Sago Khichdi

4.20 from 5 votes

One of the tastiest and healthy recipes made especially during Hindu fasts(vrat). It is known for its enciting flavour. It is mostly preffered on Navratri fasting days or on Shivratri. But you can enjoy this savoury on any day in breakfast or as a snack as well.
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Served AsBreakfast, Snacks
CuisineBreakfast, Indian
Servings 4


  • 1 cup Sago sabudana
  • 1/4 cup Peanuts
  • 1/2 Pomegranate kernels
  • 1 teaspoon Chopped coriander optional
  • 1 teaspoon lemon juice
  • 1 finely chopped green chilly
  • 1 Finely chopped tomato
  • 1 Boiled peeled and chopped potato
  • ½ tsp Salt/sendha namak increase or decrease as per taste
  • 1 tbsp Oil


  • Soak Sago (sabudana) in water for 4-5 hours. As it gets soft and is puffed up it is ready for use.
  • Drain all water and let sago dry other wise it will stick and become lumpy.
  • In a non-stick pan heat oil. Add peanuts and roast them till brown. To this add potatoes, tomato and green chillies and sauté.
  • Now add sabudana, salt and chopped corriander and give it a quick mix. Switch of the flame and add lemon juice and pomegranate kernels and mix carefully.
  • Your white and red pearl khichdi is ready to serve. It does not require any accompaniment and is absolutely delicious and complete meal in itself. Many people do add red chilli powder to it. It is optional.
  • But I prefer the spicy taste coming from the green chillies is enough.


  • To make Sago khichdi perfect follow these two steps: 1.Soak sabudana properly for 4-5 hours. To check whether Sabudana is soaked well or not , you need to take a sabudana pearl and mash it with finger and thumb. If it mashes without any effort then it is done. 2.Drain the soaked sabudana well . If drained properly it won’t be sticky.

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4.20 from 5 votes

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Arti Gupta
Arti Gupta

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