Sabudana (sago/tapioca) Khichadi




15 min


Sabudana (sago/tapioca) Khichadi

Sabudana Khichadi is a popular breakfast / snack especially made during religious fasts. Soaked sabudana (sago/tapioca) pearls are spiced up to make this tasty preparation. Pure, natural Sarda Farms ghee lends it rich earthy taste to the khichadi.



  • 2 ‏cups sabudana, soaked for 6-7 hours
  • 2 ‏tablespoons Sarda Farms ghee
  • 1 ‏tablespoon cumin seeds
  • 1 ‏potato, peeled and chopped
  • 4-5 ‏green chillies chopped
  • ¾ ‏cup groundnut powder
  • 1-1 ½ ‏teaspoons sugar
  • ‏Salt to taste
  • ‏Mint or coriander leaves for garnish

Mix sabudana, groundnut powder, salt and sugar in a bowl or plate.
Heat ghee in a pan on medium flame.
Add cumin seeds and once they sizzle add green chillies.
Sauté for a few seconds and add potatoes.
Stir and cook covered till the potatoes just soften. Stir few times so that the potato does not burn.
Add the sabudana mixture.
Stir well to mix.
Cook covered for 3-4 minutes. Stir couple of times. Cook till the sabudana just turns translucent.
Serve hot garnished with mint or coriander leaves. You can also garnish it with fresh coconut.
The quality of sabudana and the soaking process can help to make the khichadi better.
To soak sabudana (sago) pearls: Wash them 2-3times with water.
Add just enough water to cover the pearls and leave it covered overnight (6-7 hours).
Gently fluff the soaked pearls and use as required.



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