Sabudana Khichdi
Soft sabudana pearls with roasted peanuts and potato — simple, flavourful and made for Navratri fasting.
Ingredients · tap to tick off
- Sabudana – 1 cup
- Water – 1 cup (for soaking)
- Peanuts – 1 cup
- Boiled potatoes – 2 medium, cubed
- Ghee – 1–2 tbsp
- Cumin seeds – 1 tsp
- Curry leaves – 8–10
- Green chillies – 2, chopped
- Salt / Sendha namak – to taste
- Lemon – ½
- Fresh coriander – for garnish
Contains, from the ingredient list: Dairy, Peanuts. Always check product labels and swap to suit your needs.
Method
Wash sabudana thoroughly and soak in 1 cup water for 4–6 hours or overnight, until soft. Drain any excess water.
Dry roast peanuts, let them cool, then grind into a coarse powder.
Heat ghee in a pan. Add cumin seeds, curry leaves and green chillies. Sauté for a few seconds.
Add boiled potatoes and fry until slightly golden.
Add soaked sabudana, roasted peanut powder and salt. Mix gently and cook on low-medium heat until the sabudana turns translucent.
Squeeze half a lemon and finish with fresh coriander.
Published 13 Oct 2026 · Antara’s kitchen notes
