Sabudana Khichdi
A popular fasting dish made with tapioca pearls, roasted peanuts, and green chilies.
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Ingredients
- 1 cup Sabudana (Sago/Tapioca pearls)
- 1/2 cup Roasted Peanuts
- 2 medium Potatoes, peeled and cubed
- 2 tablespoons Ghee (Clarified butter)
- 1 teaspoon Cumin seeds
- 3 pieces Green chilies, slit
- 8 leaves Curry leaves(optional)
- 1 teaspoon Sendha Namak (Rock salt)
- 1 teaspoon Sugar(optional)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander, chopped
- 3/4 cup Water (for soaking)
Instructions
- 1
Wash the sabudana 3-4 times until the water runs clear to remove excess starch, then soak in 3/4 cup of water for at least 4-6 hours or overnight.
- 2
Check if sabudana is ready by pressing a pearl; it should mash easily between your fingers with no hard center.
- 3
Coarsely grind the roasted peanuts using a mortar and pestle or a blender, then mix them into the soaked sabudana along with salt and sugar.
- 4
Heat ghee in a heavy-bottomed pan and add cumin seeds; once they sizzle, add the green chilies and curry leaves.
- 5
Add the cubed potatoes and sauté on medium heat until they are golden brown and cooked through.
- 6
Lower the heat and add the sabudana-peanut mixture to the pan, tossing gently to combine everything without mashing the pearls.
- 7
Cover with a lid and steam for 3-5 minutes until the sabudana pearls turn translucent.
- 8
Turn off the heat, drizzle with lemon juice, garnish with fresh coriander, and fluff gently before serving.
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