Sabudana is are pearls made with tapioca. Eaten widely in India sabudana is easy to prepare, very soft to eat and takes little time to cook. The pearls of the sabudana are beautiful to look at and you can eat sabudana for fast or vrat.

Sabudana Khitchdi

Serves 2


For Soaking

Sabudana (sago) – 1 cup

Water – 1 cup

Salt – a generous pinch


Wash the sabudana thoroughly under cold water. Soak the sabudana in 1cup of water, sprinkle little salt and soak for minimum 4-5 hours.

For Khichdi


Peanuts (skinless) – ½ cup

Ghee – 2 tbsp

Cumin seeds – 1 tsp

Green chilli Chopped – 1no

Ginger chopped – 2tsp

Tomato chopped – ½ cup

Potatoes boiled, diced – 1cup    

Curry leaves – 1 sprig

Salt – to taste

Black Pepper powder – to taste

Lemon – ½ no

Coriander chopped – Handful


Dry roast the peanuts. Coarsely Crush the peanuts coarsely in the blending jar. Do not powder it.

Heat ghee in a wok, add jeera and allow to splutter, add green chillies, ginger and saute for 2 mins. Add tomatoes and cook for another 2 mins. Now add diced potatoes and cook it on medium heat.

Sauté until the potatoes are Lightly browned. Add curry leaves coarsely crushed roasted peanuts.

Add the soaked sabudana, pepper and salt to taste, squeeze some lemon juice to balance the flavor and mix well. Cook until the sabudana turns transparent, add some freshly chopped coriander leaves and serve hot.

Kunals tips (sabudana khitchdi)

  • Adding a pinch of salt do not over stir the khitchdi, as it will mash up the perfect pearls making the dish look sloppy.
  • press a sabudana pearl in between your fingers, sabudana should be soft when pressed.
  • Sabudana is cooked once it turns transparent which happens quickly.