About this recipe
Sabudana khichdi is a delicious and popular dish made using tapioca pearls (or sago), peanuts, and potatoes as the main ingredients. It is also popularly called sabudanyachi khichadi or sabudana usal and falls under the category of Maharashtrian street food.
This Maharashtrian dish is one of the most popular fasting recipes and is considered perfect food during many Hindu festivals like Mahashivratri, Navratri season, Ekadashi, and Shravan Maas fasting food (farali food). It is also a common breakfast dish and popular street food in Maharashtra. Sabudana khichadi provides is high in carbs which gives and maintains energy, making it a very popular faraal food during vrat or upvas.
The chewy texture and starchy taste of sabudana are balanced with a slight crunch and nutty flavor from the peanuts and tangy lemon juice. It is vegan, gluten-free, and suitable for a grain-free diet such as paleo. Simple yet so flavorful, this dish uses just two whole spices - black mustard seeds and cumin seeds.
The high starch content in the sago makes it a sticky mess if not cooked correctly. It is important to soak and cook them correctly so that they are nonsticky. Make sure you check out the tips section below to get the perfect non-sticky Maharashtrian style sabudana khichdi.
Read on for ingredients, full instructions, and complete tips to make delicious sago khichdi with fluffy sago pearls that are not clumped together. Also, check out this video recipe to make sabudana kheer.
Ingredients
Sabudana: Tapioca pearl or sago is the main ingredient.
Peanuts: Roasted peanuts are ground and used in this dish to add a nutty flavour. If you are using raw peanuts, roast them and remove the skin before using them.
Potatoes: Potato is the only vegetable used and cannot be skipped. Sometimes, peas are added, however, they are optional.
Spices: We just need two whole spices - black mustard seeds and cumin seeds.
Herbs and other ingredients: Curry leaves (lots of them), cilantro (coriander leaves), green chilies, lemon (or lime), salt, and sugar. Use rock salt instead of regular salt when you make this for fasting.
Step-by-step instructions
Wash the sabudana thoroughly in running water. Wash 3-4 times to remove excess starch. Drain all the water. Add 1½ cups of water to the washed sago and let it soak for 30 minutes to 4 hours (step 1).
The sabudana will soak most of the water and puff up (step 2). To check if the sago pearls are soaked, take one pearl and press it between your thumb and finger. It should mash lightly without fully falling apart (step 3).
Once the sabudana is soaked, pour it into a sieve so that any excess water can drain. Let it sit for 10 minutes (step 4). Draining the soaked sago is an important step and cannot be skipped.
Mix the drained sabudana with peanut powder, sugar, and salt. Set it aside (steps 5 and 6).
Heat oil in a frying pan or kadhai and add mustard seeds. Once it splutters, add cumin seeds, green chillies, and curry leaves (step 7). Add the chopped potato and fry them on medium heat, until they are golden brown and nearly cooked (step 8).
Add the soaked sabudana mixture and mix gently (step 9). Cover and let it simmer for 7-8 minutes on low heat. Stir occasionally so that it doesn’t stick to the bottom (steps 10 and 11).
The khichdi is done once the sago pearls turn soft and translucent. Turn off the heat, and add lemon juice and cilantro (steps 11 and 12).
Delicious Maharashtrian-style sabudana ki khichdi is ready to be served.
Useful tips
Follow these simple tips for this Maharashtrian style sabudanyachi khichadi recipe to make the perfect khichdi every single time.
Wash sabudana thoroughly in cold water before soaking. Rinse at least 2-3 times to remove any powdered dust from the sago which can make the khichdi starchy and sticky.
Use just enough water needed to immerse the sabudana. Adding the right amount of water is very important and we should not add too much water for soaking. In this foolproof recipe, I have used 2 cups of sago and 1½ cups of water. For every cup of sago pearls, you will need ¾ cup of water.
The soaking time of the sabudana varies and may take from 30 minutes to 4 hours soaking. To check if they are ready, take one soaked pearl and press it between your finger and thumb. It should get lightly mashed, yet hold its shape. Overnight soaking is not needed for this dish.
It is important to drain any remaining water after the soaking. It might look like the sago has soaked up all the water but there will be some remaining water at the bottom. Pour the soaked sago into a sieve and let it sit for at least 10 minutes. This will drain out all the remaining water.
I used store-bought unsalted roasted peanuts for this dish as it is very convenient. If you are using raw peanuts, take them in a frying pan and dry roast them on a medium flame for 8-10 minutes, until they are crunchy. Rub them to remove the skin and then grind them into a coarse powder.
You can also use ghee or peanut oil instead of regular cooking oil.
The khichdi is cooked when the color of the sago pearls becomes translucent.
FAQs
Take one pearl and gently press it between your thumb and index finger. It should mash lightly without completely falling apart. At this stage, the sabudana is soaked and ready to be cooked.
The sago pearls are cooked once they turn translucent. Soaked sago should take 7-8 minutes to be fully cooked.
It is usually served with plain yogurt for a complete faraali meal. You can also serve it along with coconut chutney.
Bonus
This sabudana khichdi recipe:
- is easy to follow,
- includes all tips to soak and cook the sago pearls,
- is vegan and gluten-free.
If you liked my recipe, please don't forget to give me a 5-star rating!
Recipe card
Sabudana Khichdi
Ingredients
- 2 cups sabudana
- 1½ cups water
- ¾ cup peanuts roasted
- 2 medium potato cut into small cubes
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 sprigs curry leaves
- 2-3 green chili finely chopped
- ½ lemon
- 2 tablespoon cilantro chopped
Instructions
Soaking the sago pearls:
- Wash the sabudana thoroughly in running water. Wash 3-4 times to remove excess starch. Drain all the water.
- Add 1½ cups of water to the washed sabudana and let it soak for 30 minutes to 4 hours. The water must be just enough to cover the sago.
- The soaking time of sabudana can vary. To check if the sago pearls are soaked, take one pearl and press it between your thumb and finger. It should mash lightly without fully falling apart (see images above).
- Once the sabudana is soaked, pour it into a sieve so that any excess water can drain. Let it sit for 10 minutes.
Prep the peanuts:
- If you are using store-bought roasted peanuts, grind them into a coarse powder and set it aside.
- If you are using raw peanuts, take them in a frying pan and dry roast them for 8-10 minutes, until they are crunchy. Rub them to remove the skin and then grind them into a coarse powder.
Making the khichdi:
- Mix the drained sabudana with peanut powder, sugar, and salt. Set it aside.
- Heat oil in a frying pan or kadhai and add mustard seeds. Once it splutters, add cumin seeds, green chili, and curry leaves.
- Add the potatoes and fry until they are golden.
- Add the sabudana and mix gently.
- Sprinkle a few drops of water and let it simmer for 7-8 minutes. Stir occasionally so that it doesn’t stick to the bottom.
- The khichdi is done once the sabudana pearls turn soft and translucent.
- Turn off the heat, and add lemon juice and cilantro.
- Serve hot.
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