Home VegetarianSnacksKhichdi Spicy Sabudana Khichdi

Spicy Sabudana Khichdi

Published under: KhichdiVegetarian

2 cup sago (tapioca),
1 potato,
3-4 green chilies,
1 teaspoon lemon juice (optional),
1 small piece ginger (optional),
1/2 cup peanut powder,
2-3 teaspoon sugar,
salt to taste,
1 tbspoon oil,
2 teaspoon cumin seeds,
coconut and coriander leaves for garnishing. 
1. Soak sago in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Now add peanut powder, salt, sugar and lemon juice and mix.
3. Cut green chilies into small pieces and grate ginger.
4. Heat oil or ghee in a pan.
5. Add cumin seeds, potato pieces and chilies.
6. As soon as potatoes are tender, add sago and stir.
7. Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.
8. Garnish with coconut and coriander leaves. Serve hot.

Tip: As mentioned above, add all the ingredients to the soaked sago before cooking.

While making khichdi, do not cover the pan, else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking.

Variation: Try something different, yet tasty by adding grated boiled potato instead of the chopped one.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.


geogy thomas March 22, 2011 - 12:27 pm

Now I understood why sabudhana kichdi made by my wife is elastic. Thanks for the tip

harsha shanbhag March 21, 2011 - 12:53 pm

its really easy and seems to be delicious

shweta November 8, 2010 - 6:51 am

its good

Rajshree May 30, 2010 - 11:55 pm

I like this recipe very much its very YUMMY;

Rajshree May 30, 2010 - 11:53 pm

Actually i have been making this thing from last 4 years during the fast specially.

manorama February 16, 2010 - 11:00 pm

its ok…i will try it

Ashwini January 19, 2010 - 7:04 pm

I made the khichadi today. Added Planters dry roasted peanuts 1:2 ratio to the soaked saboodana. Did not add ginger. I soaked the saboodana overnight. Used ghee and jeera to fry the boiled patatoes and then the saboodana. Garnished with coconut and coriander leaves. Everyone loved it!

Rajshree May 30, 2010 - 11:58 pm

I suggest you that instead of mixing peanut powder you can use groundnuts ,first you need to roasted it then crush in small pieces than add it inoil it smell great.

Subrat dash November 19, 2009 - 10:33 am


ria August 26, 2009 - 1:29 pm

i dnt knw y evey one is asking to put suger.. i had never had it with sugar????????????????

Rajesh July 26, 2009 - 3:43 am

Easy and Complete Receipe, with all the necessary tips!

kumarswamy March 2, 2009 - 9:28 am

excellent in presentation of fact,kindly let tamil name along with hndi name of masalas may be added


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