Sabudana khichdi

Sabudana khichdi Recipe
  • Lunch
  • Servings
  • 2Spicy
  • 20 MinsCook Time
  • Cuisine : Others
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This fantastic Maharashtrian dish is relished on many fasts, as a breakfast dish and as a great snack too. Loaded with potatoes and peanuts, these tapioca pearls have a lovely texture to it with fresh cilantro and tangy lime juice.


1 cup of soaked Sabudana (tapioca pearls soaked for 3-5 hours)

1 teaspoon of Cumin seeds

1 teaspoon of finely chopped Ginger

1 teaspoon of finely chopped Green Chillies

8-10 Curry leaves

2 medium sized boiled and cut Potatoes

1 tablespoon of Lime juice

½ cup of roasted and coarsely ground Peanuts

2 tablespoons of fresh Coriander Leaves

3 tablespoons of Ghee

2 tablespoons of Grated Coconut

Rock salt as per taste

1 teaspoon of Sugar



Kadai, Spoon

Step By Step Method

    1. Dry roast the peanuts in a pan till brown. Now coarsely pound the peanuts in a mortar and pestle.

    2. Combine the peanuts, fresh coriander, salt and sugar with the tapioca pearls.

    3. Heat a Kadai, pour in the ghee.

    4. Splutter the cumin seeds,  green chillies and curry leaves.

    5. Stir fry the ginger for a few seconds.

    6. Now stir in the cut and boiled potatoes for 2-3 minutes.

    7. Now add the tapioca pearls mixture to this and cook for 4-5 minutes.

    8. Once the opaque tapioca pearls become translucent, it is a good indication that it is cooked.

    9. Now stir in the grated coconut and switch off the heat source.

    10. Now drizzle in the lime juice and serve hot. 

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