Sabudana Khichadi

Sabudana Khichadi is a delightful and gluten-free Indian dish made with soft, chewy tapioca pearls, peanuts, and aromatic spices. Perfect for fasting days or a light, wholesome meal, this recipe combines the nutty crunch of roasted peanuts with the tangy freshness of lemon juice and coriander. Flavored with cumin, turmeric, and a hint of sugar, Sabudana Khichadi delivers a perfect balance of savory, spicy, and sweet in every bite. Simple to prepare, it features boiled potatoes and a quick stir-fry technique to ensure the tapioca pearls remain beautifully non-sticky. Ready in under an hour, this versatile dish is a nourishing and flavorful way to brighten your breakfast or brunch table. Pair it with yogurt or enjoy it on its own for a comforting and satisfying experience!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Tapioca pearls (sabudana)
• 1 medium, boiled and diced Potato
• 0.5 cup, coarsely ground Roasted peanuts
• 1 finely chopped Green chili
• 0.5 teaspoon Cumin seeds
• 0.25 teaspoon Turmeric powder
• 1 tablespoon Lemon juice
• 0.5 teaspoon Sugar
• 0.5 teaspoon or to taste Salt
• 2 tablespoons, chopped Fresh coriander leaves
• 2 tablespoons Ghee or oil

Directions

Step 1

Rinse 1 cup of sabudana thoroughly under running water until the water runs clear. This prevents them from becoming sticky.

Step 2

Soak the rinsed sabudana in 1 cup of water for 4 to 6 hours or overnight. Ensure the water level is just above the sabudana. After soaking, drain any excess water if necessary.

Step 3

In a large bowl, mix the soaked sabudana with 1/2 cup of coarsely ground roasted peanuts and 1/2 teaspoon of salt. Set this mixture aside.

Step 4

Heat 2 tablespoons of ghee or oil in a pan over medium heat.

Step 5

Add 1/2 teaspoon of cumin seeds and let them splutter.

Step 6

Add 1 finely chopped green chili and sauté for a few seconds.

Step 7

Add 1 medium boiled and diced potato to the pan. Stir and cook for 2-3 minutes until the potatoes are lightly golden.

Step 8

Add 1/4 teaspoon of turmeric powder, and the prepared sabudana-peanut mixture to the pan.

Step 9

Stir everything well to combine, ensuring that the sabudana are evenly coated with the turmeric.

Step 10

Cook on a low flame for about 5-7 minutes while stirring occasionally. Make sure the sabudana don't stick together and they remain separate.

Step 11

Add 1 tablespoon of lemon juice and 1/2 teaspoon of sugar. Mix well to incorporate fully, adjusting salt if necessary.

Step 12

Garnish with 2 tablespoons of chopped fresh coriander leaves.

Step 13

Serve hot for a delicious and filling meal.

Nutrition Facts

Serving size	(491.4g)

Amount per serving	% Daily Value*
Calories	1620.7

Total Fat 73.2g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 13.1g
Cholesterol 88.5mg	0%
Sodium 1443.1mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 11.7g	0%
Total Sugars 15.5g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 115.1mg	0%
Iron 6.4mg	0%
Potassium 1242.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 5.9%

Carbs: 54.3%