Sabudana Khichdi Tapioca Pilaf Navaratri Special Playful Cooking

What is Sabudana?

Sabudana, also known as tapioca pearls, is derived from the cassava root. These pearls are tiny, round, and white when dry but swell and turn translucent when soaked. They have a soft, chewy texture once cooked, making them the star ingredient in Sabudana Khichdi.

Sabudana Khichdi for Navratri

Sabudana Khichdi is primarily associated with Hindu fasting rituals. During fasting, certain grains and legumes are avoided, but ingredients like sabudana are permitted, making this dish a popular choice. In Maharashtra, it’s a staple during the fasting season, but the appeal of Sabudana Khichdi extends beyond religious reasons—it’s loved for its lightness and the fact that it can be easily digested. This is truly my favorite time of the year. Being a Bengali, Durga Puja is the one celebration that I wait for all year long. Being married to a North Indian, we also celebrate Navratri and Diwali in full swing. I don’t fast during Navratri and thankfully, my Mother-in-law never even asked me to do that. However, I love all kind of fasting food that is prepared during this season. Sabudana Khichdi is definitely one of those dishes.

Ingredients you need for Sabudana Khichdi

Sabudana (Sago Pearls/Tapioca Pearls): For this particular dish, it’s important to rinse the dried sago several times before you soak it. Once puffed, the next step is to strain and layer it on a big plate or tray to remove the excess moisture. This step will ensure that the sabudana pilaf turns out fluffy and non-sticky. Cumin Seeds: This is the only spice that goes in making this Sabudana Khichdi for Navratri. Potatoes: Tiny bite size potato helps to add a creamy bite to the dish. You can add tomatoes too, if you like, or some peas or carrots. I kept it extremely simple with just potatoes. Raw Peanuts: I like to dry roast the peanuts, leave a few aside and coarsely pound the rest. If you are allergic to nuts, you can definitely ignore it and add some veggies for extra texture and taste. Fresh Green Chili: If you don’t want it spicy, remove the seeds of the fresh green chili or you could choose to not use it. The flavor and the heat help to bring the dish together. Lemon Juice: Lemon adds a refreshing flavor which is much needed in this dish. Ghee: Although it is not required, try to cook this dish with ghee as it will not only add a lovely nutty flavor, but it will also enhance the taste. Here is a recipe if you want to make Ghee I prepared this Sabudana Khichdi keeping Navratri in mind and so, I kept is simple and pure vegetarian. You can definitely make it more filling by adding more vegetables, onion or some fresh ginger for extra flavor. Sabudana is an excellent blank canvas to make pilaf, and you can change it as you like. Just keep the key tips in mind to get a fluffy pilaf.

Steps to prepare

1- Wash the sabudana a few times in cold water and then let it soak for a few hours. Based on the different brands you use, it might take more or less time. It took me roughly 4 hours for the sabudana to fluff. It was soft but still holding shape. 2- Drain the sabudana and layer on a kitchen towel and leave aside for 30 minutes to remove all the excess moisture. 3- In a medium hot pan, dry roast the peanuts. And then leave a few aside and grind the rest to a course texture. 4- To the same medium hot pan, add ghee and cumin seeds. Sauté the cumin seeds for a few seconds to release the aroma. 5- Add the diced potatoes, salt, few chopped green chili and peanuts that were kept aside. Toss it around to cook the potatoes. 6- Once the potatoes are done, add the sabudana, and grind peanut. Toss it around gently now and then in corporate everything. 7- Taste for salt and add more if needed. Squeeze fresh lemon juice. 8- Finish it with finely chopped cilantro leaves.

Key tips to make Sabudana Khichdi fluffy:

Once you soak the sabudana, and it puffs up, make sure to layer it on a big plate or tray to remove any excess moisture in it. Also, make sure to soak the diced potatoes for a while to remove extra starch. Try to use a flat non-stick skillet so that you can cook the sabudana in one layer and the non-stick pan helps to keep it separated. As you add the sabudana to the pan, do a very quick stir to mix everything around. You don’t want to cook it for too long or else, it will start sticking to the pan. There’s something incredibly comforting about the soft, chewy sabudana combined with crunchy peanuts and the subtle flavors of cumin and green chili. It’s light on the stomach, yet filling enough to keep you energized throughout the day. Plus, it’s naturally gluten-free!