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Sabudana khichdi in an ornate gold plate with a smaller bowl of yogurt to the side.

Sabudana Khichdi

Shilpa Joshi
A cozy bowl of non-sticky sabudana khichdi balanced with spices and a hint of lemon is just what you need today! This is a very popular Maharashtrian breakfast or brunch dish. It is made with potatoes, tapioca pearls, spices and ground roasted peanuts which gives you many textures in a delicious dish. It is also a favorite dish for fasting/upvas during Navratri, Ekadashi, Shravan month or other fasting days. Sabudana is also known as sago, another word for tapioca pearls, made from the starch of roots of cassava.
5 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, brunch
Cuisine Indian
Servings 6 servings
Calories 443 kcal

Equipment

  • Non stick pan

Ingredients
  

  • 2 cups sabudana tapioca pearls
  • 4 potatoes 400g
  • 5-7 curry leaves
  • 1 cup roasted peanuts ground, 230g
  • 2 tbsp green chillies blended
  • 2 tbsp ginger blended
  • 3 tbsp lemon juice
  • 2 tsp salt Use rock salt if fasting
  • 1 tsp red chilli powder lal mirch
  • 4 tsp cumin coriander powder optional (dhana jeeru )
  • 2 tsp sugar
  • 1 tsp sesame or peanut oil
  • 1 tsp cumin seeds

Instructions
 

Preparing the sabudana

  • Wash sabudana atleast twice to remove excess starch. Soak sabudana for 3-4 hours in a deep pot covering it with water to give at least two inches of water above the sabudana level.
  • Drain in a colander and leave them in it. Put colander in a pot and cover the pot.  Give it ample time to dry. Let it sit at least 4-5 hours before making khichdi. OR drain sabudana completely and spread out in a cookie sheet giving the pearls room to dry. This will reduce drying time to about 1-2 hours.
    Sabudana or tapioca pearls soaked and dried.

Making the sabudana khichdi

  • Heat oil in a pan. Add jeera (cumin seeds). Once they begin to cook add in ginger, green chillies. Mix and cook 1 minute. Add in curry leaves.
    Spices in a pan cooking in oil.
  • Add in chopped potatoes and spices.
    Potatoes added to pan with spices.
  • Mix and cook until potatoes easily slice with a knife. About 5-7 minutes. Cover and cook to speed up process. (If using boiled potatoes, just mix and move onto next step)
    Cooked potatoes in a pan with spices.
  • Add in sabudana (tapioca pearls) and mix gently.
    Sabudana added to the spiced potato mixture.
  • Add in ground roasted peanuts. Add lemon juice. Mix. Turn off gas.
    Ground roasted peanuts added to pan
  • Serve warm
    Sabudana khichdi in an ornate gold bowl on a gray plate.

Notes

  • Don’t forget to soak the sabudana ahead of time to remove excess starch
  • Boil the potatoes ahead of time to reduce cooking time
  • Use either roasted whole peanuts or ground roasted peanut powder.  I prefer the ground roasted peanut powder.
  • Don’t skip the lemon or sugar, it gives a slight tang and beautifully helps balance the dish
  • Wash sabudana atleast twice
  • Soak sabudana in a deep pot covering it with water to give at least two inches of water above the sabudana level.
  • Soak for 3-4 hours.
  • Drain in a colander and leave them in it.
  • Put colander in a pot and cover the pot.  Give it ample time to dry. Let it sit for overnight or at least 4-5 hours before making khichdi. 

Nutrition

Calories: 443kcalCarbohydrates: 77gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 907mgPotassium: 816mgFiber: 6gSugar: 5gVitamin A: 39IUVitamin C: 48mgCalcium: 59mgIron: 3mg
Keyword fasting recipe, Sabudana khichdi, sago, vrat recipe
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