Sabudana Khichidi


As a kid growing up in Maharshtra, I always had sabudana khichidi.In Maharashtra, most hotels serve it only on thursdays, as that is the day for fasting. And during fasts in Maharashtra, sabudana khichidi is an acceptable breakfast. In Andhra, this is just a breakfast snack, and not restricted to fasts.

Sabudana is basically tapioca pearls used for cooking. These are about 2mm in diameter, or even somewhat larger. They are used for making khichidi or payasam.

I normally make sabudana khichidi as a breakfast item at least once a week. It is a quick and light snack, and quite filling too. The original snack is quite oily, so I make it with less oil. The same taste, without the oil. πŸ™‚

1 cup sabudana
3 green chillies
1 medium-sized potato
1/2 inch piece of ginger
coriander leaves, chopped
juice from 1 lemon
handful of groundnut, crushed to small peices
1 tsp jeera
Salt and sugar to taste


  • Soak the sabudana in water, till the water level just covers the sabudana. Let it soak for about an hour.
  • Peel and chop the potatoe into small-sized cubes
  • In a wok, heat 1 tsp oil and add jeera
  • Once the jeera starts popping and changing colour, add the potato peices and fry till lightly brown
  • Add the groundnut and fry
  • Once the groundbut started turning brown, and the potato is also done, add the chillies and ginger
  • Fry for a a moment for that the flavours of the chillies and ginger are released.
  • The sabudana which has soaked will be dry to touch and opaque to look at. Add the salt and suger and mix well.
  • Add the sabudana and a bit of the coriander.
  • Keep stirring till the sabudana turns transparent. You may add a bit of water to help with the stirring.
  • You may also add a bit of dessicated coconut for added flavour.
  • Once the sabudana is completely cooked, take off the flame and add the lemon juice.
  • Mix thoroughly and garnish with the remaining coriander.
  • Serve hot.

In Maharashtra, this is served with some sour curds mixed with a couple of spices, salt and sugar. The acidic tastes forms a nice backdrop of the slightly sweet taste of the khichidi.



2 responses »

  1. you know, I always wanted a good recipe of sabudana kichidi to try and was skeptical about trying those i found on the internet since this would be my first time.
    You make this sound so simple with techniques like how to do it with less oil πŸ™‚ will definitely give it a shot.

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