Sabudana kichidi

#myrecipe #celebratewithfoodism
By Pooja Gujarathi

Oct, 11th


2 persons
Cook Time
20 minutes
6 - 8


  • 1 cup , Sabudana
  • 1medium size , Potato
  • 4 , Green chillies
  • As per taste , Fasting Salt
  • 1/2 cup , Peanut
  • 5,6 leaves , Curry leaves
  • 2 tsp , Oil
  • 1/2 , Lemon


  • Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
  • In a big wide bowl soak sabudana by adding just enough water to cover them . Just 1/4 inch more than sabudana level.
  • Soak covered for 5-6 hours , preferably overnight.
  • Sabudana will fluff up after soaking . Do the smash test mentioned above in the tips .
  • Drain off excess water if any before cooking.Add oil to a heavy bottom non stick pan .Once warm , add in the cumin seeds.
  • Add in the cubed potatoes and cook on a low flame until tender , flipping it occasionally.Now add in the curry leaves , ginger , chopped chilies and cook for a minute more.
  • Meantime, add in salt , crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
  • Now add the coated sabudana to the pan , mix everything well and cook until the sabudana are a bit translucent and well coated.
  • Keep stirring occasionally.Taste test and adjust the seasoning if needed .Add in lots of chopped coriander and more peanuts.Serve warm with chilled yogurt.


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