Sabudana Khichdi Recipe Sago Upma

Estimated reading time: 4 minutes In India, sabudana or sago pearls are commonly used in everyday cooking to prepare sabudana vada (cutlet), kheer, dessert, or upma (khichdi). Sabudana Khichdi is an Indian dish made with tapioca pearls (sabudana). Mainly it is used to prepare a variety of festive feasts during Navratri, Janmashtami, or any other Hindu festivals. Here is a special sabudana khichdi recipe with a refreshing green twist of paste made with – mint, coriander, green chilli, and ginger. ‘Hariyali’ is the Indian term to define the green colour. Hence, the name ‘Hariyali’ Sabudana Khichdi translates to green sago khichdi.

Non-Sticky Sabudana: My Tips

Sabudana has a lot of starch. Hence, it becomes too sticky to handle or cook if you soak it in too much water.

perfect for breakfast or a snack vegetarian and gluten-free an easy, one-pot meal quick to prepare

Tip 1: The perfect ratio of sabudana to water should be 1:1.

Use a large bowl to soak sabudana as the pearls swell up after soaking. Soak one cup of sabudana in only one cup of water – enough to drench the sago pearls in the water. Cover the bowl with a net or lid. Let it soak in water for 4 – 5 hours. I usually prefer soaking sabudana in water overnight for the next day’s breakfast.

Tip 2: Rinse soaked sabudana with running water.

Transfer soaked sabudana in a colander or sieve. Rinse it with running water until most of the starch washes away. Let it sit in the colander for the next 10 – 15 minutes.

Vrat Sabudana Khichdi

The idea is to prepare a sattvic-style wholesome dish without using processed or tamasic ingredients.

The sabudana khichdi is prepared with pure ghee and not vegetable/refined oil for fasting. Apart from potatoes, no other vegetables or green peas are added to the khichdi. Curry leaves, black pepper, green chilli, and rock salt (sendha namak) are used for seasoning. You can add lemon juice and fresh coriander before serving.

Watch Sabudana Khichdi Video

Serving Suggestion

Sabudana Khichdi is best enjoyed with chutney. You can serve it with green chutney or coconut chutney. You can serve khichdi with pomegranate raita or boondi raita for a complete meal. A cooling glass of masala chaas or lassi is also perfect for serving with sabudana upma.