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Introduction:

Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.Roast the peanuts on medium heat, until they are lightly brown. Keep aside

Ingredients:

  • 1 1/2 cups tapioca (sabudana)
  • 1/2 cup broken raw peanuts (mungfali)
  • 1/2 cup green peas (hari matar)
  • 2 green chilies sliced long ways
  • 3 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon mustard seeds (rai)
  • 1/4 teaspoon turmeric (haldi)
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon lemon juice
  • About 2 tablespoons finely chopped cilantro (hara dhania)
Sabudana Khichadi

Method

  • Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
  • Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
  • Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.
  • Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
  • Next add the green peas and stir fry until peas are tender.
  • Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
  • Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
  • Add peanuts, lemon juice and cilantro (hara dhania), stir gently.
  • Serve hot and ENJOY!


Tips:

  • To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
  • If you don’t stir continuously tapioca will stick to each other.



Sabudana Khichadi

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Comments :


No Image leena :     7 August 2016
method copied from manjulas kitchen....
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No Image Linda :     23 December 2015
Hi Madhura, i must say after years of giving up on sabudana Khichdi, i finally managed to prepare it well and my whole family loves it....thanks for the step by step video....
No Image Madhura :     25 December 2015
Thank you for comment. Stay tuned for more. Happy cooking.
Reply

No Image khavayya :     28 August 2015
Your tag line is: "Welcome to Madhura's recipe..Developing a new taste. You post recipe processes which are quite normal and straightforward...How can one develop a new taste preparing a recipe with the same blunt way.... Please try to innovate the new way of making recipe..thats how you develop new taste. Be prepare to guard your tagline!!!
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No Image anu saini :     26 March 2015
I cooked sabudana khichari exactly according to your instructions but it turned to be very sticky and mushy just like chingum...Though pearls were totally separate before cooking but as soon as i put it into wok, to put it on gas stove , it started to turn into sticky whithin one minute. Pls help
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No Image Reena :     25 January 2015
Hara dhaniya is not cilantro , its coriander.
No Image Shek :     8 September 2015
Hara dhaniya, cilantro , coriander are all the same.
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No Image Laksmi :     23 January 2014
Hi Madhura, i like sabudana khichidi. Its been a disaster every time i made it! I saw your recipe and followed the procedure from scratch, it came out really perfect!! Thank you for your tip on soaking sago, mixing continously to avoid sago sticking to each other, which helped me bring out the dish.
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No Image thank you for showing such a nice tiffin :     7 October 2013
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No Image preetichandorkar@rediffmail.com :     7 September 2013
Hi Madhura I really like your blog,as your recipes are very simple and easily explained.I would like to suggest you to add some recipes for Upvas. Thanks Preeti
No Image Madhura :     7 September 2013
Sure Preeti, more recipes are on way. Thanks and keep watching.
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No Image Mangesh :     25 May 2013
Please add more recipes grin tongue wink
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