Sabudana Khichadi

Soaked sago seeds (also known as tapioca pearls) stir-fried with boiled potatoes, coarsely ground peanuts and fresh coriander leaves.
This vegan and gluten-free one-pot meal is definitely worth giving a try!

Time: 20 minutes


Serves: 4

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  1. 2 cups sabudana (sago seeds)
  2. 2 medium potatoes (boiled)
  3. 2 tablespoons coarsely ground peanuts
  4. 1 tablespoon whole peanuts (roasted)
  5. 2 tablespoons finely chopped coriander leaves
  6. 2 teaspoons green chilli paste or to taste
  7. 1 tablespoon lemon juice
  8. 2 tablespoons oil
  9. 1 teaspoon cumin seeds
  10. 1/2 teaspoon asafoetida
  11. Sendha Namak (rock salt) to taste


  1. Wash the sabudana 2-3 times. Soak sabudana in 2 cups of water for 4 hours.
  2. Peel the boiled potatoes and cut them into small pieces.
  3. Take soaked sabudana in a large bowl. Add potatoes, lemon juice, chilli paste, ground peanuts and salt. Mix well.
  4. Heat oil in a deep non-stick pan, add the cumin seeds and asafoetida.
  5. When the cumin seeds crackle, add the sabudana mixture. Cook on low heat for 3-4 minutes till the colour of sabudana changes from white to translucent.
  6. Add coriander leaves and mix well.
  7. Garnish with roasted whole peanuts and lemon wedges. Serve hot.

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