Sabudana Khichdi
Soaked tapioca pearls tossed with peanuts, potato and green chilli. The classic Navratri and Ekadashi fasting dish.
By Maa Di Rasoi ·
Sabudana Khichdi
Ingredients
- 1 cupsabudana, soaked 5–6 hours
- ½ cuproasted peanuts, coarsely crushed
- 1potato, boiled and cubed
- 2green chillies, chopped
- 1 tspcumin seeds
- 1 tbspghee
- ½lemon
- 1 tspsugar
- —Sendha namak (rock salt), to taste
- 2 tbspcoriander leaves
Quantities scale from the tested 2-serving batch. Cooking times may change for large batches.
Method
Tap a step to mark it done.
Check the soaked sabudana: a pearl should mash easily between your fingers. Drain any excess water.
Mix the sabudana with crushed peanuts, sugar and rock salt.
Heat ghee, add cumin and green chillies, then the potato. Cook 2 minutes.
Add the sabudana mix and cook on low heat, stirring gently, for 5–6 minutes until the pearls turn translucent.
Finish with lemon juice and coriander.
Notes & substitutions
- Soak with just enough water to cover the pearls; too much water makes the khichdi sticky.
Questions
Why is my khichdi sticky?
The sabudana was soaked in too much water or cooked on high heat. Keep the heat low and stir gently.
Diet & allergens
- Peanuts
- Dairy (ghee)
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
Cooked it? Tell us how it went