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Sabudana Khichdi is one of the common dish mainly prepared during fasting time in India. Easy to make and easy to digest, is one of my favorite recipes. I think this recipe can be made anytime, you don’t need to fast to make this recipe. A little pre-planning is though required to make sabudana khichdi. If you are not making this recipe for the fasting, you can add veggies of your choice, also you can use nuts of your choice. Enjoy this simple and delicious sabudana khichdi anytime of the year!!


Course: Main course
Cuisine: Indian
Keyword: sabudana khichdi, tapioca pearls salad
Diet: Vegetarian
Method: Stove Top
Servings:  4 
Author: Jyoti Behrani

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

1 cup sabudana
1 medium size potato, diced
1/2 cup raw peanuts, crushed
1 inch ginger chopped
2 green chilies chopped
Handful of curry leaves
1 tsp cumin seeds
2 tbsp oil
Salt to taste
Lemon juice
Fresh coriander for garnish

Instructions for Stove Top Cooking:
Step 1: Wash sabudana couple of times. Now soak the sabudana in water for 3 hours.
Step 2: Using a Seive as shown, drain the sabudana completely.
Step 3: Heat a nonstick Kadai or a wok. Add oil, cumin seeds, diced potatoes and salt. Cover and cook till potatoes are almost done.
Step 4: Add crused peanuts, ginger, green chilies, curry leaves and saute for few minutes.
Step 5: Add sabudana, salt to taste and some lemon juice. Mix well.
Step 6: Cover and simmer for few minutes till sabudana is cooked. Sabudana Khichdi is ready to serve. Add some lemon juice. Garnish with some coriander. Enjoy!!


1. Wash the sabudana well until you see clear water. This is important step to remove as much starch  as you can from the sabudana, in order to get nice and fluffy, non-sticky sabudana khichdi.
2. Soak the sabudana for minimum of 3 hours, in a ratio of sabudana:water, 1:1. After 3 hours drain sabudana and keep it in a sieve for 15-30 min, or until all the water is drained. Now, you can proceed to making the sabudana khichdi, which is done in less than 15 min.
3. Using a chopper, chop raw peanuts, ginger, green chilies, curry leaves, keep it aside. Alternatively, you can crush the ingredients using mortar and pastel.
4. Using peanuts and lemon juice, prevents sabudana from sticking. Hence you get a fluffy, non-sticky sabudana khichdi. Also, when using crushed peanuts, you don’t need to add too much of oil, as peanuts upon cooking releases its oil.

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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