Sabudana Khichdi

Sabudana Khichdi

Shivangi Mehta


  1. 1 cup sabudana pearls
  2. 2 potatoes small medium size   chopped
  3. ½ cup peanuts roasted and corsely broken
  4. 8 10 / curry leaveskadi patta (optional)-
  5. 1 tsp ginger grated  (optional)
  6. 1 green chili red chili or   chopped
  7. 1 tsp cumin seed
  8. 1/2 tsp turmeric powder
  9. 2 tbsps oil
  10. as required salt
  11. ½ to 1 tsps sugar as required
  12. ½ to 1 tsps lemon juice or as required (optional)
  13. ¼ cup corriander chopped (optional)


20 mins
  1. Add Photo

    Soak sabudana 4-5 hours. Drain the sabudana very well and keep aside in a bowl.

  2. Add Photo

    In a pan dry roast the peanuts till browned and when cooled coarsely break them

  3. Add Photo

    Mix the coarsely roasted peanuts, salt and sugar with the drained sabudana.

  4. Add Photo

    Now heat the oil. Fry the cumin till they crackle and add the curry leaves, chilies and turmeric powder fry for half a minute and then add the grated ginger.

  5. Add Photo

    Add potatoes and stir till the raw smell of the ginger goes away and till potatoes are cooked. You can add a few spoons of water if required.

  6. Add Photo

    Add the sabudana and keep stirring the mixture.

  7. Add Photo

    When the sabudana loses their opaqueness and starts becoming soft, they are cooked. Don't overcook as they might become lumpy and hard.

  8. Add Photo

    Lastly add grated coconut, mix well. Close the fire.

  9. Add Photo

    While serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice and serve sabudana khichdi hot.

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