Sabudana Khichdi is often made during the fasting season in India, usually flavored with peanuts, chilies and cumin.  Sabudana also known as sago or tapioca pearls are made from the roots of the cassava plant.

Detailed recipe is available in description section of this video.



  • Sabudana (Sago Seeds) – Two cups.  Wash and Rinse with water couple of times.  Soak it with water for Two hours and then strain the water out.  Keep it in the fridge for at least four hours before cooking.
  • Shengdana (Groundnut) – One and Half cup.  Dry roast it, remove the skin and grind it into fine or coarse powder in a mixer grinder.
  • Cooking Oil – 2 tbs.
  • Ghee (Clarified Butter) – 2 tbs.
  • Hari Mirchi (Green Chilli) – 4 medium size. Finely chopped.
  • Jeera (Cumin Seeds) – 2 tsp.
  • Sugar – 1 tsp.
  • Salt to taste.


  • Take a large deep Kadai and heat it up.  Add cooking Oil.  Once cooking oil is hot, add ghee and heat it up.
  • Add jeera and chopped green chili in to the hot oil/ghee and sauté it for 20 seconds.
  • Add soaked Sabudana in to the kadai.  Mix it properly on high flame.  Stir continuously for 2 to 3 minutes.
  • Once Sabudana become semi-translucent, add crushed/grinded groundnut powder and mix it properly.  Stir on high flame for 2 to 3 minutes.
  • Add salt to taste and sugar in to the kadai.  Mix it properly for a minute or so on high flame.
  • Cover the kadai with a lid, reduce the flame to medium, and cook it for another 2 minutes.
  • Open the kadai cover and mix it again.  Turn off the flame and cover it with a lid.  Leave it for another 3 to 5 minutes.
  • Delicious Sabudana Khichdi is ready to be served.  Garnish it with a coriander leaves.
  • Happy Eating.