Traditional Sabudana Khichdi Recipe - A Delicious Navratri Special

When longing for the flavors of home, nothing lifts the spirit like Sabudana Khaichdi — a simple, soul-warming dish made with tapioca pearls (sabudana), peanuts, potatoes, and mild spices. Whether it’s for a vrat (fasting day), a light breakfast, or an evening snack, Sabudana Khaichdi reconnects you with the comforting tastes of India, even while you’re far away in Europe.

You’ll need:

Serving Size

Makes enough for 2-3 persons (as a light meal or snack).

Duration

• Prep Time: Soaking sabudana ~ 4-5 hours (or overnight)
  
  

• Cooking Time: ~ 15-20 minutes
  
  

• Total Time: ~ 5 hours (including soaking)
  
  

Step by Step Instructions

1. Soak the Sabudana 

Rinse the sabudana under running water until the water runs mostly clear. Soak in enough water just to cover for 4-5 hours (or overnight). After soaking, drain well in a colander or sieve. If there’s excess water, let it drain off — you want the pearls soft but not soggy.

2. Prepare the Potatoes and Peanuts

While sabudana is soaking, boil the potato until tender. Peel, dice into small cubes, and set aside. Roast peanuts and crush them coarsely; set aside.

3. Start the Tempering

In a pan, heat ghee over medium heat. Add cumin seeds; when they begin to sizzle, add curry leaves and chopped green chillies. Sauté briefly until aromatic.

4. Add Potatoes

Add the diced boiled potatoes to the pan. Season with sendha namak (or salt) and gently sauté for 2-3 minutes so edges lightly crisp.

5. Add Sabudana

Gently fold in the drained sabudana. Mix carefully to avoid breaking the pearls. Cook on low to medium heat, stirring occasionally, for about 5-7 minutes until the sabudana turns translucent and absorbs flavour.

6. Finish with Peanuts & Lemon

Stir in the crushed roasted peanuts. Add sugar if using, adjust salt. Cook for another 1-2 minutes. Finally, squeeze in lemon juice and switch off heat.

7. Garnish & Serve

Garnish with fresh coriander leaves. Serve hot. Sabudana Khaichdi is best fresh, but you can cover and reheat gently if needed.

Cooking tips

• Make sure to soak sabudana sufficiently - under-soaked pearls stay hard inside; over-soaked can become mushy.
  

• Drain well: excess water makes the dish sticky.
  

• Use roasted peanuts (coarsely crushed) - they add crunch and balance the soft texture.
  

• Low to medium flame helps avoid burning or sticking to pan. Use non-stick or heavy-bottomed pan if possible.
  

• Adjust the heat of chillies to your tolerance, especially if your palate has changed living in Europe.
  

• If cooking for fasting days, ensure ingredients are vrat-friendly (use sendha namak, avoid onion/garlic if required).
  
  

Nutrition (Approximate per Serving)

Here’s a rough estimate per serving (when serving for 3):

Note: Nutrition will vary depending on exact ingredients (amount of peanuts, ghee) and portion size.

FAQ’s

Q: Can I make this without potatoes (for fasting days)?
A: Yes, you can omit potatoes and add more peanuts or even use roasted cashew nuts. Some people also use sweet potato in place of regular potato.

Q: How do I prevent the Sabudana from getting sticky or clumpy?
A: Proper soaking (not too much water, not too little), draining off excess water, and cooking on gentle heat while stirring occasionally helps. Roasted crushed peanuts also help keep texture separate.

Q: Can I use oil instead of ghee?
A: Yes — for a lighter version or dietary needs, using a neutral oil works. But ghee adds that distinct flavour many of us miss.

Q: Is this dish gluten-free and suitable for those with food allergies?
A: Sabudana is naturally gluten-free. Check that your peanuts are processed in a facility without cross-contamination if allergies are severe. Avoid onion/garlic if required for fasting.

Q: Can I prepare this ahead of time?
A: You can soak sabudana ahead. After cooking, you can store in refrigerator for a day; reheat gently. Texture may change slightly, but flavour will hold up.