Sabudana Khichdi Recipe – Potato & Peanut Sago Pearl Delight

Last Updated on 4 months by Neha Deshmukh

Sabudana Khichdi Recipe – Potato & Peanut Sago Pearl Delight

Introduction

Oh, Sabudana Khichdi! This dish just screams comfort food to me. It’s one of those recipes my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little bit of work, yes, but trust me – the end result is totally worth it. This potato and peanut sago pearl delight is perfect for a quick weeknight meal, a festive occasion, or even a satisfying breakfast. Let’s get cooking!

Why You’ll Love This Recipe

This Sabudana Khichdi is more than just a meal; it’s an experience. It’s wonderfully flavorful, with a lovely textural contrast between the soft sabudana, the tender potatoes, and the crunchy peanuts. Plus, it’s naturally gluten-free and can easily be made vegan! It’s a dish that’s both nourishing and incredibly satisfying.

Ingredients

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

• 1 cup sabudana (sago, javvarisi) – about 180g
• ½ cup boiled cubed potato – about 75g
• 2 tsp oil – about 10ml
• ½ tsp cumin seeds – about 2.5g
• 2-3 green chillies, finely chopped
• 4 tbsp roasted and powdered peanut powder – about 30g
• 1 tsp lime juice – about 5ml
• 3 tbsp chopped coriander leaves – about 15g
• ¼ tsp sugar – about 1g

Ingredient Notes

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

Sabudana (Sago/Javvarisi) – Types & Soaking

There are different types of sabudana available – small pearl, medium pearl, and large pearl. I prefer the small pearl variety for khichdi as it cooks more evenly. Soaking is crucial. It needs a good 30-minute initial soak, then an 8-hour (or overnight!) refrigeration period. Don’t skip the refrigeration – it’s what gives the sabudana that perfect, slightly translucent texture.

Potatoes – Choosing the Right Variety

I like to use a waxy potato like red potatoes or Yukon Gold for this recipe. They hold their shape well during cooking and don’t get mushy. Avoid using starchy potatoes like Russets.

Peanut Powder – Homemade vs. Store-Bought

You can absolutely use store-bought peanut powder to save time. But honestly, the flavor of freshly roasted and ground peanuts is unbeatable! Just dry roast the peanuts until golden brown and fragrant, then grind them to a coarse powder.

Regional Variations in Spicing

Sabudana Khichdi is made differently across India! Some regions add a pinch of asafoetida (hing) for extra flavor, while others include a touch of turmeric. Feel free to experiment!

Oil – Preferred Types for Authentic Flavor

Traditionally, this dish is made with groundnut oil or mustard oil. However, you can use any neutral-flavored oil like vegetable oil or sunflower oil if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the sabudana pearls thoroughly under cold water. Soak them in water for 30 minutes. Drain completely, sprinkle with 2 tsp of water, mix well, and refrigerate for at least 8 hours.
2. After refrigeration, check the sabudana. Add 2-3 tsp of water if needed, mix, and let it sit for another 30 minutes. The pearls should squish easily between your fingers.
3. While the sabudana is resting, dry roast the peanuts until golden brown and coarsely powder them (or use pre-roasted peanuts). Boil and cube the potatoes.
4. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle until golden brown. This is where the magic starts!
5. Add the boiled potatoes and chopped green chillies to the pan. Sauté until the potatoes turn golden brown and slightly crispy.
6. Now, gently mix in the soaked sabudana on low heat. Stir continuously for about 2 minutes to prevent sticking.
7. Add the peanut powder and continue to cook for 5-7 minutes, stirring constantly, until the sabudana turns translucent.
8. Finally, season with sugar, lime juice, and salt to taste. Garnish with fresh coriander leaves.
9. Serve warm! I find it’s best enjoyed fresh. Avoid microwaving leftovers, as it can make the sabudana rubbery.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Sabudana Texture

The key is proper soaking and refrigeration. The sabudana should be soft and slightly translucent, but not mushy.

Preventing the Khichdi from Sticking

Stirring frequently, especially when the sabudana is cooking, is essential. Use a non-stick pan if you have one.

Adjusting Spice Levels

Adjust the number of green chillies to your liking. You can also add a pinch of red chilli powder for extra heat.

Working with Soaked Sabudana

If the sabudana feels too dry after refrigeration, add a teaspoon of water at a time until it reaches the right consistency.

Variations

Let’s get creative!

Vegan Sabudana Khichdi

This recipe is already naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Sabudana Khichdi

This recipe is naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Use 1 green chilli or omit it altogether.
• Medium: Use 2-3 green chillies.
• Spicy: Add 4-5 green chillies and a pinch of red chilli powder.

Festival Adaptations (Navratri, Vrat/Fasting)

Sabudana Khichdi is a popular dish during Navratri and other fasting periods. Ensure all ingredients are allowed during your fast.

Serving Suggestions

This khichdi is delicious on its own, but here are a few ideas for accompaniments:

• A dollop of yogurt (dahi)
• A side of roasted papad
• A refreshing cucumber raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture will change, and it’s best enjoyed fresh.

FAQs

Got questions? I’ve got answers!

What is Sabudana and where can I find it?

Sabudana, also known as sago or javvarisi, is a starch extracted from the pith of tapioca root. You can find it in Indian grocery stores or online.

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

Yes, you can! If using pre-soaked sabudana, reduce the soaking time and check the texture frequently. It might require less cooking time as well.

How do I prevent the sabudana khichdi from becoming sticky?

Stirring frequently and using a non-stick pan are key. Don’t overcrowd the pan.

Can this be made ahead of time?

While you can prep the ingredients ahead of time (chop potatoes, powder peanuts), it’s best to cook the khichdi just before serving for the best texture.

What are some good accompaniments for Sabudana Khichdi?

Yogurt, raita, papad, or a simple salad all pair beautifully with Sabudana Khichdi.