Sabudana Khichdi: Easy Fasting Recipe (Tapioca Pearl & Potato)
20 minutes
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About Sabudana Khichdi: Easy Fasting Recipe (Tapioca Pearl & Potato)
Discover the delightful simplicity of Sabudana Khichdi, a beloved Indian fasting recipe perfect for snacks or light meals. This savory dish features delicate tapioca pearls (sabudana) cooked with fluffy potatoes and crunchy peanuts, creating a unique texture and flavor profile.Originating from Western India, Sabudana Khichdi is a versatile dish enjoyed across various regions. Its easy preparation and satisfying taste make it a popular choice for both everyday cooking and special occasions. Learn how to make this traditional recipe with our step-by-step guide.Whether you're observing a fast or simply seeking a delicious and healthy meal, this Sabudana Khichdi recipe is sure to become a family favorite. Its subtle flavors and satisfying texture make it a perfect comfort food.
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Recipe Time & More
Prep15 minutes
Cook5 minutes
Total20 minutes
Ingredients
Tapioca Pearls & Preparation
- 1 cup Tapioca Pearl also known as sago. rinse thoroughly until water runs clear., tapioca pearls
Vegetables & Spices
- 1 Potato large, and roughly chopped, boiled until tender., peeled
- 1/2 tsp Turmeric Powder optional, for color and flavor.
- 1 tsp Cumin Seeds
- 1 sprig Curry Leaves
- 2 Chili finely chopped or slit (adjust to taste)., green
- 1 tbsp Ghee
Instructions
Prepare the Sabudana
- Soak sabudana in water for at least 3-4 hours, or preferably overnight. Drain completely and rinse well.
Roast and Grind Peanuts
- Lightly roast peanuts in a dry pan until fragrant. Allow to cool slightly and coarsely grind in a blender or food processor.
Sauté Aromatics
- Heat ghee or oil in a pan. Add cumin seeds and let them splutter. Add curry leaves and green chilies. Saute for 30 seconds until fragrant.
Cook the Sabudana
- Add the soaked sabudana to the pan. Sauté gently for 30-40 seconds on low heat, stirring frequently, to avoid sticking.
Combine Ingredients
- Add the boiled potatoes, ground peanuts, and turmeric (if using). Mix well. Add a little water if it seems too dry, stirring continuously.
Season and Finish
- Add salt to taste and mix thoroughly. Continue to stir until the sabudana becomes translucent and slightly puffy. It usually takes around 5-7 minutes over low heat.
Serve
- Remove from heat. Sabudana Khichdi is ready to serve. Serve hot as a snack or light meal.
Recipe Notes
Expert Tips for Perfect Sabudana Khichdi
- Soaking is Key: Proper soaking is crucial for soft, fluffy sabudana. Soaking for longer periods (even overnight) yields the best results.
- Low and Slow Cooking: Avoid high heat to prevent the sabudana from burning or becoming sticky. Low and slow cooking ensures even cooking and a delightful texture.
- Adjust Water Carefully: Add water gradually, as too much can make the khichdi watery. Adjust according to the consistency you prefer.
- Garnish and Variations: Garnish with fresh coriander leaves for added flavor and visual appeal. Add a squeeze of lemon juice for extra tanginess. You can also experiment with different spices like ginger or asafoetida.
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Recipe Nutrition
Calories: 466kcalCarbohydrates: 83gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 1425mgPotassium: 541mgFiber: 10gSugar: 2gVitamin A: 72IUVitamin C: 59mgCalcium: 40mgIron: 2mg
Saba Shaikh
Articles: 176
3 Comments
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This is awesome! Can’t wait to cook it.
This is so tempting! Thank you.
Great recipe! I’m eager to try it.