Sabudana Khichdi


This delectable savory preparation that is a staple for Indian women on a fast makes for a delicious dish. The original recipe for this comes from my mother Nirmala Singh. I have added a few ingredients to tweak it a bit.


  1. 2 cups sago (sabudana), soaked overnight so it is fluffed up
  2. ¾ cup roasted peanuts, coarsely ground
  3. 2-3 medium sized potatoes, boiled and chopped into cubes
  4. ¼ cup coriander leaves, chopped
  5. ½ inch piece of ginger, chopped fine
  6. ½ tsp red chilli powder
  7. ½ tsp black pepper powder
  8. 8-10 black peppercorns
  9. 5-6 cloves
  10. 1 tsp cumin seeds
  11. 2 green chillies, slit lengthwise
  12. 2 dried red chillies
  13. 10-12 curry leaves
  14. Juice of 1 lemon
  15. ½ tsp sugar
  16. 2 tbsp refined oil
  17. Salt to taste


  1. Mix the sago and ground peanuts and set aside.
  2. In a pan, heat the oil and add cumin seeds. Once they start to sputter add ginger, curry leaves, green and red chillies, peppercorns, cloves. Stir for 30 seconds. Then, add the potatoes and let them brown a bit (approx for 5-8 minutes).
  3. Add the sago and peanut mixture. Season with red chilli powder, salt, pepper powder, lemon juice and sugar. Mix well and add the coriander leaves.
  4. Serve hot


About Sonal Singh

I believe that life is a repertoire of anecdotes. The various situations that we encounter, the many incidents of every day, the people we meet, our conversations with them; all make life a melange of tales. And, that is what I attempt to capture through my writing. My cooking is no different! It reflects my love for travel and my love for innovation. The kitchen is my happy place. So, even though by vocation I am a recruiter (, by passion I am a writer, home chef and a hodophile.

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