Sabudana khichdi

Sabudana khichdi

Tapioca is a starch extracted from the roots of cassava which is an original inhabitant of Brazil.The Spanish and the Portuguese explorers brought this secret ingredient and spread its usage in various countries of Asia. Khichdi is considered as a one pot nutritious meal and is prepared in different varieties in different regions.So lets see the ingredients used to prepare  this wonderful snacks from this wonder food.
Course Appetizer, Breakfast
Cuisine East Indian, Maharashtrian, West Indian
Keyword breakfast, delicious, gluten free, kids snacks, one pot meal, tapioca pearls, vegan, vegetarian
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4
Author indrani



  • Tapioca pearls 2 cups
  • potato 1 boiled with salt and chopped into small pieces
  • Groundnuts 1 cup coarsely powdered
  • green chillies 4 finely chopped
  • Ginger grated 1 tsp
  • Cumin powder 1tsp
  • chilly powder 1 tsp
  • Coriander leaves a handful finely chopped
  • Coconut freshly grated 2 tbsp[optional]
  • Mustard seeds 1 tsp
  • Curry leaves 7 to 10
  • Dried red chilies 2 to 4 broken by hand
  • Vegetable oil 3 tbsp
  • Lemon juice 1 tbsp
  • Salt to taste
  • Sugar 1 tsp



  1. Soak the tapioca pearls with enough water just to submerge them for 3 to 4 hours.If the water is fully or partly soaked drain them and keep dry.
  2. Soaking them for more time than required or more water will make them slimy or mushy ,spoiling the whole dish.
  3. Mix the drained pearls with powdered groundnuts.
  4. Heat oil in a pan and add mustard seeds.
  5. When they stop spluttering add curry leaves and red chilies.Add grated ginger and fry.
  6. Add the potatoes and fry a little .
  7. Then add the tapioca pearls followed by salt and sugar ,stirring them until translucent.
  8. One should not overcook.they should not stick to each other.
  9. Mix the chopped green chilies
  10. Roast cumin and red chilly powder ,add and mix  to the tapioca pearls  mixture.
  11. Mix the chopped coriander leaves.
  12. Sprinkle lemon juice.
  13. Garnish with grated coconut and serve.