes, peanuts, and aromatic spices. This savory and slightly tangy recipe is perfect as a light meal or snack, especially popular during fasting periods. The dish is flavorful, easy to digest, and boasts a delightful texture with crunchy peanuts and soft sabudana.

• Author: Lily
• Prep Time: 8 hours 10 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 25 minutes
• Yield: 3 servings 1x
• Category: Breakfast / Snack
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sabudana Soaking

• 1 cup sabudana (sago pearls), 180 grams
• 1 cup water (8 oz)

Cooking

• 1 tablespoon oil (avocado oil recommended)
• 1/2 teaspoon cumin seeds
• 1 medium potato (200 grams), diced small (about 1 cup)
• 2 tablespoons raw peanuts
• 1–2 green chilies, chopped (adjust to taste)
• 6–7 curry leaves
• 1/2 teaspoon salt (use sendha namak if making for fast)
• 1/2 teaspoon sugar (optional)
• Juice of 1/2 lemon
• 1 tablespoon cilantro, chopped

Instructions

1. Rinse and soak sabudana: Rinse the sabudana under running water until the water turns clear to remove excess starch. Transfer to a large bowl and add exactly 1 cup of water. Let it soak overnight or for about 6-8 hours.
2. Drain soaked sabudana: After soaking, drain the sabudana using a colander to remove any excess water. Check readiness by pressing a pearl between thumb and index finger; it should mash easily.
3. Heat oil and temper spices: Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds to release their flavor.
4. Cook potatoes: Add diced potatoes to the pan and sauté for 3-4 minutes, stirring frequently until they are nearly cooked through. Small dice ensures even and quick cooking.
5. Add peanuts and spices: Add raw peanuts to the pan and cook for another 2-3 minutes. Then add chopped green chilies and curry leaves, cooking for one more minute.
6. Cook sabudana: Add the drained sabudana to the pan along with salt and optional sugar. Mix well to combine all ingredients.
7. Simmer until translucent: Cook for a few minutes while stirring occasionally, until most of the sabudana pearls turn translucent. Avoid overcooking to prevent stickiness.
8. Finish with lemon and cilantro: Remove the pan from heat. Add lemon juice and chopped cilantro, tossing gently to combine all flavors.
9. Serve: Serve the sabudana khichdi hot, ideally with chilled yogurt on the side for a refreshing contrast.

Notes

• Ensure sabudana is well soaked and soft before cooking; this prevents hardness in the final dish.
• Use sendha namak (rock salt) if preparing this dish during fasting.
• Dicing potatoes small helps them cook faster and blend well with sabudana.
• If the sabudana sticks together excessively, reduce soak time or dry well before cooking.
• Green chili quantity can be adjusted based on your heat preference.

Keywords: Sabudana Khichdi, Sago Pearls Recipe, Indian Fasting Food, Vegan Khichdi, Gluten Free Snack