Sabudana Khichdi or Sabudana upma is a quick vegan and gluten-free breakfast recipe from India. Made with sago pearls, peanuts, potatoes, and a few spices, it's mainly eaten during Indian festivals but you can enjoy it on any other day too.
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Sabudana khichdi is a vegan dish from India, made of tapioca sago (tapioca pearls).
Though you can enjoy it as a quick vegan breakfast or snack any time of the year Sabudana Khichdi is one of the few dishes which are allowed to be eaten during Hindu fasts, especially during Navratra and Shivratri, a festival of Goddess Durga and Lord Shiva, respectively.
Though, it can be made with any kind of sago, during fasts only tapioca sago is acceptable.
Not only khichdi but a lot of other mouth-watering dishes, both sweet and savory, are prepared using this ingredient, during the festivals in India.
I remember, during my college days, many girls used to fast just for getting these treats in the hostel mess as the non-fasting students were served normal food.
Though a very easy recipe, Sabudana khichdi is a bit tricky to make as it gets really sticky, if not handled properly.
For a very long time, I also struggled to make a non-sticky Sabudana Khichdi and failed badly every time. Frustrated, I stopped making it.
Then we hired a new cook - Raju bhaiyya, he used to make very good Sabudana Khichdi. I always thought of learning it from him but he used to come during my office hours so I never got the chance to learn from him.
Then we changed our house and since it was very far from the house of Raju bhaiyya he couldn't continue with us.
It's really a blessing having someone to cook for you every day, after a long, tiring day in the office.
We really miss him a lot and could never find anyone like him again.
But we had got so addicted to his Sabudana Khichdi that I finally decided to learn all the tricks of making it perfect and finally succeeded.
These tricks are so simple that it really makes me wonder, why nobody shares these hacks when they share the recipe.
If you are also struggling to make perfect Sabudana Khichdi or making it for the first time, please ensure to follow every trick I have shared, otherwise, if it becomes sticky, it won't remain edible.
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How to make perfect Sabudana Khichdi
- You will find two types of Tapioca pearls in the market - one very small and the other big in size. Always buy the bigger one.
- While soaking the pearls, please ensure that the level of tapioca pearls and water is exactly the same. The pearls should not be submerged in water.
- Add roughly ground peanuts to the tapioca pearls. This will help in avoiding the pearls to get sticky.
- Don't overcook and stir the tapioca pearls continuously until they start becoming translucent.
- Always cook them in a large wok so that stirring becomes easy.
And yes since the tapioca pearls are generally sticky, it's good to serve some beverage like juice, tea, or coffee with it so that swallowing it becomes easier.
During fasts, it's served with plain yogurt and the combination is great. If you are a vegan, you can have vegan yogurt or any beverage.
If you try this dish, do let me know in the comments section if these tips helped you too.
More easy sabudana recipes
If you want to try more sabudana recipes, the following links are worth trying:
More Indian breakfast recipes
Looking for more easy Indian breakfast recipes? Don't miss to check the following recipes:
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Recipe
Sabudana Khichdi
Ingredients
- 1.5 cups Sago seeds
- 1 small potato cut into small cubes
- 1/2 teaspoon grated ginger
- 2 green chilies finely chopped
- 8 curry leaves
- 2 tbsp lime juice
- 5 tbsp raw peanuts
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon black pepper powder adjust as per taste
- Salt as per taste
- 1 tbsp cooking oil
- Chopped coriander leaves for garnishing
Instructions
- Rinse and soak sago pearls in water for at 6-7 hours/ overnight. The level of Sago pearls and water shall be the same. The next morning drain out the excess water, if any by putting sago pearls on a strainer.
- Take 4 tablespoons of peanuts and slightly dry roast for 2-3 minutes and then grind to make a coarse powder.
- In a bowl mix peanuts powder, soaked sago pearls, salt, and pepper. Keep aside.
- Heat oil in a pan and add cumin seeds to it. Saute for a few seconds till they become fragrant and the remaining 1 tablespoon of peanuts, curry leaves, potatoes, green chilies, and ginger. Saute till potatoes get cooked.
- Add the sago pearls and cook uncovered for a few minutes until most of the sago pearls start turning translucent. Keep stirring occasionally. Don't overcook otherwise it will turn sticky. Switch off the gas.
- Add lime juice, coriander leaves, and enjoy!
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