Sabudana Khichdi (or Tapioca Pearls or Sago) is a popular Indian dish that is Vegan & Gluten-Free and is usually served in breakfast. This Khichdi/Pilaf is made with Tapioca Pearls (or Sago), Potatoes, Peanuts, Herbs, and Spices.
Sabudana Khichdi is a popular Indian fasting food that is usually made in every home during Navratras. This is a quick & simple recipe that can be made in minutes using overnight soaked Sabudana (or Tapioca pearls).
Though Sabudana Khichdi is considered a fasting food, I like to enjoy it any day of the year. We used to enjoy it a lot all through my childhood whenever my Mom made Sabudana Khichdi.
SABUDANA KHICHDI INGREDIENTS
- SABUDANA: Sabudana or Tapioca Pearls is the main ingredient for the dish. Sabudana is white-colored small pearls that are made of starch that is extracted from tapioca roots which they made in pearls.
- POTATOES: Apart from Sabudana, Potatoes are also considered as the main ingredient for making the Khichdi. Potatoes add a nice base for the Khichdi and give a nice flavor.
- TEMPERING: Sabudana khichdi doesn't have a lot of spices, but flavors of different ingredients make the Khichdi so flavorful. I also add Mustard Seeds, Curry Leaves, and Cumin Seeds for tempering.
- SPICES: Sabudanna doesn't need a lot of spices but I do add red chili powder, asafetida, and grated ginger.
- GARNISH: Sabudana Khichdi tastes great with Green Chilies as it gives a bite to the dish. I also like to add some Herb like Cilantro, and Mint for the aromatic flavor.
- PEANUTS: I also like adding Roasted Peanuts, their crunch adds a nice taste. You can also fry peanuts along with potatoes. But I like the taste better when I add Roasted peanuts.
TIPS TO REMEMBER
- Rinsing: Before soaking Sabudana (or Tapioca Pearls) in water, it's always recommended to rinse it. I always rinse Sabudana at least 2-3 times until the water runs clear. As it has lots of starch so rinsing helps in taking out most of the starch from the pearls.
- Soaking: Always soak overnight or for at least 5-6 hours. But I will recommend soaking overnight as Sabudana will be soft and get doubled by then.
- When soaking, always use 1:1 proportion of water and sabudana. If you add excess water, sometimes sabudana tends to get mushy.
- Draining: Transfer soaked sabudana in the colander and drain any excess liquid left. Usually, most of the liquid will be absorbed but still drain any remaining liquid.
- Cooking: Don't cook Sabudana for more than 2-3 minutes. If you cook them for a longer time, they will get sticky. While cooking Sabudana, when they turn transparent then switch off the flame.
HOW TO MAKE SABUDANA KHICHDI
STEP 1 - RINSE: Rinse Sabundana in the water a couple of times until the water runs out clear. Sabudana has starch in them so rinsing with water will get rid of the starch.
STEP 2 - SOAK: Soak in water overnight or for at least 5-6 hours. The longer you soak, Sabundana will be softer and will cook nicely. When soaking, always use 1:1 proportion of water and sabudana. After soaking overnight, drain excess liquid from Sabudana using a colander.
1. Rinsing Sabudana 
2. Transfer in a Bowl 3. Store Overnight 4. Drain the Liquid
STEP 3 - ADD TEMPERING: Heat oil in the skillet. Once the oil is hot, add mustard seeds and let them splutter. Add cumin seeds and let them sizzle for a few seconds. Then add potatoes and cook for 2-3 minutes till potatoes are almost cooked.
5. Mustard Seeds 6. Cumin Seeds 
7. Diced Potatoes 8. Fry till Golden 9. Curry Leaves & Green Chilies
Add raw peanuts and cook for another 2-3 minutes. (If you are going to add roasted peanuts, then skip this step).
Mix chopped green chilies, curry leaves and cook for 1 more minute. green Chilies will bring the heat to the dish
Transfer drained Sabudana to the skillet. Add Salt & Red Chili Powder.
10. Soaked Sabudana 11. Spices 
12. Mix and Cook 13. Garnish
Cook Sabudana for 2-3 minutes until Sabudana turns translucent.
Remove from heat and garnish with Cilantro & Mint and sprinkle some Lemon Juice.
- ALOO KATHI ROLL
- VEGAN BURRITO BOWL
- AVOCADO TOAST
- ALOO TIKKI CHAAT
- METHI THEPLA
- MANGO QUINOA SALAD
- SPOUTED GREEN LENTILS
Sabudana Khichdi
Ingredients
- 1 cup Sabudana
- 1 cup Water
- 1 teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 medium Potatoes diced
- ¼ cup Peanuts roasted or raw
- 1-2 Green Chilies chopped
- 6-8 Curry Leaves chopped
- Salt as per taste
- Red Chili Powder as per tatse
- 1 tablespoon Cilantro to garnish
- 1 tablespoon Mint to garnish
- 2 tablespoon Coconut grated (optional)
Instructions
- Rinse Sabundana in the water a couple of times until the water runs out clear. Sabudana has starch in them so rinsing with water will get rid of the starch.
- Soak in water overnight or for at least 5-6 hours. The longer you soak, Sabundana will be softer and will cook nicely.(Note: When soaking, always use 1:1 proportion of water and sabudana).
- After soaking overnight, drain excess liquid from Sabudana using a colander and transfer in a bowl.
- Heat oil in the skillet. Once the oil is hot, add mustard seeds and let them splutter. Add cumin seeds and let them sizzle for a few seconds.
- Then add potatoes and cook for 2-3 minutes till potatoes are golden in color. Add raw peanuts and cook for another 2-3 minutes.(If you are going to add roasted peanuts, then skip this step).
- Mix chopped green chilies, curry leaves and cook for 1 more minute.
- Transfer drained Sabudana to the skillet. Add Salt & Red Chili Powder in the skillet and mix. Cook Sabudana for 2-3 minutes until Sabudana turns translucent.
- Remove from heat and garnish with Grated Coconut, Cilantro & Mint and sprinkle some Lemon Juice. You can add roasted peanuts at this step if not using raw peanuts.
Video
Notes
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