Sabudana Khichdi is a beloved Indian dish that is made from tapioca pearls and seasoned with spices. It is a breakfast dish and is prepared especially during fasting days.. The dish is quick to prepare, without onions, garlic, legumes, or lentils. Tapioca root was first introduced in the 1860s by Ayilyam Thirunal Rama Varma, a ruler of Travancore, a princely state now part of modern day Kerala to combat famine. At that time, people used this foreign root to save themselves from a deadly famine that plagued the kingdom. However, sabudana or tapioca pearls only appeared in Indian cuisine in the latter half of the 20th century. Sabudana Khichdi is a traditional Maharashtrian dish that is popular during Navratri when many people refrain from eating grains and other staple foods.
Making Sabudana Khichdi is super easy. You just soak the sabudana pearls for a few hours, then toss them with some sautéed potatoes, cumin, ginger, and curry leaves. Add a bit of green chili for some kick and a squeeze of lemon and some coriander leaves for freshness. It’s a quick and tasty dish that’s perfect for any time you want something light and satisfying! While ingredients used during fasting can vary across different parts of India, this is the recipe I make at home. I’ll add customization options at the end.
Sabudana Khichdi
Make a satisfying and flavorful Sabudana Khichdi with this simple recipe. Enjoy this traditional Indian dish made with tapioca pearls, spices, and peanuts, perfect for fasting or any day.
Ingredients
- 1.5 cups sabudana (tapioca pearls)
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 sprig curry leaves
- 1 tbsp finely chopped ginger
- 1 medium potato
- 1 green chili, finely chopped (adjust to taste)
- 1 tsp sugar (optional)
- Salt to taste
- 1/4 cup roasted peanuts, coarsely crushed, and some more for garnish
- 1 tbsp lemon juice
- 1/4 cup fresh coriander leaves, chopped
Instructions
- Prep the Sabudana: Rinse 1.5 cups of sabudana under cold water until clear. Add just enough water to cover the pearls and soak for 4-6 hours or overnight. Drain, fluff, and set aside.
- Cook the Potatoes: Wash and poke 1 medium potato with a fork. Pressure cook or steam until tender, then dice into bite-sized pieces.
- Sauté the Spices: Heat 2 tbsp ghee in a skillet over medium heat. Add 1 tsp cumin seeds and let them splutter. Next, add 1 tbsp chopped ginger, 1 chopped green chili, and 1 sprig curry leaves. Sauté for 30 seconds until aromatic. Mix in the diced potatoes.
- Combine Ingredients: Add the soaked sabudana and 1/4 cup crushed peanuts to the skillet. Stir to mix with the spices. Cook for 5-7 minutes, stirring occasionally, until the sabudana turns translucent and cooks through. (Peanuts help prevent stickiness.)
- Finish and Serve: Stir in additional roasted peanuts, sugar (if using), and salt to taste. Cook for 2 more minutes. Remove from heat and mix in lemon juice and chopped coriander leaves, if desired. Serve warm on its own or with yogurt or pickle.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 250Total Fat: 12gCarbohydrates: 30gFiber: 2gProtein: 5g
Customization Suggestions
- Spice Level: Adjust the green chili quantity to suit your spice preference.
- Rock Salt: This is a common substitute during fasting periods. It has a different mineral content and flavor compared to regular table salt.
- Black Salt (Kala Namak): This type of salt has a unique taste and is used in many fasting recipes. It’s less salty and has a slightly tangy flavor.
- Coriander Leaves: You can opt out of coriander leaves and garnish with some more fresh curry leaves.
Have you tried making this recipe? Share your experiences and any variations you love in the comments below! And if you make this dish, we’d love to see your creations! Share your photos on Instagram and tag us @Platefullofyumm