Sabudana Khichadi Recipe - Vrat Recipe | साबूदाना खिचड़ी रेसिपी
Fluffy, soft, and non-sticky Sabudana Khichadi made with soaked tapioca pearls, roasted peanuts, potatoes, green chilies, and a flavorful ghee tempering. Perfect for vrat, breakfast, or a light meal.
Ingredients
- 1 cup sabudana sago/tapioca pearls
- ½ cup peanuts
- 1 large boiled potato
- 2 tbsp ghee or oil
- ½ tsp cumin seeds
- 4 green chilies chopped
- ½ tsp finely chopped ginger
- 2 sprigs curry leaves
- ½ tsp sugar
- Salt to taste
- Fresh coriander leaves finely chopped, for garnish
- ½ tsp lemon juice
Instructions
Soak the Sabudana
- Add 1 cup sabudana to a bowl and rinse it thoroughly with water to remove excess starch.
- Drain the water completely.
- Add approximately 1 cup fresh water to the sabudana.
- Cover and soak for 5–6 hours or overnight.
Prepare the Peanut Powder
- Heat a pan and add ½ cup peanuts.
- Dry roast the peanuts over medium heat, stirring continuously until nicely roasted and lightly golden.
- Turn off the heat and allow them to cool slightly.
- If desired, remove the peanut skins.
- Transfer the peanuts to a mixer jar and add 1 green chili.
- Grind into a coarse peanut powder. Do not grind it into a fine paste.
Prepare the Sabudana Mixture
- After soaking, check that the sabudana is soft and well hydrated.
- Add the coarse peanut powder to the soaked sabudana.
- Add ½ teaspoon sugar and salt to taste.
- Mix everything well and keep aside.
Make the Tempering
- Heat 2 tablespoons ghee in a pan. You can use oil instead of ghee if preferred.
- Add ½ teaspoon cumin seeds and let them splutter.
- Add the remaining chopped green chilies and chopped ginger.
- Sauté for a few minutes until fragrant.
- Add curry leaves.
- Add the boiled potato, cut into medium-sized pieces.
- Add a little salt and sauté the potatoes in the ghee for about 2 minutes
Cook the Sabudana Khichadi
- Add the prepared sabudana and peanut mixture to the pan.
- Mix gently until everything is well combined.
- Cover the pan and cook over medium heat for 4–5 minutes.
- Remove the lid and gently mix once more.
- Add chopped fresh coriander leaves and ½ teaspoon lemon juice.
- Mix gently, turn off the heat, and serve hot.
- Serve Sabudana Khichadi hot with sweetened yogurt, plain yogurt, or fried green chilies. It makes a delicious breakfast, snack, or fasting meal.
Video
Notes
- Wash the sabudana thoroughly to remove excess starch and prevent stickiness.
- Do not use too much water while soaking.
- Properly soaked sabudana should be soft and easily mashable between your fingers.
- Coarse peanut powder gives the khichadi a better texture.
- Avoid overcooking the sabudana, as it can become sticky.
- If preparing this recipe for vrat, use fasting-approved salt according to your tradition.