Sabudana Khichdi (Tapioca Pilaf)

Sabudana Khichdi is one of those dishes that holds a special place in Indian kitchens, especially during fasting periods like Navratri. But beyond its cultural significance, it’s a dish that tantalizes taste buds with its unique texture, mild spices, and simple ingredients.

What is Sabudana?

Sabudana, also known as tapioca pearls, is derived from the cassava root. These pearls are tiny, round, and white when dry but swell and turn translucent when soaked. They have a soft, chewy texture once cooked, making them the star ingredient in Sabudana Khichdi.

Sabudana Khichdi for Navratri

Sabudana Khichdi is primarily associated with Hindu fasting rituals. During fasting, certain grains and legumes are avoided, but ingredients like sabudana are permitted, making this dish a popular choice. In Maharashtra, it’s a staple during the fasting season, but the appeal of Sabudana Khichdi extends beyond religious reasons—it’s loved for its lightness and the fact that it can be easily digested.

This is truly my favorite time of the year. Being a Bengali, Durga Puja is the one celebration that I wait for all year long.

Being married to a North Indian, we also celebrate Navratri and Diwali in full swing. I don’t fast during Navratri and thankfully, my Mother-in-law never even asked me to do that. However, I love all kind of fasting food that is prepared during this season. Sabudana Khichdi is definitely one of those dishes.

Ingredients you need for Sabudana Khichdi

Sabudana (Sago Pearls/Tapioca Pearls): For this particular dish, it’s important to rinse the dried sago several times before you soak it. Once puffed, the next step is to strain and layer it on a big plate or tray to remove the excess moisture. This step will ensure that the sabudana pilaf turns out fluffy and non-sticky.

Cumin Seeds: This is the only spice that goes in making this Sabudana Khichdi for Navratri.

Potatoes: Tiny bite size potato helps to add a creamy bite to the dish. You can add tomatoes too, if you like, or some peas or carrots. I kept it extremely simple with just potatoes.

Raw Peanuts: I like to dry roast the peanuts, leave a few aside and coarsely pound the rest. If you are allergic to nuts, you can definitely ignore it and add some veggies for extra texture and taste.

Fresh Green Chili: If you don’t want it spicy, remove the seeds of the fresh green chili or you could choose to not use it. The flavor and the heat help to bring the dish together.

Lemon Juice: Lemon adds a refreshing flavor which is much needed in this dish.

Ghee: Although it is not required, try to cook this dish with ghee as it will not only add a lovely nutty flavor, but it will also enhance the taste. Here is a recipe if you want to make Ghee

I prepared this Sabudana Khichdi keeping Navratri in mind and so, I kept is simple and pure vegetarian. You can definitely make it more filling by adding more vegetables, onion or some fresh ginger for extra flavor. Sabudana is an excellent blank canvas to make pilaf, and you can change it as you like. Just keep the key tips in mind to get a fluffy pilaf.

Steps to prepare

1- Wash the sabudana a few times in cold water and then let it soak for a few hours. Based on the different brands you use, it might take more or less time. It took me roughly 4 hours for the sabudana to fluff. It was soft but still holding shape.

2- Drain the sabudana and layer on a kitchen towel and leave aside for 30 minutes to remove all the excess moisture.

3- In a medium hot pan, dry roast the peanuts. And then leave a few aside and grind the rest to a course texture.

4- To the same medium hot pan, add ghee and cumin seeds. Sauté the cumin seeds for a few seconds to release the aroma.

5- Add the diced potatoes, salt, few chopped green chili and peanuts that were kept aside. Toss it around to cook the potatoes.

6- Once the potatoes are done, add the sabudana, and grind peanut. Toss it around gently now and then in corporate everything.

7- Taste for salt and add more if needed. Squeeze fresh lemon juice.

8- Finish it with finely chopped cilantro leaves.

Key tips to make Sabudana Khichdi fluffy:

Once you soak the sabudana, and it puffs up, make sure to layer it on a big plate or tray to remove any excess moisture in it.

Also, make sure to soak the diced potatoes for a while to remove extra starch.

Try to use a flat non-stick skillet so that you can cook the sabudana in one layer and the non-stick pan helps to keep it separated.

As you add the sabudana to the pan, do a very quick stir to mix everything around. You don’t want to cook it for too long or else, it will start sticking to the pan.

There’s something incredibly comforting about the soft, chewy sabudana combined with crunchy peanuts and the subtle flavors of cumin and green chili. It’s light on the stomach, yet filling enough to keep you energized throughout the day. Plus, it's naturally gluten-free!

FAQs

Here are few other Navratri Special Dishes

Sabudana Vada with Methi

Sabudana Vada Fried and Baked

Kuttu Poori & Vrat Aloo Sabzi

Makhane Ki Kheer/Phool Makhane Kheer 

Sabudana Khichdi/Tapioca Pilaf

Kankana Saxena

Sabudana Khichdi is one of those dishes that holds a special place in Indian kitchens, especially during fasting periods like Navratri. But beyond its cultural significance, it’s a dish that tantalizes taste buds with its unique texture, mild spices, and simple ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

soaking the sabudana 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Breakfast

Cuisine Indian

Servings 3 people

Calories 14 kcal

Ingredients

 

1x2x3x

• 1 cup sabudana
• 1 large potato (peeled and cut into tiny bite size)
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 tablespoon lemon zest (optional)
• ⅓ cup raw peanuts
• 1 and ½ tablespoons ghee
• 1 teaspoon cumin seeds
• 2 green chili (finely chopped)
• few chopped cilantro leaves

Instructions

 

• Rinse the sabudana multiple times and then, soak it in enough water for 2 to 3 hours. Check after 2 hours and if you are able to crush the pearl easily, it’s ready. Else, continue soaking for more time.
• Once it is puffed and ready, drain the excess water and layer the sabudana on a tray or a plate to remove excess moisture. This step will make the khichdi fluffy.
• Also dice the potatoes and soak it in water to remove excess starch.
• Use a flat skillet (preferably non-stick) and dry roast the peanuts for 2 minutes. Once cooled enough, keep a little bit of whole peanuts aside and pound the rest to a coarse texture.
• To the same skillet, add the ghee. Once it melts, add the cumin seeds and stir it around. Add the potato bites and salt. Stir it around for 2 minutes. Then, add the green chili and the peanuts, kept aside.
• Depending on the size of potato bites, it may cook faster or slower.
• Once the potatoes are cooked, scatter the sabudana along with the crushed peanuts and toss it around gently to mix everything.
• Add the lemon juice and finely chopped cilantro leaves. Mix it around one more time to bring it all together. Check for salt and add any, if needed.
• Serve warm.

Nutrition

Serving: 3peopleCalories: 14kcalCarbohydrates: 3gProtein: 0.2gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 876mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 10mgCalcium: 10mgIron: 0.5mg

Keyword breakfast, glutenfree, Navratri food, sabudana, snack, tapioca pearl