Simple, fail-proof Sabudana Khichdi recipe with step-wise pictures. Tapioca Pearls, Potatoes and Peanuts make this delicious mouth-watering dish that can be served any time of the day!
Sago Khichdi or Sabudana Khichdi is a very easy and quick recipe made using tapioca pearls. For the uninitiated, Sabudana or Sago or Tapioca Pearls are used on the days of fasting/vrat. During the Indian festivals like Mahashivaratri, Navratri or even on days of Ekadashi, people prepare Sabudana ki Khichdi. The ingredients to make it are very straight-forward – tapioca pearls, potatoes and peanuts are the main ingredients. What makes it so special? Getting non-sticky bouncy tapioca pearls in your khichdi makes or breaks the whole recipe.
Coming from South India, I did not have a chance to try or make Sabudana Khichdi until I moved to Bangalore. One of the fasting days, my colleague got it to office and I was intrigued. Having only ever made Payasam/Kheer with tapioca pearls, making this upma sort of dish seemed interested. But for the first couple of attempts, it was an utter failure. The khichdi became a huge mess and one sloppy glue. I started looking for tips and tricks to get perfect non-sticky Sabudana Khichdi – this Instagram post from Chaitali of colorlightsfoodie was my inspiration behind my successful attempt. I have made it a couple more times ever since and it is just so delicious. Check out other upma and khichdi recipes too!
How to make Sabudana Khichdi –
Detailed step-wise picture recipe of making Sabudana Khichdi –
Wash and drain off the tapioca pearls. There is no real soaking involved in water. Keep it covered for 6-8hrs or overnight.
The tapioca pearls should be squishy and disintegrate it when pressed. Add curd to this and mix it gently.
Meanwhile heat a cast iron skillet and heat oil. Add cumin seeds and let them splutter. Add curry leaves, green chillies and ginger. Fry for a few seconds.
Add diced potato and fry on low flame for 5-6 mins. Add salt as needed and continue frying on low flame for another 3-4 mins.
Add coarsely powdered roasted peanuts to the tapioca pearls, salt as needed and mix them up gently.
As potatoes are cooked to 3/4th, add prepared tapioca pearls.
Stir-fry the tapioca pearls and cook them on low flame for 4-5 mins. Slowly the pearls begin to turn transparent. Cook for another couple of mins, check for doneness.
Garnish with finely chopped coriander leaves.
Serve hot with some strong ginger tea!
- The soaking time for the tapioca pearls totally depends on the type and size of the pearls. Adjust as needed.
- I found that the cooking time was much less on a cast iron pan and just like the texture of the khichdi as opposed to a nonstick pan.
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