Easy Vegan Sabudana (Sago) Khichdi Pilaf Recipe

This Easy Sabudana Khichdi is my go-to when my body is craving something light yet flavorful. Scented with fresh ginger, chilis, and coriander, this is easy-to-digest and simple to prepare.

Why you’ll love this Easy Sabudana Khichdi Recipe

With a seductive combination of flavors and textures, this Easy Sabudana Khichdi Recipe is made with sabudana (tapioca pearls or sago pearls), potatoes, and a flavorful combination of spices like cumin seeds, ginger, coriander leaves, and green chilis. The key to this traditional Maharashtrian pilaf is not only having just the right balance of salt and sweetness but most importantly the perfect sabudana texture, non-sticky. Following my Easy Sabudana Khichdi Recipe will guarantee the most Perfect Sabudana Khichdi you have ever made!

I have lovely memories of my mom making this dish during Navratri fasting days; because of its flavor profile, this has become my favorite breakfast recipe. Eating it warm or at room temperature does not sacrifice the taste or texture which makes it great for a work lunch, picnic, or an airplane snack when traveling!

Equipment

Stove Top | Food Processor or Blender

Ingredients & Substitutions for Easy Sabudana Khichdi

Quick, easy, and mouthwatering, this Easy Sabudana Khichdi is perfectly satisfying eaten alone or as a side dish. In well under 30 minutes and with just a handful of pantry ingredients, let’s get cooking!

Sabudana- The star of the show that is naturally gluten-free and is a healthy form of carbohydrates. Sabudana can be found in the international section of your grocery store or on Amazon.
Water- This is very essential in ensuring that the sabudana gets to the right consistency.
Peanuts- Add a toasty and nutty flavor profile to this one, you will miss it if you don’t add it.
Coconut sugar and salt- Together, this natural sugar lends a mild caramel flavor adding just the right balance of sweetness and salt to this dish.
Olive oil- Great quality olive oil is vital to this Easy Sabudana Khichdi Recipe, we need something subtle, healthy, and not overpowering while hanging behind the scenes.
Cumin, curry leaves, ginger, chilis, coriander- With notes of citrus, curry, spice, warmth, and heat, this flavor party needs every one of these delicious spices.
Potatoes- Adding body to this dish, you can add this boiled, or air fried.
Lemon juice and cilantro- Top things off for some added freshness and color.

Ingredients to make sabudana khichdi on a black slate

Love the flexibility of this recipe, especially if I don’t have certain spices on hand, here are a few substitutions or additions that may come in handy.

All out of fresh ginger? Feel free to use ginger paste or ginger powder instead.
Chili powder is a great substitute if you don’t have fresh chilis on hand. Adding the chilis is also optional if you want to leave out the heat.
Wanna sneak in some veggies? Diced carrots or peas will taste amazing in this yummy Sabudana Khichdi Recipe.
If you don’t have raw peanuts on hand, cashews will work great here as well. Just be sure to toast them so all their flavors infuse your dish.

How to make Easy Sabudana Khichdi

In under 30 minutes. you will have this Healthy and Easy Sabudana Khichdi on the table. Here are the steps.

Prepare the sabudana- Rinse it in a strainer under cool running water, rubbing and washing carefully to remove any excess starch. Repeat this process a couple of times. Add rinsed sabudana to a clean bowl with water and soak sabudana overnight or for 4-6 hours. This is not a step you want to miss; it is the difference between soggy and Fluffy Sabudana Khichdi. Ensure that all the water has been absorbed and press the sabudana pearls between your fingers to check for texture.
If the pearls are still hard, then sprinkle a little water and soak them for an additional 30 minutes. Once the pearls are soft, drain any excess water.
Make the peanut powder- In the meantime, add the peanuts to a skillet on medium-low heat and roast until their natural oils start to expel an aromatic scent, their color begins to change, and their texture becomes crunchy. Set them aside and allow them to cool completely.
Once cool, pulse in the food processor to a fine powder consistency. Add the peanut powder, sugar, and salt to the soaked sabudana and mix well. Set aside for now.
Sauté the spices and the potatoes- In a skillet on medium-high heat, add 2 tablespoons of olive oil. Add the cumin and a few curry leaves, letting them crackle and become fragrant. This should take a few minutes. The aroma of your kitchen should tell you when it’s ready.
Add the ginger, chilis, and potatoes, and cook until the potatoes turn slightly golden brown if you added them boiled. This should take about a minute or so, try not to overmix.
Everyone in the pool- Go ahead and gently add the sabudana peanut mixture to the skillet, being careful not to break up the sabudana, as it is delicate. Once the pearls become translucent, they are cooked!
Top it off & serve- Turn off the heat, add the lemon juice and the cilantro. Mix well but gently and enjoy!

Tips for Making Sabudana Khichdi

So, you have all your ingredients ready and are SO excited to make this dish…hold on! Read these few tips to guarantee a 5-star dish.
It can be a bit of a hassle, but this is the most important step in the process. Washing and rinsing help to eliminate the starches from the pearls, which will in turn result in the fluffiest and Tastiest Sabudana Khichdi.
If you forget to soak the sabudana, all is not lost, here is another option for you. Bring 6 cups of water to a boil in a large saucepan. Add the sabudana and lower the heat to simmer for about 20-25 minutes, or until the sabudana is translucent. Stir frequently. Pour the pearls through a sieve and run cold water over it-, doing this will prevent sabudana from sticking. Set aside and prepare the rest of the ingredients to incorporate.

Storage and Reheating Easy Sabudana Khichdi

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
If reheating from the refrigerator in the microwave, sprinkle a bit of hot water (not too much or it will be mushy), and add a damp paper towel on top of the Sabudana Khichdi until fully heated.
I do not recommend freezing this dish, as it changes the fluffy sabudana to a sticky consistency during the defrosting process.

Variations

Instead of fresh ginger, ginger paste or ginger powder will work great too.
Chilis are optional in this recipe, but if you do choose to add the heat, chili powder will work well if you are all out of fresh chilis.
Grated sweetened/unsweetened coconut can be a great topping for that sweet bite.
Try making Sabudana Tikki with leftovers! Make patties out of the remaining Sabudana Khichdi and cook in a heated skillet with olive oil for about 1-2 minutes on each side until golden.

Frequently Asked Questions

What is the soaking time for sabudana?

I would recommend soaking sabudana for about 4-6 hours.

What is sabudana?

Also known as sago or tapioca pearls, sabudana is an extract of the tapioca root. It is naturally gluten-free, easy to digest, and low in fat. It is also a popular ingredient used to cook dishes appropriate for fasting.

Can I make Sabudana Khichdi with vegetables?

You most certainly can, and I highly encourage you to do that to incorporate extra nutrients! Sweet potatoes, carrots, and peas are all great additions.

How do I store Sabudana Khichdi?

If you happen to have leftovers, feel free to store them in the refrigerator in an airtight container for up to 3 days.

What is the best way to reheat Sabudana Khichdi?

If reheating from the refrigerator in the microwave, sprinkle a bit of hot water (not too much or it will be mushy), and add a damp paper towel on top of the Sabudana Khichdi until fully heated through.

Is Sabudana Khichdi healthy?

Sabudana Khichdi is high in healthy carbohydrates and low in fat, it provides quick energy and is a great dish to have right before you go to the gym or before you start your day. It will give you fuel for hours.

What is sabudana made of?

Sabudana is made by extracting the starches from the tapioca root (cassava). It goes through a long process of crushing, purifying, and drying before it becomes those perfectly round white balls.

Is Sabudana Khichdi good for weight loss?

As it is a high-calorie, high-carb food source that is naturally gluten-free, its composition makes it easy to digest while keeping you fuller longer. It can be a good energy source before working out, in addition, if eaten along with vegetables and protein it can make for a well-rounded meal.

Why is sabudana used for fasting?

It gives an instant source of fullness and energy which makes it a great option after fasting to help replenish glycogen levels.

Indian Cream of Wheat Savory Breakfast Recipe (Upma)

Watermelon Cucumber Salad

Mango Cardamom Smoothie