Sabudana Khichdi

Sabudana khichdi in my house was traditionally made when my mom use to do fasting, as a kid I would wait for everyone to break their fast so I get my share of sabudana khichdi. Absolutely irresistible for me till now. So here is my moms recipe, only diff is I make it atleast once week or whenever I have the craving.


  • 1 cup soaked Sabudana
  • 1/2 – 3/4 cup crushed peanuts
  • salt to taste
  • 1 small boiled potato, diced
  • 1 tbsp oil
  • 1 tsp grated ginger
  • 1 tsp chopped Green chili
  • 1/2 tsp jeera/cumin seeds
  • ½ tsp mustard seeds
  • 10 curry leaves
  • 1/2 lime squeezed
  • 3-4 whole red chillies
  • 2 tbsp chopped cilantro leaves

Cooking Directions

Wash sabudana nicely,drain water completely and leave for 3 – 4 hrs. After3-4 hrs the sabudana will be spongy.Meanwhile dry roast groundnuts on a pan and powder them coarsely.

Heat oil, add mustard seeds,whole red chillies,cumin seeds, chopped green chillis,grated ginger, curry leaves and potatoes cut into small pieces.When the potatoes are almost done add sabudana and  the peanut gound and mix well.

Keep  on simmer for 5 to 10 minutes till sabudana is cooked. Remove from fire and serve hot garnished with corinder leaves.

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  1. Hi Richa….You should try this with Israeli Couscous. Taste wise there wont be much difference also you dont have to worry about soaking sabudana. With Israeli Couscous, Kichadi can be made instantly.

    • will definitely try that, thanks 🙂

  2. Saboodana khichdi

  3. Hi Richa. We love this dish. We remember you every time we make this. Riya keeps saying it does not taste as good as you would make.

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