Sabudana Khichdi with Peanuts
Soft, translucent tapioca pearls tossed with crunchy peanuts, gentle green chilies, and cumin-scented ghee. A beloved Maharashtrian fasting staple that comes together in minutes, with each pearl staying separate and fluffy rather than turning into a sticky mess.
For 4 servings
- prep
Soak the sabudana.
Wash sabudana under running water 2-3 times until water runs clear. Soak in just enough water to cover the pearls by 1 cm for 4-6 hours or overnight. Sabudana should swell, turn soft, and smush easily between fingers without a hard center. Drain completely and spread on a plate.
TIPToo much water makes sabudana sticky. Use precisely enough water to cover — about ¾ cup water for 1.5 cups sabudana. - roast · ~4 min
Roast and crush the peanuts.
1.Dry roast peanuts in a pan on medium heat until they turn lightly golden and aromatic (3-4 min).2.Cool completely, then pulse in a mixer to a coarse powder. Set aside.TIPDon't powder too finely — coarse bits give the khichdi its essential crunch. - prep
Boil and cube the potatoes.
Boil potatoes until fork-tender. Peel and cut into small cubes (roughly 1 cm). Set aside.
- steam · ~7 min
Steam the drained sabudana.
Line a steamer basket with muslin cloth. Spread drained sabudana evenly on the cloth. Steam over boiling water for 5-7 minutes until pearls become completely translucent and soft. Remove and let cool slightly. Gently break any clumps with a fork.
TIPSteaming instead of direct pan-cooking prevents the sabudana from turning gluey. The result is fluffy, separate pearls. - temper · ~4 min
Make the tempering.
1.Heat ghee in a wide pan or kadhai over medium heat.2.Add cumin seeds and let them crackle (30 sec).3.Add slit green chilies and sauté until they sizzle (20 sec).4.Add boiled potato cubes and sauté until lightly golden on edges (2-3 min).TIPUse a wide pan so the sabudana doesn't pile up and steam itself into a lump. - mix · ~3 min
Combine sabudana with the tempering.
1.Add steamed sabudana to the pan.2.Sprinkle coarse peanut powder, salt, and sugar over the sabudana.3.Gently fold everything together using a light hand — do not mash or stir aggressively.4.Cook on low heat for 2-3 minutes until everything is warm and well mixed.TIPFold gently like you would a delicate cake batter. Rough stirring breaks the pearls and makes it pasty. - garnish
Finish with lemon, coconut, and coriander.
Turn off the heat. Drizzle lemon juice over the khichdi. Top with grated fresh coconut and chopped coriander leaves. Serve immediately.
TIPLemon juice after turning off the heat keeps the flavor bright and fresh — cooking it would dull the tang.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak sabudana in just enough water to cover by 1 cm; too much water makes it sticky.
- 2Steam the soaked pearls instead of cooking directly in the pan for fluffy, separate grains.
- 3Crush peanuts to a coarse powder for essential crunch, not a fine dust.
- 4Fold the sabudana gently with a light hand like delicate cake batter to avoid breaking pearls.
- 5Add lemon juice only after turning off the heat to keep the tang bright and fresh.
- 6Use a wide pan so the khichdi doesn't pile up and steam into a lump.
- 7Serve immediately after garnishing; leftover khichdi tends to harden as it cools.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or neutral vegetable oil. The coconut oil adds a subtle sweetness that pairs well with the peanuts and fresh coconut garnish.
low oilLow-oil
Reduce ghee to 1 tablespoon and skip roasting the potatoes in the tempering — boil them very soft and mix directly. The peanut powder and lemon juice still provide plenty of flavor without excess fat.
spicySpicy
Add 1 to 2 finely chopped green chilies along with the slit ones for a more intense heat that lingers on the palate, perfect for those who love bold spice.
protein boostProtein-boost
Add a handful of boiled, cubed paneer (Indian cottage cheese) along with the potatoes. The paneer adds a mild milky flavor and extra protein, making the dish more filling.
Why this is on our healthy list.
Energy from Tapioca
Sabudana (tapioca pearls) provides easily digestible carbohydrates, making this dish a quick source of energy — especially suitable for fasting days or before a workout.
Healthy Fats from Peanuts & Ghee
Peanuts contribute heart-friendly monounsaturated fats and protein, while ghee offers fat-soluble vitamins and a rich source of energy for satiety.
Gut-Friendly Cumin
Cumin seeds are known in Ayurveda for their digestive properties, helping to reduce bloating and stimulate appetite, which complements the starchy tapioca.
Low in Fiber, Easy to Digest
Because sabudana and potatoes are low in insoluble fiber, this dish is gentle on the stomach and ideal for people with sensitive digestion or during illness.
Frequently asked questions
Yes, soak for at least 4 to 5 hours in just enough water. The pearls must be completely softened with no hard center for the best texture.
