Sabudana & Potato Khichdi#SundayFunday

This make a fantastic filling brunch, we had this on lazy day. This is a different from the normal sabudana khichdi that is normally made. In this I have added potato to make a filling meal. Do try this different recipe! 

2 Medium Size Potatoes - cut into small cubes
1 Cup Sabudana
1 Cup Roasted Peanuts - coarsely ground
A Juice of One Big Lime
A Sprig Curry leaves
1 Long Green Chilly - slit
1 Teaspoon Grated Ginger
¼ Teaspoon Black Pepper powder
3 Long Green Chillies - grind to coarse paste
1 Tablespoon Sugar or as per your taste
¾ Teaspoon Sendav Namak or taste
4 Tablespoons Desi Ghee
1 Tablespoon Oil


Wash sabudana lightly and soak in water. The water should to the level of the sabudana. Leave covered for minimum 4 hours or overnight. 
Next morning transfer them to a sieve/colander with small holes. Let excess water drain off. Keep covered (so top layer doesn't dry up). Then fork lightly.
Add sugar, salt and lemon juice and ground chillies to sabudana and mix it well, but gently with a fork.
In a large pan / kadai, heat oil and ghee, add cumin seed, as it browns, add crushed pepper and immediately put potato cubes. Coat potatoes well. Add salt needed for potatoes, Stir well. Cook on high flame for 2 minutes, cover and cook on sim for about 4-5 minutes. Potatoes should be cooked 90%, and retain shape (check by inserting a flat spoon/knife, it should cut through easily).
Now add ginger to potatoes. Mix lightly and cook for 2 minutes.
Push the potato mix to the edge and make a well in the middle. Add pounded peanuts in the well and sauté for a minute.
Add sabudana mix, curry leaves and slit chillies (reserve a few of both to add for final garnish). Slowly, mix everything well.
Cook on high flame for 2 minutes, lower to sim and cook covered for 10 minutes stirring in between so that it does not burn at the bottom of the pan and slowly separating lumps, if any.  
Once all the moisture dries up, leaving the sabudana separated and it should be puffed and transparent by now.
Give it one final stir. 
Transfer to a serving dish and garnish with coriander leaves and reserved curry leaves and chillies. 
Serve with fresh, firm yogurt.

Labels: Khichdi, Sabudana, Breakfast, Brunch, Sunday Funday, Maharastrian Cuisine, Vrat
For Sunday Funday we are sharing Thanksgiving Breakfast Recipes.   
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. looks simple and delicious!

  2. One of our weekend breakfast, love this khichadi

  3. I did a search and discovered that sabudana are tapioca pearls and I have some of those in my pantry. I think I will experiment with them and make this dish.