Sabudana Khichdi Recipe

Ingredients

• 180 g (1 cup)sabudana (also known as sago or tapioca pearls)
• 240 ml (1 cup)water, for soaking
• 30 ml (2 tablespoons)ghee
• 6 g (1 tablespoon)cumin seeds
• 2green chillies, minced
• 10curry leaves (optional)
• 1 mediumpotato, peeled and thinly sliced into 1-inch squares
• 45 g (1/3 cup)roasted peanuts, roughly ground
• 9 g (1 1/2 teaspoons), dividedkosher salt
• 8 g (2 teaspoons)sugar
• 10 ml (2 teaspoons)lemon juice
• 4 g (1/4 cup)coriander, finely chopped

Instructions

1. 1

   Rinse and soak

   Rinse the sabudana and drain away all the water. Add 240 ml water and leave to soak for 4 to 6 hours or overnight.

2. 2

   Sizzle the cumin

   Heat the ghee in a non-stick pan. Add the cumin seeds and let them sizzle.

3. 3

   Cook the potatoes

   Turn the heat down and add the curry leaves, green chillies, potatoes and half the salt. Mix well, cover and cook for 3 to 4 minutes.

4. 4

   Cook the pearls

   Add the soaked sabudana, peanuts and remaining salt, then mix well. Cover and cook for 5 minutes, or until the pearls are soft and most have turned translucent.

5. 5

   Finish and serve

   Add the sugar, lemon juice and coriander. Mix well and serve with plain yoghurt.

What is sabudana khichdi?

Sabudana khichdi is an Indian preparation of soaked tapioca pearls cooked with potatoes, peanuts and spices. It is especially associated with western India and is often eaten as a snack or a light meal.

This version balances the pearls’ soft, chewy texture with tender potato and crunchy peanuts. Cumin, chillies and curry leaves add warmth, while lemon brings a fresh, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 336 calories, 5g protein, 50g carbs, 14g fat.

The sabudana and potato provide most of the carbohydrates, while ghee and peanuts contribute much of the fat. Peanuts provide some protein, though this dish is not especially protein-rich; serve it with plain yoghurt for a more balanced plate.

Getting the sabudana ready

Soaking: Rinse the pearls first, then soak them for 4 to 6 hours or overnight as directed. They should be hydrated before they go into the pan, rather than cooking from dry.

The flavour base

Cumin and ghee: Let the cumin seeds sizzle in the hot ghee to release their aroma before adding the other ingredients. Keep an eye on the pan so the seeds do not burn.

Chillies and curry leaves: Green chillies bring heat, and curry leaves add a fragrant note. The curry leaves are optional, so the dish still works if you leave them out.

Cooking the potatoes

Even pieces: Cut the potato into similarly sized, thin squares so the pieces cook at a similar rate. Covering the pan for 3 to 4 minutes helps them soften.

How to tell when it is ready

Pearls: After the covered 5-minute cook, check that the sabudana is soft and that most pearls have turned translucent. If they still seem firm, give them a little more time and check again.

Mixing: Stir carefully to combine the pearls with the peanuts and potato without crushing the softened ingredients. The finished dish should be tender and chewy, not a mass of stuck-together pearls.

Finishing and serving

Final additions: Stir in the sugar, lemon juice and chopped coriander after cooking. These additions give the dish a sweet-tart lift and a fresh herbal finish.

On the side: Serve it with plain yoghurt as the recipe suggests. The cool, mild yoghurt complements the warming spices and chillies.

Recipe notes & tips

• Drain the sabudana thoroughly after rinsing so the soaking water is measured separately.
• Allow enough time for the pearls to soak, since the soaking stage takes 4 to 6 hours or overnight.
• Keep the potato pieces fairly even in size to help them soften together.
• Add the salt in two stages as directed so it is distributed through the dish.
• Check the pearls for softness and translucency before adding the finishing ingredients.

Variations

• Adjust the heat: Use fewer green chillies for a milder dish.
• Skip the curry leaves: Leave them out if unavailable; they are optional in this recipe.
• Change the nuts: Try another roughly ground roasted nut in place of the peanuts.
• Add extra lemon: Increase the lemon juice slightly for a more tangy finish.
• Serve with yoghurt: Add plain yoghurt at the table for a cool accompaniment.

Common mistakes to avoid

• Skipping the rinse: Rinse the pearls before soaking, as the method directs.
• Short soaking: Give the sabudana 4 to 6 hours or overnight to hydrate.
• Uneven potato pieces: Cut them into similarly sized squares so they cook at a similar pace.
• Overcooking the cumin: Add the next ingredients once the seeds sizzle, before they burn.
• Guessing doneness: Check that the pearls are soft and most are translucent before finishing the dish.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until warmed through, stirring carefully; add a small splash of water if the pearls seem dry.

Frequently asked questions