Go Back

Sabudana Khichdi

This is a traditional Indian recipe for Navratri and it is made with soaked sabudana, also known as tapioca pearls. It is stirred together in tempered spices and served with more roasted peanuts on the side. A filling snack or meal that can be made in little time.
Prep Time 3 hrs
Cook Time 5 mins
Course Breakfast, Appetizer, Main Course, Snack
Cuisine Indian
Servings 4 people

Equipment

  • Sauté pan
  • Spatula

Ingredients
  

  • 1 cup Sabudana
  • 1 cup Water + more if needed
  • 2 medium Potatoes boiled, peeled, diced
  • 1/2 cup Roasted peanuts crushed
  • 8 Curry leaves
  • 2 tsp Ginger paste
  • 1/2 Green chili
  • 1 tsp Cumin seeds
  • 1/4 cup Fresh coconut grated
  • 1/2 tsp Coconut sugar
  • 1 tsp Lime juice
  • 1/4 tsp Pepper powder
  • 3 tsp Ghee
  • 1/2 tsp Salt
  • 3 tsp Coriander leaves

Instructions
 

  • Soak the Sabudana in 1 cup water for 2-3 hours until soft. You might need to add more water if it is completely soaked. You should be able to mash it between your fingers and it shouldn't be grainy.
  • Drain the Sabudana once soaked and set aside.
  • In a pan on medium heat add the ghee and let it get hot. Add the cumin and temper until you can smell the spice.
  • Add the ginger paste, curry leaves and green chili. Stir and cook for a min.
  • Add the boiled, peeled and diced potatoes into the pan and let it cook for 1-2 mins. Gently stir around without breaking them.
  • Add the peanuts and stir again for about 15 seconds.
  • Add the coconut and stir for 10 seconds.
  • Add the strained Sabudana into the pan, season with salt, pepper, sugar and lime juice. Stir for 1-2 mins.
  • Take off the heat and add the coriander.
  • Serve while it is hot.

Notes

  • Add more chili based on your palate and spice level.
  • Check the write up above on my tips on boiling the potatoes.
  • I like to grate my ginger into the pan to get the juice and the paste into my Khichdi.
  • You can use any sugar you have, but the sweetness is important to balance the other flavors.