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Sabudana Khichdi Recipe

Sabudana Khichdi Recipe

Sabudana Khichadi is an Indian dish made from soaked Sabudana Sago also known as Tapioca and is usually prepared in western parts of India especially in Gujarat and Maharashtra. This recipe is mildly spiced and peanuts give it a light crunch.

The khichdi is a dish native to South Asia made from rice and lentils. In India it is commonly considered comfort food, and has inspired the Anglo-Indian dish of kedgeree. Great if you have a stomach ache or the flu. The khichdi, consists of a plate of lentils cooked with wheat or rice served with onions fried in oil.

The name is varied and in fact, it is called Kichari or Kicharee, Kicheri, Khichdi and other names ultimately it is always the same dish Ayurveda. the first recipe that I propose, and the first dish that I myself have experienced. It is a preparation of rice, basmati great if full, and mung beans or moong, enlivened by spices, which will be chosen in limited quantities according to Dosha that you want to rebalance.

This dish is consumed during the panchakarma, the five purification procedures of Ayurveda. It is recommended for each time you want to purify yourself and put a little rest your digestive system. As the recipe is very flexible, you can prepare in many variations. You can use other grains, legumes and vegetables. You can then choose to make it more soupy like porridge, which can be digested better or as a risotto.

Sabudana Khichdi Recipe

Sabudana Khichdi is one of the most popular recipes during Navratri fasting. This savory pudding is made from Sago cooked with potatoes and crushed peanuts.


  • 2 cups Tapioca
  • 1 Potato
  • 1 cup Peanuts
  • 3 tsp Ghee
  • 1 tsp Cumin Seeds
  • 5 Curry Leaves
  • 1 tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 2 Green Chillies
  • 1 tsp Sugar
  • 1 tsp Lemon Juice
  • Salt to taste
  • Cilantro Leaves

Recipe Method:

  1. Wash the tapioca well with water and soak them overnight.
  2. Take a pan and dry roast some peanuts till brown and pulse them into a coarse powder and set them aside.
  3. Place a pan, Heat some ghee in it. Add cumin seeds, curry leaves, Chopped green chillies and finely chopped potatoes, Turmeric powder and salt and stir well. Close the lid for 2 minutes till the potatoes cook well.
  4. Add sugar, red chilli powder and tapioca and toss well on medium flame until the pearls are cooked and become slightly transparent. Add little water. Add the roasted peanut powder to it and toss well for another minute until its all mixed well.
  5. Switch off the stove and add a dash of lemon juice and few coriander leaves and serve warm.


Amelia said…
Hi Kaylan, that's very interesting recipe. Learn something new from you. With the curry leaves and cumin seed I sure it's very tasty.

Have a great weekend, regards.
Put off by this as a child and our schools quite frankly awful offerings I must confess I find myself longing to try this.
Nava Krishnan said…
I have made such a dish before but surely I learned so much after reading through and seeing your recipe. I am all in for my type of dishes. Looks like I have to try out before this is very inviting.
Sebeena Loyd said…
love this one. yours look delicious.
Hi Kalyan, I've mentioned you on my blog today if you'd like to stop by .......

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