Sago Kichadi

Sabudana khichdi is a popular Indian dish made with soaked sago pearls (tapioca), potatoes, roasted peanuts, green chilies and cumin. It is soft, flavorful and especially popular as a fasting dish.

Prep time: 4–6 hours soaking

Cook time: 15 minutes

Servings: 2–3

Ingredients

• 1 cup sabudana (sago pearls)

• 1 medium potato, peeled and diced

• ½ cup roasted peanuts, coarsely crushed

• 2 green chilies, finely chopped

• 1 tsp cumin seeds

• 2 tbsp oil or ghee

• 8–10 curry leaves (optional)

• ½ tsp sugar (optional)

• Salt, to taste

• 1 tbsp lemon juice

• 2 tbsp chopped cilantro

• 2 tbsp grated fresh coconut (optional)

Instructions

1. Soak the sabudana

Rinse the sabudana 2–3 times. Add just enough water to reach the level of the pearls. Soak for 4–6 hours or overnight, depending on the variety. The pearls should become soft and separate easily when pressed.

2. Prepare the mixture

Drain any excess water thoroughly. Mix the soaked sabudana with crushed roasted peanuts, salt and sugar. Toss gently to coat the pearls.

3. Cook the potatoes

Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add green chilies and curry leaves, followed by diced potatoes. Cook until the potatoes are tender and lightly golden.

4. Add the sabudana

Add the sabudana-peanut mixture to the pan. Cook over medium-low heat for 4–7 minutes, stirring gently, until the pearls turn translucent. Avoid overcooking, which can make them sticky.

5. Finish and serve

Turn off the heat. Add lemon juice, cilantro and grated coconut if using. Mix gently and serve hot.

Tips for non-sticky sabudana khichdi

• Use minimal soaking water: Excess water makes the pearls mushy.

• Drain well: After soaking, the pearls should be moist, not sitting in water.

• Add crushed peanuts: They absorb excess moisture and help keep the pearls separate.

• Stir gently: Too much stirring can break the pearls and make the dish gummy.

Serving suggestion: Enjoy with plain yogurt, lemon wedges or a cup of hot chai.