Sabudana Khichdi Recipe – Easy Tapioca Pearl & Peanut Snack

Last Updated on 2 months by Neha Deshmukh

Sabudana Khichdi Recipe – Easy Tapioca Pearl & Peanut Snack

Introduction

Okay, let’s be real – is there anything more comforting than a warm bowl of Sabudana Khichdi? This recipe is a total classic in Indian households, especially when you’re craving something satisfying and a little bit special. I remember my grandmother making this for me during fasting periods, and honestly, it’s a taste of home every single time. It’s surprisingly easy to make, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Sabudana Khichdi isn’t just delicious; it’s also incredibly versatile. It’s perfect as a quick snack, a light meal, or even as a festive offering. Plus, it’s naturally gluten-free and can easily be made vegan! The combination of the soft sabudana, crunchy peanuts, and aromatic spices is just chef’s kiss.

Ingredients

Here’s what you’ll need to whip up this delightful khichdi:

• 2 Cups Sabudana (tapioca sago pearls)
• 1 Cup Peanuts
• 2 Nos Onion (large, thinly sliced)
• 2 Nos Potato (large, thinly sliced)
• ½ Cup Green peas (optional)
• 1-2 Nos Carrot (cut into long, thin pieces)
• 6 Nos Green chilli
• 1 Tsp Mustard seeds
• 5 tbsp Oil
• A few Curry leaves
• 2 tbsp Coriander leaves (chopped)
• ½ tsp Turmeric powder (optional)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Sabudana (Tapioca Sago Pearls): Types & Soaking Tips

There are different sizes of sabudana available. I prefer the smaller pearls for this recipe, as they cook more evenly. The soaking is crucial. You absolutely need to soak the sabudana overnight (around 8 hours) to get that perfect soft texture. Don’t skip this step!

Peanuts: Regional Variations & Roasting Methods

In some parts of India, people use roasted chana dal (split chickpeas) along with or instead of peanuts. Feel free to experiment! Dry roasting the peanuts really brings out their flavour. Just keep a close eye on them – they burn easily.

Oil: Choosing the Right Oil for Frying

I usually use vegetable oil or groundnut oil for this recipe. They have a neutral flavour that lets the spices shine. You could also use mustard oil for a more authentic, pungent flavour – but be aware it has a strong taste! (approx. 48ml)

Unique Spice Blend: The Role of Mustard Seeds & Curry Leaves

The mustard seeds and curry leaves are the heart and soul of this dish. When the mustard seeds splutter in the hot oil, it releases a wonderful aroma. Don’t underestimate the power of fresh curry leaves!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse the sabudana in water a couple of times until the water runs clear. Drain it completely and let it soak covered overnight.
2. While the sabudana is soaking, dry roast the peanuts until they’re lightly golden and fragrant. Let them cool, then coarsely grind them. Set aside.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – this is important!
4. Now, add the curry leaves and slit green chillies. Sauté for a few seconds until fragrant.
5. Add the sliced onions and potatoes. Sauté until the onions turn translucent. Then, add the carrots and green peas (if using). Cook until the vegetables are tender.
6. Add the soaked sabudana and the ground peanut powder to the pan. Stir continuously on medium heat for about 10 minutes. You’ll notice the sabudana turning translucent and slightly crisp. This is what we want!
7. Finally, garnish with chopped coriander leaves and serve hot with a side of creamy curd.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook it in stages.
• Stirring constantly is key to prevent the sabudana from sticking to the bottom of the pan.
• Adjust the amount of green chillies to your spice preference.

Variations

• Vegan Sabudana Khichdi: Simply skip the curd when serving! It’s delicious on its own.
• Gluten-Free Sabudana Khichdi: This recipe is naturally gluten-free, but always double-check your ingredients to be sure.
• Spice Level Adjustments: Mild to Spicy: Reduce or omit the green chillies for a milder flavour. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations: Navratri & Fasting-Friendly: This is a popular dish during Navratri and other fasting periods in India. It’s light, nourishing, and full of flavour.

Serving Suggestions

Sabudana Khichdi is fantastic on its own, but it’s even better with a side of:

• Cool, creamy curd (yogurt)
• A sprinkle of sev (crispy chickpea noodles)
• A dollop of mango pickle

Storage Instructions

Leftover Sabudana Khichdi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

What is Sabudana and where can I find it?

Sabudana are small, pearl-like balls made from the starch of the sago palm. You can find them in most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

Can I skip soaking the sabudana overnight? What are the consequences?

Honestly, no. Don’t skip the soaking! If you don’t soak it, the sabudana will remain hard and crunchy, and won’t cook properly.

How do I prevent the sabudana khichdi from becoming sticky?

The key is to stir continuously while cooking and to ensure the sabudana is well-drained after soaking. Don’t add too much water during the cooking process.

Can I add other vegetables to this khichdi?

Absolutely! Feel free to add other vegetables like beans, peas, or cauliflower. Just make sure they’re cut into small pieces and cook until tender.

Is Sabudana Khichdi a healthy snack option?

Sabudana is a good source of carbohydrates and provides energy. While it’s not packed with protein or fibre, it’s a relatively light and satisfying snack, especially when paired with curd.