RECIPE: SABUDANA KHICHDI
Sabudana Khichdi is a popular Indian dish made from tapioca pearls, potatoes, spices and peanuts or other nuts. It is mostly enjoyed as a breakfast dish especially in the State of Maharashtra. However, in many parts of India it is usually prepared on fasting or vrat days. These can be Shivratri, Ram Navmi, Navratri or for Ekadashi fasting or vrat.
I usually prepare it for Ekadashi Fasting. I sometimes substitute the peanuts with cashew nuts and raisins for a slight change in taste.
FOR MORE FASTING RECIPES CLICK HERE.
WHAT IS SABUDANA?
Sabudana is the Hindi name for Tapioca Pearls. Also known as sagu, sagudana, chowwary, javvarisi in other parts of India. Sabudana is made from the starchy extract of cassava, tapioca or yucca roots. The root is cleaned and crushed to extract the starchy milk. This milk is allowed to rest for several hours. It is then strained to remove impurities. With the help of a special machine the extract is then shaped into small globules. These globules are then steamed, roasted and dried. Sometimes they are polished and therefore appear milky white.
WHY IS IT A POPULAR INGREDIENT DURING HINDU FASTING?
Sabudana is not a grain, legume, lentil or cereal. It is the extract of tapioca root. Sabudana is rich in carbohydrates and low in fat. This means that when consumed it keeps ones tummy full for a long period of time. No wonder it is common to find that besides khichdi, these peraly drops of starch are used to make Sabudana Vada, Sabudana Kheer and Sabduana Thalipeeth. They are also added to Farali Pattis. Sabudana flour is used to make Farali Dhokla, Idli, Dosa and so many other dishes. It also acts as a popular binder for many dishes.
THERE ARE 3 MAIN SIZES OF SABUDANA
- Fairly large sabudana also known as Nylon Sabudana is usually used for deep frying to make farali chivda.
- Medium Sabudana – most popular one to make khichdi, thalipeeth, kheer, vada, etc.
- Tiny Sabudana – I prefer using it for kheer/pudding whenever available.
IS SAGO AND SABUDANA THE SAME?
Though loosely interchanged in India, in reality though they appear the same, they are different.
SABUDANA – is the starchy extract of tapioca root and shaped into globules or pearls in a machine.
SAGO – is the edible starch that is made from the pith(spongy tissue) of tropical sago palm trees. The pith is ground to a coarse flour, dried, and pounded. It is then processed into balls.
WHY SOAK SABUDANA BEFORE COOKING THEM?
Sabudana or tapioca pearls are quite hard. If not soaked, it is very difficult to cook it. A tip that I learned from my neighbour in India is to soak sabudana overnight or for at least 6-8 hours. And add normal tap water just about ¼ -½ inch more than the level of the sabudana. This will help to cook the sabudana much faster and will not be hard.
The first time I made sabudana khichdi when I was about 18, I didn’t allow the pearls to soak enough. I kept on adding water thinking that the sabudana will cook. Instead, I got one big mushy lumpy mass!
TIPS FOR MUSHY FREE SABUDANA KHICHDI
- Soak the sabudana in just enough water. By the time they are soaked and become bigger in size, there should hardly be any water left.
- Before using the soaked sabudana wash them in a colander without smashing the pearls to remove the starchy flour. Just run tap water over it.
- Allow the water to drain out.
- Transfer the soaked and washed sabudana to a clean kitchen towel. Gently spread it out. The towel will soak up excess water. I usually leave it on the towel for 15-20 minutes.
- When you add sabudana to the potatoes, mix gently several times. Don’t cover the pan. Soaked sabudana cook very fast. Take one or two of the pearls and press between your thumb and finger. It should feel soft and gelatinous and not hard. Keep mixing gently with a spatula or wooden spoon till done.
- Don’t add any water after you add sabudana. The pearls will clump up and the khichdi will become mushy.
HISTORY OF SABUDANA
It is believed that India got introduced to the famous fasting food ingredient by the Chinese. Tapioca pearls and sago have been an integral part of the Chinese Cuisine for thousands of years. It found its way to India around 1940s as one of the imports from South East Asia. The first crude sabudana factory was set up in Salem, Tamil Nadu around 1943.
Cassava or tapioca as a root is not a popular ingredient in the Indian Cuisine except for Kerala, where it is used to make a variety of dishes. It is believed that in late 1800s Travancore Kingdom was going through famine and the King encouraged the plantation and usage of cassava. People were a bit hesitant at first so the King insisted that tapioca be cooked and served to him.
THE GROUP – FOODIES_REDOING OLD POSTS
This group started by Renu who blogs at Cook With Renu, helps us to redo old posts, be it with photos, writing or even updated versions of the recipe.
I make sabudana khichdi at least 2-3 times in a month. However, till now had not been able to take better photos. The 77th theme gave me that opportunity. Also I have updated the post with more information about sabudana/tapioca pearls and tips.
First published on 18/05/2012, updated on 27/05/2022
SOME MORE RECIPES USING TAPIOCA PEARLS
WHY SOAK SABUDANA BEFORE COOKING THEM?
Sabudana or tapioca pearls are quite hard. If not soaked, it is very difficult to cook it. A tip that I learned from my neighbour in India is to soak sabudana overnight or for at least 6-8 hours. And add normal tap water just about ¼ -½ inch more than the level of the sabudana. This will help to cook the sabudana much faster and will not be hard.
The first time I made sabudana khichdi when I was about 18, I didn’t allow the pearls to soak enough. I kept on adding water thinking that the sabudana will cook. Instead, I got one big mushy lumpy mass!
TIPS FOR MUSHY FREE SABUDANA KHICHDI
- Soak the sabudana in just enough water. By the time they are soaked and become bigger in size, there should hardly be any water left.
- Before using the soaked sabudana wash them in a colander without smashing the pearls to remove the starchy flour. Just run tap water over it.
- Allow the water to drain out.
- Transfer the soaked and washed sabudana to a clean kitchen towel. Gently spread it out. The towel will soak up excess water. I usually leave it on the towel for 15-20 minutes.
- When you add sabudana to the potatoes, mix gently several times. Don’t cover the pan. Soaked sabudana cook very fast. Take one or two of the pearls and press between your thumb and finger. It should feel soft and gelatinous and not hard. Keep mixing gently with a spatula or wooden spoon till done.
- Don’t add any water after you add sabudana. The pearls will clump up and the khichdi will become mushy.
INGREDIENTS REQUIRED FOR SABUDANA KHICHDI
- Tapioca Pearls – also known as sabudana.
- Potato – peeled, cut into small cubes and washed.
- Nuts – usually roasted peanuts are added. I sometimes like to add cashew nuts and raisins. Chop the nuts into a coarse texture.
- Oil – use oil that is suitable for fasting days. I like to use sunflower oil.
- Cloves – for flavour.
- Peppercorns – for flavour.
- Cinnamon – for flavour.
- Cumin Seeds – jeera.
- Sesame Seeds – optional. I like to add them for that extra nutty flavour. Some don’t add.
- Curry Leaves – need one sprig. Wash it well. Remove the leaves from the main stem.
- Salt – rock salt or sendha namak.
- Sugar – add according to your taste.
- Lemon Juice – best to use fresh lemon juice.
- Fresh Ginger – grated or in a paste.
- Green Chillis – add according to your preference. Can slice them or grind to a paste.
- Fresh Coriander – for garnishing.
WATCH HOW TO MAKE FLUFFY AND NON STICKY SABUDANA KHICHDI
SABUDANA KHICHDI
Ingredients
- 1 cup sabudana
- 1 cup potatoes peeled and diced
- ¼ cup cashew nuts roasted
- 2 tbsp raisins
- 2 tbsp oil
- 1 tsp sugar
- 1½ tsp salt
- 1 tsp red chilli powder
- 1 tsp chilli paste
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 6 -8 peppercorns
- 4 -6 cloves
- ½ inch cinnamon stick
- 10 -12 curry leaves
- 1-2 tbsp lemon juice
- 3-4 tbsp water
- 3 tbsp fresh coriander chopped
Instructions
- Wash and soak the sabudana for at least 6 to 8 hours.
- To wash sabudana, put them in a sieve or colander. Wash under running water to remove any dirt and starch powder.
- Drain into a sieve or colander so that any remaining water comes out.
- Spread out the sabudana on a clean kitchen towel to dry for 15 -20 minutes.Use a fork to spread them out so as not to break the balls.
- Peel and dice the potatoes, about pea size.
- Roast the cashew nuts in a pan for a few minutes or in the microwave oven for 30 seconds. Cut them into pieces.
- Heat oil in a non stick wide pan over medium heat. When it is hot add the cinnamon, cloves, pepper, curry leaves.
- When it begins to sizzle add cumin seeds and sesame seeds.
- Add the potatoes, ginger, green chillis, water and 1 tsp of salt. Mix well.
- Cover the pan with a lid and cook the potatoes over low heat. Stir frequently so that the potatoes do not stick to the pan.
- While the potatoes are getting cooked, add sugar, ½ tsp salt and red chilli powder to the sabudana and mix gently.
- When the potatoes are done, stir them gently.
- Add cashew nuts and raisins. Mix well.
- Then sprinkle the sabudana over it. Mix gently several times. The sabudana will cook quickly.
- Take one or two of the pearls and press between your finger and thumb. It should be soft and glutinous.
- If not allow the mixture to cook for 2-3 minutes.
- Add the lemon juice and coriander, mix well.
- Serve sabudana khichdi with a bowl of yogurt and some homemade potato crisps or farali papad.
- For vegans, serve with vegan yogurt or without it.
Notes
- The longer the sabudana soaks the khichdi turns out better. I usually soak it overnight if I need it the next day for lunch.
- When you drain out the water, make sure you put sabudana on a tea towel or cloth so that they are not wet. If it remains wet, then the khichdi will become sticky and mushy.
- Replace the cashew nuts with roasted peanuts. Remove the skin and chop them roughly.
- Best to use medium size sabudana for khichdi.
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