Sabudana Khichdi

This light dish is made with sabudana or tapioca; it’s lightly seasoned and is commonly consumed during the occasional fasting in India. 

I still remember how I used to look forward to occasions that involved fasting just so I could have this khichdi with sabudana kheer, which was also made often during the fasting season. While my mom kept the fast and performed the rituals, I enjoyed all these special cuisines. 

What is Sabudana Khichdi?

Sabudana khichdi is a simple and plain dish with very few spices because it is frequently prepared during the fasting season in India, when many spices are forbidden to be consumed. And it’s the dish’s simplicity that makes it so delicious.

One of the main reasons one should consume sabudana is that it is high in energy. Therefore, the main reason why people eat this dish during fasting is that it provides them with quick energy. It is also gluten-free and non-allergic; it can be considered a healthy meal. 

Also, let me add; that if you are underweight, eating sabudana will help you gain the necessary weight. This is because they are high in carbs and calories.

Notable Ingredients at a Glance

Sabudana: There are two types of sabudana in the market, the smaller variety and the bigger pearl-sized sabudana. I always opt for the bigger one as it gives an excellent texture to the khichdi. 

However, the most common issue that everyone has when cooking sabudana khichdi is that the pearls clump together and form a gloopy mess. And that’s not very appetizing to eat. But not any longer; In this recipe, I will share with you the tips and tricks to get the perfect sabudana khichdi.

Potato: Use small diced potatoes. I love potatoes in this khichdi. But if you don’t like it, you can add other vegetables in place of potatoes. 

Green chilies: Green chilis add little spice but a good aroma to the dish.

Curry leaves: A small handful of chopped curry leaves completely enhance the dish’s flavor. 

Cumin seeds: ½ teaspoon of cumin for tempering.

Honey: Honey is optional; you can use simple sugar in place of honey. I mostly prefer honey. 

Peanuts: Without peanuts, there is no sabudana khichdi! Peanuts are frequently mashed and then added to khichdi for the added crunch.

Oil: Use any neutral oil or ghee. 

How to prepare Sabudana Khichdi?

For the perfect sabudana khichdi texture, wash and soak the sabudana overnight. Use water and sabudana in a one-to-one ratio, i.e., 1 cup water for 1 cup sabudana. The majority of the water will be absorbed overnight. The following day, drain any residual water.

While your sabudana is all soaked, roast and coarsely crush the peanuts.

In a pan, add two tablespoons of oil. Add the cumin seeds to the hot oil and allow it to sputter. Now add the curry leaves, slit or chopped chilis, and salt. Saute till fragrant.

Now, add the diced potatoes and cover and stir it for 2 minutes or until it turns slightly brown. 

When the potatoes are done, add the sabudana mixture and cook on low heat for a few minutes or until the sabudana pearls become transparent. Do not agitate the sabudana pearls too much, or else they will break and form clusters together.

Now, your sabudana khichdi is ready. Enjoy it with boondi raita or any kind of raita. 

Some expert tips for preparing Sabudana Khichdi

• You can flavor the khichdi with ginger as well.
• Sabudana khichdi tastes fantastic when made with ghee.

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