Sabudana Khichdi

Share this article

Ideal for fasts and specially Navratri, this preparation of soaked sago tossed with spices and boiled potatoes is an all-time hit. It is probably the first thing that comes to mind, when one mentions fasting.
Inspite of its simplicity, sabudana khichdi is a comfort food and a humble meal for all age groups. With few minutes of pre-preparation, the khichdi comes together in a flash.


  • Sago ½ cup approx 5-6 tbsp
  • Roasted peanuts 10-12 (Use alongwith the skin)
  • Green chilies 1-2
  • Potato 1 medium
  • Ghee 1 tablespoon
  • Curry leaves 1-2 sprigs (If you consume)
  • Cumin seeds 1 teaspoon
  • Salt to taste
  • Lemon juice 1 teaspoon (Optional)
  • Fresh coconut scraped 2 tablespoons (optional)
  • Fresh coriander leaves a few sprigs


  1. Place Sabudana in a colander. Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
  2. In a big wide bowl soak sabudana by adding just enough water to cover them . Just ¼ inch more than sabudana level.
  3. Soak covered for 5-6 hours , preferably overnight.
  4. Sabudana will fluff up after soaking .
  5. Now, transfer to the colander or a sieve and let it drain for an hour or two.
  6. Take a pearl in between the fingers and crush it. It should press easily.
  7. Add desi ghee to a heavy bottom pan.
  8. Once warm, add in the cumin seeds.
  9. Add in the cubed potatoes and cook on a low flame until tender , flipping it occasionally.
  10. Now add in the curry leaves, chopped chilies and cook for a minute more.
  11. Take the roasted peanuts in a pestle and mortar and crush coarsely.
  12. Combine these with the potatoes on the flame alongwith salt.
  13. Now add the sabudana to the pan. Mix everyt hing well and cook until the sabudana are a bit translucent and well coated. This would take only 1-2 minutes.
  14. Keep stirring occasionally.
  15. Taste test and adjust the seasoning, if needed.
  16. Add in lots of chopped coriander and more peanuts.
  17. One may add a juice of lemon and grated coconut, if they so want to.
  18. Serve warm with chilled yogurt.


  • It is important for the water to drain out very well, as otherwise when cooked, the sabudana will stick together in lumps.
  • Keep in mind that depending on the kind of sabudana, the soaking time may vary. Some qualities require only washing. Check with your store, before making the khichdi.
  • Do not use too much ghee for cooking, it makes the sabudana mushy.

“If you are looking for online consultation or have a query that needs to be resolved, Please write to us”