Sabudana Khichdi or Sago Khichdi is one of the most popular Navaratri recipes. Traditionally, this is a Maharashtrian and Gujarati Recipe, however, for the fasting days of Navratri or Ekadashi, these are widely consumed by everyone. Also, this Sabudana Khichdi is gluten-free and a vegan recipe perfect for dinner during fasting days or perfect breakfast during any time of the year. This is made using Sabudana or Tapioca/ Sago Pearls, Peanuts, Curry Leaves, and Potatoes.

Why I love Sabudana Khichdi so much?

Sabudana Khichdi is more of emotion for me than food. This reminds me of the beautiful time of Navratri, the festive season in India, which we all love to celebrate with our friends and family and forget the daily humdrum, even if it is for just a few days.

A change of pace is always good in life. And, We Indians know to live life like no others. The celebrations and the festivities are like small breaks in our daily life, which makes our days even brighter and happier.

I love Navratra nights. Not just for the Dandiya or the Pandal Hopping. But also because of the food. I being a Bengali, myself, Navratra is all about Durga Pojo for me. Well, I have always been living out of Bengal and growing up in a North Indian Community, the Navratra festivities are equally intriguing and exciting for me!

And the best thing about Navratri is food. Yeah! I know! People who love Navratri will tell you that it's not just about fasting, it's about the delicious "Vrat Ka Khana", which is just impossible to nail at any other time of the year.

And of course, this Sabudana Khichdi is like pure love! After a day, all you need is a humble bowl of this Sabudana Khichdi and it's so comforting and just so tasty!

I remember visiting my neighbor's place and they would serve us these small bowl fo Sabudana Khichdi and I used to just love it.

How to make the best Non-Clumpy Sabudana Khichdi?

After years of practice, I have learned how to make the best Sabudana Khichdi. Sabudana Khichdi is actually so easy to make and requires just 5 ingredients - Sabudana (rinsed & soaked overnight), Peanuts(fried), Curry Leaves, Mustard seeds, Potatoes (boiled and fried).

The only problem which I faced while making this Sabudana Khichdi was, it always used to get clumped together. And I hated it when it used to be gloopy. This was the reason why I even stopped making it for years. However, then I realized the trick.

The trick to making non clumpy Sabundana Khichdi is -

To rinse the Sabudana before you soak it. Rinsing it will wash off the extra starch from the Sabudana pearls.
Use just enough water to soak. The water to the Sabudana ratio is 1:1. Do not soak the Sabudana with loads of water.
After you've soaked it, drain the remaining water.
You must soak the Sabudana Overnight before you use it.
To check if your Sabudana is ready for use, take a pearl between the tip of your fingers. If you're able to smash it, it's well soaked and ready for use.
Do not cook the Sabudana for a long time. Add the Sabudana at the end of the cooking, just to toss it with the Peanuts and Potatoes. Stir for just a minute and serve. Keeping it in the Pan for a long time will get them clumped.

Other Possible Variations to Sabudana Khichdi

So as it turns out, just like all of the Indian recipes, this Sabudana Khichdi too has a lot of varieties. You know how food travels with people and when it moves from one state to another, it gets its own unique touch and flavors and becomes a unique dish in itself.

This Sabudana Khichdi is also widely made in Southern Indian states. Especially in Andhra Pradesh and Telangana regions, Sabudana Khichdi is commonly made as a breakfast staple. It's quite spicy because of the use of Gun powder or Chili Powder. However, non of these are used when it's being made for the Fasting days of Navratri. This is because, during Navratri, you're allowed to consume only Satvik food, which is devoid of spices.

How to make Sabudana Khichdi

Coming back to our Sabudana Khichdi, here's how to make it.

The first step is to soak the Sabudana. So, rinse the Sabuudana and Soak it in water overnight. You need to use just 1 cup of water for 1 cup of sabudana.
The next day, press the pearl between your fingers and check if it's done. If it smashes it's ready for use. If it's still hard in the center, just add some tablespoons of water and soak it covered for an hour or two.
Next, heat oil in a Pan and fry the Peanuts. Take them out.
In the same pan heat groundnut oil or ghee and add the Mustard seeds and Curry Leaves.
Once it begins to splatter, add the Boiled and chopped Potatoes. Fry them until it gets golden brown.
Finally, add the Sabudana followed by Rock Salt or Sendha Namak and Black Pepper Powder or Kali Mirch
Mix well over a high flame. Just stir until combined for 1 minute and take it off the flame.
Garnish with the fried Peanuts, chopped coriander, and mint leaves, and drizzle some lemon juice on top.

So, that's how you make the easiest ever Navratri Sabudana Khichdi. I hope you loved this recipe and shall make it soon.

Other Vrat recipes -

Samvat ke Chawal Ka Halwa

If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #twinskirasoi on Instagram.

Sabudana Khichdi

Srirup

Sabudana Khichdi is a quick and easy Indian recipe which is eaten as a breakfast or during Navratri or fasting days. It's a really easy recipe and is just so tasty. It is made with Sabudana or Sago Pearls or Tapioca.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

5 hours to soak the Sago or Sabudana 5

Total Time 5 10

Course Breakfast

Cuisine Indian

Servings 2 people

Calories 655 kcal

Equipment

Frying Pan

Ingredients

1 cup Sago or Sabudana soaked overnight
½ cup Peanuts
3 Tbsp Groundnut Oil
1 Tsp Mustard Seeds
3-4 slit Green Chilis
2 Stems Curry leaves
2 medium sized Potatoes boiled, peeled and chopped into ½ inch dices
1 Tsp Rock Salt or Sendha Namak adjust as per your taste
1 Tsp Ground Black Pepper
3-4 chopped Mint Leaves for garnish
1 spring Coriander Leaves chopped
1 Tbsp Lemon Juice

Instructions

Rinse and Soak the Sabudana in water. The ratio of Sabudana to water should be 1:1. Soak the Sabudana overnight.
On the next day, strain off the remaining water. Press it between the tip of your fingers to check if it's done. It will smash.
Heat groundnut oil in a pan and fry the Peanuts. Keep them aside.
Heat some more oil in the same pan and add the curry leaves and mustard seeds.
Once it begins to splatter, add the potatoes and saute over a high flame until potatoes get roasted.
Add the Sabudana and mix well. Season with Sendha Namak or Rock Salt and Kali Mirch Powder or Black Pepper Powder. Mix well.
Add the fried peanuts and mix well.
Garnish with Mint Leaves, Coriander Leaves and Lemon Juice.

Video

Keyword navratri recipes, Sabudana Khichdi