Serves 2
500 min
Sabudana Khichdi – Navratri Fasting
Recipe GLPR230f5a347ff7f2
A light and wholesome one-pot sabudana dish traditionally enjoyed during Navratri fasting periods. Soaked tapioca pearls are gently sautéed with cumin-infused oil, tender potatoes, roasted peanuts, and fresh aromatics like curry leaves and green chilies. Finished with a squeeze of lemon and a sprinkle of fresh cilantro, this creamy yet separated pearl-based khichdi is naturally gluten-free and vegan-friendly.
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Ingredients
¾ cups Sabudana (sago or tapioca pearls)
1½ tablespoons Oil
½ teaspoon Cumin seeds
2 Green chilies, chopped finely
8 Curry leaves
½ cup Potato, cut into small cubes
to taste Rock salt (sendha namak)
2 tablespoons Roasted and crushed peanuts
1 tablespoon Desiccated coconut
1 teaspoon Lemon juice
½ teaspoon Sugar (optional)
a few sprigs Cilantro, chopped finely
as needed Water
Directions
Rinse the sabudana under cold running water until the water runs clear. Place the drained sabudana in a shallow bowl and cover with enough water so it reaches about 1½ inches above the pearls. Soak for 2–3 hours or overnight, depending on the sabudana type. Use a shallow bowl rather than a deep one to ensure even soaking. As the pearls absorb water, they will swell to nearly triple their original size.
After soaking, drain the sabudana through a fine-mesh strainer and let it sit in the strainer for at least 10 minutes to remove excess moisture. This resting period is crucial to prevent the pearls from becoming sticky. Test the pearls by gently pressing one between your thumb and forefinger—it should mash easily without resistance, indicating it is fully softened.
Heat the oil in a wide pan or skillet over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for about 10 seconds until fragrant.
Add the chopped green chilies and curry leaves to the pan. Cook for 30 seconds, stirring gently, until they are slightly softened and fragrant.
Add the potato cubes and rock salt to the pan. Stir to coat evenly with oil. Cover the pan and cook over medium heat for 8–10 minutes, stirring occasionally, until the potatoes are just tender and lightly browned (or soft, depending on preference). A wide pan will yield crispier potatoes; a wok or crowded pan will yield softer ones—both are equally delicious.
Once the potatoes are cooked, stir in the roasted crushed peanuts and desiccated coconut. Mix well and cook for 1–2 minutes, stirring constantly, until evenly combined.
Gently add the drained sabudana to the pan, folding it in carefully to keep the pearls separated. Sprinkle approximately 1 tablespoon of water over the mixture. Reduce heat to medium-low and cook for 4–5 minutes, stirring frequently and gently, until the sabudana pearls become soft and translucent. Ensure the mixture does not stick to the bottom of the pan.
Finish the khichdi by drizzling with lemon juice and adding the optional sugar if desired. Stir gently to combine.
Transfer to a serving dish and garnish with freshly chopped cilantro. Serve warm.
