Sabudana Khichdi: a delicious recipe for an easy-to-make, vegan, gluten-free Indian dish

Super simple to prep and make and rich in flavor, sabudana khichdi is a hearty dish that's well-loved in India. This easy-to-make Indian dish is often made during Navratri, a Hindi festival where people fast. It's a popular choice because it's made from sago pearls (sabudana) and potatoes, so it's full of carbs, which satisfies hunger for a long time.

While it's a go-to during the fasting season, sabudana khichdi is so delicious, many people also make it all year round. It's a tasty dish that's both easy to make and full of flavor, with the added benefit of being both vegan and gluten-free. You can enjoy it with a side of yogurt or eat sabudana khichdi on its own.

Sabudana Khichdi Ingredients

Made from sago pearls and potatoes, sabudana khichdi gets its delicious flavor from ingredients like green chilies, curry leaves, cumin, peanuts, and cilantro. A little lemon juice adds some brightness to the dish, while a dash of sugar helps balance out the spiciness of the green chilies.

Sago pearls are delicious and widely available at Indian food stores, but can also be purchased online. If you've never had them, they're definitely worth trying because they're essential for a wide variety of tasty recipes.

How to Make Non-sticky Sabudana Khichdi

Sago pearls are notorious for getting sticky and clumping together. Fortunately, making non-sticky sabudana is actually quite easy. There are a few tricks you can use starting with rinsing the sago pearls well then soaking them overnight. These two steps help remove excess starch which will reduce the risk of the sago pearls turning into a clumpy mess. Always use a 1 to 1 ratio of sabudana and water.

The next thing to do is to drain the pearls really well after you've soaked them overnight. Finally, when you're cooking the sabudana, make sure not to overcook it. Overcooking the sabudana causes the pearls to become clumpy and soggy. If you stick to these steps, you'll be able to make delicious, non-sticky sabudana khichdi every time!

Tips for Making Sabudana Khichdi

– You'll know your sabudana pearls are ready to be cooked when you can smash them easily in between your fingers. Soaking the sago pearls in water is essential to keep them from clumping when you're cooking.

– Dice the potatoes small so they cook through when you're frying them.

– For a milder sabudana khichdi, use less chili or add up to 1 teaspoon of sugar to the dish.

– Don't overcook the sabudana or it will become sticky.

– You can add other ingredients to this dish to make it even more delicious. Ginger, turmeric, onions, shallots, and coconut are a few tasty options to try.

– You can leave out the peanuts or potatoes if you prefer.

How to Store Sabudana Khichdi

Keep your sabudana khichdi in an airtight container in the fridge and enjoy it within 4 days. Frozen sabudana khichdi lasts up to 1 month.

Instructions

Place the washed sabudana in a bowl. Add the water, and leave overnight.

The next day, strain the sabudana to remove excess water.

Heat oil in a large pan. Fry the cumin seeds over medium heat until they begin to sizzle. Add in the potatoes and cook for 3 to 4 minutes, stirring regularly.

Stir in the peanuts and cook for 2 to 3 minutes. Add in the green chili and curry leaves and cook for another minute.

Add in the sabudana, salt, and sugar, if using, stirring well to combine. Cook for a few more minutes until the sabudana turns translucent. Turn the heat off, and stir in the lemon juice and cilantro. Serve immediately.