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 in 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! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
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, Sabudana Vada, or Sabudana Thalipeeth 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 add a distinct, aromatic flavor that elevates the taste of Sabudana Khichdi. 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.
How to make sabudana khichdi
Add ghee or oil to 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 on medium heat (photos 1 - 4)
Add soaked sabudana, crushed peanuts, and remaining salt, mix well, and cook covered for 5 minutes. (photos 5 - 8)
Add sugar, lemon juice, and cilantro. Mix well
Tips to Make Non-Sticky, Soft Sabudana Khichdi
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
Recipe
Storing & Reheating
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.
title: “Sabudana Khichdi Recipe” ShowToc: true date: “2024-10-08” author: “Nicolas Collins”
Sabudana Khichdi is quick to make and filling so best recommend to break a fast after pooja. This dish can be relished as a breakfast or as a snack. Sabudana Khichdi Recipe can be prepared in many ways & preferred choices and here I go with the tasty, non-sticky my version of Sabudana Khichdi.
About Sabudana Khichdi
Sabudana Khichdi is a popular vrat or fasting dish made commonly during Navarathri, Pradhosha and Shivrathri days. “Sabudana” are starchy pearl extracts of tapioca / cassava root.Since the pearls are extracted after dehydrating the root, soaking of sago is necessary before cooking it for any recipe. I saw this recipe in a cookbook when I was having a pack of sago in hand so instantly tried it and happy to share with you here. It is almost 5-6 years now that we are regularly enjoying it for its taste & easiness.
Sabudana Khichdi – No onion no garlic fasting recipe
Yes – Sabudana Khichdi does not use onion or garlic as it is commonly made on fasting days. They get tastier while it is cooked with potato, cumin seeds, ginger, curry leaves and oil. Peanuts give a crunchy feel and flavor, green chili make it little spicier and lemon juice giving a tangy taste to the khichdi.
More khichdi/pongal recipes
Video
Ingredients
Sabudana or Sago Pearls : Sago pearls are available in stores commonly in 2 forms – one transparent nylon type variety and another white starchy variety. Both the varieties could be used for this recipe, however the white & starchy variety is preferred and recommended. If you are using the transparent variety soaking overnight or a minimum of 6 hrs is necessary. If you are using the white variety soaking of 4 rs is enough. I have used white starchy variety for this recipe. Peanuts : Buy peeled & roasted peanuts if it is available, else you may buy the skinned variety, roast them, peel the skin and use. If you are getting peeled roasted variety, dry roast for a minute till they develop brown spots. We can coarsely powder the peanuts and use or use as it is. Potato & other veggies : Use a small sized cubed potato for this recipe. Coconut is added for more taste – you can skip it if you do not prefer it or out of stock. Ginger, green chilli & curry leaves are finely chopped, tempered and added to the Khichdi. Lemon extract is added at the end of the cooking for lemon flavour and finally garnished with coriander leaves. Sugar, Spices and Oil : Sugar is completely optional. I have just used cumin seeds for spice and regular cooking oil (refined sunflower / groundnut / gingely) for making Khichdi.
How to make Sabudana Khichdi Step by Step
1.Measure 1 cup and take sago in a strainer. 2.Rinse it once and add it to bowl. Do not rinse for more time as it may start to dissolve. 3.Soak in little less than 1/2 cup water for 4 hours minimum. Water level should be just little above the immersing level – do not add more water. 4.Set aside covered for 4 hours. 5.Don’t add more water as it will become mushy. After the mentioned time if you see the sago must have absorbed the water well. After 4 hours you can fluff it up – should be slightly moist and not sticky. 6.If you press a pearl it should be easily mashable. If it is still hard then soak for 1 more hour. 7.Add 1/4 cup peanuts to a pan and roast it until golden brown. Switch off. 8.Cool down completely then transfer to a plate. Remove the skin from peanuts. Just rub with both your palms and blow away to remove the skin. 9.Transfer to a hand mortar and pestle and crush it roughly and set aside. It should be in small bits and pieces. 10.Heat 1 and 1/2 tbsp ghee – add 1 teaspoon cumin seeds let it splutter. Add 2 green chilies slitted, 1/4 teaspoon ginger chopped finely, few curry leaves. Give a quick saute. 11.Add 1 small potato cubed and saute until slightly golden. 12.Now add soaked sabudana or sago pearls along with salt to taste, 1/2 teaspoon sugar. 13.Saute for a minute. 14.Cook covered for 2 minutes. 15.Open – Saute and cook until the sago pearls turns transparent. Do not overcook then it may become rubbery. 16.Add crushed peanuts, 1 teaspoon lemon juice and 1 tablespoon coriander leaves. 17.Give a quick mix and switch off. Sabudana Khichdi is ready! Serve it hot!
Expert Tips
Rinse sago well so that we are devoid of starchy feel and helps in getting non sticky Sabudana Khichdi. You can even soak overnight too but in that case you should keep checking the water level, do not let it dry up sprinkle water as and when needed. The water level should be just for the sago to immerse fully. This is a very important step, if you add more water then it will become mushy. Soaking time depends on the quality of sago some becomes soft even within 3-4 hrs so make sure to check it at intervals. Toss the sago well to avoid sticking to the bottom. It may look sticking to each other further cooking will make it separate.
Serving & Storing
Sabudana Khichdi tastes great when it both hot & cold and keeps good for a day if coconut is not added. Enjoy as it is or with a chutney! Sabudana Khichdi is a good choice for lunch box for kids and for morning travel. Refrigeration is not needed and you can microwave if you prefer it hot when using later.
1.What is Sabudana Khichdi?
Sabudana Khichdi is a tasty and popular vrat dish made by cooking sago pearls with peanuts, potato and tempering spices.
2.Why is my khichdi mushy and sticky?
Sago pearls should be rinsed well before cooking. Also do not make the sago mushy by adding in more water while soaking to avoid stickiness.
3.My sago does not turn transparent?
If the sago is not soaked well then it will not get cooked properly. Make sure to soak at least for minimum 4 hours. Also check by pressing a sago pearl it should be soft.
4.Which variety of sago to use?
White starchy type sago is recommended for this recipe although nylon variety also can be used. If you have any more questions about this Sabudana Khichdi do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Sabudana Khichdi ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
