Navratri Vrat (Fasting) Recipes | Dussera Fasting recipes | Maharashtrian Breakfast  recipes
I have loved this kichidi as long as I can remember. My mother makes such a perfect version of this, rich with separate pearls and abundant of peanut powder (and chillies). I started considering it the best version after I tasted it at few friends house. Theirs was mushy and bordering bland. May be I was unfortunate to not enjoy the classic, but given that my mother learnt it straight from the experts, I think I cannot be far off.
Navratri Vrat (Fasting) Recipes | Dussera Fasting recipes | Maharashtrian Breakfast  recipes
She customized the original recipe given to her to suit our tastes and preferences. She never added potatoes and coconut which is usually a regular in this kichidi but adding them is easy. The addition of turmeric and asafoetida is more of a South Indian's adaptation 'cos I don't think my mom considers any dish complete without these two ingredients :).
  • Cook time:
  • Prep time:
  • Serves: 2 people
  • 1 cup Sabudana (Sago), see Tips
  • 1/2 cup Peanuts, see Tips
  • 1 small-med Potato, cubed(optional), see Tips
  • 1 tsp Cumin
  • 2-3 green Chillies, or as per taste
  • 1-2 tsp Sugar, or to taste
  • 1/4 tsp Turmeric, see Tips
  • Pinch of Asafoetida, see Tips
  • Salt to taste, see Tips
  • Few sprigs of Curry leaves and Cilantro to garnish
  • Lemon juice to taste, freshly squeezed
1. Sabudana: Depending upon the type and quality of Sabudana (Sago), you might need to soak them for 15-20 minutes (Smaller pearls fall under this category) or 5-6 hours/overnight (the large pearls). I generally use the larger variety for this recipe.
2. Peanuts: You might not need to use the whole amount. While my mother and I prefer it with abundant of peanuts, you might reduce (or use) the amount preferable to you.
3. Potato: My mother never used Potatoes, hence I don't either. But for a typical Maharashtrian styled Kichidi, you might want to add the potato. Also given the fact that while making during the Fasting period, potato would add to the heartiness needed to nourish the body after fasting the whole day.
4. Turmeric and Asafoetida: I have heard that many families do not add these ingredients during the fast. If you are one of them, then skip them.
5. Salt: Use Rock salt ( Sendha Namak) instead during fasting.
1. I generally like to soak this only for 4-5 hours instead of typical overnight since I want a more firmer consistency (to avoid mush). Wash the sabudana well until the water runs clear.
2. Soak this, with enough water to cover it, for about 5 hours. If you do not have the time, you can warm the water (not  hot) and soak it for just 2 hours.
3. You know the sabudana is ready for use when you are able to press it with your fingertips, but it does not disintegrate easily.
4. Drain the sabudana well. This step is extremely crucial to avoid mushy texture.
5. The pearls should remain separate when you take some in your hands. This is crucial for that perfect kichidi texture.
6. Dry roast the peanuts. I used the already skinned ones, but you can use the ones with skin, rub them with yours hands (after roasting) and peel the skins.
7. Cool them a bit and then drop them to your food processor.
8. Grind them to a fine powder. Set aside.
9. Take a skillet and add 1 tbsp butter/ghee (or 1-2 tsp oil if watching calories). When hot, add the cumin, thinly chillies, asafoetida and turmeric (if using) along with curry leaves.  If using potatoes, add them at this point. Cook until they are soft.
10. Add the sabudana next
11. and give it a quick toss with the rest of the ingredients.
12. Next goes the peanut powder. You might not need to add all the powder (see Tip 2), sugar  and salt.
13. Mix to combine. If you think its a little dry, then sprinkle some water (very little).
Garnish with Cilantro and lemon juice. Serve hot. Navratri Vrat (Fasting) Recipes | Dussera Fasting recipes | Maharashtrian Breakfast  recipes

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1 Member Reviews

By Bhushan on Nov 13, 2013

A smart tip for you:

When you are about to grind the rosted peanuts in a mixer pot, make sure that you add coriander leaves in the pot. This will amplify the taste.


By Amrutha on Mar 8, 2015

It's become 1 big lump n sticky . What can I do need an alternative cannot afford to throw it in the bin. Plz help :cry: :cry:

By Amrutha on Mar 8, 2015

It's become 1 big lump n sticky . What can I do need an alternative cannot afford to throw it in the bin. Plz help :cry:

By smita on Sep 23, 2014

also not used asafoetida and curry leaves for fast

By Girish Kulkarni on May 4, 2014

I live in Ohio, USA, and have a large variety of stores where I can buy the Sabudana - Tapioca. The Indian stores carry a medium grain variety, 2~ 2.5 mm. size, but they have a higher profit markup and hence are marginally more expensive. (~$ 2 to 2.50 /lb.). But I am more used to this variety. The Chinese and Thai stores carry tapioca pearls, either very small (~1 mm.) or very big ( ~ 4 to 5 mm.) - like cultured pearls. The Chinese tend to be more competitive, and the prices are $ 0.50 to $ 0.75 per pound. The very small pearls need just an immersion of water, and total drainage and absorb water within 15 minutes. The Indian medium variety needs a total immersion and about 1 millimeter of water above the level of the tapioca, left overnight. I have a feeling that the sources for the manufacture of the tapioca are also different - one may be from manioc - cassava root ( Indian -) whereas the Thai and Indonesians also add heated sap of the sago plant. Thus the consistency is also different. I have learnt from long experience that it is very important and vital that the pearls be completely soaked, and soft, and yet, TOTALLY DRY to the touch. They should not stick or leave any starch residue to your fingers, if you put your fingers through them, but be free flowing as soft Styrofoam or plastic beads. If you cook the pearls with any excess water still in them, you will have a sticky mess that requires too much oil, to rectify, and the khichadi will still be a disaster. Better to wait for a few more hours, and dry them out on dry paper towels. Hope my experience will help others trying this recipe.

By Sneha Shah Braria on Mar 7, 2014

I tried this was good... thanks :)

By shubham on Jan 2, 2014

Dear suresh, While u leave the sago to get soaked, stire the sago after half to one hour.... By beating the container with hand in bottom.... By this, every pearl of sago gets separated and while making.... Pour it in the same way i.e. Stiring the sago.... Try it. It wrks..

By Suresh Pathak on Dec 18, 2013

I tried your recipe but regretfully the Sabudana got messed up, and it was like a chop, I could not keep the pearls separate inspite of following your instructions, that is washing three four times, soaking in cold water for almost 5 hrs, and draining the water, please help.

It could be possibly cos of the quality. How long did you soak it for? If it needed just 15 minutes or so, then it was possibly the quick soak type. Soak it for even lesser time and check. Please refer my tip 1 for details.--DK

By Tapioca: What are some creative or under-appreciated foods or recipes that feature tapioca balls? - Quora on Nov 6, 2013

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By v malathi on Aug 31, 2013

:-P super

By v malathi on Aug 31, 2013

:-P vah re vah

By Hansa joshi on Aug 30, 2013

I tried first time . It turned out very good. I liked it very much. I thank you.

By ruchikapodder on Jul 29, 2013

:-D very good recipe it is sutiblle gor fasting. Thank u gor the recipe.

By on May 22, 2013

hi , i made this recipe , awesome ! such a simple recipe can be so nice is unbelievable. thanks

By Sadaf on May 5, 2013

Nyc dish..i like it

By raji on Apr 22, 2013

very nice recipe i will try

By Mini on Apr 13, 2013

Very good recipe. Explained very well and it tastes yummy as well :wink:

By Rishika on Mar 30, 2013

I tried and it turned out good. Can we eat it on fasting days. By the way I also added peas carrots potatoes and small cubes of pander to add some color

By Kavita Jain on Mar 15, 2013

it looks delicious.

By SEEMA on Mar 14, 2013


By seema on Mar 10, 2013

very clear explanation of recipe and instructions are very clear for a beginner to follow ,thanx :)

By hema on Mar 9, 2013

Thank you i love it

By uttara on Mar 9, 2013

Very nice ..... easy to learn ...I like it . Thank you .

By Jeanette on Feb 18, 2013


By Preethi on Feb 7, 2013

:) This is a wonderful recipe and its funny to read as I am a south Indian too who grew up wanting Sabudana kichdi on dinner plate everyday. I love this recipe and will cherish it for a long time. Thank you, x

By Leena Naik on Feb 6, 2013

Thanks DK.. i made this recipe and it turn out really Awesome.. thanks again :-D

By mounika on Dec 29, 2012

very nice explaination with clear pics :wink:

By Syeda on Dec 19, 2012


By Suhas on Nov 28, 2012

very good hints on how to get texture and consistency. I am a male pensioner not used to cooking; I tried it and it came out "not bad" the very first time.

By Vaishali on Nov 18, 2012

Looks really delicious. Getting the sabudana so separate is indeed quite an art. Very well illustrated!

By janardhana on Oct 21, 2012

:roll: super super

By Veronica on Oct 17, 2012

My fly too love sabudana kichdi - but mostly my kichdi gets a bit mushy - hv tried so many times -I soak it at night n make it in the morning - cd it be that I try to make 1/4 kg. hence qty. of water n oil must be insufficient -this time will try yr recipe - had never used lemon juice - sure all at my home will love it now

By Seetha on Oct 17, 2012

Hi, I always like Sabudana Kichadi. We make very often. I learnt from my daughter in law. I love all your recipes Tips are very useful. Thanks very much

By realy wonderful recipe,u also visit for more recipe www.mjaayka .com on Oct 17, 2012


By Zinni on Oct 16, 2012

This is a regular in my home..The only thing being,I coarsely grind my roasted peanuts...and add grated coconut at the end, when I garnish it with freshly cut coriander!!!!

By Chitra on Oct 16, 2012

Yum. Quiet regular in my house. I dry roast Corainder Seeds, Peanuts with skin on, Jeera and Red chillied. I toss this on sabundana once cooked. I also add Coconut in the end and turn off the heat :wink:

By Charul @ Tadka Masala on Oct 16, 2012

Hey DK, This looks perfect. Sabudana khichdi is a new addition to my palate. I used to not like it at all before, but I love it now. My mom grinds ground nuts coarsely (you can use a rolling pin or mortar & pestle to do that.) This gives a nice crunch to the khichdi. :)

By veronica on Oct 16, 2012

I love all your recipes they are so different, Thank you

By aarti on Oct 15, 2012

addition to earlier comment instead of water you can use milk if its dry. can also mix peanut before.

By aarti on Oct 15, 2012

Hi D K, i would like to share my mom's version of this. you can make it in green paste.coriander,chillies,bit of ginger just small piece and grind it without water.after jeera splutters add this paste n saute a bit,peanut powder ( i don't make fine powder but leave it in smallpiece).Also u can add potato it taste good. Thank you aarti

Oh that sounds aromatic and delicious. Def. will try this one out. Yum! Thank you for this tip --DK