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Sabudana Khichdi is a popular Indian dish made from tapioca pearls, potatoes, spices and peanuts or other nuts. An ideal dish to prepare for fasting or vrat days.
5 from 5 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 8 hrs 20 mins
Course fasting food, Main Meal
Cuisine Indian
Servings 4


  • 1 cup sabudana
  • 1 cup potatoes peeled and diced
  • ¼ cup cashew nuts roasted
  • 2 tbsp raisins
  • 2 tbsp oil
  • 1 tsp sugar
  • 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


  • 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.


  • 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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