Learn how to make a delicious Sabudana Khichdi with a refreshing green twist. Follow our foolproof tips for a non-sticky sabudana. Be sure to watch the video!
Estimated reading time: 4 minutes
- What is ‘Sabudana’?
- Non-Sticky Sabudana: My Tips
- Ingredients You’ll Need
- Vrat Sabudana Khichdi
- Sabudana Khichdi Recipe
What is ‘Sabudana’?
Sabudana or sago is a starch that’s extracted from the soft core of tapioca and other tropical palms. It is highly rich in carbohydrates. Tapioca pearls are often consumed in tropical regions for their ability to keep one full and to provide instant energy.
In India, sabudana or sago pearls are commonly used in everyday cooking to prepare sabudana vada (cutlet) , kheer , dessert, or upma (khichdi).
Sabudana Khichdi is an Indian dish made with tapioca pearls (sabudana).
Mainly it is used to prepare a variety of festive feasts during Navratri, Janmashtami, or any other Hindu festivals.
Here is a special sabudana khichdi recipe with a refreshing green twist of paste made with – mint, coriander, green chilli, and ginger.
‘Hariyali’ is the Indian term to define the green colour. Hence, the name ‘Hariyali’ Sabudana Khichdi translates to green sago khichdi.
REASONS to LOVE Sabudana Khichdi
- perfect for breakfast or a snack
- vegetarian and gluten-free
- an easy, one-pot meal
- quick to prepare
Non-Sticky Sabudana: My Tips
Sabudana has a lot of starch. Hence, it becomes too sticky to handle or cook if you soak it in too much water.
The best solution to this problem is to remove all the starch from sago pearls.
Tip 1: The perfect ratio of sabudana to water should be 1:1.
- Use a large bowl to soak sabudana as the pearls swell up after soaking. Soak one cup of sabudana in only one cup of water – enough to drench the sago pearls in the water. Cover the bowl with a net or lid. Let it soak in water for 4 – 5 hours. I usually prefer soaking sabudana in water overnight for the next day’s breakfast.
Tip 2: Rinse soaked sabudana with running water.
- Transfer soaked sabudana in a colander or sieve. Rinse it with running water until most of the starch washes away. Let it sit in the colander for the next 10 – 15 minutes.
Follow these two tried and true tips of mine and you will never end up with sticky or starchy sabudana.
Ingredients You’ll Need
- Sabudana: You need medium size tapioca pearls (sago). They are easily available in different-sized packets under supermarkets’ lentils and legume sections.
- Cooking Oil: Ghee gives a sweet flavour and aroma to the khichdi. You can use coconut or flavourless refined oil for a vegan version.
- Tempering: Mustard Seeds (rai), Curry Leaves
- Peanut: They add crunch. You can use cashews as well.
- Potato : Make sure to fine-chop the potato for quick cooking. If you are using boiled potato, add directly with sabudana.
- Green Paste: Mint, Coriander, Green Chilli, Ginger, Water. Do not add too much water while blending the green paste. 1 – 2 tablespoons are enough.
- Seasoning: Salt, Pepper, Lemon Juice
- Add-Ons: Pomegranate, Fresh Coriander
Plain Sabudana Khichdi
Vrat Sabudana Khichdi
The idea is to prepare a sattvic-style wholesome dish without using processed or tamasic ingredients.
- The sabudana khichdi is prepared with pure ghee and not vegetable/refined oil for fasting .
- Apart from potatoes , no other vegetables or green peas are added to the khichdi.
- C urry leaves, black pepper, green chilli, and rock salt ( sendha namak ) are used for seasoning . You can add lemon juice and fresh coriander before serving.
Watch Sabudana Khichdi Video
Serving Suggestion
Sabudana Khichdi is best enjoyed with chutney. You can serve it with green chutney or coconut chutney . You can serve khichdi with pomegranate raita or boondi raita for a complete meal .
A cooling glass of masala chaas or lassi is also perfect for serving with sabudana upma.
More Indian Khichdi Recipes
- Dal Khichdi
- Oats Khichdi
- Palak Khichdi
- Millet Khichdi
- Urad Dal Khichdi
- Chana Dal Khichdi
- Vegetable Masala Khichdi
- Dalia (Broken Wheat) Khichdi
Ingredients
- ▢ 1 Cup sabudana (sago pearls)
- ▢ 1 Cup water
- ▢ 4 tablespoon ghee (clarified butter)
- ▢ 1 tablespoon black mustard seeds (rai)
- ▢ 6 – 8 curry leaves
- ▢ ¼ Cup peanuts (moongphalli)
- ▢ ½ Cup potato, finely chopped
- ▢ Salt and black pepper to taste
- ▢ 1 tablespoon lemon juice
- ▢ 1 tablespoon pomegranate
Ingredients For Green Paste:
- ▢ 1 Cup fresh coriander leaves
- ▢ ¼ Cup mint leaves
- ▢ 2 green chilli, chopped
- ▢ 1 tablespoon ginger, chopped
- ▢ 1 tablespoon water
Instructions
- Soak sabudana overnight or for at least 5 – 6 hours.
- The next day, transfer soaked sabudana to a strainer. Rinse well with running water until all the starch is drained out. Keep aside in a strainer for next 15 – 20 minutes.
- Blend coriander, mint, green chilli, ginger to a smooth paste using 1 – 2 tablespoons of water. Keep aside.
- In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds, and curry leaves. Once seed starts cracking add peanut. Fry for 1 minute.
- Add diced potato, salt, and pepper. Mix nicely. Cover and cook over low heat till potatoes are cooked through.
- Add the sabudana, green paste, and mix well until combined well. Cover the skillet with a lid, reduce the flame to the lowest and let the sabudana cook for another 3 – 5 minutes.
- Turn off the flame. Add lemon juice, pomegranate, and chopped coriander. Stir to combine.
- Serve Sabudana Khichdi warm with mint chutney .
Recipe Notes:
- It is best to pick medium size sabudana for making khichdi.
- Do not add too much water while soaking the sabudana. 1:1 is the ratio that works for me.
- It is always best to soften the sago pearls by soaking. Do not make khichdi with sabudana which is not soaked.
- Make sure to drain all the starch from sabudana by rinsing it with water.
- Adjust the number of green chilies in paste according to personal preference.
- Adding pomegranate is optional.
Nutrition
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Sabudana Khichdi Recipe
Equipment
- Mixing Bowl
- Heavy Bottom Kadhai
Ingredients
- 1 Cup sabudana (sago pearls)
- 1 Cup water
- 4 tablespoon ghee (clarified butter)
- 1 tablespoon black mustard seeds (rai)
- 6 - 8 curry leaves
- ¼ Cup peanuts (moongphalli)
- ½ Cup potato, finely chopped
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate
Ingredients For Green Paste:
- 1 Cup fresh coriander leaves
- ¼ Cup mint leaves
- 2 green chilli, chopped
- 1 tablespoon ginger, chopped
- 1 tablespoon water
Instructions
- Soak sabudana overnight or for at least 5 – 6 hours.
- The next day, transfer soaked sabudana to a strainer. Rinse well with running water until all the starch is drained out. Keep aside in a strainer for next 15 - 20 minutes.
- Blend coriander, mint, green chilli, ginger to a smooth paste using 1 - 2 tablespoons of water. Keep aside.
- In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds, and curry leaves. Once seed starts cracking add peanut. Fry for 1 minute.
- Add diced potato, salt, and pepper. Mix nicely. Cover and cook over low heat till potatoes are cooked through.
- Add the sabudana, green paste, and mix well until combined well. Cover the skillet with a lid, reduce the flame to the lowest and let the sabudana cook for another 3 – 5 minutes.
- Turn off the flame. Add lemon juice, pomegranate, and chopped coriander. Stir to combine.
- Serve Sabudana Khichdi warm with mint chutney .
Video
Notes
- It is best to pick medium size sabudana for making khichdi.
- Do not add too much water while soaking the sabudana. 1:1 is the ratio that works for me.
- It is always best to soften the sago pearls by soaking. Do not make khichdi with sabudana which is not soaked.
- Make sure to drain all the starch from sabudana by rinsing it with water.
- Adjust the number of green chilies in paste according to personal preference.
- Adding pomegranate is optional.
Nutrition
Learn how to maximize storage space in your kitchen cabinets with expert organization tips. Turn any cabinet into a functional pantry.
Estimated reading time: 7 minutes
- Which cabinet to use as a pantry?
- How To Start
- 8 Kitchen Cabinet Organization Tips
- Useful Resources
Don’t worry if you do not have a dedicated kitchen pantry area; I don’t have one either. So far in life, I have always used the kitchen cabinets as a fully functional pantry.
In a typical Indian kitchen, we have a lot of legumes, pulses, beans, rice, spices , and flours to store that we need on a routine basis for everyday cooking . Hence, having a considerable storage space next to the kitchen is necessary. Unfortunately, however, modern apartments do not come with a dedicated pantry at times.
The best way to handle this situation is to use kitchen cabinets as a pantry. This is what I have done all these years.
Which cabinet to use as a pantry?
Usually, I prefer to use the tallest, multi-story cabinet with good depth next to the refrigerator as a pantry. However, it is best to pick the stand-alone cabinet within reach of your hand. Remember, you have to create a perfect feel of the pantry right in the middle of your kitchen. Hence, picking the right set of cabinets is a crucial step.
How To Start
The million-dollar question is how to start a project – kitchen cabinet organization. Here are a few baby steps that will help you to start on the right note and not get overwhelmed with the whole process.
- Sort: Start with sorting your grocery. Divide them into broader categories like baking, pasta, grains, legumes, rice, lentils, spices, sauces, etc. You can also categorize the ingredients based on functionality, like how many times a particular item is used in a week.
- Measure: Before ordering any jars or racks, measure the length, depth, and width of your kitchen cabinet racks. This will ensure that all the jars and racks fit perfectly inside the cabinet.
- Discard: Next step is to discard the bulky cardboard boxes, packaging, or plastic packets that come with groceries like cornflakes, cereals, cookies, wafers, pasta, etc. Instead, transfer them all to containers, bins, and baskets. This step will help you save a lot of space inside the cabinet.
- Buy: Once all three above steps are done, it’s time to order or buy the new containers, bins, baskets, clips, labels, and racks for your kitchen cabinet organization.
8 Kitchen Cabinet Organization Tips
Here are my tried and trustworthy 8 life-changing kitchen cabinet organization hacks that work as a wonder for small spaces.
- Keep a Consistent Theme: It is best to keep a consistent color theme, whether it is picking up containers or labels. As for my pantry and kitchen cabinet, I stick to shades of white. A consistent color-coordinated theme always gives a sense of calmness.
- Keep It Functional: Functionality is the utmost priority when it comes to kitchen cabinet organization. A cabinet or pantry that looks like Martha Stewart perfect but isn’t functional in reality is of no use. Hence, while arranging the items, keep in mind, which things to keep on top, or while buying the containers, always think about their practical usage than Instagram worthiness.
- See-Throug h Containers: Always pick see-through transparent containers for storing dals, rice, spices, etc. It helps keep a grocery tab; everything is easy to find and makes your kitchen cabinet look neat. I prefer glass containers over plastic ones as they are dishwasher friendly and look extremely elegant.
Recycled Containers: I do not let go of jam, olive, salsa, or any other condiment bottles. Soak them in warm water, get rid of the stickers/labels, and then put them in the dishwasher for cleaning. They are as good as new. My existing kitchen pantry has a combination of brand new jars and recycled ones. And all are aesthetically co-existing happily.
Smart Storage: When talking about small spaces, we need to think about intelligent storage. Expandable racks, wire baskets, containers to stack the jars, or under cabinet storage racks all come in handy. Smart Storage is all about creating maximum space utilization in your kitchen cabinet.
- Labelling: Use a label maker or buy the stick-on labels as I did for your pantry. Trust me, on a day-to-day basis, this will save a lot of time, and even when you are not around, the family can easily find the items in the pantry. You can also write the purchasing date or the expiry date of the ingredients on the label.
- Deck Up: Who says you cannot deck up your kitchen cabinet. You can do it all with your pantry, from placing a few dried flowers and aroma sticks to arranging the jars aesthetically. Each time you open the kitchen cabinet door, you should feel good and proud of yourself.
Useful Resources
Wire Rack
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