Sabudana Khichdi is a popular dish from the Maharastrian Cuisine. It is made using sabudana/tapioca pearls, crushed peanuts and seasoned with cumin seeds, green chillies and ginger. It is quite a filling meal, served either for breakfast or even as a main meal for lunch/dinner especially during Vrat (or any fasting done during Indian religious festivals).
- 250 grams (1½ cups) sabudana
- 150-200 grams (¾ cup) potatoes
- 80 grams (½ cup) peanuts
- 1½ teaspoon sugar
- salt to taste
- 1 tablespoon ghee/oil
- 1 teaspoon Cumin Seeds/Jeera
- 1-2 teaspoon minced ginger
- 1-2 teaspoon minced green chillies; to taste
- 2-3 tablespoon Grated Coconut
- 2-3 tablespoon finely chopped cilantro
- lemon wedges to serve
- for about 1-1½ cups of sabudana I use my 11.5 inch non stick skillet.
- a large bowl to soak sabudana.
- large strainer/colander to drain the water
- measuring cups/spoons/weighing scale optional, if you can cook intuitively :)
- cooking spoons
- serving dish
how to make sabudana khichdi
Rinse sabudana 3-4 times in water. Soak in about 3-4 cups of water for about 45 minutes. Drain and let it rest for overnight.
Boil, peel and roughly chop potatoes
Roast, shell and coarsely powder peanuts.
Once the sabudana has rested overnight, add salt, sugar and crushed peanuts and mix well. Break any chunks of sabudana.
Heat oil/ghee in a non-stick pan on medium heat.
Add cumin seeds and fry for 30 seconds.
Add potatoes and cook for a minute. If you like crispier potatoes, cook for an additional 3-4 minutes.
Next, add the green chillies and ginger and cook for another minute.
Add the sabudana-peanut mixture and cook until the tapioca pearls turn translucent.
Turn of heat. [Note: If you find any sago pearls, are uncooked/not squishy/translucent, then cover with a lid for 2-3 minutes].
Serve hot , garnished with grated coconut and or finely chopped cilantro.
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish).
- 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Adjust the serving size to suit your dietary needs. This served 3-4 people. This is a carb heavy dish.
- Adjust the spice used to suit your taste.
- Use a skillet/frying pan large enough to hold the quantity of sabudana. Trick is not to overcrowd the skillet. Keep stirring to prevent the tapioca pearls from sticking to each other and to the bottom of the pan.