Sabudana Khichdi
Prep time
Cook time
Total time
I love the simplicity of this dish but you can have it with chopped nuts, desiccated coconut, ginger, cumin, sugar and lemon. Personally I don't think it needs any of the extra frills, it's satisfyingly delicious in its simplicity! However you have yours, enjoy!
Recipe type: Easy
Cuisine: Indian
Serves: 2
  • 1 cup large sabudana
  • 2 medium potatoes (or substitute with sweet potatoes)
  • 1 tbsp peanuts
  • 1 - 2 tbsp cashews
  • 2 green chillies sliced
  • 1 tsp rock salt
  • 2 tbsp peanut oil (Or 1 tbsp ghee and 1 tbsp oil)
  • Dollop of Greek ypgurt to serve
  1. Rinse and soak the sabudana ensuring there's enough water to allow the sabudana to expand.
  2. Do this a few hours ahead of cooking.
  3. Peel and cube the potatoes.
  4. Put the oil in a nonstick wok and place on medium heat.
  5. Add cubed potatoes and gently fry.
  6. Add the cashews and the peanuts.
  7. Cover and let the steam cook the potatoes through - approximately 8 minutes.
  8. Keep an eye on the potatoes and stir to ensure the potatoes and the nuts don't burn but turn a lovely golden brown.
  9. Drain the sabudana and add to the wok.
  10. Add the sliced green chillies and rock salt.
  11. Stir gently, until the white sabudana turn into lovely translucent pearls.
  12. Serve with Greek yogurt dusted with red chilli powder.
Recipe by Indian Spice Company at