Everyday Kitchen

Indian · Breakfast

Sabudana Khichdi

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Soak tapioca pearls until they crush easily. Cook them briefly with boiled potato and crushed peanuts.

Prep
10 min
Cook
35 min
Soak
300 min
Total
345 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of sabudana khichdi
Photograph includes curry leaves, which are omitted from this draft. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Bowl; sieve; saucepan; wide frying pan; fork; spatula; rolling pin or grinder.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak the pearls · About 1 min

  1. Rinse 150 g sabudana gently in the sieve.
  2. Put the drained pearls in the bowl.
  3. Add 300 ml water for soaking, plus water for boiling potatoes.

    Check: The measured water is for soaking; potato-boiling water is additional.

  4. Leave the pearls to soak for about 5 hours.

    Check: A pearl should crush easily between finger and thumb, with no hard centre.

  5. If the centres remain hard, add water 1 tablespoon at a time and continue soaking.
  6. Drain any unabsorbed water completely.

Prepare the potatoes and peanuts · About 25 min

  1. Put 2 medium potatoes in the saucepan.
  2. Add enough water to cover the potatoes by 2 cm.
  3. Bring the water to a boil.
  4. Simmer for 20–25 minutes.

    Check: A fork should enter the potato centres easily.

  5. Drain the potatoes.
  6. When cool enough to handle, peel the potatoes.
  7. Cut the potatoes into 1 cm cubes.
  8. Crush 120 ml roasted peanuts, coarsely ground coarsely with a rolling pin or pulse them in a grinder.
  9. Mix the crushed peanuts, ½ tsp sugar and ½ tsp salt into the soaked pearls.

Cook the khichdi · About 6 min

  1. Heat 3 tbsp ghee in the frying pan over medium heat.
  2. Add 1 tsp cumin seeds and 1 whole chopped green chili.
  3. Stir for 30 seconds.
  4. Add the potato cubes.
  5. Cook for 2 minutes, turning gently.
  6. Add the pearl mixture.
  7. Cook over medium-low heat for 4–6 minutes, turning gently.

    Check: The pearls should look translucent; prolonged cooking can make them gluey.

  8. Turn off the heat.
  9. Fold in 1 tsp lemon juice and 2 tbsp chopped coriander.

Tips

  • Pearl brands vary: wait until the center softens before cooking. Soaking is included in the total.

Substitutions

  • Use cashews instead of peanuts for a different texture.

Storage

  • Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
  • Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.

Make ahead

  • Soak sabudana as directed; refrigerate prepared potatoes.

FAQ

Why are pearls sticky?

Excess soaking water or overcooking can make them cling.

Can I skip soaking?

No. The pearls must soften before the short pan-cooking stage.

How should I store sabudana khichdi?

Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Sabudana Khichdi Recipe.

Uses ghee and includes potato cooking; optional coconut, ginger and curry leaves omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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