Sabudana Khichdi is an Indian dish made with sago / tapioca pearls, potato, peanuts and spices. This is a no onion no garlic recipe and is usually had when people observe a “fast”.
This Sabudana Khichdi is a gluten free, vegan recipe usually made for breakfast or snacks. This recipe is very popular in Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh and Gujarat. This khichdi made with sago or tapioca pearls is usually prepared on fasting days like Navratri or Shivaratri. In Goa, this recipe is also called sabudana sano or sabudana sanzo.
Khichdi made with tapioca pearls is comfort food and can be had during any time of the year and at any time of the day. This recipe is available as a street food in several parts of Maharashtra. In Goa, too we ladies have sabudana khichdi for lunch at my in-laws place specially on the “hartalika tay (teej)” day during Ganesh Chaturthi because we ladies observe a “fast” on that day.
Why is sabudana eaten during fasting?
Sabudana is a rich source of carbohydrates and is eaten during fasting is because it loads us with instant energy. It helps prevent digestion issues, bloating and constipation. It also does not cause any sort of allery. Sabudana kheer is also prepared during fasting days.
How to avoid sabudana from getting sticky?
To avoid sabudana from becoming sticky, wash sabudana 2 to 3 times and keep it aside for 5 to 6 hours before using it in any recipe. Washing sabudana removes most of the starch and prevent it from sticking to one another. Do not soak it in water, else it will become mushy.
Also try: Oats and spinach pongal, Onion Potato Pohac(Kanda Batata Poha), Upma
Ingredients to cook khichdi with sabudana:
- Sabudana: Sabudana is known as tapioca or sago pearls. This is carbohydrate.
- Jeera / cumin seeds: Cumin seeds is added to the recipe and it enhances taste of this fasting recipe.
- Curry leaves: Curry leaves are added while tempering and provides a pungent and nutty aroma to the recipe.
- Chili: Green chili or dry red chili can be added to the recipe.
- Grated coconut: Grated coconut is added for garnish. This is optional.
- Potato: Potato is added to the khichdi as it is low in calories and good source of vitamins.
- Peanuts / groundnuts: Peanuts are added to the sabudana khichdi recipe and is a source of protein.
- Ghee: Ghee is used for tempering and cooking the healthy snack. Oil can also be used if ghee is not available.
How to make sabudana khichdi?
- Wash the sabudana and keep it aside for 5-6 hrs.
- Do not soak them in water.
- Fry the groundnuts in a kadai till they turn blackish. Remove the skin of peanuts after cooling.
- Grind a few peanuts into a coarse/rough powder.
- Break the remaining peanuts into halves.
- In a kadai, add 1 teaspoon oil. To this add the cumin seeds and curry leaves.
- Add the finely chopped green chili and fry.
- Chop the potatoes into small pieces and add them to the kadai and fry till they are cooked.
- Add the peanuts and the peanut powder.
- Mix the sabudana and fry for some time.
- Garnish with grated coconut.
- Add salt to taste.
Sabudana Khichdi | Sabudana Sano
Ingredients
- 1 cup Sabudana
- 1 teaspoon Jeera/Cumin Seeds
- 10 curry leaves
- 1 green chili
- 1 tablespoon grated coconut
- 1 potato
- 1/4 cup groundnuts
- 4 tablespoon Oil / Ghee for frying
- To taste salt
Instructions
- Wash the sabudana and keep it aside for 5-6 hrs.
- Do not soak them in water.
- Fry the groundnuts in a kadai till they turn blackish. Remove the skin of peanuts after cooling.
- Grind a few peanuts into a coarse/rough powder.
- Break the remaining peanuts into halves.
- In a kadai, add 1 teaspoon oil. To this add the cumin seeds and curry leaves.
- Add the finely chopped green chili and fry.
- Chop the potatoes into small pieces and add them to the kadai and fry till they are cooked.
- Add the peanuts and the peanut powder.
- Mix the sabudana and fry for some time.
- Garnish with grated coconut.
- Add salt to taste.
Notes
- To avoid sabudana from becoming sticky, wash sabudana 2 to 3 times and keep it aside for 5 to 6 hours before using it in any recipe.
- Washing sabudana removes most of the starch and prevent it from sticking to one another.
- Do not soak it in water, else it will become mushy.
- Dry red chili or green chili can be used in the recipe.
- Garnishing with grated coconut is optional.
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Note: The recipe was published on 30 Sept 2011 and it is republished with pinterest image.
wow..Sabudana khichdi looks yum yum..
Love this one, but never prepared at home as I am literally scared of handling sabudana in here as it has to be of the perfect texture, or else, it will be pasted or too hard. I will give it a try now as have been seeing a lot of these recipes, so got some tricks 🙂
Oh yum. Those look amazing and delicious.
Love this one… looks yummy
looks so delicious! curry leaves r an interesting addition…..
looks so delicious! curry leaves r an interesting addition…….
hi raksha, this is something new, never seen or heard of it before, must be difficult to make.
i also wonder what is sabudana, dont know if we have it here..anyway thanks for sharing, the dish looks delicious 🙂
Healthy, delicious & filling 🙂
Prathima Rao
Prats Corner
looks perfect dear 🙂
Just mouthwatering…looks so easy to prepare and delicious!
perfect simple and easy recipe.
indu srinivasan
delicious and lovely recipe.
First time here.. kichdi looks delicious..