Sabudana or tapioca or pearl sago khichdi is not very famous among Konkanis. The only Konkani dish with sabudana, which I can recall, is sabudana paays. Though many people prepare this dish these days, this cannot be called as a Konkani dish. I ate it first time at my friend’s house in Belgaum. My friend’s ajji (grandmother) used to make the best khichdi during the fasting days. I simply used to love the dish. I asked her the recipe for it, though she gave me exact instructions, I had never tried making it until I went to Bangalore.
In Bangalore, I didn’t find this dish anywhere or better yet, I did not explicitly search for it. But when I found a sabudana packet in ‘Food World’ supermarket, I thought I will have to give that a try. I recalled her saying, sabudana has to be soaked in water for overnight. So I soaked it for overnight and the next day I found white water instead of sabudana. So I concluded that there was something wrong with sabudana!!!.
After that unsuccessful attempt, I started soaking sabudana for just 30mins or so before making this dish. But somehow I thought it may not be completely right. Then last week Aruna sent me this recipe. The method of preparation was quite similar to ajji’s. Then again she sent me one more mail, stressing on the soaking part. She said ‘Sabudana khichdi prepared by using this procedure tastes great even if it is taken in lunch box. It does not become rubbery’. Still it didn’t flash to my mind.
I thought of giving it a try one more time, so I soaked sabudana in the night. All the time I was thinking of giving proper instructions about soaking part, but something in my mind told me I am doing it wrong. Then at once it striked me. Aruna had told me to soak it for 30mins, then drain the water from it and leave it for 8 hours!!!. I guess thats what ajji had told me, but I had missed the draining part!!!. So next day morning, I found the nice looking, soft sabudana, and the khichdi came out superb. Thanks a lot Aruna, for those instructions. I will read the recipes more carefully hereafter.
Here is Aruna’s recipe for sabudana Khichdi. She said, ‘In Maharashtra it is served with sweet dahi in restaurants. I have never seen or eaten it with any chutney or sev. At my place i like it plain’.
I added one red chilli in seasoning while making this dish, but it is not required.
Ingredients:
Sabudana 1 cup
Potatoes (boiled) 2
Roasted peanuts (remove the skin) 1/2 cup
Oil 2 tbsp
Mustard seeds 1 tsp
Cumin seeds (jeera) 1 tsp
Green chillies 2
Curry leaves 1 strand
Sugar 1 tea spn
Coconut (grated) 2 tbl spns
Lemon juice 1 tbl spn (or as per taste)
Salt
Method:
Wash one cup of sabudana in water. Soak sabudana in water and keep the same for 30 min (not more) After that drain the remaining water and keep it for 8 hours.
Cut the roasted peanuts into small peices. This can be done in a mixer but the powder should not be fine, peanut pieces should be felt while eating the khichidi.
Cut the boiled potatoes into small cubes.
Heat oil in a pan and add mustard, when it starts popping, add the jeera, green chillies and curry leaves.
Add the potatoes, salt, sugar and mix well .
Add the sabudana, mix well and cook on low flame for 5mins.
Now add the peanut powder and the coconut. Cook for 1min.
Serve with lemon or squeeze in lemon juice.
Do not add or sprinkle water in this dish at any time.
Serves : 3
Preparation time : 15mins
If you enjoyed this article, please consider sharing it!
173 Responses to Tapioca/Sabudana khichdi
Leave a Reply
Sponsored
Sponsored
Hey!! This is a lovely recipe. Was wondering what to make for din-din tonight, to escape the boys’ takeaway menu and this will fit me perfectly!! Thank you!!
Super blog, btw.
hi shilpa,
try this way- Add peanut powder, salt to taste and 1/2 tsp sugar. Taste the mixture and adjust spice level if necessary.
For the tadka – heat ghee in a pan, add cumin seeds and slit green chilies. When the cumin seeds turn brown add the potato pieces and saute until the potatoes are golden brown. Then add the sabudana mixture and mix well with the tadka. Turn the heat to low-medium and keep the khichadi covered for about a minute. Remove the lid and mix well.
i really like this khichadi very much, for the first time i tasted it in kota, but now i can prepare it in home itself thanks a lot…………..!!!!
hi Shilpa,
Thanks for the sharing the secret of soaking the Sabudana. I tried it for the first time and it turned out very well.
Hi Shilpa
Thanks for the sharing the secret of soaking the Sabudana. I tried it for the first time and it turned out very well.
I enjoyed this dish always at IITB hostel. I improved on making this dish through your exp. knowledge. Aabhar Aayi ..G
Thanks Shilpa for sharing the soaking and draining importance. I have been searching this for a long time. Hopefully now I can make a good Khichdi.
Thanks for the soaking tip. It came out very well
thanks for soaking tip…..
Thax for such useful recepie
Thank u so much for this secret of soaking sabudana
I tried this today and it was very tastee, thanks Shilpa. As someone said, soaking concept you mentioned, I am going to try next time…
Hi there!
Can anyone tell me if the sabudana can be boiled and what will the maximum size be of the sabudana after it is boiled?
for the sake of interest i am learning cooking now a days!today it was my fast,and i decided to prepapre khichadi by my own…i follow ur methode..it was simply delicious,at the first attempt..thanks !
Nice tip for soaking sabudana. I was searching for this from so many days. Thanks for sharing your secret.
since sabu khichaadi is usually prepared for upas ( fast), no mustard seeds and curry leaves. try sajuk tup ( pure Ghee) instead of oil. anyhow i feel glad that younger generation is trying to learn and preserve our age old recipes in their own ways (using net ). we used to refer books like Annapurna and ruchira
Thanks alot for the recipe….. added this site in my fav’s…. !!
Dear Shilpa, thanks a ton, once again.
My Aayi never prepared this one, and she knows little about this. And my Rekha aunti had informed me about the draining part, I, like you did, missed it, and you know what type of Khichdi I have had prepared! 
All these years, when ever I have prepared this Khichdi, I have always ended up preparing sticky Khichdi, adding much to my husband’s disgrace.
Have followed your instruction thoroughly. Lets see how I carry out the mission ahead!
It is a great quality that you truly believe in passing your knowledge
to others! Your Aayi must be more proud of you hun!?
Many many thanks again!
Hey, thanks for this recipes. i was doin the same mistake that soaking sabudana for whole nyt. n m also always thinkg dat dere is smthng wrong in my process. but my problm is solved i will try this recipy. thanks….
sabudana in my kichidi NEVER gets cooked.
is there any special type of sabudana i should buy.
wld b really gr8ful if u reply.
Sharadha
Hi there! wonderful recipes.Did try this one khichdi and it’s really mind blowing.Keep us posted. thanks
Hi,
I have one problem, what type of sabudana should i buy, please specify, as mine never gets perfectly cooked. I came across this site http://www.smallday.in/ where this recipe but with a different version was rated.
Keep us updated