Hariyali Sabudana Khichdi How To Make Green Non Sticky Sabudana Khichdi

About the recipe

Sabudana khichdi is considered one of the healthy breakfast Indian recipes along with poha, dosa, idli, paratha, and roti and also the most popular fasting, vrat, upvas ka khana. This hariyali sabudana khichdi is a twist to a traditional version where a fresh green herb paste is added and cooked with sabudana. Sabudana absorbs the flavors very well, thus making this khichdi addictive. We make sabudana khichdi even for a lunchbox or as an after-school snack. The only thing is you need a little bit of planning as you have to soak the sabudana. Once the sabudana is soaked well, you hardly need 20 minutes to make this khichdi recipe. If you are interested to know more about what sabudana is, why it is eaten during fasting days, and any other questions related to sabudana, you can check my post here on the making of traditional sabudana khichdi. If you love to try a similar dish with rice, then check out my South Indian Cilantro Rice Pulao.

Pro Tip

I have been making sabudana khichdi for a long time now. Here are some tips I would like to share to make nonsticky, fluffy sabudana khichdi every time.

Soaking sabudana

Always wash the sabudana in water at least 3 to 4 times or until the water runs clear. This removes the excess starch from sabudana, which prevents them from being sticky. Then soak 1 cup of sabudana in 1 cup of water. This 1:1 ratio works like a charm. Soak overnight. Adding too much water while soaking will make it mushy. The following day or after 6 hours, you will see that the sabudana has absorbed all the water. If at all there is any water left, drain it. Do the smash test now. If you feel it’s even a little hard inside, then add another cup of water and soak for some more time. This may happen if you are using bigger tapioca pearls. I recommend using medium-sized sago/sabudana pearls.

Cooking Sabudana

I always prefer using a nonstick pan while cooking sabudana khichdi. Sabudana sticks to hot cast iron pans, and hence I avoid them. Once you add sabudana to the pan, stir them once and cover the pan with a lid. Cook for 3 to 4 minutes on medium flame. Stir again, cover, and cook for another 3 minutes. Add lemon juice and give it a final mix to remove any big lumps that are formed. Do not worry about small lumps. Sabudana khichdi becomes fluffy as it cools down. Remember - Mixing too much will again make it mushy. Overcooking the khichdi will make it hard as it cools down.

Ingredients

For the green masala paste1 inch Ginger3 to 4 Green chilies⅓ cup Coriander leaves or a handful of cilantroJuice of half lemon2 to 4 tablespoon Water For soaking1 ½ cups Sabudana or Sago or Tapioca Pearls1 ½ cups Water Other ingredients2 tablespoon Cooking oil1 teaspoon Cumin seeds or Jeera8 to 10 Curry leaves1 Potato, cut into cubes2 tablespoon Peanuts2 tablespoon Cashews½ to 1 teaspoon Salt, adjust to tasteJuice of ½ lemon2 tablespoon Coriander leaves

How to make nonsticky fluffy hariyali sabudana khichdi or green sago khichri with potatoes?

Place the sabudana in a colander and wash with cold water until the water runs clear. Now soak sabudana in water overnight or for 6 to 8 hours. A 1:1 ratio between sabudana and water is followed so that sabudana does not get mushy. Next morning, drain any excess water and smash one or two sabudana between your thumb and forefinger. If you can mash it easily, then you are ready to make khichdi. Else add 1 cup of water and continue soaking for additional 1-2 hours. In a mixie jar or blender, add coriander leaves, green chile, ginger, and lemon juice with little water and grind to a smooth paste. Heat oil in a pan on medium flame. To this, add cumin seeds and curry leaves and saute for a few seconds. Add the potatoes, sprinkle ½ teaspoon of salt, cover, and cook for 3 to 5 minutes. Add peanuts and cashews and saute for another 2 minutes on medium flame until it becomes light golden in color. Add the ground green paste and saute for a minute. To this, add the sabudana and the remaining half teaspoon of salt and mix. Cover and cook for 3 minutes on medium flame. Open the lid, toss and continue to cover and cook for another 3 to 4 minutes or until sabudana becomes translucent. Do not overcook the sabudana. Finally, add lemon juice and coriander leaves, and mix everything well. Switch off the flame. You can keep it covered for an additional 2 to 3 minutes before serving. Serve warm and enjoy.