Haven’t learned sabudana khichdi yet? Time to fix that!

Every Navratri, one dish manages to show up on almost every fasting table. It is light yet filling, simple yet comforting. We are talking about the king of vrat food: sabudana khichdi. If you haven’t yet mastered this quintessential recipe, don’t worry. We are here to guide you step by step, so the next time someone asks, “You don’t know how to make sabudana khichdi?” you can serve them a steaming bowl instead of excuses.

The magic of sabudana khichdi lies in its texture. Perfect khichdi means every pearl of tapioca turns translucent, fluffy, and separate, never sticky. Add to that the crunch of roasted peanuts, the softness of potatoes, and the fragrance of cumin, and you have a dish that makes fasting feel like feasting.

Here’s how you can make it at home and join the club of khichdi experts:

Ingredients
1 cup sabudana (sago/tapioca pearls)
2 medium potatoes, boiled and cubed
½ cup peanuts, roasted and coarsely crushed
2 green chillies, chopped
1 tsp cumin seeds
1 tbsp ghee
Rock salt (sendha namak) to taste
Fresh coriander, chopped
Lemon juice, to taste

Preparation
Wash the sabudana well until the water runs clear
Soak it in just enough water to cover the pearls
Leave it for 4–5 hours or overnight
By morning, each pearl should be plump and soft, not mushy. This step makes or breaks your khichdi.
Heat ghee in a kadhai or pan
Add cumin seeds and let them crackle
Drop in the green chillies
Add the boiled potatoes, toss them lightly, and let them get a slight golden crust
Now add the soaked sabudana along with rock salt
Stir gently so the pearls don’t clump together
Sprinkle in the crushed peanuts and mix well
Let the khichdi cook on low heat for a few minutes until the sabudana turns translucent
Switch off the flame
Add fresh coriander and a generous squeeze of lemon juice.

Serve hot with chilled curd on the side or enjoy it plain in all its glory. A bowl of sabudana khichdi not only keeps you full during fasting but also gives you bragging rights at the dining table.

So this Navratri, don’t let the “You still don’t know how to make it?” question haunt you. Grab that packet of sabudana and start cooking. Your khichdi legend begins now.