Sabudana Khichdi

Sabudana Khichdi 2The son informs me that Friday school dinners are the worst ones of the week and very difficult to get through. This is mainly because he is dreaming of the Sabudana Khichdi that my mum makes for him after his swimming training on Saturday mornings.

This staple Maharashtrian “snack” is consumed in huge quantities on fasting days back home in India: the Maharashtrian definition of a religious “fast” being the most relaxed I have ever seen. since you can consume industrial quantities of Sabudana Khichdi, potatoes and exotic fruit during the day and then have a normal vegetarian dinner at night!

We have always had this for weekend breakfast at home in India and are trying to continue the tradition here. The husband, our eternal philistine, has put a twist on the traditional recipe and has his like this. However relaxed the Maharashtrian fast is, I think eggs are an absolute no-no!

sabudana1Enjoy my mum’s recipe:

Sabudana Khichdi

Serves 4
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
A delicious dish of sago, potatoes and cumin seeds.


  • 250 gms sabudana (this is called sago and is available in most Indian shops)
  • 2 potatoes (these should be boiled before hand and chopped into small pieces)
  • 1 tbs. cumin seeds
  • 1 chopped green chilli
  • 1 tsp. sunflower oil
  • Salt to taste
  • Coriander to garnish


Make sure that the potatoes are boiled before you start making this dish.


Step 1
Soak the sabudana in a bowl of cold water for about 10 minutes or until the sago becomes soft.
Step 2
Drain in a colander and keep aside.
Step 3
Heat up the oil in a saucepan and put in the cumin seeds and the chilli.
Step 4
When the cumin seeds start to splutter, put in the boiled potatoes and the salt and mix thoroughly.
Step 5
Now add in the sabudana, stir and cook on low heat for about 5 minutes stirring all the time. The sabudana should be very soft and slightly sticky when it's cooked.
Step 6
Garnish with coriander and serve hot with cold yoghurt.