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Sabudana Khichdi

Sabudana Khichdi

Linda M. Harris
Sabudana Khichdi is a traditional Indian dish made from soaked tapioca pearls (sabudana), sautéed with boiled potatoes, peanuts, and mild spices.
Often prepared during fasting or as a light breakfast, it’s a savory, comfort food rich in carbohydrates and easy to digest.
This dish is customizable, allowing for variations such as adding vegetables, coconut, or even sweetening it for a dessert-like treat.
It’s simple to make, delicious, and full of energy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Main Course, Snack
Cuisine Italian, Vegetarian
Servings 4 Servings
Calories 250 kcal

Equipment

  • 1 non-stick frying pan or wok
  • 1 bowl (for soaking sabudana)
  • 1 Spoon (For stirring)
  • 1 knife (for chopping potatoes and chilies)
  • 1 Plate (For serving)

Ingredients
  

  • 1 cup sabudana tapioca pearls
  • 2 medium potatoes boiled and diced
  • 1 tablespoon oil or ghee
  • 1-2 green chilies chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt adjust to taste
  • 1/4 cup peanuts roasted and coarsely crushed (optional)
  • 1 tablespoon lemon juice optional
  • Fresh coriander leaves chopped for garnish (optional)

Instructions
 

  • Soak the Sabudana: Rinse sabudana thoroughly under cold water. Soak it in water for 4-6 hours or overnight.
    Drain excess water before cooking.
  • Prepare the Tempering: Heat oil or ghee in a pan. Add cumin seeds and allow them to splutter.
    Add chopped green chilies and sauté for a few seconds.
  • Add the Potatoes: Add the boiled and diced potatoes. Stir and cook for 2-3 minutes.
  • Cook the Sabudana: Add the soaked sabudana to the pan and mix well. Cook on low to medium heat for about 5-7 minutes, stirring occasionally.
  • Add Peanuts and Seasonings: Add roasted peanuts, salt, and lemon juice (optional).
    Stir well and cook for another 2-3 minutes.
  • Garnish and Serve: Garnish with fresh coriander leaves and serve hot with yogurt or chutney if desired.

Notes

  • Ensure the sabudana is soaked properly before cooking to avoid a sticky or undercooked texture.
  • You can customize this recipe by adding vegetables like carrots or peas.
  • Roasting the peanuts beforehand adds extra flavor and crunch.
  • For a sweeter version, add sugar or jaggery along with coconut.
  • The dish can be enjoyed with a side of yogurt or chutney for added taste.
Keyword Sabudana Khichdi