Sabudana Khichdi (Classic)
A classic Indian fasting dish made with soaked tapioca pearls, roasted peanuts, potatoes, and a simple cumin-curry leaf tempering. Fluffy, non-sticky, and ready in under 20 minutes. Perfect for Navratri, Ekadashi, or any fasting day.
Equipment
- Wide non-stick pan or brass wok
- Colander
- Small blender or rolling pin (for crushing peanuts)
Ingredients
For Soaking
- 1 cup sabudana medium-sized sago or tapioca pearls
- 3/4 cup cold water
For the Khichdi
- 4 tbsp raw peanuts
- 1.5 tbsp ghee or neutral oil for vegan
- 1/2 tsp cumin seeds
- 1-2 green chilies slit
- 8-10 fresh curry leaves
- 1 medium potato boiled and diced small
- 1/2 tsp sendha namak rock salt; or regular salt if not fasting
- 1 pinch sugar optional
To Finish
- juice of 1/2 lemon
- 2 tbsp fresh cilantro chopped
Instructions
Soak the Sabudana
- Rinse sabudana in 2-3 changes of water, rubbing gently each time, until the water runs clear.
- Place in a wide bowl and add 3/4 cup cold water. The pearls should be just covered — do not add more.
- Soak for 4-6 hours or overnight. Drain completely through a colander before cooking.
- Test readiness by pressing a pearl between your fingers — it should mash easily with no hard center.
Roast the Peanuts
- Heat a dry pan over medium flame. Add peanuts and roast for 5-6 minutes, stirring often, until golden and fragrant.
- Remove from heat and cool completely.
- Crush half the peanuts to a coarse, sandy powder using a blender or rolling pin. Keep the rest whole.
Make the Khichdi
- Heat ghee or oil in a wide non-stick pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add slit green chilies and fresh curry leaves. Stand back — the curry leaves will sputter. Sauté for 1 minute.
- Add diced boiled potato and sauté for 2 minutes until lightly coated in the tempered oil.
- Turn heat to high. Add drained sabudana and peanut powder. Season with sendha namak and sugar if using. Toss well to coat evenly.
- Cook on high heat for 2-3 minutes, stirring once or twice, until most pearls turn translucent. Do not overcook.
- Remove from heat immediately. Add whole roasted peanuts, lemon juice, and cilantro. Toss gently with a fork.
- Serve hot with a bowl of chilled yogurt.
Notes
Non-sticky secret: Rinse thoroughly, use only 3/4 cup water for soaking, and cook on high heat for 2-3 minutes only.
Peanut powder hack: Crushing half the peanuts to a coarse powder coats each soaked pearl and prevents clumping in the pan.
Rock salt vs. regular salt: Use sendha namak during fasting; regular salt works fine otherwise.
Make it vegan: Swap ghee for refined coconut oil or any neutral cooking oil.
If sabudana clumps slightly, squeeze fresh lemon juice over it and run a fork through — the acid breaks up lumps immediately.
Storage: Best eaten fresh. If reheating, use a dry pan on high heat for 1-2 minutes rather than a microwave.
Soaking ahead: Soaked and drained sabudana can be refrigerated for up to 24 hours before cooking.
Tried this recipe?Let us know how it was!