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Sabudana Khichdi

By: Paddhu
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 2


Sabudana /Sago/Jawarisi -1 cup
Roasted Peanuts - 1/2 cup
Potato - 1 (or 2 small)
Turmeric powder - a pinch
Salt as required

Oil/Ghee - 3 tsp
Jeera/Cumin seeds - 1 tsp
Curry leaves - little
Green chilli - 2-3 ( finely chopped)
Few drops of Lemon juice to taste


Wash sago /Sabudhana well till there are no powder left. Let it sit for 4-5 hours. Sprinkle water 2-3 times in between, fluff it and keep it closed.

Alternatively you can soak them in just enough water till it covers the sago and leave it for 5 hours and then use it.

Another method - you can soak sabudana in plenty of water for 10 minutes. Then drain the water completely and leave it for 6-7 hours or overnight. Next day they will be soft, plump and separate and can be used to prepare khichdi

Dry roast peanuts, remove the skin after it cools and grind it coarsely.

Boil potatoes, peel the skin and cut it into cubes.

Heat oil in a pan, add cumin seeds, when it sizzles, add green chillies and curry leaves.

Then add boiled potatoes, turmeric powder and saute for 3-4 minutes.

Now fluff sabudana with a fork so that there are no lumps and add it to the above.

Add peanut powder and salt required. Mix well gently.

Cook on an open pan till sago turns translucent . Keep tossing it so that the sago does not form lumps.

Garnish it with coriander leaves, few drops of lemon juice and mix it well.

Serve hot with chutney or pickle or curd.

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