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0 from 9 votes

Sabudana Khichdi Recipe

Soft and perfectly chewy tapioca pearls cooked with crispy-creamy potatoes, crunchy roasted peanuts and the spiced with green chilies and cumin seeds

Prep Time
10 mins
Cook Time
10 mins
Soaking Time
6 hrs
Total Time
6 hrs 30 mins
Calories: 336 kcal
Course: Breakfast , Lunch , Brunch
Cuisine: Indian

Ingredients

  • 1 cup sabudana (also known as sago or tapioca pearl)
  • 1 cup water for soaking
  • 2 tablespoons ghee
  • 1 tablespoon cumin seeds
  • 2 green chilies minced
  • 10 curry leaves optional
  • 1 medium potato peeled and thinly sliced into 1-inch squares
  • ⅓ cup roasted ground peanuts roughly ground
  • 1½ teaspoons kosher salt divided
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • ¼ cup cilantro finely chopped

Instructions

    Cup of Yum
  1. Rinse sabudana and drain out all the water. Add water and soak sabudana for 4 to 6 hours or overnight.
  2. Heat ghee in a nonstick pan. Add cumin seeds and allow them to sizzle
  3. Lower the heat and add curry leaves, green chilies, potatoes, and half of the salt. Mix well and cook covered for 3 to 4 minutes
  4. Add soaked sabudana, peanuts and remaining salt, mix well and cook covered for 5 minutes or until the sabudana is cooked soft and most pearls will have turned translucent.
  5. Add sugar, lemon juice, and cilantro. Mix well and enjoy with plain yogurt

Notes

  • Variations
  • Use good quality sabudana, I recommend using the Swad brand
  • Soak Sabudana for at least 4 to 6 hours or overnight. There should be no excess water after it is fully soaked
  • Test the sabudana is soaked well by pressing a couple of pearls between your fingers. They should be soft and should be easy to press down
  • Cut the potatoes into small thin pieces so they will cook fast and even 
  • Dry roast the peanuts. Allow them to completely cool down and then pulse in a grinder a few times to make a coarse powder. Adding ground peanuts with sabudana will absorb any excess moisture making the khichdi non-sticky
  • You can add veggies like diced carrots and peas along with potatoes 
  • This vegetarian recipe is gluten-free, if you are vegan, substitute ghee with neutral cooking oil
  • Minced green chilies can be substituted with red chili powder

Nutrition Information

Calories 336kcal (17%) Carbohydrates 50g (17%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 19mg (6%) Sodium 954mg (40%) Potassium 341mg (10%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 183IU (4%) Vitamin C 65mg (72%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 336

% Daily Value*

Calories 336kcal 17%
Carbohydrates 50g 17%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Cholesterol 19mg 6%
Sodium 954mg 40%
Potassium 341mg 7%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 183IU 4%
Vitamin C 65mg 72%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.