mastering sabudana khichdi 101

Sabudana Khichdi is a popular Indian dish made with tapioca pearls (sago), typically enjoyed during fasting or as a light meal. Here’s a guide to mastering Sabudana Khichdi:


  • 1 cup sabudana (tapioca pearls)
  • 1 medium-sized potato, peeled and cubed
  • 2 tablespoons ghee (clarified butter) or oil
  • 1 teaspoon cumin seeds
  • 1 green chili, finely chopped (adjust according to spice preference)
  • 1/2 cup roasted peanuts, coarsely ground
  • 1/2 teaspoon sugar (optional)
  • 1 tablespoon lemon juice
  • Fresh coriander leaves, chopped, for garnish
  • Salt to taste

mastering sabudana khichdi 101


  1. Wash Sabudana:
    • Rinse the sabudana under cold water until the water runs clear. Soak them in enough water to cover the pearls for at least 4-6 hours or overnight. The sabudana should become soft but still retain their shape.
  2. Drain Excess Water:
    • After soaking, drain any excess water from the sabudana using a sieve. Let them sit for 15-30 minutes to allow any remaining water to drain.
  3. Test for Readiness:
    • Press a soaked pearl between your fingers; it should mash easily. If not, let it soak for some more time.
  4. Roast Peanuts:
    • Dry roast the peanuts and coarsely grind them. Set aside.
  5. Cook Potatoes:
    • Boil or steam the potato cubes until they are just cooked but still firm.
  6. Prepare the Tadka (Tempering):
    • Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
    • Add chopped green chilies and sauté for a minute.

mastering sabudana khichdi 101

  1. Add Potatoes:
    • Add the boiled potato cubes and sauté for 2-3 minutes until they develop a light golden color.
  2. Add Sabudana:
    • Add the drained sabudana to the pan. Mix gently to combine with the potatoes.
  3. Seasoning:
    • Add salt, sugar (if using), and the coarsely ground peanuts. Mix well.
  4. Cooking:
    • Cook on medium-low heat, stirring occasionally. Be gentle to avoid mashing the sabudana. Cook until the sabudana pearls become translucent, indicating they are cooked.
  5. Lemon Juice:
    • Squeeze fresh lemon juice over the khichdi and mix well.
  6. Garnish:
    • Garnish with chopped coriander leaves.
  7. Serve Hot:
    • Serve Sabudana Khichdi hot, with yogurt or a side of chutney.


  • Soaking Time: The key to perfect Sabudana Khichdi is the soaking time. Ensure the sabudana is soaked well and drained properly.
  • Tadka (Tempering): The cumin seeds and green chilies add flavor to the dish. Adjust the quantity of green chilies according to your spice preference.
  • Peanuts: Roasting and grinding the peanuts not only adds crunch but also enhances the flavor.
  • Lemon Juice: The addition of lemon juice adds a refreshing tanginess to balance the flavors.
  • Fluffing: Be gentle while mixing to avoid mashing the sabudana pearls. Fluff them with a fork for better texture.

Mastering Sabudana Khichdi involves practice, so don’t be discouraged if it doesn’t turn out perfect the first time. Adjust the ingredients and techniques according to your taste and preferences. Enjoy your delicious Sabudana Khichdi!

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