Sabudana Khichdi


sabudana khichdi

A light preparation made with sago, commonly eaten during the festival of Navratri.



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30 Mins

14 Ingredients


1 teaspoon lemon juice

1 teaspoon sugar

rock salt (sendha namak) to taste

¼ cup grated coconut (optional)

water as required to soak sabudana

2 medium-sized potatoes

½ cup roasted peanuts

8 to 10 curry leaves (optional)

1 cup sabudana (sago or tapioca pearls)

1 teaspoon grated ginger (optional)

1 green chili chopped (optional)

1.5 tablespoons peanut oil or ghee

2 tablespoons finely chopped coriander leaves

1 teaspoon cumin seeds


Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours until they become soft.

Heat peanut oil/ ghee in a kadai.

Add the cumin seeds. Allow them to crackle on low to medium-low flame.

Add the curry leaves and green chillies, if you are using it.

Sautee for a few seconds. Then add the grated ginger, if using & sauté again for 2 minutes.

Now add chopped boiled potatoes and saute for a minute.

Add the sabudana. Keep on stirring often on low heat for about 3 to 5 minutes.

Add salt to taste

When the sabudana starts becoming translucent they are cooked.

Turn off the heat and add lemon juice, sugar, roasted peanuts, coriander leaves & coconut. Mix well.

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