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
Sabudana Khichdi
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
- 1.5 cups Tapioca Pearls
- 2 Medium Potatoes Diced
- 1/4 cup Roasted Peanuts Coarsely Powdered
- 1.5 tbsp Thick Curd
- 1 tbsp Peanut Oil
- 1 tsp Cumin Seeds
- 1/4 tsp Hing
- 1-2 Green Chillies Finely Chopped
- 1 tsp Finely Grated Ginger
- Fresh Curry Leaves
- Salt as needed
- Water as needed
- Fresh Coriander Leaves
Instructions
- 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!
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!
Recipe Notes
- 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.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
U have no idea how happy I’m to see this recipe ?. I had the same experience trying sabudana kichadi yesterday , final product turned out sticky and meshed. Was thinking of looking for right way to make and here I saw this update ?
Thats great to know 🙂
If sabudana remains in contact with water long it becomes sticky and meshed. Drain the water, after washing sabudana with water a few times, in a sieve. Cover sabudana with a wet cloth and keep aside for the next step. You will see that sabudana will never become sticky.