Want to try a new authentic snack from Maharashtra, India? Try our yummy Maharashtrian Sabudana Khichdi Recipe.
You will not forget the taste any time soon!
Just a little preparation is all you need to get the right consistency to your khichadi.
Sounds yummy?
Let’s get started.
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What is Maharashtrian Sabudana Khichadi Recipe?
Sabudana khichdi is a Maharashtrian recipe made usually on the days when people are fasting for festivals. Also known as a vrat in hindi.
Indians are spiritual people who observe certain days to offer prayers to Hindu Gods and Deities. Typically this recipe is made on festival days Ekadashi, Navratri or mahashivratri.
But that’s not the only time to make this yummy recipe.
You can also it Maharashtrian Sabudana Khichadi recipe for breakfast or snacks.
I even make it for easy low-stress dinners and some times for easy lunches for work.
Maharashtrian Sabudana Kichadi Recipe Secret
This simple recipe needs just a few minutes and a little preparation beforehand.
Soak and drain the seeds of sabudana very well before making the recipe.
Another secret is adding homemade ghee as well as coriander leaves.
If you’re making this recipe for vrat or fasting, traditionally coriander is avoided.
Ingredients:
- 1 cup whole sabudana (also known as tapioca pearls)
- 2 tablespoons homemade ghee ( or oil of your choice)
- 3-4 leaves of curry leaf plant (Optional)
- 1 teaspoon of whole cumin seeds
- 3 chopped green chilies (adjust the amount if you prefer less spicy Maharashtrian Sabudana Khichadi) ( or whole red chilies if you do not have green chilies)
- 1 cup of boiled, peeled, and diced potato
- 1/2 cup coarsely grounded roasted peanuts ( add a recipe of roasted peanuts here)
- 3 tablespoons of dry roasted whole peanuts for garnishing
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons of lemon juice
- For garnishing, a small cup of chopped coriander leaves
** Adjust the heat level by reducing or increasing the amount of green chilies. You can even skip them if you want to serve kids.
Material needed
- A large cooking pot or a deep kadhai
- Strainer
Maharashtrian Sabudana Khichadi Recipe Instructions:
Take 1 cup of the whole sabudana and wash it well in cold water. Do this at least 3 times until the water runs clear.
Then take the washed sabudana and put it in a deep pot with water. Soak Sabudana well until it is completely covered with water. Soak for 5 hours ( overnight is better)
In 5 hours, you will see that sabudana has puffed up. It has absorbed water well.
To make sure it is ready, take a sabudana seed and press it with your fingers. If it can press easily, it’s ready for our yummy Maharashtrian Sabudana Khichadi recipe.
Now drain the sabudana well. Make sure there is no excess water left. To do this let the sabudana sit in the colander for at least 10 minutes.
Now in a large pan or kadhai, take 2 tablespoon of ghee. Let it warm up over medium heat. You will get a nice aroma from this ghee.
Next, add whole cumin seeds. Let the seeds splatter. It can happen very quickly so be watchful of the heat. Do not let the cumin seeds burn. It will give a very strong flavor to Maharashtrian sabudana khichadi.
Now add washed and dried curry leaves.
To this, add green chilies. Let green chilies turn mildly crispy and slightly golden in color.
Now add the diced potato cutes and cook until the potato becomes tender. No need to cover the pan. Since potatoes are already boiled, it will only take 4-5 minutes. Make sure to occasionally stir them for even cooking.
Now it’s time to add sabudana. Mix sabudana and potato well together.
Once the mixture is cooked well, add ground peanut powder and salt.
Cook the mixture on low heat for 5 more minutes. Keep gently stirring the mixture in order to prevent sabudana from sticking to the pot.
Now add the lemon juice over the khichadi and mix it well.
Garnish well with freshly chopped coriander leaves.
Related Article: Turmeric Coconut Rice Recipe Ready in under 30 minutes.
Related Article: One Pot Vegan Pasta Ready (under 20 minutes)
Special Tips:
Add the fresh herbs towards the end of the recipe so that you will still be able to taste the fresh flavors.
Garnish with freshly cut cilantro and fried whole peanuts.
Maharashtrian Saubdana Khichadi Recipe Variations
If you do not like the flavor of Potato, skip it and use the khichadi with other ingredients.
Without potato, khichadi will be ready in just 20 minutes.
You can avoid the green chilies and just use the red chili powder. The taste will be equally good.
Instead of cooking the mixture of potato, sabudana and peanut powder, you can also make sabudana vada. This needs to be shallow fried.
Take a look at our simple Sabudana Vada Recipe ( coming soon)
Substitutes
- If you do not have ghee, you can also use coconut oil or groundnut oil.
- Instead of white potatoes, you can also add sweet potatoes. But they cook faster so lower the heat when you add sweet potatoes and cook them for just 3-4 minutes.
- You can also add a little of sugar if you like the sweet-salty and tangy flavor
How to avoid making sticky sabudana khichadi?
To avoid making sticky Sabudana Khichadi, here are a few tips:
- Soaking:
Proper soaking is crucial to ensure the sabudana pearls are well hydrated. Rinse the sabudana thoroughly and soak it in enough water to cover it completely.
Allow it to soak for at least 4-5 hours or overnight. Make sure the sabudana pearls become soft and swell up.
If the pearls are not soaked well, they tend to remain sticky.
- Drain the Water:
After soaking the sabudana, drain the water completely. Use a strainer or colander to remove the excess water.
Let the sabudana sit for about 15-20 minutes to remove any remaining moisture. This step helps in preventing stickiness.
Until the sabudana is draining, you can cook the potato, green chillies and other ingredients.
- Fluffing:
After draining the water, fluff the sabudana gently with a fork or spoon. This helps separate the pearls and prevents them from clumping together.
Cooking on Low Heat:
When cooking the Sabudana Khichadi, it’s important to cook it on low heat. This slow and gentle cooking process ensures even heat distribution and helps in avoiding stickiness. Stir the khichadi continuously to prevent the sabudana from sticking to the bottom of the pan.
- Avoid Overcooking:
Be careful not to overcook the sabudana as it can lead to stickiness. Once the sabudana pearls turn translucent and become soft, it is ready to be removed from the heat.
Overcooking can make them mushy and sticky.
- Resting Time:
After cooking, let the Sabudana Khichadi rest for a few minutes before serving. This resting time allows the flavors to meld together and any excess moisture to evaporate.
My family just did not want to wait after a long hard work in the garden. I served them hot sabudana khichadi and see how it looked here.
Photos: By my wonderful friend and photographer- Rajvi Bhatt. Contact here to request her photography service.
heWhat are the good sides for Maharashtrian Sabudana Khichadi Recipe?
Sabudana Khichadi is traditionally served with the following sides to enhance the flavors and provide a balanced meal:
- Plain Yogurt:
A side of plain yogurt or curd complements the Sabudana Khichadi well. The cool and creamy yogurt helps balance the flavors and provides a refreshing contrast to the spicy khichadi.
- Raita:
You can also serve a variety of raita alongside Sabudana Khichadi. Raita is a yogurt-based condiment that can be made with grated cucumber, chopped tomatoes, mint, or boondi (crispy fried chickpea flour balls). Raita adds a cooling element and enhances the overall taste of the meal.
- Pickles:
Accompanying the khichadi with pickles, such as mango pickle or lemon pickle, adds tanginess and spiciness to the dish. The pickles provide a burst of flavors that complement the mild and comforting nature of Sabudana Khichadi.
- Fresh Lime or Lemon Wedges:
Squeezing some fresh lime or lemon juice over the Sabudana Khichadi before serving adds a tangy and citrusy flavor. It also provides a refreshing element to the dish.
- Chutneys:
You can serve a variety of chutneys like mint chutney, coriander chutney, or tamarind chutney as condiments with Sabudana Khichadi. These chutneys add an extra dimension of taste and can be enjoyed as a dipping sauce or drizzled on top.
These side dishes create a well-rounded and satisfying meal alongside Maharashtrian Sabudana Khichadi.
How long can soaked sabudana last in the refrigerator?
Soaked sabudana can last for up to 2-3 days in the refrigerator if stored in an airtight container. properly. Here’s how you can store soaked sabudana to maintain its freshness:
It’s important to note that the longer the sabudana is soaked and stored, the softer it becomes. So, if you plan to store soaked sabudana, it’s best to use it within the suggested timeframe for the best results.
How long can the cooked Maharashtrian Sabudana Khichadi Recipe be good in the refrigerator?
Since you are adding the potato to this recipe, use up the khichadi in one day.
If you cook this recipe at night, you can leave it in the refrigerator overnight and eat the next day at breakfast.
Want to cook another recipe in under 30 minutes? Check out our vegan vegetable soup here.
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Maharashtrian Sabudana Khichadi Recipe
Craving a traditional Indian dish? Learn how to make the Maharashtrian
specialty, Sabudana Khichadi. Our step-by-step guide will help you
achieve the perfect texture and flavors. Give it a try today!
Ingredients
- 1 cup whole sabudana (also known as tapioca pearls)
- 2 tablespoons homemade ghee ( or oil of your choice)
- 3-4 leaves of curry leaf plant (Optional)
- 1 teaspoon of whole cumin seeds
- 3 chopped green chilies (adjust the amount if you prefer less spicy Maharashtrian Sabudana Khichadi) ( or whole red chilies if you do not have green chilies)
- 1 cup of boiled, peeled, and diced potato
- 1/2 cup coarsely grounded roasted peanuts ( add a recipe of roasted peanuts here)
- 3 tablespoons of dry roasted whole peanuts for garnishing
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons of lemon juice
- For garnishing, a small cup of chopped coriander leaves
- 3 tablespoons of Grated coconut for garnishing (optional)
- ** Adjust the heat level by reducing or increasing the amount of green chilies. You can even skip them if you want to serve kids.
Instructions
- Take 1 cup of the whole sabudana and wash it well in cold water. Do this at least 3 times until the water runs clear.
- Then take the washed sabudana and put it in a deep pot with water.
Soak Sabudana well until it is completely covered with water. Soak for 5
hours ( overnight is better) - In 5 hours, you will see that sabudana has puffed up. It has absorbed water well.
- To make sure it is ready, take a sabudana seed and press it with your
fingers. If it can press easily, it’s ready for our yummy Maharashtrian
Sabudana Khichadi recipe. - Now drain the sabudana well. Make sure there is no excess water left.
To do this let the sabudana sit in the colander for at least 10
minutes. - Now in a large pan or kadhai, take 2 tablespoon of ghee. Let it warm
up over medium heat. You will get a nice aroma from this ghee. - Next, add whole cumin seeds. Let the seeds splatter. It can happen
very quickly so be watchful of the heat. Do not let the cumin seeds
burn. It will give a very strong flavor to Maharashtrian sabudana
khichadi. - Now add washed and dried curry leaves.
- To this, add green chilies. Let green chilies turn mildly crispy and slightly golden in color.
- Now add the diced potato cutes and cook until the potato becomes
tender. No need to cover the pan. Since potatoes are already boiled, it
will only take 4-5 minutes. Make sure to occasionally stir them for even
cooking. - Once the mixture is cooked well, add ground peanut powder and salt.
- Cook the mixture on low heat for 5 more minutes. Keep gently stirring
the mixture in order to prevent sabudana from sticking to the pot. - Now add the lemon juice over the khichadi and mix it well.
- Garnish well with freshly chopped coriander leaves.
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