Sabudana Khichdi is a classic Indian comfort dish, especially popular during fasting days like Navratri and Ekadashi. Made with soaked tapioca pearls, peanuts, and mild spices, it is light on the stomach yet filling. Cooked using Freedom Refined Sunflower Oil, the sabudana turns fluffy, non-sticky, and perfectly cooked. Simple, nourishing, and full of flavour, this dish is loved across all age groups.

Ingredients

1 cup sabudana (tapioca pearls)
1/2 cup peanuts, roasted and coarsely crushed
2 tablespoons Freedom Refined Sunflower Oil
1 teaspoon cumin seeds
2 green chillies, finely chopped
1 medium potato, boiled and cubed
Salt to taste (or sendha namak for fasting)
1 teaspoon lemon juice
2 tablespoons fresh coriander leaves, chopped

Method

  1. Wash sabudana thoroughly and soak it in just enough water for 4–5 hours or overnight, until soft and fluffy. Drain excess water if any.
  2. Heat Freedom Refined Sunflower Oil in a pan over medium heat.
  3. Add cumin seeds and let them crackle.
  4. Add chopped green chillies and sauté briefly.
  5. Add boiled potato cubes and sauté for 1–2 minutes.
  6. Add soaked sabudana and crushed peanuts. Mix gently.
  7. Add salt and cook on a low flame, stirring occasionally, until the sabudana turns translucent and non-sticky.
  8. Switch off the flame, add lemon juice and coriander leaves, and mix lightly.
  9. Serve hot.

Serve Sabudana Khichdi hot with curd or coconut chutney for a comforting meal.