Sabudana Khichdi

Shirin Mehrotra
Shirin Mehrotra|
Last updated on Jan 11th
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
  • Prep Time0Minutes
  • Cooking Time20Minutes
  • Serves2people

Recipe Ingredients

  • 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

Recipe Preparation

  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.
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