Sabudana Khichidi

This is so tasty and so quick to cook. I usually make it for breakfast. Its light and filling. I learnt it after I came here. For some people the sabudana is either too hard to eat or gets very wet and so is all mushy. I too got it like that the first time I made it. And then I figured my own way to avoid that hardness and soggyness. I soak the sabudana well - for about an hour and leave it overnight in a strainer for any excess water to drain off. Next morning sabudana is perfect for cooking.



1 cup Sabudana
2 medium potatoes, boiled and cut into pieces
1 medium Tomato
1 tsp oil
1/2 cup peanuts
Salt to taste

Serves 3-4


1. Soak Sabudana in water for an hour. Drain in a big strainer for atleast 4-5 hours so that any excess water drains out completely. I normally keep it overnight.

2. Boil potatoes. I boil them in a microwave.

3. Heat 1 tsp oil in a pan and add tomato to it. Cook thoroughly while mashing the tomatoes.

4. Add potatoes, salt, sabudana and peanuts. Mix well. Serve hot.


• The actual Maharashtrian Sabudana khichidi doesn't use tomatoes but I use it as I like its slightly sour taste. You can avoid it if you want.

• To make it a little spicy, you can add a few green chillies.

No comments: