Sabudana Khichdi (Sago with Peanuts)

On fasting days (upvas) in Maharashtra and Gujarat, sabudana khichdi is what everyone looks forward to. Soaked sago pearls are tossed with crushed peanuts, cumin, green chilli and potato until they turn translucent – soft, light and satisfying.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 3
• Prep 10 min
• Soak 360 min
• Cook 15 min
• Vegan · gluten-free
• Famous in Maharashtra

Ingredients

• 200 g sabudana (medium sago pearls)
• 100 g roasted peanuts, coarsely crushed
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 2 green chillies, chopped
• 8 curry leaves
• 1 boiled potato, diced
• 1 tbsp lemon juice
• fresh coriander

Method

1. Rinse the sabudana 2–3 times until the water is clear. Soak in just enough water to cover (about 1 cm above) for 6 hours or overnight. Each pearl should press flat easily.
2. Mix the soaked sabudana with peanuts, salt and sugar.
3. Heat the ghee, add cumin, chillies and curry leaves, then the potato and fry for 2 minutes.
4. Add the sabudana mix and stir gently on low-medium heat for 5–7 minutes until most pearls turn translucent.
5. Turn off the heat, add lemon juice and coriander and serve hot with yogurt.

Tip: Too much soaking water makes it sticky – use just enough to cover the pearls.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.