Sabudana Khichdi / Sago Khichdi

This is a very famous and traditional dish of Maharashtra. People usually make this during fasting as it doesn't involve garlic or onions. Best for lunch and breakfast. The crunchy peanuts makes it more tasty.

NOTE :  
  • Number of green chilies depend on how spicy they are.
  • Optional - Can use 2 tbsp coriander leaves and 2 tbsp lemon juice at the end to garnish.
  • The sago should be soaked well for it to get cooked well. 
  • Do not soak sago in more water but just wash and add water to immerse the sago or else it will become gooey.
  • We will get to know if the sago is cooked when it becomes transparent.
  • If the sago's are over cooked then it again turns to white.
  • It tends to be sticky but keep tossing in between to avoid sticking to the bottom.
  • Make sure to switch off the stove and to leave it for 5 mints before adding lemon juice else it might become bitter.
  • Depending upon the type and quality of sabudana / Sago we are soaking them. For smaller ones soak for 15-20 minutes and for bigger sago's 4-5 hours.
Preparation time : 2-4 Hours

Cooking Time : 5-10 Minutes

Yield : 2-3 servings

Sabudana Khichdi / Sago Khichdi
Sabudana Khichdi / Sago Khichdi


Green Chillies3 finely chopped
Oil / Ghee2 tbsp
Potato1 boiled and finely chopped / smashed
Mustard Seeds / Saasama1 tbsp
Cumin Seeds / Jeera1 tbsp
Groundnut1 cup dry roasted till brown and grinded
Saltas needed
Turmeric Powder / Haldi1/2 sp
Sabudana / Sago1 cup
Wash sago / sabudana 3-4 times and soak with enough water to cover it in a bowl, for about 1 hour. Then drain water and cover the vessel with the lid and allow it to rest for 3-4 hrs. Sabudana grains should be separate and moist.

Method :
  1. Heat oil / ghee in a pan. 
  2. Add cumin seeds and mustard seeds. when it starts to splutter add potatoes, green chilies, salt and turmeric powder,mix well.
  3. Next add sago / sabudana and give a quick toss with rest of the ingredients.
  4. Then add peanut powder and mix well. 
  5. Garnish with Coriander leaves and lemon juice. Serve hot.


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