About Sabudana Khichdi Recipe
Sabudana Khichdi Recipe | Sago Khichdi Recipe with Onion | Tapioca Pearls Khichdi Recipe with Vegetables with step-by-step photos and video: Savor the goodness of Sabudana Khichdi with a twist of sauteed onions, ripe tomatoes, and fresh coriander. This non-fasting version is perfect for breakfast, or a light snack, offering a delightful blend of flavours and textures that will leave you wanting more.
Sabudana Khichdi, also known as sago khichdi or tapioca pearls khichdi, is a popular dish across India, especially enjoyed as a light and flavorful breakfast. While traditionally made during fasting (vrat) days, this non-fasting version of sabudana khichdi with onion and tomato brings a savory twist to the classic recipe. You can also try my Sabudana Khichdi Recipe for Navratri Fast/Vrat
Incorporating fresh coriander and a blend of spices, this dish offers a satisfying balance of taste and texture, perfect for any meal of the day.
In this vegetable sabudana khichdi recipe, we enhance the dish with sauteed onions, juicy tomatoes, and crunchy peanuts to create a more wholesome and filling version. It’s easy to prepare and ideal for those looking for an instant sabudana khichdi that can be whipped up quickly.
Whether you’re craving a light meal or want something nutritious, this recipe hits all the right notes. Additionally, the vibrant flavours of onion and tomato pair beautifully with the subtle taste of soaked sabudana, making this version a hit at any time. You can also make sabudana kheer for a sweet variation using the same tapioca pearls.
If you’re searching for ‘the best sabudana khichdi near me’ or want to try making it at home, this Maharashtrian sabudana khichdi recipe is a great place to start. It’s not just for fasting—this delicious and quick recipe is perfect for everyday cooking. Follow along to learn how to make sabudana khichdi that’s bursting with flavour and ideal for breakfast or as a snack.
Sabudana Khichdi, traditionally enjoyed during fasting, can also be made as a delicious everyday meal with the addition of onions, tomatoes, and fresh coriander. This non-fasting version brings a burst of flavours and textures, making it a perfect choice for breakfast or a light snack. Here’s how to prepare this vibrant and savory version of Sabudana Khichdi.
You can also try my other Breakfast Recipes,
Easy Pancake Recipe
Sabudana Cutlet
Onion Uttapam
Bread Poha
Chana Dal Farra
Step-by-Step Recipe
1. Take 1 cup of sabudana (tapioca pearls) and place them in a large sieve. Rinse them thoroughly under cold running water until the water runs clear. This step is essential to remove excess starch and prevent the sabudana from turning sticky during cooking.
2. Transfer the rinsed sabudana to a bowl and add enough water to cover the pearls just slightly above their level. Soak for 4-6 hours or overnight for best results. The sabudana should absorb the water, swell up, and become soft yet non-sticky.
3. After soaking, gently fluff the sabudana with a fork or your fingers to ensure that the pearls remain separate. Press a few pearls between your fingers to check—they should be soft on the inside. If they feel hard, let them soak for a bit longer.
4. Heat a small pan over medium heat. Add 2 tbsp of peanuts and dry roast them for about 5-7 minutes on low flame, stirring occasionally until they turn golden brown and release a nutty aroma.
5. Once the peanuts are roasted, allow them to cool completely.
6. Then, either using a mortar and pestle or a food processor, coarsely crush the peanuts. Set them aside for later use. These peanuts will add a crunchy texture to your sabudana khichdi.
7. In a heavy-bottomed pan, heat 1 tablespoon of oil (or ghee if preferred). Once hot, add ½ cup of potato, which is peeled and diced into small cubes.
8. Saute the potatoes over medium heat, stirring occasionally, until they become golden brown and fully cooked. This should take about 8-10 minutes.
9. Remove the potatoes from the pan and set them aside for later.
10. In the same pan used for cooking potatoes, add a little more ghee or oil if needed.
11. Once hot, add 1 teaspoon of cumin seeds and allow them to splutter for a few seconds, releasing their earthy aroma.
12. In the same pan used for cooking potatoes, add a little more ghee or oil if needed. Once hot, add 1 pinch asafoetida/hing, and ½ teaspoon of cumin seeds and allow them to splutter for a few seconds, releasing their earthy aroma.
13. Add ½ cup of chopped onion and 1 tsp of finely chopped green chillies to the pan. Saute the onions on medium heat until they turn soft and translucent, about 3-4 minutes. Stir occasionally to ensure they cook evenly.
14. Once the onions are softened, add ½ cup of chopped tomato and 1 tsp of fresh grated ginger.
15. Cook for another 3-4 minutes until the tomatoes soften and begin to break down, forming a thick base for the khichdi.
16. To the sauteed onion and tomato mixture, add ½ tsp Coriander Powder, ½ tsp Red chilli powder, and ¼ tsp Garam Masala. Stir well to coat the onions and tomatoes with the spices. Cook for an additional minute to let the spices infuse their flavours into the mixture.
17. Gently add the soaked sabudana to the pan, ensuring that it is mixed with the sauteed onions, tomatoes, and spices. Stir gently to avoid breaking the sabudana pearls.
18. Add the coarsely crushed peanuts and the previously cooked potatoes to the pan.
19. Now add 1 tsp of salt (adjust as per your taste). Gently mix all the ingredients to ensure the sabudana, potatoes, and peanuts are evenly distributed throughout the dish.
20. Cook the sabudana khichdi over medium-low heat for about 5-7 minutes. Stir occasionally to prevent sticking and ensure the sabudana cooks evenly.
21. The pearls should become slightly translucent when fully cooked but should still hold their shape. Be cautious not to overcook, as this can cause the sabudana to become sticky.
22. Once the khichdi is fully cooked, turn off the heat and squeeze the juice of a lemon (approx 2 tsp) over the dish. This adds a bright and tangy flavour that balances the richness of the ghee and peanuts.
23. Garnish generously with freshly chopped coriander leaves to add a refreshing, herby note to the dish.
24. Serve the sabudana khichdi hot, with an optional side of plain yogurt or a glass of buttermilk. You can also enjoy it as a standalone meal. This dish is perfect for breakfast, brunch, or as a light snack. Now your flavorful and wholesome Sabudana Khichdi is ready to be savored!
Recipe Card
Sabudana Khichdi Recipe | Sago Khichdi Recipe with Onion
Ingredients
Sabudana Khichdi Ingredients:
- 1 cup Sabudana / Tapioca Pearls / Sago
- ½ cup Onion finely chopped
- ½ cup Tomato finely chopped
- ½ cup Potato peeled and chopped
- 1 tsp Grated Fresh Ginger
- 1 tsp Green Chillies finely chopped (optional)
- 2 tbsp Peanuts roasted and coarsely crushed
- 2 tbsp Oil
- 1 pinch Asafoetida / Hing
- ½ tsp Cumin Seeds / Jeera
- ½ tsp Coriander Powder
- ½ tsp Red chilli powder
- ¼ tsp Garam Masala
- 1 tsp Salt adjust per your taste
- 2 tsp Lemon Juice
- 2 tbsp Fresh Coriander Leaves finely chopped
Instructions
How to make Sabudana Khichdi:
- Rinse sabudana until the water runs clear. Soak for 4-6 hours or overnight. Ensure the pearls are soft and separate.
- Dry roast peanuts until golden brown, then coarsely crush and set aside.
- Saute diced potatoes in ghee or oil until golden and cooked. Remove and set aside.
- Temper Asafoetida, cumin seeds, then sauté onions and green chilies until translucent. Add tomatoes, grated ginger and cook until softened.
- Mix in red chili powder, garam masala, and coriander powder. Cook for 1 minute.
- Add soaked sabudana, roasted peanuts, cooked potatoes, and salt. Mix gently.
- Cook on medium-low heat for 5-7 minutes, stirring occasionally.
- Squeeze lemon juice and garnish with fresh coriander leaves.
- Serve the Sabudana Khichdi hot, with yogurt, or as is. Enjoy!
Tips
1. Perfect Sabudana: Make sure the sabudana is soaked properly for soft and non-sticky khichdi.
2. Flavorful Additions: Onions, tomatoes, and fresh coriander give this version a refreshing, everyday appeal.
3. Texture: Adjust the cooking time for the sabudana based on how firm or soft you prefer the khichdi.
4. Variations: You can also add grated carrots, and peas, or even sprinkle sev on top for extra crunch.
This Sabudana Khichdi with onion, tomato, and fresh coriander is not just a fasting recipe but a wholesome and satisfying meal for any day. It’s easy to make, full of flavor, and perfect for breakfast or a light snack. Enjoy!!!
You can also try my other Recipe Categories,
30 Minutes Recipes
World Recipes
Chaat Recipes
Fasting Vrat Recipes
Weight Loss Recipes