22 Nov



Sabudana khichidi is a popular Maharastrian breakfast delicacy and famous fasting food for hindus, purely because of its simplicity and flavor. Softened medium sized sago pearls (sabudana/saggubiyyam/saboonari/javarisi) are combined with coarsely powdered roasted peanuts  and constantly tossed in a seasoning of curry leaves, green chillis and cumin on a low heat. Potatoes are also added to enhance the flavor. Simple hearty food at its best that is flavorful and filling! This khichidi is prepared from sago which is tapioca starch or cassava starch white granules. Very light and easy to digest, and is said to be good for diabetic patients.

sago khichidi1

In India, sago is also known as sabudana and has a long history in traditional Indian medicine. According to “The New Oxford Book of Food Plants,” traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile. Sago is also used in traditional medicine outside the Indian subcontinent in Sri Lanka, New Guinea and other Asian Pacific countries. –


Sago or sabudana is a food which is full of energy and carbohydrates. It is extracted from the center of sago palm stems in the form of starch. It is also known as tapioca pearls. If is one of the wholesome diet of starch and carbohydrates and is used in a lot of Indian dishes. Sago is used in puddings, gruel or soups, and upma dishes. In gruel form, it is used in various carbonated drinks to provide energy without any addition of artificial chemicals and sweeteners. It is one food which possess a high cooling effect in the system and it is quite easy to digest. It is also used in making cakes and breads. Sago is helpful as a substitute in binding the dishes or making them thick. It is  low in calories and is preferred as a light meal option.

Sago does not offer any significant quantity of vitamins or minerals. As a starch, the health benefits of sago come primarily from carbohydrates. This carbohydrate content allows sago to function as a staple food in several regions of the world. Sago is also low in fat and has no protein. Since, the nutritional content of sago is quite low, people often mix sago with other ingredients that offer essential vitamins and nutrients, such as milk or fruits and vegetables.



  • 1 cup sago (medium size pearls)
  • 1/2 cup  roasted peanuts
  • salt to taste
  • 1 tsp oil
  • 1 tbsp ghee
  • fresh corianger leaves and lemon wedges for garnish

For tempering/tadka:

  • 1 tsp cumin seeds
  • 3-4 green chillis, finely chopped
  • 10-12 fresh curry leaves



Wash the sago thoroughly, drain off the water . Soak it in just enough water to be immersed and let it stand over night or at the least for 4-5 hrs. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. All the water would have been absorbed, and it will be soft and fluffy. The sago should appear clear, translucent, swelled up and separate pearls. Put it in a  strainer and keep aside.

Boil potatoes and cube it and keep aside.In a non stick pan, add ghee and temper with jeera, followed by green chilies and curry leaves. Add the cubed potatoes, little salt and fry for a minute. Add ghee along with the drained sago . And keep  in medium flame for 4- 5 minutes, until transparent and soft. Make sure you stir with a wooden spoon to avoid sticking to the bottom. Add crushed peanuts (roasted) along with salt .
Give it a stir and lastly squeeze the lemon and toss well. Serve hot garnished with freshly chopped coriander leaves.

sago khichidi2-1


  • Check if the sago has softened by pressing between the thumb and forefinger. If you find that the centre (core) is still hard, sprinkle some water and let it stand for a little while before cooking.
  • Don’t ever cover the vessel during the cooking process since you might end up with a gooey…rubbery thick mass of khichdi.
  • Dont use the small variety of sago pearls,which is often easily available here in the gulf. Tried it….though it became just a lump of rubber .:)
  • While cooking, it tends to be sticky but after a while it wont .

sago khichidi

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