Thursday, May 01, 2014

Sabudana Khichdi | Perfect Maharashtrian Sabudana Khichadi recipe | Vrat recipes | No-onion, No-garlic recipe

Sabudana Khichdi is a Maharashtrian dish, usually prepared during fasts like Navrathri or Mahashivrathri. As I have a couple of Maharashtrian friends, I had tasted this a few times and loved its wonderful taste despite the simplicity of the ingredients. Chewy Sabudana pearls mixed with crunchy peanut bits, perfectly spiced with chillies with added zest of lemon makes it a heavenly combo. Potato helps with the carbohydrate needed to get us through the day during fasts. This authentic recipe is from my best buddy Apexa who is a Maharashtrian. Though it is a very simple recipe, it requires few tips and tricks for cooking Sabudana pearls to perfection, which I have shared below.

Preparation time  - 4-5hrs

Cooking time - 20mins
Serves - 4

Sabudana / Sago / Javvarisi -1 and a 1/2cup (large pearls)

Oil - 4tblsp
Jeera / Cumin seeds - 1tsp
Green chilli - 3
Potato - 1, peeled and thinly sliced 
Salt - As needed
Peanuts - 1/2cup
Lemon juice - A squeeze
Cilantro / Corriander leaves - a sprig, for garnishing (optional)


1.  Sabudana comes in many varieties ranging from tiny grains to large pearl-sized ones. For perfect Sabudana Khichdi, large pearls work the best. Wash and rinse Sabudana pearls 3-4 times in water until the water runs clear. This step is a MUST to wash off the starch from them.

2.  Add JUST ENOUGH water to cover the Sabudana and soak for 4-5hrs. Though it is fine to soak it overnight, I prefer 4-5hrs soaking time as it reduces the risk of Sabudana getting mushy while being cooked. Soaking time of 4-5hrs is ideal and you would find all the water would have been absorbed and the pearls look soft,fluffy and separate.


3.  Peel and slice the potato really thin as this helps it cook faster.Heat 2tblsp oil in a skillet, add jeera and chilli.


4.  Once jeera browns, add potato and continue to saute on a medium flame, until it is cooked. This step takes only about 5-6mins.


5.  Meanwhile, microwave the peanuts for 2-3mins, until the skin loosens.


6.  Roughly remove the skin and grind it coarsely using a mortar and pestle. Set aside.


7.  Once potato is done, stir in the coarse peanut granules. Add the prepared sabudana and saute for 1-2mins. Make sure, it does'nt get mushy and stick with each other.


8.  Add the remaining 2tblsp oil now. This is to avoid Sabudana from sticking to the pan while getting cooked. Keep covered for another 5-7mins. Sabudana is done once it turns translucent. Do not overcook. 


9.  Switch off the flame and squeeze in the lemon juice and garnish with coriander leaves. Serve hot with curd or roasted papad.


1.In case you don't have enough time to soak, use warm water and soak for just 2hrs.

2.Sabudana pearls MUST be separate after being soaked.If not,drain off even the last drop of water before proceeding with the preparation. 

3.As for peanuts, you may wish to powder them finely with/without the skin, according to your taste buds.If you love its chunky texture as we do, grind it coarsely. 

4.As this is an authentic vrat recipe, I have not included turmeric powder, curry leaves or asafoetida (hing). Feel free to include them and make it more South-Indian.