Sabudana Khichdi | How to make Sabudana Khichdi

By Shirin Mehrotra  |  29th Jul 2015  |  
4.6 from 8 reviews Rate It!
  • Sabudana Khichdi, How to make Sabudana Khichdi
Sabudana Khichdiby Shirin Mehrotra
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

1206

8

About Sabudana Khichdi Recipe

Sabudana khichdi (or tehri as we call it in Lucknow) is easily a unanimously favourite dish during fasts. Sabudana is not a grain or pulse and is full of carbohydrates which fills you up really fast. Top it with dahi and it makes for a complete meal. I still remember, when my mother used to fast she’d cook sbudana khichdi for all of us; even if we weren’t fasting. I always loved the way she made it, slightly sticky and spicy. When I came to Bombay I ate the less spicier version with curry leaves. I didn’t like it initially but then developed a taste for it. This khichdi becamr my go-to Sunday meal while I was living alone. Eventually I learnt the process of how to make the non-sticky khichdi. Here’s my mom’s recipe

Sabudana Khichdi

Ingredients to make Sabudana Khichdi

  • sabudana (tapioca pearls) - 1 cup
  • potato - 1 medium size
  • Green chilli - 1
  • peanuts (crushed) - 1/4 cup
  • Amchoor (dry mango powder) - 1 tsp
  • Red chilli powder - 1 tsp
  • sugar - 1 tsp
  • oil - 1 tbsp
  • Juice of half lime
  • coriander leaves for garnish
  • dahi to serve with

How to make Sabudana Khichdi

  1. Soak sabudana in water and leave it for half an hour.
  2. Drain excess water, cover and leave it overnight. This will result in beautiful non-sticky khichdi.
  3. Finely chop potato and green chilli.
  4. Heat oil in a kadhai and fry peanuts.
  5. Add potato, chilli, amchoor, red chilli powder, sugar and let the potatoes cook.
  6. Now add sabudana and salt, mix well and cook for 5 minutes. Make sure you don’t overcook it or it’ll get sticky.
  7. Mix in lime juice, garnish with coriander leaves and serve with dahi.

Reviews for Sabudana Khichdi (8)

Jyoti Mangla10 months ago

Mne ye bnaai thi but meri sabudana chipkne lge or....laar si bi bnne lgi...or khane pr daath pr chipak rha tha...kya kru..m..kya hum sabudana fry bhi kr skte h kya
Reply
Vaishali Sankhayan
8 months ago
Jyoti the trick lies in how much water has been put in the sabudana for soaking.
Alka Verma
4 months ago
if ur sago sticks then dry it for 2 to 3 hours and after that mix it with peanut powder it will not stick to each other..

Anurita Koul2 years ago

Delicious....I tried it its also very nutritious...fond of it.
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Sonal sons2 years ago

the best way to check if sabudana is cooked is to take a piece in your hand and check with your thumb and finger, if the piece does not stick in your hand ,it is cooked.Also it becomes transparent...love sabudana ...I also make it the same way shirin
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Niloupher Sethna2 years ago

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Mitalee Chaudhry2 years ago

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Alpa Rajput2 years ago

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Binita Bhowmik2 years ago

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Kavita Singh2 years ago

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