Sabudana Khichdi
Veg
Tapioca pearls (sabudana) soaked until swollen then tossed with roasted crushed peanuts, cumin, green chillies, and a squeeze of lemon in ghee until each pearl turns translucent and just crisp at the edges. A fasting food eaten on Ekadashi and Navratri across Maharashtra and North India, but most deeply embedded in Maharashtrian daily life.
Cuisines
Malvani
Vidarbha
Saraswat
Kolhapuri
Rajasthani
Malwi
Maharashtrian
Brij
Nagpuri
Best for
Breakfast
Snacks
Lunch
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | sabudana (tapioca pearls) |
| 1/4 cup | roasted peanuts |
| 2 tablespoons | ghee or oil |
| 1 teaspoon | cumin seeds |
| 1 medium | potato, diced |
| 1 medium | green chili, chopped |
| 1 teaspoon | sugar |
| — | salt to taste |
| 1 tablespoon | lemon juice |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Rinse the sabudana under cold water until the water runs clear to remove excess starch.
- 2 Soak the sabudana in water, just enough to cover it, for 4-5 hours or overnight until they are soft.
- 3 Drain any excess water from the soaked sabudana and set aside.
- 4 Coarsely grind the roasted peanuts and mix them with the drained sabudana.
- 5 Heat ghee or oil in a pan over medium heat and add cumin seeds.
- 6 Once the cumin seeds splutter, add the diced potatoes and cook until they are soft and slightly golden.
- 7 Add the chopped green chili and sauté for a minute.
- 8 Add the sabudana-peanut mixture to the pan and mix well.
- 9 Season with sugar and salt, and cook for 5-7 minutes until the sabudana turns translucent.
- 10 Turn off the heat and add lemon juice and chopped coriander leaves.
- 11 Mix well and serve hot.
Tips
Ensure the sabudana is soaked properly; it should be soft but not mushy. Adjust the spice level by varying the amount of green chili.