Sabudana khichdi – a delicious dish of tapioca pearls cooked with potatoes and peanuts. vegan & gluten free recipe.


  • prep time-8 hours
  • cook time-30 mins

Ingredients (measuring cup used, 1 cup = 250 ml)

  • 1 cup sabudana or tapioca pearls
  • 2 small to medium size potatoes/aloo
  • ½ cup roasted peanuts/moongphali
  • 8-10 curry leaves/kadi patta (optional)
  • 1 tsp grated ginger/adrak (optional)
  • 1 green chili/hari mirch, chopped
  • 1 tsp cumin/jeera
  • ¼ cup grated fresh coconut (optional)
  • ½ to 1 tsp sugar or as required
  • ½ to 1 tsp lemon juice or as required (optional)
  • 2 tbsp oil
  • rock salt as required


  • soak sabudana overnight or for 3-5 hours.
  • next day drain the sabudana very well and keep aside in a bowl.
  • boil the potatoes and when warm peel and chop them.
  • in a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
  • mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
  • now heat oil. fry the cumin first till they crackle and get browned.
  • now add the curry leaves and green chilies. fry for half a minute and then add the grated ginger.
  • stir till the raw smell of the ginger goes away. now add potato and saute for 1-2 minutes.
  • add the sabudana. keep on stirring the mixture.
  • when the sabudana looses their opaqueness and starts becoming translucent they are cooked.
  • don’t over cook as they might become lumpy and hard.
  • lastly add grated coconut. mix well. close the fire.
  • while serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice.
  • serve sabudana khichdi hot.

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