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Home » Breakfast & Brunch » Special Sabudana Khichdi Recipe

Published: Sep 26, 2022 | Modified: Sep 26, 2022 by Hina Gujral

Special Sabudana Khichdi Recipe

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Sabudana Khichdi is an Indian dish made with tapioca pearls (sabudana).I am sharing a foolproof, non-sticky special sabudana khichdi recipe with a refreshing green twist. Be sure to watch the video!

aerial shot of green sabudana khichdi in a black ceramic bowl

What is ‘Sabudana’?

Sabudana or sago is a starch that’s extracted from the soft core of tapioca and other tropical palms. It is highly rich in carbohydrates. Tapioca pearls are often consumed in tropical regions for their ability to keep one full and to provide instant energy.

In India, sabudana or sago pearls are commonly used in everyday cooking to prepare sabudana vada (cutlet), kheer, dessert, or upma (khichdi). A sabudana khichdi is a wholesome, fulfilling, gluten-free, one-pot dish.

Mainly it is used to prepare a variety of festive feasts during Navratri, Janmashtmi, or any other Hindu festivals.

how to soak sabudanaPin

Non Sticky Sabudana – Tips & Tricks

Sabudana has a lot of starch. Hence, it becomes too sticky to handle or cook if you soak it in too much water.

The best solution to this problem is to remove all the starch from sago pearls.

Tip 1: The perfect ratio of sabudana to water should be 1:1.

Use a large bowl to soak sabudana as the pearls swell up after soaking. Soak one cup of sabudana in only one cup water – enough to drench the sago pearls in the water. Cover the bowl with a net or lid. Let it soak in water for 4 – 5 hours. I usually prefer soaking sabudana in water overnight for the next day’s breakfast.

Tip 2: Rinse soaked sabudana with running water.

Transfer soaked sabudana in a colander or sieve. Rinse it with running water until most of the starch washes away. Let it sit in the colander for the next 10 – 15 minutes.

Follow these two tried and true tips of mine and you will never end up with sticky or starchy sabudana.

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Hariyali Sabudana Khichdi

Hariyali Sabudana Khichdi

I am sharing a special sabudana khichdi recipe with a refreshing green twist of paste made with – mint, coriander, green chili, and ginger. This green paste gives a bright, beautiful color to the khichdi and makes it full of fresh flavors.

‘Hariyali’ is the Indian term to define green color. Hence, the name ‘Hariyali’ Sabudana Khichdi translates to green sago khichdi.

Here are my REASONS to LOVE Sabudana Khichdi

perfect for breakfast or snack

vegetarian and gluten-free

an easy, one-pot meal

quick to prepare

Pin

Ingredients Required

Sabudana: You need medium size tapioca pearls (sago). They are easily available in different size packets under supermarkets’ lentils and legume section.

Cooking Oil: Ghee gives a sweet flavor and aroma to the khichdi. You can use coconut or flavorless refined oil for a vegan version.

Tempering: Mustard Seeds (rai), Curry Leaves

Peanut: They add crunch. You can use cashews as well.

Potato: Make sure to fine chop the potato for quick cooking. If you are using boiled potato, add directly with sabudana.

Green Paste: Mint, Coriander, Green Chilli, Ginger, Water. Do not add too much water while blending the green paste. 1 – 2 tablespoons are enough.

Seasoning: Salt, Pepper, Lemon Juice

Add-Ons: Pomegranate, Fresh Coriander

aerial shot of sago upma on a black ceramic platterPin
Hariyali Sabudana Khichdi
Sabudana Khichdi is a gluten-free, vegetarian, Indian style sago pearls upma.Pin
Plain Sabudana Khichdi

Vrat Sabudana Khichdi

For fasting, the sabudana khichdi is prepared with pure ghee and not vegetable/refined oil.

Apart from potatoes, no other vegetables or green peas are added to the khichdi.

For seasoning, curry leaves, black pepper, green chili, and rock salt (sendha namak) are used. You can add lemon juice and fresh coriander before serving.

The idea is to prepare a sattvic style wholesome dish without using processed or tamasic ingredients.

Watch Khichdi Video

Serving Suggestion

Sabudana Khichdi is best enjoyed with chutney. You can serve it with green chutney or coconut chutney. For a complete meal, you can serve khichdi with pomegranate raita or boondi raita.

A cooling glass of masala chaas or lassi is also perfect for serving with sabudana upma.

side shot of sabudana khichdi in a black ceramic platterPin

More Indian Khichdi Recipes

Dal Khichdi

Oats Khichdi

Urad Dal Khichdi

Chana Dal Khichdi

Dalia (Broken Wheat) Khichdi

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aerial shot of hariyali sabudana khichdi in a black ceramic bowlPin

Sabudana Khichdi Recipe

Sabudana Khichdi is one of the best, gluten-free Indian snack recipes. Learn how to make best sabudana upma in a few simple steps
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Course: Snack
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Soaking Time: 5 hours
Total Time: 5 hours 30 minutes
Servings: 2
Calories: 740kcal
Author: Hina Gujral
  • Mixing Bowl
  • Heavy Bottom Kadhai
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Ingredients

  • 1 Cup sabudana (sago pearls)
  • 1 Cup water
  • 4 tablespoon ghee (clarified butter)
  • 1 tablespoon black mustard seeds (rai)
  • 6 – 8 curry leaves
  • ¼ Cup peanuts (moongphalli)
  • ½ Cup potato, finely chopped
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate

Ingredients For Green Paste:

  • 1 Cup fresh coriander leaves
  • ¼ Cup mint leaves
  • 2 green chilli, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon water

Instructions

  • Soak sabudana overnight or for at least 5 – 6 hours.
  • The next day, transfer soaked sabudana to a strainer. Rinse well with running water until all the starch is drained out. Keep aside in a strainer for next 15 – 20 minutes.
  • Blend coriander, mint, green chilli, ginger to a smooth paste using 1 – 2 tablespoons of water. Keep aside.
  • In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds, and curry leaves. Once seed starts cracking add peanut. Fry for 1 minute.
  • Add diced potato, salt, and pepper. Mix nicely. Cover and cook over low heat till potatoes are cooked through.
  • Add the sabudana, green paste, and mix well until combined well. Cover the skillet with a lid, reduce the flame to the lowest and let the sabudana cook for another 3 – 5 minutes.
  • Turn off the flame. Add lemon juice, pomegranate, and chopped coriander. Stir to combine.
  • Serve Sabudana Khichdi warm with mint chutney.

Recipe Notes:

  • It is best to pick medium size sabudana for making khichdi. 
  • Do not add too much water while soaking the sabudana. 1:1 is the ratio that works for me.
  • It is always best to soften the sago pearls by soaking. Do not make khichdi with sabudana which is not soaked. 
  • Make sure to drain all the starch from sabudana by rinsing it with water.
  • Adjust the number of green chilies in paste according to personal preference. 
  • Adding pomegranate is optional. 

Nutrition

Calories: 740kcal | Carbohydrates: 88g | Protein: 8g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 77mg | Sodium: 172mg | Potassium: 519mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1047IU | Vitamin C: 164mg | Calcium: 109mg | Iron: 3mg
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Comments

  1. beena stephen says

    September 24, 2014 at 7:54 am

    Tempting dish.love it☺

    Reply
  2. Mobile App Developers says

    September 09, 2015 at 4:04 pm

    It was very useful for me. Keep sharing such ideas in the future as well. This was actually what I was looking for, and I am glad to came here! Thanks for sharing the such information with us.

    Reply

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