Last Updated on 2 months by Neha Deshmukh

Sabudana Khichdi Recipe – Potato & Peanut Sago Pearl Recipe

Introduction

Sabudana Khichdi. Just the name evokes memories of fasting days, cozy evenings, and the comforting aroma wafting from my mom’s kitchen! It’s a dish that’s deeply rooted in Indian culture, especially during festivals like Navratri. I first made this myself when I moved away from home and missed those familiar flavors. It felt a little daunting at first, but trust me, it’s surprisingly easy to make – and incredibly satisfying. This recipe is my go-to, a simple potato and peanut version that’s perfect for a quick meal or a vrat (fasting) treat.

Why You’ll Love This Recipe

This Sabudana Khichdi is more than just a recipe; it’s a little piece of home. It’s:

• Flavorful: The combination of potatoes, peanuts, and fragrant spices creates a delightful taste.
• Comforting: It’s warm, filling, and perfect for a cozy night in.
• Easy to make: With minimal ingredients and straightforward instructions, it’s a breeze to whip up.
• Versatile: Great for fasting or a light meal any time of the year.
• Naturally Gluten-Free: A fantastic option for those with dietary restrictions.

Ingredients

Here’s what you’ll need to make this delicious Sabudana Khichdi:

• 1 cup sabudana (sago pearls) – about 180g
• 1 cup water – 240ml
• 1 tablespoon oil (avocado or neutral oil) – 15ml
• 0.5 teaspoon cumin seeds – 2.5g
• 1 medium potato (diced)
• 2 tablespoons raw peanuts – 15g
• 1-2 green chili (chopped)
• 6-7 curry leaves
• 0.5 teaspoon salt (or sendha namak) – 2.5g
• 0.5 teaspoon sugar – 2.5g
• 0.5 lemon juice – 7.5ml
• 1 tablespoon cilantro (chopped) – 7g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Sabudana (Sago Pearls): Types & Quality

There are different sizes of sabudana available. I prefer the smaller pearls for khichdi, as they cook more evenly. Look for good quality sabudana that’s clean and doesn’t have any impurities.

Oil: Choosing the Right Oil for Flavor

While any neutral oil works, I love using avocado oil for its subtle flavor and health benefits. You can also use peanut oil for a more traditional taste.

Sendha Namak (Rock Salt): Traditional Fasting Salt

Sendha namak, or rock salt, is traditionally used during fasting periods in India. It’s believed to be purer than regular table salt. If you don’t have it, regular salt works just fine!

Potatoes: Best Varieties for Khichdi

I usually use Yukon Gold or red potatoes. They hold their shape well during cooking and add a lovely texture to the khichdi.

Curry Leaves: Fresh vs. Dried

Fresh curry leaves are always best! They have a much more vibrant aroma and flavor. If you can’t find fresh ones, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sabudana under running water until the water runs clear. This removes excess starch and prevents the khichdi from becoming sticky.
2. Transfer the rinsed sabudana to a bowl, add 1 cup of water, and soak overnight (at least 8 hours). You’ll notice the pearls plump up beautifully!
3. Once soaked, drain the sabudana in a colander. Gently check if the pearls smash easily between your fingers – that’s how you know they’re perfectly soaked.
4. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for about 10 seconds, until fragrant.
5. Add the diced potatoes and cook for 3-4 minutes, until they’re slightly tender.
6. Stir in the peanuts and cook for another 2-3 minutes, until they’re lightly roasted.
7. Add the chopped green chilies and curry leaves. Sauté for about a minute, until the curry leaves are crisp.
8. Now, gently mix in the drained sabudana, salt, and sugar. Be careful not to break the pearls!
9. Cook for 2-3 minutes, stirring minimally, until the sabudana pearls turn translucent.
10. Remove the pan from the heat. Add the lemon juice and chopped cilantro. Toss gently to combine.
11. Serve hot with a side of chilled yogurt or coconut chutney.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Sabudana Khichdi:

Soaking Sabudana: Achieving the Perfect Texture

Soaking is key. Don’t rush it! Overnight soaking ensures the sabudana is soft and fluffy.

Preventing Sticking: Gentle Stirring Techniques

Sabudana tends to stick, so stir gently and use a non-stick pan. If it does stick a little, add a teaspoon of water to loosen it up.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sabudana Khichdi: This recipe is already naturally vegan! Just ensure your yogurt or chutney accompaniment is also vegan.
• Gluten-Free Sabudana Khichdi: Sabudana is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level Adjustment: Mild to Spicy: Adjust the number of green chilies to your liking. My family prefers a milder version, so I usually use just one.
• Festival Adaptations: Navratri & Vrat Recipes: During Navratri, you can add other vrat-friendly vegetables like chopped carrots or beans.

Serving Suggestions

Sabudana Khichdi is delicious on its own, but here are a few serving suggestions:

• With Yogurt: A cooling side of plain yogurt balances the flavors beautifully.
• With Coconut Chutney: A classic South Indian pairing!
• With a Side Salad: Add a fresh salad for a complete meal.
• As a Snack: It’s also great as a light snack any time of day.

Storage Instructions

Leftover Sabudana Khichdi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

What is Sabudana and where does it come from?

Sabudana, also known as sago or tapioca pearls, is extracted from the pith of sago palm stems. It’s a staple ingredient in Indian cuisine, especially during fasting.

Can I use pre-soaked Sabudana? What adjustments should I make?

Yes, you can! If using pre-soaked sabudana, reduce the soaking time to about 30 minutes. Check for the right texture – it should be soft but not mushy.

What is the best way to tell if Sabudana is soaked enough?

The pearls should be plump and soft, and easily smashable between your fingers. If they’re still hard, soak for a little longer.

Can I make Sabudana Khichdi without potatoes?

Absolutely! You can omit the potatoes altogether or substitute them with other vegetables like carrots, peas, or beans.

How can I make Sabudana Khichdi ahead of time?

You can soak the sabudana a day in advance. However, it’s best to cook the khichdi just before serving for the best texture.