Sabudana Khichdi

Sabudana Khichdi is one one those Indian comfort food recipes that I could eat ALL DAY. I love the consistency and texture of subadana – also known as tapioca pearls. This recipe is quite simple and doesn’t require a ton of ingredients so as long as you remember to soak the sabudana- you can whip this up in no time! I    purchased sabudana from my local Indian grocery store and did not use pearled tapioca or pearled cous cous.  I’d definitely love to experiment with this and maybe switch out the regular potatoes with sweet potatoes or just add in some more veggies so feel free to have some fun. However, I wanted to share this very simple and authentic version first with you – exactly the way we make it at home. A lot of the flavor comes from curry leaves, green chilis and then the simple combination of salt, sugar and lemon juice believe it or not. After I added the sabudana to the recipe I kept adding sugar/salt/lemon until I tasted the perfect balance of flavor. I know people are ANTI sugar these days- and I get it..but this recipe calls for it and will taste OFF if you choose to skip the sugar so make it my way first and then make adjustments as needed. You can use any type of green chili- the chili powder I use at home is quite spicy so I like to use a milder green chili as opposed to a thai green chili or serrano chili- so just gauge this based on your spice level. Also if you have super tiny curry leaves- add a bit more to this recipe than just the 5-6 it calls for. The store bought ones tend to be a lot larger and more mild in flavor than the ones grown at home.

Tips to Prevent Sticky Sabudana:

  1. Rinse the sabudana thoroughly before soaking, rinse 2-3 times until you get clear liquid. The excess starch is what makes it clumpy.
  2. Soak the sabudana in a 1:1 ratio. Too much water will make them clumpy. My recipe calls for 1.5 cups sabudana and 1.5 cups water. The water should be just over the top of the sabudana once soaked.
If you love Gujuarati recipes, also be sure to check out my masala khichdi!! I’m not a huge fan of traditional Gujurati food but dishes like these are my favorite because you get ALL of the flavor without too much effort. It’s quick enough to whip up on a weeknight or a lazy Sunday and if you omit the spice, its super kid friendly. As always, follow me on @thechutneylife and DM if you have questions on this recipe or comment below!! Happy Eating 🙂

Sabudana Khichdi

Prep

Cook

Total

Yield 4 Servings

Ingredients

1.5 cups Dry Sabudana + 1.5- 2 cups water soaked over night

2-3 green chilis, finely diced

4 tbsp oil

5-6 Curry Leaves

1 tsp cumin seeds

1 potato, diced small (leave the diced potato in a bowl of water until ready to use to prevent browning- and then drain when ready)

1 tsp chili powder

2 tsp sugar

2 tsp salt

1/2 lemon juiced

2 tbsp finely chopped cilantro

1/2 tsp turmeric powder

Instructions

  1. Soak the sabudana in water in a large bowl and let sit over night covered. Make sure the water is covering the sabudana all the way. There should be very little to no water left after the overnight soaking process. Drain any excess water the next day and set aside.
  2. In a wide non stick skillet or large non stick pot heat the oil over medium high heat. Once oil is hot add the cumin seeds and green chilis and let splutter for a few seconds. Add the curry leaves and let them splutter for a few more seconds. 
  3. Turn the heat to medium low and add the diced potato, and 1 tsp salt. Let the potatoes cook slowly, covered for about 8-10 minutes until completely fork tender- check occasionally and stir so the potatoes do not stick or brown. Lower the heat as necessary.
  4. Once the potatoes are cooked all the way through (but not mushy) add the drained sabudana, chili powder, sugar, lemon juice and remaining salt. Stir well and continue to heat through and cook for an additional 4-5 minutes while stirring occasionally. You can cook longer at this step if you feel your sabudana are too firm or remove from heat if the sabudana are too soft.
  5. Add the cilantro for garnish, mix well and remove from heat. Taste the dish- and adjust seasoning as necessary. The flavors should be a balance of sweet spicy and salty. Serve hot!

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