Sabudana khichdi is the most popular fasting food in Maharashtra, eaten on Ekadashi, Mahashivratri, Navratri and on weekly fast days. Tapioca pearls were introduced to India in the nineteenth century and became permitted upvas food because they are not a grain. Every Maharashtrian kitchen has an opinion about how to get the pearls soft but separate.
Properly made, the khichdi is a pile of glossy, chewy, translucent pearls coated in coarsely ground roasted peanuts, with soft cubes of potato, green chilli heat, cumin and a squeeze of lemon. It should never be gluey. The trick lies in soaking: just enough water to barely cover the pearls, then a long rest so they absorb it.
Apart from fasts, it is a much-loved breakfast in Pune and Mumbai, sold at small eateries with a bowl of curd on the side. Eat it hot, as it hardens as it cools. A small piece of cucumber or a few grapes on the side is a traditional fasting-day pairing. Ground peanuts are essential, both for flavour and for keeping the pearls apart.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Vegetarian |
| Course | Breakfast |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | sabudana / peanuts / potato / green chilli |
Ingredients
- 1 cup (160 g) medium sabudana
- Water to soak
- 1/2 cup raw peanuts
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2-3 green chillies, chopped
- 8 curry leaves (optional, some families skip during fasts)
- 1 medium potato, boiled and cubed
- 1 tsp sugar
- 3/4 tsp sendha namak (rock salt)
- 1 tbsp lemon juice
- 2 tbsp chopped coriander
- 1 tbsp grated fresh coconut (optional)
Method
- Rinse the sabudana 2-3 times, rubbing gently, until the water runs clearer. Drain and add water just to the level of the pearls, not above. Cover and soak for 6 hours or overnight.
- Check: a pearl pressed between your fingers should squash completely with no hard white centre. Fluff with a fork; the pearls should be separate and dry, not sitting in water.
- Dry roast the peanuts in a pan on medium for 5-6 minutes until the skins blister. Cool, rub off the skins and pulse to a coarse powder.
- Mix the soaked sabudana with the peanut powder, sugar and salt. The peanut coats each pearl and is what prevents stickiness.
- Heat ghee in a wide non-stick pan on medium. Add cumin, and when it splutters add green chillies and curry leaves for 20 seconds. Add the potato cubes and saute for 2 minutes.
- Add the sabudana mixture and toss gently. Cook on low-medium for 5-7 minutes, stirring lightly every minute, until most pearls turn translucent.
- Turn off the heat, squeeze in lemon juice and fold in coriander and coconut. Serve immediately.
Tips
- Too much soaking water is the main cause of sticky khichdi. If the pearls feel wet, spread them on a plate for 15 minutes before cooking.
- Cook on low heat and stop as soon as the pearls are translucent; overcooking turns them gluey.
- Varieties differ: some sabudana needs only 3-4 hours of soaking, so do the squash test.
Serve with
A bowl of chilled curd or a glass of sweet lassi.