• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Sabudana Khichdi

    Published: Aug 4, 2022 · Modified: Sep 27, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

    52 shares
    Jump to Recipe

    Sabudana Khichdi is a marvel of taste and texture. This dish of perfectly chewy tapioca pearls and crispy-creamy potatoes is punched up with crunchy roasted peanuts and the perfect balance of tangy, sweet, and spicy elements. Fasting or not, this is a fantastic dish to master, and with my tips, you’ll never have to worry about sticky khichdi again!

    Sabudana khichdi in white bowl with lemon wedge and yogurt
    Jump to:
    • What is Sabudna Khichdi
    • What is Sabudana
    • Ingredient Spotlight
    • How to make sabudana khichdi
    • How to serve
    • Storing Sabudana Khichdi
    • Tips for soft, non-sticky Sabudana Khichdi
    • Variations
    • More Indian Fasting Recipes
    • Recipe

    What is Sabudna Khichdi

    In India, Sabudana Khichdi is easily one of the most popular fasting recipes, especially during Navratri. As a fasting meal, my mom usually skips the curry leaves and cilantro, which add signature flavor and extra nutrition when included for non-fasting meals. Sabudana Khichdi is also a super satisfying one-pot family meal that you can serve anytime. Many of my friends also add veggies like diced carrots and peas, so if you want to up the veggies in this dish, go for it!

    sabudana khichdi in non stick pan

    What is Sabudana

    Sabudana also known as sago or tapioca pearls is often used in India to cook foods that are approved for fasting ("Upwas" in Marathi / "Vrat" in Hindi). Growing up we always had sabudana khichdi or sabudana vada for festivals like Navratri, Mahashivratri, and Ashadhi Ekadashi. When cooked properly (*see my tried and true tips below) sabudana has a wonderfully soft and chewy texture that makes for filling and satisfying dishes.

    Ingredient Spotlight

    Sabudana is a common ingredient in many fasting foods as a grain-free alternative with a uniquely pleasing texture. Sabudana makes fasting meals (Vrat ka khana in Hindi) filling and satisfying! It’s also naturally gluten-free and a quick, readily available source of energy. The resistant starch prevents glucose spikes that affect blood sugar and helps with digestion. 

    Curry Leaves have a characteristic flavor and many health benefits. Though difficult to define, the actual taste can be compared to citrus, anise, or lemongrass, and once cooked, curry leaves impart a sharp bite and a nutty aroma. They are included in the tempering for so many wonderful Indian dishes. Unlike bay leaves, you do not need to pick out the curry leaves from your food. Chopping up the leaves for cooking helps someone like me, who grew up picking them out, to get used to eating them. 

    ingredients for sabudana khichdi

    How to make sabudana khichdi

    • Heat ghee in a nonstick pan. Add cumin seeds and allow them to sizzle. Lower the heat and add curry leaves, green chilies, potatoes, and half of the salt. Mix well and cook covered for 3 to 4 mins (photos 1 - 4)
    photos one through four showing how to cook sabudana khichdi
    • Add soaked sabudana, ground peanuts, and remaining salt, mix well, and cook covered for 5 minutes. (photos 5 - 8)
    photos five through eight showing how to cook sabudana khichdi
    • Add sugar, lemon juice, and cilantro. Mix well
    photos nine and ten showing sabudana khichdi garnished with cilantro

    How to serve

    Serve with plain yogurt and lemon pickle. I often pair it with a glass of Mango Lassi!

    Storing Sabudana Khichdi

    Sabudana khichdi is best served hot. Any leftovers can be refrigerated for 2 to 3 days. To reheat simply microwave in 30-second intervals. You can also reheat it in a stovetop pan. The khichdi may feel dry after reheating, sprinkle some water on top of it and keep covered for a few minutes.

    Tips for soft, non-sticky Sabudana Khichdi

    1. Use good quality sabudana, I recommend using the Swad brand
    2. Soak Sabudana for at least 4 to 6 hours or overnight. There should be no excess water after it is fully soaked
    3. 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
    4. Cut the potatoes into small thin pieces so they will cook fast and even 
    5. 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

    Variations

    • When made as a fasting meal my mom skips curry leaves and cilantro. I love adding curry leaves and cilantro for the taste and nutrition. I have also seen friends adding veggies like diced carrots and peas
    • This vegetarian recipe is gluten-free, if you are vegan, substitute ghee with neutral cooking oil
    • Substitute minced green chilies with red chili powder

    More Indian Fasting Recipes

    • Sabudana Vada
    • Sweet Potato Halwa

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    sabudana khichdi in a bowl
    Print Recipe Pin Recipe Save Saved!
    5 from 1 vote

    Sabudana Khichdi

    Soft and perfectly chewy tapioca pearls cooked with crispy-creamy potatoes, crunchy roasted peanuts and the spiced with green chilies and cumin seeds
    Prep Time10 mins
    Cook Time20 mins
    Soaking Time6 hrs
    Total Time6 hrs 30 mins
    Course: Breakfast, Brunch, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 336kcal
    Author: Archana Mundhe

    Equipment

    • Non Stick Frying Pan

    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

    • Rinse sabudana and drain out all the water. Add water and soak sabudana for 4 to 6 hours or overnight.
    • Heat ghee in a nonstick pan. Add cumin seeds and allow them to sizzle
    • 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
    • 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.
    • Add sugar, lemon juice, and cilantro. Mix well and enjoy with plain yogurt

    Video

    Notes

    • 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
    Variations
    • 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

    Calories: 336kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 954mg | Potassium: 341mg | Fiber: 4g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 65mg | Calcium: 47mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin

    More Indian

    • Instant Pot Spinach Dal
    • Ginger Tea {Adrak Wali Chai}
    • Pav Bhaji Khichdi
    • Instant Pot Chicken Tikka Masala

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    52 shares
    • 34