Sabudana Khichdi | Nutty Tapioca
This salty sweet Sabudana Khichdi
Servings Prep Time
2people 10mins
Cook Time
Servings Prep Time
2people 10mins
Cook Time
  • 1cup sabudanasoaked in 1 cup of water overnight,
  • 2tbsp vegetable oil
  • 6-7 curry leavesfrozen, dried or fresh
  • 2tbsp cumin seeds
  • 2 Green Chilliesfinely chopped
  • 2medium potatoespeeled, chopped to bite size
  • 4-5tbsp crushed roasted peanuts
  • 1tsp red chilli powder
  • 2tsp sugar
  • Salt to taste
  • 1tbsp Lemon juice
Recipe Notes

Soaking the Sabudana/Tapioca pearls

  1. Rinse sabudana pearls in water.
  2. Then, soak 1 cup of sabudana pearls in 1 cup of water overnight for best results.
  3. Next day, check the pearls. They should easily squish when squeezed.
  4. Add a little sugar, salt to season and some of the crushed peanuts. Set aside.

Roasted crushed peanuts

  1. Roast peanuts on a low flame in a wide pan.
  2. Once the peanuts are nicely roasted, cool them before coarsely grinding to a powder. 

To make the Sabudana Khichdi

  1. Heat oil In a wide bottomed pan.
  2. When the oil is hot, add the cumin seeds, chopped green chillies and curry leaves. Roast till aromatic.
  3. Next add the potato pieces, and season.
  4. Shut the lid and cook the potatoes until soft.
  5. Now tip in the soaked sabudana/tapioca pearls. Mix well and cook until the tapioca pearls turn translucent.
  6. Remember not to overcook, as the sabudana can get very sticky.
  7. Serve hot with sweetened garlic and some crushed peanuts.