Hariyali Sabudana Khichdi Recipe

Hariyali Sabudana Khichdi

Hariyali Sabudana Khichdi

Hariyali Sabudana Khichdi is one of the popular dishes from the Indian state of Maharashtra. ‘Sabudana’ stands for ‘Tapioca Pearls’ and ‘Khichdi’ means ‘all mixed up dish’ and ‘Hariyali’ means ‘green’. It is prepared using a ground paste of coriander and chillies and is a delicious twist to the regular sabudana khichdi.

All the Indian fasts seem incomplete without sabudana. In India, sabudana is extremely popular during Navratri (fasting season twice a year). However, once you make sabudana khichdi dish you would know that you do not really need an occasion to make and devour it especially as it has many health benefits. It is rich in energy, gluten-free and also helps to prevent digestion issues, relieves gas, bloating and constipation. It contains a good amount of dietary fibre that also helps to rebalance the healthy gut bacteria.

Sabudana Khichdi is my favourite and essentially a comfort food as well. I like this twist of simple sabudana khichdi as it is appealing to look at, soothing to taste, and irresistibly delicious.
If you are searching for an easy and perfectly non-sticky Sabudana Khichdi recipe, then this recipe is for you.


1 cup medium sago/tapioca pearls (sabudana)
½ cup peanuts
2 tablespoons ghee
1 teaspoon cumin seeds
5-6 curry leaves
½ cup diced boiled potatoes
1 teaspoon salt
1 teaspoon black pepper
2 finely chopped green chillies
Juice of 1 lime
1 tablespoon coriander leaves

To grind
1 cup coriander leaves
2 green chilies
1 inch ginger piece



Rinse the sabudana under water until water turns clear. Transfer the rinsed sabudana to a large bowl and add 1 cup water and soak it overnight or for at least 4-6 hours.

After soaking (4-6 hours/overnight) sabudana would have soaked up all the water. But you can still drain it using a colander just to get rid of any excess water. Set it aside.


Roast ¼ cup peanuts on low heat for 3-4 minutes or until they turn golden brown. Turn off the heat and deskin the peanuts.

Grind them to a coarse powder.


Grind the coriander, green chilies and ginger into a fine paste.


Heat ghee in a pan and add the diced potatoes and ¼ cup whole peanuts. Roast them on low heat until golden in colour.

Next add the curry leaves, cumin seeds and green chilies and sauté for couple of minutes.


Add the peanut powder, soaked sabudana and green paste and mix gently.  Finely add the salt, black pepper and lemon juice and cook for couple of minutes, Garnish with coriander leaves and serve hot.

Serve hot!

Tips & Variations

  1. Soak the sabudana overnight. A lot of recipes would call for soaking for 4-6 hours but in my experience the recipes works best if you soak it overnight.
  2. Always rinse the sabudana until water turns clear to get rid of the starch. This is an important step to do before you soak the sabudana.
  3. Always use 1:1 ratio of sabudana and water. So, for 1 cup of sabudana, use 1 cup of water to soak it. You want the pearls to be just about submerged in water.
  4. To check if sabudana is ready to cook, press a pearl between your thumb and index finger and it should mash easily.
  5. Once you add the sabudana to the pan, do not cook or stir it for too long. You must cook only for few minutes until most of the pearls becomes translucent.
  6. If you keep cooking and tossing for a long time, it is going to stick together.
  7. You can vegetables like carrot, peas, beans, cauliflower too while cooking.
  8. If are allergic to nuts, then you can omit adding peanuts to the dish.
  9. I have used boiled potatoes. But you can also use raw potatoes.
  10. I have used raw peanuts which needs to be roasted and deskinned and then grinded. You can use unsalted roasted peanuts too for quicker recipe.

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