Maharashtrian Sabudana Khichdi
Soaked tapioca pearls stir-fried with roasted peanuts, cumin and curry leaves into a light, non-sticky, tangy dish traditionally eaten during religious fasts.
- Prep
- 240 min
- Cook
- 15 min
- Total
- 255 min
- Servings
- 3
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Mixing bowl
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 12 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 280 kcal
Instructions
- 1
Rinse the soaked sabudana (tapioca pearls) in a colander until the water runs clear. Drain well and rest for 30 minutes.
- 2
Mix the drained sabudana with crushed peanuts, sugar and rock salt.
- 3
Heat ghee (clarified butter) in a kadhai (deep pan). Add cumin seeds and let them sizzle.
- 4
Add green chillies and curry leaves. Fry them briefly.
- 5
Add boiled potato cubes. Toss them gently for 2 minutes.
- 6
Add the sabudana-peanut mixture. Toss gently on medium-low heat for 6-8 minutes until the pearls turn see-through without mashing.
- 7
Stir in lemon juice and coriander. Serve hot.
Chef's tips
Sabudana turns gummy if soaked too little or too long. Test by pressing a pearl between your fingers; it should flatten easily. Drain thoroughly for a non-sticky khichdi.
Ingredient substitutions
- rock salt → regular salt if not eating for a fast
Storage
Best eaten fresh; does not store or reheat well as it turns gummy.
Reheating
Reheat briefly in a pan on low heat with a few drops of oil.
Common mistakes to avoid
- •Cooking for too long or stirring too roughly, which makes the dish sticky and mushy.
Serving suggestions
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