Sabudana Khichdi Recipe (Spicy Sago Pearls) – Vrat ka Khana

by anamika on April 3, 2012

in Breakfast, Feast while you Fast

Sabudana Khichdi Recipe (Spicy Sago Pearls)

I made this khichdi┬áduring my last day of navratri┬áfasting this time┬ábefore we do the ashtmi┬ápuja, I don’t fast all nine days but only the last day before the puja.On the day we fast, we can only eat very limited things┬á(it was a myth for me till my last navaratri), that’s┬áwhy I made┬ámost of the dishes that can be eaten during the navaratri┬áfast last year, it was a wonderful experience because I was always under the myth that there are not much options, but when I started digging into the things we can I was surprised I made some 10 -12 recipes and still so many that I know but havent tried them yet. That’s why last time I started my series of FEAST WHILE YOU FAST, thinking it will help my friends and family. It was fun and I loved learning so many recipes! This navaratri┬áI prepared this Sabudana┬áKhichdi┬áwhich┬áI missed adding┬áto my recipe list earlier. An easy and┬áquick┬áoption to satisfy the stomach while fasting :).

Also will share out here that the very first time I prepared this recipe few years back, I messed it out fully and it became too soggy and just enough to gulp but later realised on the mistake that I missed out on adding the roasted peanuts to it, so please do not forget to add the peanuts to this recipe!

Ingredients -

  • Sabudana (Sago pearls)┬á – 1 cup
  • Peanuts (roasted & coarsely pound) – 1/2 cup
  • Red Chilli Powder – 1/4 teaspoon
  • Garam Masala Powder – 1/4 teaspoon
  • Salt to taste
  • Oil – 1 1/2 teaspoon
  • Cumin Seeds – 1/2 teaspoon
  • Hing (asafoetida) – a pinch
  • Green chillies (chopped) – 2 -3
  • Dry red chillies – 1 broken into 2
  • Curry leaves (chopped with hands)┬á- 10
  • Coriander leaves for garnishing

Method -

Wash the sabudana nicely in enough water and soak them overnight, the sabudana should be soaked with enough water to cover the sabudana.

Next morning with hands press the sabudana gently and remove the water from them, first sieve the sabudana so that the water is drained from it. Once the water is drained, press them again and if you feel that it is little hard from the centre then let them be in water for some more time.

Mine comes out perfect even if I soak them for 3 hours :) but on a safer side I recommend do soak them overnight!

Now take a non stick kadai and add oil, put in the cumin seeds and hing when oil becomes hot, let them sit in for few seconds till cumin seeds are done. Now add the dry red chillies & roasted coarsely pound peanuts to it and stir. Stir it for few minutes and then add in all the dry spices, green chillies and curry leaves, mix well.

Finally add in the sabudana to it and mix gently. On low flame let the sabudana be in the kadai for about 7 minutes. Occasionally stir. Top it with chopped coriander leaves.

You can add to this boiled chopped potatoes too! I forgot to add potatoes and curry leaves to my dish this time :( but still it was great,I realised it only while writing my post…. :). Also preferably use a non stick kadai for this dish.

Your easy Sabudana Khichdi is ready!!

Enjoy this as anytime easy breakfast or navratri fasting meal option with your friends and family.

{ 11 comments… read them below or add one }

dassana April 3, 2012 at 9:27 PM

your each and every sabudana pearl is separate. mine gets sticky sometimes. pics are illustrated nicely anamika… easy to understand.


madcookingfusions April 3, 2012 at 10:28 PM

Thank You Dassana, mine too use to get sticky but then got the trick behind it :) ….. do not cover it while cooking, cook on low flame, use non stick utensil and do not miss to add the peanuts…. atleast this works for me now :)!


dassana April 4, 2012 at 1:06 AM

alright. will try all your suggestions the next time i make the khichdi


Priya Anand April 4, 2012 at 9:38 PM

This is so simple and looks too good! Will try this out soon.


Uma Kapila April 7, 2012 at 11:04 AM

Very tempting clicks Anamika!


Himani Negi April 28, 2012 at 4:49 AM

my mom puts ginger paste in it n boy u’d love the flavour please try it….ginger takes this khichdi to another level btw dassana your recipe is the best i found on internet.thanx for sharing.


madcookingfusions May 1, 2012 at 9:27 AM

Thnaks for sharing Himani, I will surely try it out with the ginger paste next time! Thanks for dropping by!


Best Way To Live Life August 9, 2012 at 8:31 PM

I was checking on google image for the sabudana recipe without termeric powder. I don’t like turmeric powder in it. That’ why found your recipe. I’ll try it tomorrow as I am fasting tomorrow and will let you know How it is turned out. Cheers!


madcookingfusions August 9, 2012 at 9:28 PM

thank you and pl do try and let me know how you liked it!


meghitasawant August 12, 2013 at 9:34 PM

i tried this receipe today but i just put the flame on high n it burned out n its not tasting good


madcookingfusions August 20, 2013 at 3:58 PM

I am sorry to hear that and I fail to understand why it did not come out good, its one of the tried and tested recipes at home and actually after cooking it comes out like sago pearls. May be high flame cooking could be the reason.


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