Sabudana Khichdi is an Indian dish made with tapioca pearls (sabudana).I am sharing with you a foolproof, non-sticky special sabudana khichdi recipe with a refreshing green twist. Be sure to watch the video!
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 used commonly 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.
Non Sticky Sabudana – Tips & Tricks
Sabudana has a lot of starch. Hence, if you soak it in too much water, it becomes too sticky to handle or cook.
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 of 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.
Hariyali Sabudana Khichdi
I am sharing with you a special sabudana khichdi recipe with a refreshing green twist of paste made with – mint, coriander, green chili, and ginger. This green paste not only gives a bright, beautiful color to the khichdi but also makes it full of fresh flavors.
‘Hariyali’ is the Indian term to define green color. Hence, the name ‘Hariyali’ Sabudana Khichdi literally 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
Here are the ingredients you need to make hariyali sabudana khichdi.
Sabudana: You need medium size tapioca pearls (sago). They are easily available in different size packets under the lentil and legume section in supermarkets.
Cooking Oil: Ghee gives a sweet flavor and aroma to the khichdi. For a vegan version, you can use coconut oil or flavorless refined oil.
Tempering: Mustard Seeds (rai), Curry Leaves
Peanut: They add crunch. You can use cashews as well.
Potato: Make sure 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
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.
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Sabudana Khichdi Recipe
- Heavy Bottom Kadhai
- 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
- 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.
- 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.