Sabudana or Sago Khichdi (Tapioca Pearls Pilaf)
Sabudana Khichdi is a gluten-free recipe made with tapioca pearls, boiled potatoes, peanuts, cashews and very few spices and herbs.
A deep bowl
A deep pan or Kadhai
Roasting Peanuts and Cashews
Making Sabudana Khichdi
In the remaining ghee, heat an additional 1 tbsp.
Add green chilli and ginger into it. Cook both the ingredients for a minute.
Then add boiled potatoes and let them roast for 5 minutes.
Add spice mix – 1 tbsp coriander powder, 1 tsp red chilli powder and 1 tsp cumin powder. Add Sendha Namak or Himalayan Pink Salt or normal salt (if not fasting) as per your taste. I added 1/2 tsp in this recipe. Mix everything well and cook for 2 minutes.
At this stage, add soaked Sabudana or tapioca pearls. Mix well.
Cover the pan and let it cook on low flame for 2-3 minutes.
Open the cover after 2-3 minutes and mix roasted peanuts and cashews into it.
Switch off the stove. Add coriander leaves and lemon juice. Mix well.
Sabudana Khichdi is ready.
For non-sticky Sabudana Khichdi
Always soak Sabudana in sufficient quantity of water i.e. double the quantity of Sabudana and soak for 2 hours. Also, don’t forget to rinse it under cold water after soaking.
For Vegan Sabudana Khichdi
Replace ghee with oil. We don’t use oil during fasting. That’s why this recipe is traditionally made with ghee. But roasting nuts and making Sabudana khichdi can be done with oil also.
Don’t overcook Sabudana
Why we add Sabudana at the last in the recipe because it gets sticky and lumpy very quickly and that’s why I told you to cook with a closed lid on low flame. As such, avoid overcooking Sabudana.
Calories: 728kcalCarbohydrates: 102.3gProtein: 16gFat: 32.2gSaturated Fat: 8.1gCholesterol: 22mgSodium: 1013mgPotassium: 593mgFiber: 16.5gSugar: 2.7gCalcium: 228mgIron: 5mg