If sabudana equals comfort food for you, then you’ll love this non-sticky Sabudana khichdi recipe. Packed with peanuts, potatoes, and a short list of ingredients, this non-sticky sabudana khichdi (tapioca pearls salad) is comfort food at its finest!
Serve this for breakfast or any time of the day with a cup of tea and watch it disappear. Plus, it’s Vegan and Gluten-Free!
Sabudana Khichdi – a savory tapioca pilaf/salad is a favorite comfort food from my childhood! I grew up watching my mom making my favorite Sabudana khichdi on every fasting occasion.
In India, this light and savory dish is most popularly made during the auspicious month of Navratri.
But Sabudana Khichdi is not limited to Navratri; you can devour it any time you crave it.
What is Sabudana Khichdi?
In this term, sabudana khichdi, sabudana means Tapioca Pearls, and Khichdi means an all-mixed-up dish.
Collectively, it indicates a delicious sabudana dish made with a blend of ingredients.
You will love the simplicity of this khichdi – oil, peanuts, chilies, curry leaves, and potatoes – that’s it, and within minutes you’ve got a delicious khichdi to feed your family.
Whether it be Navratri, Mahashivratri, Janmashtami, or Ganesh Chaturthi, tapioca is THE FAVORITE ingredient in Indian cuisine because:
Tapioca pearls are:
- An excellent alternative for people who are gluten intolerant
- It’s light on the stomach
- Easy to digest, and Non-sticky Sabudana Khichdi
- Provides energy.
Ingredients for sabudana khichdi
You don’t require a lot of ingredients to prepare the perfect Sabudana Khichdi, all you need is some pantry staples, and they are:
» Sabudana – this carbohydrate-rich starchy ingredient is our star ingredient. Always use small sago pearls for khichdi; the thick and big sabudana is for frying; please do not use that. Small sago pearls are just perfect.
» Potatoes – this is the most common vegetable consumed during the fasting period, and it blends perfectly with sabudana khichdi.
» Staple spices – keep it simple; just add salt. We don’t want to add too many spices as they may overpower our khichdi. But if you like it spicy, 1/2 a teaspoon of chili flakes will do the trick. If fasting, use sendha namak.
» Herbs – fragrant curry leaves adds a pungent lemony flavor and takes this sabudana khichdi to a whole new level.
» And, of course, Peanuts – for extra crunch. Always toast the peanuts as it becomes more fragrant and flavorful when toasted. Plus, toasting helps to release their essential oils.
All these ingredients combined create a lip-smacking sabudana khichdi that is sure enough to satisfy the strongest cravings.
How to make Non-sticky Sabudana Khichdi?
Did you grow up enjoying Sabudana Khichdi made by your mother or grandmother? And now, does it turn out sticky, gooey, and unappetizing?
I hear you! I myself have ended up with sticky, lumpy sabudana pearls many times. But with time, I have mastered this step of how to make the perfect non-sticky Sabudana Khichdi.
If the guidelines are followed correctly, you can’t go wrong with this recipe.
Step:1 – SOAK SABUDANA FOR SABUDANA KHICHDI
1. Rinse sabudana under tap water. Rub the pearls with your hands until the water runs completely clear.
2. Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them. Make sure the liquid is just barely covering sabudana.
3. Cover the bowl and allow it to rest for 4-5 hours.
4. After the resting time is over, there will be hardly any water left at the bottom of the bowl. Sabudana pearls should feel dry when touched. But still, drain the soaked sabudana pearls, to be sure.
PROTIP – Check the soaked sabudana pearls for doneness – take a few pearls and press it in between your fingers. If the pearl gets crushed easily when pressed, you are all set.
Step:2 – COOK SABUDANA KHICHDI
5. Heat oil in a skillet. Add peanuts.
6. Roast them, continually stirring for about 5 minutes until they are nicely golden. Once cooked, transfer to a plate and set aside.
7. To the same pan, add diced potatoes. Non-sticky Sabudana Khichdi
8. Sauté for 3-4 minutes on a medium flame or until soft and tender.
9. Return the previously cooked peanuts to the pan.
10. Add curry leaves and all the spices. Mix to combine. Non-sticky Sabudana Khichdi
11. Lower the flame to the lowest setting and stir in the soaked sabudana.
12. Mix until combined. Cook sabudana for a few minutes until most of the sabudana pearls become translucent. Stirring occasionally.
PROTIP – Do not sabudana khichdi stir for long, or you will end up with gooey sabudana pearls. They will clump together if cooked for long.
Take it off the heat and serve it with a cup of hot tea.
y Sabudana Khichdi
Cooking Tips to Make Non-Sticky Sabudana Khichdi
Rinse – ALWAYS rinse sabudana a couple of times under tap water to get rid of most of the starch. Rinsing will remove the powdery stuff.
For non-sticky sabudana pearls – it is important to soak them in the right amount of water. Remember, excess water will result in a gooey mess that cannot be reversed. The best ratio is – 1 cup water: 1 cup sabudana, meaning for every 1 cup of sabudana, you need 1 cup of water.
Plan – Planning to make Sabudana khichdi, ALWAYS soak sabudana for 4-5 hours or overnight for perfect pearls.
In any case, do not exceed the 1:1 ratio; otherwise, you will end up with sticky sabudana pearls.
Avoid overcooking – after everything is mixed up, do not cook khichdi for long on the heat, as it will make the khichdi sticky. Take it off the heat immediately.
If not fasting, feel free to experiment. Add onions, bright veggies like carrots, peas, bell pepper, and make it healthier and colorful. This colorful sabudana khichdi will impress even the most selective palate.
Can I store uncooked sabudana pearls?
You most certainly can! To store –
- Transfer the soaked and drained sabudana pearls to a bowl lined with kitchen paper napkin.
- Fold the paper napkin over to cover the pearls. Now cover the bowl with plastic wrap.
- Store sabudana pearls in the fridge for 2 days.
- When ready to cook, remove from the fridge, discard the kitchen napkin and cook the sabudana khichdi as mentioned in the recipe.
Can you make Sabudana Khichdi in advance?
Absolutely! Cook Sabudana khichdi well ahead of time and reheat when ready to eat. This recipe makes great leftovers.
Will khichdi get mushy if I reheat it?
If reheated correctly, sabudana khichdi will not turn mushy or sticky. To reheat: spread the khichdi on a plate and warm it in the microwave for 30 seconds (depending on the quantity, adjust the time).
Can you freeze soaked Sabudana pearls?
You sure can! Soaked Sabudana pearls can be stored in the freezer for 1 month. To store – transfer soaked and dried sabudana pearls to a plastic Ziploc bag and freeze.
When ready to cook, thaw the sabudana pearls at room temperature, and cook as directed.
Did you know other than savory Sabudana or Tapioca is used in many different ways?
Its powdered form is used to thicken the soup, stews, and many gravy dishes.
Let Me Know What You Think!
This fasting season, do try this Sabudana Khichdi that has the perfect pearls you have been craving for.
Should you make Sabudana Khichdi, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Craving for more, try other vrat recipes:
- 1 cup Sabudana (Tapioca, Sago pearls)
- 1 cup Water to soak sabudana
- Rinse sabudana under tap water.
- Rub the pearls with your hands until the water runs completely clear.
- Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them.
- Cover and allow it to rest for 4-5 hours.
- After the resting time is over, there will be hardly any water left at the bottom of the bowl. But still, drain the soaked sabudana pearls, to be sure.
- Check the soaked sabudana pearls for doneness – take a few pearls and press them in between your fingers.
- If it gets crushed easily when pressed, you are all set.
- Heat oil in a skillet. Add peanuts.
- Roast them, continually stirring for about 5 minutes until they are nicely golden. Once cooked, transfer to a plate and set aside.
- To the same pan, add diced potatoes.
- Sauté for 3-4 minutes on a medium flame or until soft and tender.
- Return the previously cooked peanuts to the pan. Add curry leaves. Mix to combine.
- Lower the flame to the lowest setting and stir in the soaked sabudana – season with salt.
- Mix until combined. Cook sabudana for a few minutes until most of the sabudana pearls become translucent. Stirring occasionally.
- Take it off the heat and serve.