Sabudana Khichdi

Sabudana Khichdi – a pilaf/pulao made with sago/tapioca pearls! This vegan and gluten-free dish is extremely popular in India during the fasting season of Navratri. However if you ask me, you don’t really need an occasion to make and devour it.

This khichdi is extremely simple and yet so flavorful. I love my sabudana khichdi with yogurt on the side.

a pair of hands holding a bowl of sabudana khichdi served in a brown bowl

Sabudana Khichdi is often made during the fasting season in India. It’s usually flavored with peanuts, chilies, cumin and curry leaves.

This khichdi doesn’t use a lot of spices and that’s because it’s often made during the fasting season and a lot of spices are prohibited to be eaten during that time.

Few days back, I posted the photo of my sabudana khichdi on my Instagram account. And to my surprise, I received quite a few messages asking me about tips to make the khichdi so that the sabudana pearls remain separate and don’t turn into a mush.

I think this is the biggest problem that everyone faces when making sabudana khichdi. The pearls just clump together and make a gloopy mess! Well not anymore!

I have had my shares of clumpy sabudana khichdi when I didn’t know how to cook anything. But I learnt with time and with practice. Now my sabudana khichdi always comes out looking perfect.

Do you see that? All pearls separate and no clumps?

sabudana khichdi served in a brown bowl with a small bowl of yogurt in the back

Tips to Make Non-Sticky Sabudana Khichdi

1. Soak the sabudana overnight. A lot of recipes would call for soaking for 4 hours or 6 hours but in my experience the recipes works best if you soak it overnight.

2. Rinse the sabudana until water turns clear to get rid of the starch. This is an important step to do before you soak the sabudana.

3. Always use 1:1 ratio of sabudana and water. So for 1 cup of sabudana, use 1 cup of water to soak it.

This is the biggest mistake that you can make which results in clumpy khichdi. You want to pearls to be just about submerged in water. A lot of water will result in a gloopy mess!

4. In the morning, drain the sabudana. There will hardly be any water left in the morning after you have soaked the sabudana overnight. However drain using a colander just to make sure that there’s no water.

5. Check if the sabudana has been properly soaked by pressing a pearl between your thumb and index finger. You should be able to smash it easily.

6. Once you add the sabudana to the pan, do not cook or stir it for too long. You have to cook only for few minutes until most of the pearls becomes translucent. If you keep cooking and tossing for a long time, it is going to stick together.

If you follow these tips carefully, you will have a perfect non-sticky sabudana khichdi ready in no time!

What to Add to Sabudana Khichdi?

I added potatoes, green chilies, cumin seeds, peanuts and curry leaves to my khichdi.

You may add spices like turmeric, chili powder. You may add ginger to it the khichdi or even coconut would be great.

If making it for fasting, follow the recipe as it is except add sendha namak  (rock salt) in place of salt.

Method – Sabudana Khichdi Recipe

1- Rinse sabudana under water until watern turns clear. This is important to get rid of all the starch.

2- Transfer the rinsed sabudana to a large bowl and add 1 cup water to it. No more.

3- In the morning the sabudana would have soaked up all the water. But you still drain it using a colander just to get rid of any excess water.

4- To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.

step by step pictures to make sabudana khichdi

5- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.

6- Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It’s important to dice the potatoes small here so that cook quickly.

7- Add the raw peanuts and for another 2-3 minutes.

8- Then add the green, curry leaves and cook for 1 more minute.

step by step pictures to make sabudana khichdi

9- Add the drained sabudana to the pan along with salt and sugar.

10- Mix well until well combined.

11- Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will stick. Remove pan from heat. Add lemon juice and cilantro and toss to combine.

12- Serve sabudana khichdi hot with chilled yogurt.

step by step pictures to make sabudana khichdi

I love my sabudana khichdi with a cup of masala chai!

sabudana khichdi served in a brown bowl with a small bowl of yogurt in the back and a glass of chai on the side

If you’ve tried this Sabudana Khichdi Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagramPinterest and Twitter to see what’s latest in my kitchen!

Sabudana Khichdi

A pilaf made with sago/tapioca pearls, Sabudana Khichdi is commonly prepared in Indian during the fasting season of Navratri. It's a simple dish yet so flavorful. It's also vegan and gluten-free.

a pair of hands holding a bowl of sabudana khichdi served in a brown bowl
Course Main Course
Cuisine Indian
Keyword sabudana khichdi
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 381 kcal
Author: Manali
4.88 from 8 votes
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Ingredients

  • 1 cup sabudana, 180 grams, sago/tapioca pearls
  • 1 cup water, 8 oz
  • 1 tablespoon oil, use oil of choice, I used avocado oil
  • 1/2 teaspoon cumin seeds
  • 1 medium potato, 200 grams, diced small, around 1 cup diced potatoes
  • 2 tablespoons raw peanuts
  • 1-2 green chili, chopped, adjust to taste
  • 6-7 curry leaves
  • 1/2 teaspoon salt, or to taste, use sendha namak if making this for fast
  • 1/2 teaspoon sugar, optional
  • juice of 1/2 lemon
  • 1 tablespoon cilantro, chopped

Instructions

  1. Rinse sabudana under water until watern turns clear. This is important to get rid of all the starch.

  2. Transfer the rinsed sabudana to a large bowl and add 1 cup water to it. No more.


  3. In the morning the sabudana would have soaked up all the water. But you still drain it using a colander just to get rid of any excess water.


  4. To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.

  5. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.


  6. Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It's important to dice the potatoes small here so that cook quickly.


  7. Add the raw peanuts and for another 2-3 minutes.


  8. Then add the green, curry leaves and cook for 1 more minute.

  9. Add the drained sabudana to the pan along with salt and sugar. Mix until well combined.


  10. Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will become sticky. 

  11. Remove pan from heat. Add lemon juice and cilantro and toss to combine.


  12. Serve sabudana khichdi hot with chilled yogurt.

Recipe Notes

  1. You may add ginger to the khichdi, tastes good.
  2. You may also add turmeric or other spices if not making this khichdi for fasting.
  3. Replace the salt with sendha namak if you are making this sabudana khichdi for navratri fast.

 

Nutrition Facts
Sabudana Khichdi
Amount Per Serving
Calories 381 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 767mg 32%
Potassium 74mg 2%
Total Carbohydrates 63g 21%
Dietary Fiber 6g 24%
Sugars 1g
Protein 2g 4%
Vitamin A 2.3%
Vitamin C 79.4%
Calcium 2.3%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
A pilaf made with tapioca pearls, Sabudana Khichdi is commonly prepared in Indian during the fasting season of Navratri. It's a simple dish yet so flavorful. #vegan #glutenfree #indian #khichdi

7 thoughts on “Sabudana Khichdi

  1. That really looks good. Every pearl is separate. Adding curry leaves must surely add a different kind of flavor to the khichdi. Have to try this method. Couldn’t really figure out the difference in soaking as I soak it overnight just like you do, just enough to cover them and when I rinse the water in the morning, they are nice and non-sticky. But once I cook them, they stick to each other. And once they stick, that is it, there is recovery from that stage LOL. I use boiled potatoes, don’t know if that has anything to do with the texture. Will try it your way and see the outcome.

    1. Mita, try again. I am sure it will come out perfect. If you are doing the soaking part right then maybe you are stirring it a lot. The key is to cook until the pearls just start to get translucent.

  2. Hi Manali!! I just tried this recipe absolutely fantastic to the point. Each pearl came out grain for grain. Absolutely in love with this. Will also follow you on Instagram. Thanks for the tips. Very helpful and easy. Though I added plenty peanuts. LOL

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