Sabudana khichdi is a beloved dish in Indian cuisine, especially homemade. It's nostalgic. There are many sabudana khichdi recipes, each with its variations, as it is handed down in almost every family. While it may be a common homemade dish, it is often considered challenging to prepare, especially for novice cooks. Getting the right texture for sabudana is crucial. Sabudana becomes sticky when cooked, making it challenging to achieve the perfect texture without turning it into a gooey mess. However, with the right recipe and guidance, anyone can make sabudana khichdi that’s delightful and flavourful. In this comprehensive guide, we'll walk you through the process of selecting the perfect ingredients for sabudana khichdi and serving up a delicious batch that will impress your taste buds and your guests.

Here’s your sabudana khichdi recipe to help you master this dish.

Ingredients of Sabudana Khichdi 

Let's start by gathering all the ingredients you'll need for making sabudana khichdi:

  • 1 cup tapioca pearls - sabudana
  • 2 medium-sized potatoes, peeled and diced
  • 1/2 cup roasted and coarsely ground  peanuts
  • 2/3 green chillies, finely chopped
  • 1 teaspoon cumin seeds
  • 2 tablespoons oil or ghee
  • 1/2 teaspoon sugar (optional)
  • Salt to taste
  • Chopped fresh coriander leaves (for garnish)
  • Lemon wedges (for serving) 

How to Make Sabudana Khichdi at Home

Now, let's dive into the step-by-step process of how to make sabudana khichdi. 

  • Soaking the sabudana: 

Rinse the sabudana in cold water until the water is clear. Then, transfer the rinsed sabudana to a bowl with enough water to completely cover it. Allow the sabudana to soak overnight or for 4-6 hours. Its soaking process is crucial as it helps soften the sabudana and ensures they cook evenly later. 

  • Prepare the potatoes:

While the sabudana is soaking, peel and dice the potatoes into small cubes. Place the diced potatoes in boiling water and cook until they are fork-tender yet firm. Once cooked, drain the water and set the potatoes aside. 

  • Roast the peanuts: 

Heat a dry skillet or frying pan over medium heat. Add the peanuts to the skillet and roast them, stirring occasionally, until golden brown and fragrant. Be careful not to burn them. Once roasted, remove the peanuts from the heat and allow them to cool slightly before grinding them into a coarse powder using a mortar and pestle or a food processor.

  • Cook the khichdi:  

Now it's time to cook the sabudana khichdi! 

  • Heat oil or ghee in a large skillet or kadhai over medium heat.
  • Add cumin seeds and let them splutter.
  • Sauté finely chopped green chillies until fragrant.
  • Add boiled potatoes and sauté until lightly golden brown.
  • Drain excess water from the soaked sabudana and add them to the skillet. Mix well.
  • Add ground peanuts, sugar (if using), and salt to taste.
  • Cook for 5-7 minutes, stirring occasionally, until sabudana pearls turn translucent and soft.
  • Garnish with freshly chopped coriander leaves before serving.


Serve Sabudana Khichdi Hot

Transfer the freshly cooked sabudana khichdi to a serving dish and serve it hot with lemon wedges on the side. Squeeze some lemon juice over the khichdi just before serving for an extra burst of flavour.

Tips to Perfect the Sabudana Khichdi Recipe

Now that you've learned how to make sabudana khichdi, here are a few tips to follow along with your sabudana khichdi recipe.

Soaking Sabudana:

  • Rinse the sabudana thoroughly until the water runs clear to remove excess starch.
  • Soak the sabudana in water for at least 4-6 hours or overnight. Ensure the water level is just enough to cover the sabudana.

Testing Sabudana Texture:

  • After soaking, test a few sabudana pearls by pressing them between your fingers. They should easily mash, indicating they are adequately soaked.
  • If the sabudana feels hard or gritty, they need more soaking time.

Balancing Moisture:

  • Drain the soaked sabudana well using a fine mesh strainer or cloth to remove excess water.
  • If the sabudana khichdi appears dry while cooking, sprinkle a little water to keep it moist.

Pre-cooking Potatoes:

  • Boil or steam the potatoes until they are just tender. Overcooked potatoes can become mushy when added to the khichdi.

Tempering:

  • Heat the ghee or oil properly before adding cumin seeds. It helps in releasing the aroma and flavours of the spices.
  • Allow the cumin seeds to splutter before proceeding with the next steps. 

Spice Level:

  • Adjust the number of green chillies according to your taste preferences. Remember that green chillies can vary in heat, so taste-test a small piece before adding it to the khichdi.

Cooking Time:

  • Cook the sabudana khichdi on low to medium heat. Stir occasionally to prevent sticking and ensure even cooking.
  • Overcooking can make the sabudana mushy, so monitor the cooking process closely.

Garnishing:

  • Garnish the sabudana khichdi with freshly chopped coriander leaves just before serving to enhance its flavour and freshness.
  • You can also add a squeeze of lemon juice for a tangy twist.

Congratulations! You've successfully learned how to make delicious homemade sabudana khichdi from scratch. With patience and practice with this sabudana khichdi recipe, you can confidently make sabudana khichdi at home. 

Whether you're cooking for yourself, your family, or your guests, this dish will surely be a hit. So, gather your ingredients for sabudana khichdi, follow the steps outlined in this guide, and treat yourself and your loved ones to a delicious and satisfying meal!

  • Food

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