Sabudana Kichdi | How to Prepare Sabudana Khichdi | Sago Khichdi

sabudana kichdi

Sabudana kichdi is a dish with a superb taste and a traditional root. It is typically made to break the fast during the Navaratri period or on the day of Shivratri or another such festival. For breakfast and dinner, on the other days too, sabudana kichdi is a fine choice for its health benefits.

Among the other names for this dish is sago khichdi.

Sago, also known as pearl tapioca, is said to work as a body coolant.

Food Fact
High sodium in food may lead to blood pressure.1

Sabudana is low in sodium. In every 100 grams of sabudana there is only one milligram of this mineral .2

A reason why sago khichdi is eaten to break a fast is to avoid potential acidity problems because of fasting.

See the photos of the three of the types of sabudana on the Sago and Barley page.

Did you Know?
Sago starch might be a substitute for wheat or corn-flour starch, as sago is said to be gluten-free. For such reasons, sago starch can be a good alternative to make dishes like pies and cakes.

To thicken a soup, too, you may want to use sago starch.

Is this dish easy to make? Absolutely. What's more, with just the common ingredients you can make this food. This should be among the reasons to know how to prepare sabudana khichdi.

Some, who make this dish to break a fast, do not add mustard, tomato and carrot.

Add coarsely-ground groundnut powder to ramp up the taste of this simple, yet tasty food even higher.

Do not forget to garnish sabudana kichdi with plenty of fresh coconut gratings and a few drops of lemon juice to leave an indelible taste stamp on the taste buds.

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Servings: 2


1. Sabudana / sago / sabut dana / javvarisi / sabakki / saggubiyyam / seeme akki 1/2 cup
2. Oil 1 tablespoon
3. Mustard 1/4 teaspoon
4. Groundnut / peanut 1 tablespoon
5. Green chilies 1-2 or to taste
6. Curry leaves 1 sprig
7. Potato, 1
8. Tomato, chopped, 1
9. Carrot, gratings, 1
10. Coconut gratings 1 tablespoon
11. Sendha namak / salt to taste
12. Chopped coriander leaves, 1 tablespoon
13. Lemon juice to taste

How to Prepare Sabudana Khichdi?

1. Wash sabudana 2-3 times or till the water is clear.

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Add about 1 cup of water.

Soak the sabudana over-night or for 5-6 hours.

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Soaked sabudana

The quantity of water, and length of time, for soaking the sabudana depends on its type.

To test if the sabudana is well-soaked:

Press a sabudana between your fingers. If it is not hard in the center, it is soaked well. Otherwise, soak for some more time and test again.

Transfer the sabudana to a strainer to drain the excess water.

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2. Dry fry the groundnuts till these crackle and get some brown spots.

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Powder the nuts coarsely, using a pestal or mixer.

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3. Cut the potato into desired-size pieces.

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Do not remove the skin of the potato because the skin is also said to be nutritious.
4. Heat oil till it becomes hot.

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5. Add mustard.
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Add jeera when the mustard start to splutter.

Fry till the jeera turns to golden brown.

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6. Add chilies and curry leaves.

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7. Add potato pieces.

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Add little salt.

Cook till the potatoes become soft, making sure to mix often.

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8. Add tomato.

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Fry till the tomato pieces become just soft.

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9. Add carrot gratings.

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Fry for a few seconds.

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10. Add sabudana and salt.

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Cook on a low flame.

Mix gently often till the sabudana becomes soft and transparent.

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Switch-off the stove.

If you do not use tomato and carrot, then sprinkle a few teaspoons of water, while cooking.
11. Add groundnut powder, coconut, coriander leaves and lemon juice.

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12. Sabudana kichdi / sago khichdi is ready.

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TIPS Sabudana Kichdi
1. Do not use more tomatoes, because the kichdi will become sticky.
2. Use ghee, in place of oil, in Step 4, to prepare this dish with a richer taste.