Sabudana khichdi is an Indian dish made from soaked sabudana, peanuts and potatoes. It is typically prepared in parts of western India such as Maharashtra, Karnataka, Madhya Pradesh, Gujarat and Rajasthan. It is available as street food in various places and widely eaten throughout the year. This dish is very popular choice of individuals in fast during Shivratri, Navratri and other auspicious day.
This time I shared tomato flavored sabudana khichdi which is very easy to cook and delicious. It is quick recipe which you can cook or serve during Navratri or other fast days. To prepare this recipe you have to soak the sago pearls in water overnight and then cook with roasted peanuts, fried potatoes, tomatoes and salt.
Nutrition Value of Sabudana:
Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of peanuts to sabudana khichadi adds to the protein content, making it a more balanced meal. It has a high caloric content, due to the quantity of starch and fat present.
Some Basic Tips for making Non-Sticky Sabudana Khichdi
Wash the sabudana three to four times until the water becomes clear, to avoid sticky dish.
Use rock salt and black pepper powder only for vrat recipe.
You can avoid tomatoes and turmeric powder both if not allowed in vrat recipes.
You can add cashewnut or almonds also instead of peanuts if you not prefer peanuts.
Cook the sabudana till to translucent, don’t overcook the sabudana.
How to Serve Sabudana Khichdi:
It can be serve as main course or snacks with curd or buttermilk, tea or coffee, Indian chutney such as coconut chutney, coriander chutney and tomato chutney.
Try some other sabudana recipes: Sabudana Vada, Sabudana Thalipeeth, Sabudana Kheer, Sabudana Khichdi (Without onion and tomato).
Ingredients for Sabudana Khichdi:
100 Gm Sago (Sabudana)
1 Boiled Potato, Diced
1 Tomato, Chopped
2 Green Chilies, Chopped
2 Tbsps. Peanuts, Roasted
1/2 Tsp. Cumin Seeds
2 Tbsps. Ghee
Rock Salt to Taste
Black Pepper Powder to Taste
1/2 Tsp. Turmeric Powder
1 Tsp. Lemon Juice
1 Tbsp. Coriander Leaves, Chopped
How to make Sabudana Khichdi:
Wash and soak the sabudana in water for 6-8 hours or overnight. Drain the excess water and keep aside. Heat the ghee in non-stick pan, add cumin seeds and curry leaves. When they start splutter, add chopped green chilies and tomatoes and saute till to mushy. Add salt, black pepper and turmeric powder and mix well. Add chopped potatoes and roast few seconds till to slightly golden. Add squeezed sabudana, roasted peanuts and coriander leaves and mix well. Cook till to sabudana is translucent. Add lemon juice and mix well. Serve hot sabudana khichdi with curd or tea.
Sabudana Khichdi Recipe
Sabudana khichdi is an Indian dish made from soaked sabudana, peanuts and potatoes. It is typically prepared in parts of western India.
- 100 Gm Sago Sabudana
- 1 Boiled Potato Diced
- 1 Tomato Chopped
- 2 Green Chilies Chopped
- 2 Tbsps. Peanuts Roasted
- 1/2 Tsp. Cumin Seeds
- 2 Tbsps. Ghee
- Rock Salt to Taste
- Black Pepper Powder to Taste
- 1/2 Tsp. Turmeric Powder
- 1 Tsp. Lemon Juice
- 1 Tbsp. Coriander Leaves Chopped
Wash and soak the sabudana in water for 6-8 hours or overnight. Drain the excess water and keep aside.
Heat the ghee in non-stick pan, add cumin seeds and curry leaves.
When they start splutter, add chopped green chilies and tomatoes and saute till to mushy. A
dd salt, black pepper and turmeric powder and mix well.
Add chopped potatoes and roast few seconds till to slightly golden.
Add squeezed sabudana, roasted peanuts and coriander leaves and mix well.
Cook till to sabudana is translucent. Add lemon juice and mix well.
Serve hot sabudana khichdi with curd or tea.
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13 thoughts on “Easy Sabudana Khichdi (With Tomatoes)”
Sabudana Khichadi is a tricky one to cook ! It’s difficult to get each grain separate , but you have cooked it perfectly . The tomato is giving it a super color .
As Vaishali mentioned, the final khichdi depends upon how the sabudana is soaked and can get tricky for newbies. The tomato addition sounds goods and lends tanginess to the khichdi.
Love Sabudana Kichadi.. This looks lovely flavored with tomatoes..Yummy share..
Adding tomatoes to sabudana is new and interesting. Good one.
This Khichadi looks very nicely done. Lovely presentation as well.
Once I ended up with sticky sabudana, so I am afraid to cook it. The kichdi has turned out perfect and with the tomatoes it surely looks very colorful.
I love Sabudhana Kichidi, adding tomatoes to it makes nice and colorful.
You have got a non-sticky sabudana even with tomatoes. Very nice.
Never tried sabudana khichdi so I have bookmarked this to try later! Thank you for sharing!
I rarely make this, even just for myself as no one else eats sabudana at home …addition of tomatoes is very interesting here…
You have absolutely nailed the texture of the sabudana. Interesting to see the addition of tomatoes. Bookmarking this!
Sabudana Khichdi with tomatoes must have been so different in taste to the regular one. Looks yum.
I love sabudana khichdi, never added tomatoes and turmeric though.. looks good with a beautiful texture.