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Sabudana Kichidi

Yield: 2 Servings


  • 1 cup Sabudana

  • 1 cup Water to soak Sabudana

  • 2 tbsp Oil

  • 1/2 tsp Cumin Seeds

  • 1 Sprig Curry leaves

  • 4 Green chili (crushed)

  • 1 cup Potatoes, diced

  • 1/4 cup Peanut powder

  • 1 tbsp Lemon juice

  • Salt to taste

  • 1 tbsp Cilantro, chopped


  • Rinse sabudana under water until water turn clear.

  • Add 1 cup of water to the rinsed sabudana, soak it for at least 4-5 hours.

  • Heat oil in a pan on medium heat, add cumin seeds, curry leaves, crushed green chili and diced potatoes. Add salt and combine well.

  • Cook for 6-8 minutes stirring often until potatoes are almost cooked.

  • Add the drained sabudana to the pan along with the peanut powder and mix until well combined.

  • Cook for few minutes until most of the sabudana become translucent.

  • Turn off the stove, add lemon juice, fried peanuts and cilantro. Combine well.

  • Serve sabudana Kichidi warm.

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