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Sago Sabudana khichdi next to a bowl of tamarind chutney.

Sago (Sabudana) Khichdi

by Leena Kohli (@leenakohli)
Prep Time
5hr
Cook Time
20min
Total Time
5hr 20min
IndianBreakfastSnackVegetarianVeganDairy-FreeGluten-Free

Looking for a good source of dietary fiber? This recipe is for you. Made with sago pearls (sabudana), peanuts, and vegetables, this khichdi is gluten-free, vegan and super-easy to make! The sago pearls in this dish are made from tapioca root and is traditionally served during Hindu fasting days like Navratri in India. Sago (Sabudana) also provides a plethora of benefits to pregnant women. It's a great substitute for wheat and contains a range of essential vitamins and minerals including iron, magnesium, calcium and Vitamin B.

Ingredients

4 Servings
  • 2cup
    Sago Pearls/Sabudana
  • 3cup
    Water

Chopped Vegetables

  • 1
    Onion (medium)
  • 1cup
    Carrots (chopped)
  • 1cup
    Potatoes (chopped)
  • 2
    Green Chillies
  • 1cup
    Peas
  • 1/2cup
    Raw Peanuts
  • 3/4tbsp
    Salt
  • 1/2tsp
    Black Pepper Powder
  • 1tbsp
    Lemon Juice

For Tempering

  • 4tbsp
    Oil
  • 1tsp
    Cumin Seeds
  • 10
    Curry Leaves
  • 1
    Dry Red Chilli (broken)

Method

  1. Put sago (sabudana) pearls in a big and wide bowl. Pour a glass of water and rinse the pearls with your hands, and drain the water. Repeat this step 3-4 times to remove excess starch.

  2. Soak the sago pearls in 3 cups of water for 5-6 hours or can keep it overnight.

  3. Once soaked, pour the sago (sabudana) pearls on a sieve and completely drain the excess water.

    Sago/Sabudana pearls in a pile.

For the Khichdi

  1. Chop the vegetables and keep aside.

    Chopped potatoes, carrots, onions, green chillies and peas on a wooden board.

  2. Dry roast raw peanuts for 2 minutes on medium to high flame in a non-stick pan and keep them aside for later use.

    Roasted peanuts in a bowl

  3. In the same pan. heat oil on medium heat. Add cumin seeds and let them splutter. Add broken dry red chilli and curry leaves. Stir for a few seconds.

    Cumin seeds, dried red chillies and curry leaves being tempered in a pan.

  4. Add the chopped onions and green chillies. Stir for 2-3 minutes till the onions are translucent or a little pinkish in colour.

    A mixture of chopped onions and green chillies in a pan.

  5. Add the chopped potatoes and salt. Stir for 1 minute. Sprinkle a little water, cover and cook for 4-5 minutes or till the potatoes are tender. You can also boil potatoes in advance. If using boiled potatoes, cut them in small cubes and add them to the pan with salt and stir for 2 minutes on high flame.

    Chopped potatoes mixed with tempered onions and spices.

  6. Mix in the carrot and peas, and season with black pepper. Cover the pan and cook for 3-4 minutes.

    A mixture of sago/sabudana pearls, chopped carrots, peas and black pepper in a pan.

  7. Add the roasted peanuts and stir for a minute.

    Roasted peanuts with chopped veggies in a pan.

  8. Lower the flame, and add the soaked sago (sabudana) pearls in the pan and mix nicely.

  9. Turn the flame to high. Stir continuously for 3-4 minutes or until sago (sabudana) pearls become transparent.

    Cooked sago/sabudana khichdi in a pan.

  10. Turn off the flame. Add lemon juice and mix gently.

  11. Serve hot with tamarind or coriander chutney.

Tips & Tricks

  1. You can use boiled potatoes instead of raw potatoes.

  2. Rinsing the sago (sabudana) pearls is an important step to get rid of excess starch. If not rinsed well, the pearls can clump together.

  3. Cooking the sago (sabudana) pearls for longer makes the khichdi clumpy. Sago (sabudana) pearls only need to be cooked for 3-4 minutes. Once they turn transparent, it means they are cooked.

Leena Kohli
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Recipe by

Leena Kohli

(@leenakohli)

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