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Sago (Sabudana) Khichdi recipe

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...

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)

How to make Sago (Sabudana) Khichdi

  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.

    Step 1.1: Once soaked, pour the sago (sabudana) pearls on a sieve and completely drain the excess water

For the Khichdi

  1. Chop the vegetables and keep aside.

    Step 2.1: Chop the vegetables and keep aside

  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.

    Step 2.1: Dry roast raw peanuts for 2 minutes on medium to high flame in a non-stick pan and keep them aside for later use

  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.

    Step 2.1: In the same 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.

    Step 2.1: Add the chopped onions and green chillies

  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.

    Step 2.1: Add the chopped potatoes and salt

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

    Step 2.1: Mix in the carrot and peas, and season with black pepper

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

    Step 2.1: Add the roasted peanuts and stir for a minute

  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.

    Step 2.1: Turn the flame to high

  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.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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