Sabudana Khichdi Recipe
Sabudana khichdi is a popular Indian dish often made during fasting (vrat) days. It is light, filling, and easy to digest. When cooked properly, sabudana turns soft and non-sticky with a delicious taste from peanuts, potatoes, and mild spices.
If you want perfect fluffy sabudana khichdi, follow this simple recipe.
Ingredients
- 1 cup sabudana (tapioca pearls)
- 1 medium potato (boiled and chopped)
- 1/2 cup roasted peanuts (coarsely crushed)
- 1–2 green chilies (chopped)
- 1–2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- Salt to taste (sendha namak for vrat)
- 1 tablespoon lemon juice
- Fresh coriander leaves
- Water (for soaking sabudana)
Method
1. Soak Sabudana
Wash sabudana 2–3 times and soak it in just enough water for 4–5 hours or overnight. It should become soft and separate easily.
2. Prepare Ingredients
Boil and chop potatoes. Roast and crush peanuts.
3. Heat Oil
In a pan, heat ghee or oil and add cumin seeds. Let them splutter.
4. Add Spices
Add green chilies and boiled potatoes. Mix well.
5. Add Sabudana
Add soaked sabudana and stir gently on low flame.
6. Add Peanuts & Salt
Mix in crushed peanuts and salt. Cook for 4–5 minutes.
7. Finish
Turn off heat, add lemon juice and coriander leaves. Mix well.
Tips for Perfect Sabudana Khichdi
- Do not use excess water while soaking
- Use non-stick pan to avoid sticking
- Stir gently to keep pearls whole
- Roast peanuts for better flavor