Growing up, my mom made sabudana khichdi during Shivratri or Sankashti Chaturthi fast. It was a family favorite, and we always asked her to make it regularly for breakfast, just like upma or poha. This is a very popular Navratri or vrat recipe, perfect for loading up on carbs to help sustain you through the day. Initially, I made a lot of mistakes while experimenting this khichdi during my college days. Then my mom guided me with tips to achieve non-sticky Sabudana Khichdi every time. I’ve shared those tips below. If you are like sabudana, then check out my sabudana vada and sabudana kheer recipe.
What is Sabudana Khichdi?
Sabudana Khichdi (Khichri) is a classic Indian dish made from soaked sabudana, boiled potatoes, roasted peanuts, curry leaves, and a few essential spices. The term Sabudana means tapioca pearls or sago, and Khichdi means a mixture of more than two things. It is popular in the Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan, and Gujarat. Sabudana khichdi is eaten during the Hindu fasting (vrat or upwas) days, like Mahashivratri, Navratri, Krishna Janmashtami, Ekadashi, or Ganesh Chaturthi. But you can also eat it for breakfast or dinner.
Ingredients
How to Make Sabudana Khichdi
Step 1: Preparation
Rinse the sabudana well underwater until you get rid of the excess starch, and drain all the water. Then, soak the rinsed sabudana in 2 cups of water for 2-3 hours (the time for perfectly soaked sabudana may vary based on the quality of the sabudana). After soaking, the sabudana will double in size, and you can easily mash it between your fingers. Drain the excess water using a colander. Keep aside. Dry roast peanuts in a pan on medium heat or air fry till they are nicely roasted. Once they cool down, half them or lightly coarse them in a blender. Keep them aside.
2. Preparing the Sabudana Khichdi
Heat oil in a Kadai. Once it’s hot, add cumin (jeera) seeds and let them splutter. Next, add diced potatoes and cook for 3-4 minutes till they are tender and nicely cooked (You may also use pre-boiled, peeled, and cubed potatoes to saute for 2 minutes). Add chopped green chilies, ginger (optional), curry leaves, and cook for another minute. Add the drained sabudana, roasted crushed peanuts, salt, sugar, and mix until well combined. Cover with a lid and cook for a few minutes till the pearls look translucent. Stir in between. Don’t overcook sabudana. Otherwise, it would turn mushy and lumpy. Next, turn off the gas and, add lemon juice, chopped coriander leaves and toss well to combine. Serve the Sabudana khichdi piping hot on a serving plate with yogurt.
Storage Suggestions
Store: Leftover sabudana khichdi can be stored in an airtight container in the refrigerator for up to 2-3 days. Freeze: You can freeze in a freezer-safe container or zip-lock for up to 1-2 months. Reheat: Sprinkle some water and reheat in a microwave or non-stick pan on the stovetop until warm. If frozen, thaw it first on the kitchen counter for a few hours and then microwave.
Variations
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