Sabudana Kitchdi

Recipe Categories: Indian

Sabudana Kitchdi



  • Sabudana (Tapioca/Sago) – 2 cups
  • Potato – 1 medium
  • Water – 1/2 cup
  • Salt – to taste
  • Lime/Lemon Juice – 3 to 4 Tbsp (to taste)
  • Powdered Roasted Peanuts – 1/2 cup
  • Oil – 2 Tbsp
  • Ghee – 1 Tbsp
  • Cumin Seeds – 1/2 tsp
  • Green Chilies – to taste (finely chopped)
  • Coriander Leaves – few


  • Wash, drain and soak Sabudana in 1/2 cup of water. Keep it aside for minimum 2 to 8 hours. Stir it with a spoon occasionally.
  • Peel the potato skin and cut into cubes.
  • Heat Oil and Ghee in a medium non-stick pan and add Cumin Seeds. When it splutters, add chopped Green Chillies and let it sauté for 1 minute. Add the chopped Potatoes and salt. Cook uncovered until potatoes are tender.
  • Add the Sabudana, Powdered Roasted Peanuts, Lime/lemon juice and salt then mix it well. Cover and cook for 1-2 minutes. Check and adjust Salt and Lime Juice. Cook it in the slow flame.
  • Often stir it for every 1-2 minutes and re-cover the pan. Sprinkle a little water if it is drying out.
  • Finally add the chopped Coriander leaves and mix. Tasty Sabudana Kitchdi is ready.
  • Serve it hot with green chutney or eat as it is.


  • For saving time, cook the potato with salt separate until it becomes tender. And add it with Sabudana while cooking.
  • While tempering you can add a pinch of turmeric powder. It gives a nice color.

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