Photo: FotoosVanRobin · CC BY-SA 2.0 · Wikimedia Commons

Madhyapradesh · Lunch

Sabudana Khichdi

Traditional 6. Sabudana Khichdi recipe

🧺 Ingredients

• 150g sabudana (tapioca pearls)
• 2 medium potatoes (200g), boiled and diced
• 75ml peanut oil
• 5ml cumin seeds
• 1 green chili, chopped
• 5ml rock salt (sendha namak), to taste
• 5ml sugar
• 10ml lemon juice
• 30ml fresh coriander, chopped
• 500ml water (for soaking)

👩‍🍳 How to make Sabudana Khichdi

1. Rinse sabudana thoroughly under running water in strainer, rub gently with hands for 30 seconds
2. Soak in 500ml water for 4–5 hours or overnight (pearls should be soft, not mushy)
3. Drain sabudana in strainer, pressing gently to remove excess water
4. Boil potatoes separately until tender (10 minutes), cool, peel, and dice into 1cm cubes
5. Heat oil to 60°C on low-medium flame
6. Add cumin seeds; wait for crackling and aroma (8 seconds)
7. Add chopped green chili; sauté 5 seconds
8. Add diced potatoes; stir gently for 1 minute until coated
9. Add drained sabudana mixed with rock salt; fold gently (do not mash)
10. Reduce heat to low (50°C), stir continuously for 3–5 minutes
11. Pearls should become translucent and transparent (not whitish)
12. Test: pearls should be tender inside, no hard centre remaining
13. Add lemon juice and coriander leaves; fold gently
14. Serve immediately while warm
15. ---

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