Sabudana Khichdi
Sabudana Khichdi

Sabudana Khichdi  is a popular Indian breakfast/ appetiser recipe made with Tapioca Pearls.

Sago Seeds/ Tapioca Pearls are gently marinated with coarsely grounded Peanut mix and then sautéed with peanuts, chilli, curry leaves, cumin seeds and potato.

Course: Appetizer, Breakfast
Cuisine: Indian
Servings: 3 People
Author: Sandhya Hariharan
  • 1 Cup Sabudana { Tapioca Pearls }
  • 1 Cup Water for soaking
  • 2 medium sized potatoes diced
  • 2-3 Green Chilli sliced
  • 1/2 Cup Peanuts or roughly 1 fistful + 3 Tbsp Peanuts roasted
  • 12 Curry Leaves
  • 1/2 Tsp Sugar
  • salt to taste
  • Coriander leaves
  • Lemon Juice
  1. To make sabudana khichdi, first rinse the tapioca / sago seeds under running tap water until all the starch clears. Soak in clean water for at least 8 hours or overnight.
  2. After 8 hours,  drain any remaining water. Remember to do the smash check. If the sabudana seeds gets smashed well between your fingers easily, you know they are ready.
  3. Meanwhile, roast the peanuts in hot pan for about 3-4 minutes in low flame until nicely roasted. Allow it cool down. Set aside 3 Tbsp Peanuts for later.
  4. In a mixer jar, add peanuts, 6-7 curry leaves, 1 green chilly and blend until coarse.

  5. Marinate the Sago Seeds with Peanut powder mix.
  6. Heat oil or ghee in a pan, add cumin seeds. Once they sizzle, add 3 tbsp roasted peanuts, curry leaves and green chillies. Saute for a minute.

  7. Add diced potatoes and saute in high. Cook for 2 minutes. Cover and cook for another 5-6 minutes, until nearly done.

  8. Now add the marinated Sabudana/ Sago Seeds, salt & sugar. Cook for just about 3-4 minutes until tapioca pearls  are translucent. Stir gently to mix well. Remember not to over cook as the sabudana will start becoming a lump.

  9. Turn off the flame. Add a squeeze of lemon juice. Garnish with coriander leaves and serve hot.