Mint Sabudana Khichdi

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Leena Kohli (@leenakohli)

Mint Sabudana Khichdi, a recipe free from onion and garlic!

It is not only a delightful dish, but it’s also a convenient and tasty option suitable for fasting, breakfast, or kids’ lunch boxes. 

This dish features sago pearls (sabudana), boiled potatoes, a vibrant green paste made with coriander and mint leaves, roasted...

Prep Time
15min
Cook Time
15min
Total Time
30min
Mint Sabudana Khichdi  recipe

Ingredients

4 Servings
  • 1cup
    Sabudana (Sago/Tapioca Pearls)
  • 1cup
    Water
  • 1tsp
    Sugar
  • 1/2tbsp
    Sendha Salt (divided)
  • 3tbsp
    Roasted Peanut Powder

For Green Paste

  • 2cup
    Coriander Leaves
  • 1cup
    Mint Leaves
  • 3
    Green Chilies
  • 1tbsp
    chopped Ginger
  • 2tbsp
    Lemon juice
  • 2tbsp
    Water

For Khichdi

  • 2tbsp
    Oil/Ghee
  • 1tsp
    Cumin Seeds
  • 1/2cup
    Raw Peanuts
  • 2
    Medium-sized Potatoes (boiled/peeled & cubed)
  • 1tsp
    Chilli flakes

How to make Mint Sabudana Khichdi

  1. Thoroughly rinse the sabudana in running water, then soak them in water for at least an hour or overnight to reduce cooking time. Drain any excess water.

    Step 1.1: Thoroughly rinse the sabudana in running water, then soak them in water for at least an hour or overnight to reduce cooking time
  2. Place the sabudana in a bowl, add sugar, ½ tsp salt and peanut powder. Mix well and set aside.

    Step 1.1: Place the sabudana in a bowl, add sugar, ½ tsp salt and peanut powder

For Green Paste

  1. Combine all the Green Paste ingredients in a blender to form a paste. Set it aside.

    Step 2.1: Combine all the Green Paste ingredients in a blender to form a paste

For Khichdi

  1. Heat ghee in a large, heavy-bottomed deep pan over low-medium heat.

  2. Add cumin seeds and peanuts and roast them until they become crunchy (avoid burning).

  3. Add the boiled potato cubes and cook until the edges turn golden.

    Step 3.1: Add the boiled potato cubes and cook until the edges turn golden
  4. Stir in the coriander and mint paste and saute for a minute.

    Step 3.1: Stir in the coriander and mint paste and saute for a minute
  5. Add the soaked sabudana and sendha salt, and gently mix to coat them well.

    Step 3.1: Add the soaked sabudana and sendha salt, and gently mix to coat them well
  6. Reduce the heat, cover the pan, and let it cook for 4-5 minutes, stirring occasionally to prevent sticking to the bottom.

  7. Continue cooking the Sabudana until they become transparent. Stir occasionally. Turn off the heat.

    Step 3.1: Continue cooking the Sabudana until they become transparent
  8. Garnish with chopped coriander leaves, serve hot and enjoy.

Nutrition (per serving)

Calories

267.5kcal (13.38%)

Protein

7.5g (15%)

Carbs

32.5g (11.82%)

Sugars

2.0g (4%)

Healthy Fat

11.5g

Unhealthy Fat

2.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Rinsing the sabudana pearls is an important step to eliminate excess starch. If not rinsed well, the pearls can clump together.

  2. You can use raw potatoes instead of pre-boiled ones.

  3. You can use only coriander leaves for green masala.

  4. Adjust the spices to your taste.

  5. This recipe yields 3-4 servings, depending on the portion size.

FAQS

  1. How do I prepare Sabudana for Mint Sabudana Khichdi?

    To prepare Sabudana for Mint Sabudana Khichdi, thoroughly rinse 1 cup of sabudana (sago pearls) under running water. Then, soak them in water for at least an hour or overnight to reduce cooking time. After soaking, drain any excess water before using them in the recipe.

  2. Can I make Mint Sabudana Khichdi vegan or gluten-free?

    Yes, Mint Sabudana Khichdi is naturally gluten-free as it is made with sago pearls. To make it vegan, simply use oil instead of ghee for cooking. This dish is also suitable for those observing fasting, as it does not contain onion or garlic.

  3. What can I substitute for peanuts in Mint Sabudana Khichdi?

    If you want to substitute peanuts in Mint Sabudana Khichdi, you can use roasted sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, you can omit the nuts entirely if there are allergy concerns, but keep in mind that it may alter the texture slightly.

  4. How should I store leftover Mint Sabudana Khichdi?

    To store leftover Mint Sabudana Khichdi, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When reheating, add a splash of water to prevent it from drying out and heat it gently on the stove or in the microwave.

  5. What dishes pair well with Mint Sabudana Khichdi?

    Mint Sabudana Khichdi pairs well with a side of yogurt or raita for a refreshing contrast. You can also serve it with a tangy lemon pickle or a salad to enhance the flavors. This dish is perfect for breakfast, lunch boxes, or as a light dinner option.

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Leena Kohli

(@leenakohli)

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