Sabudana Khichadi Recipe
A very popular Maharashtrian dish made and mild spices
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Ingredients
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Soaking and Staples
Aromatics & Vegetables
Spices & Seasoning
Fats & Finishing
Method
Soaking and Prep
Rinse and Soak Sabudana
Rinse 1 cup sabudana under cold running water until water runs almost clear to remove excess starch. Drain thoroughly. Transfer to a bowl and add 1 cup water (use just enough to cover — some sabudana prefer slightly less; adjust if your pearls are very small). Cover and soak for 4–6 hours or overnight in the refrigerator until pearls are translucent with a tiny opaque dot at center. After soaking, drain any excess water; if pearls are still sticky, fluff gently with a fork and check texture—should be separate and not paste-like.
Prepare Peanuts
Dry-roast 1/2 cup raw peanuts in a pan over medium heat for 4–6 minutes, stirring, until fragrant and slightly darker. Let cool, then rub between palms or in a towel to remove skins (optional). Coarsely grind the peanuts to a coarse powder/crumb in a spice grinder or mortar; set aside.
Prep Vegetables
Peel and dice 1 medium potato into small 5 mm cubes so they cook quickly. Finely chop 1 green chili (remove seeds for milder heat), and roughly chop 2 tablespoons fresh coriander. Finely chop 1/2 tablespoon ginger. Measure out curry leaves and cumin seeds.
Cooking
Cook Potatoes
Heat 1 tablespoon ghee or oil in a non-stick skillet over medium heat. Add diced potatoes, a pinch of salt, and sauté for 6–8 minutes, stirring occasionally, until potatoes are tender and lightly browned. Remove potatoes to a plate and keep aside.
Temper Spices
In the same skillet, add remaining 1 tablespoon ghee or oil and warm over medium heat. Add 1/2 teaspoon cumin seeds; when they begin to sizzle (about 30 seconds), add 8 curry leaves, chopped green chili, and 1/2 tablespoon chopped ginger. Sauté for 30–45 seconds until aromatic but not browned.
Combine Sabudana
Add the soaked and drained sabudana to the skillet. Stir gently to coat with the tempered oil and spices. Reduce heat to low-medium. Add the cooked potatoes back in and sprinkle the coarsely ground peanuts and 2 tablespoons grated coconut over the sabudana. Season with 1 teaspoon salt (adjust to taste), 1/4 teaspoon sugar (optional), and 1/4 teaspoon freshly ground black pepper. Toss gently with a spatula for 4–6 minutes, turning occasionally, until the pearls turn fully translucent and any residual raw starch smell is gone. Be careful not to over-stir to avoid breaking the pearls; keep motion gentle to keep grains separate.