Sabudana Vegetable Khichdi

Sabudana Vegetable Khichdi


  • 1 cup sabudana / tapioca pearls
  • 1 cup water
  • 1/2 tsp cumin seeds
  • 1 sprig Curry leaves
  • 2 small green chillies
  • 1 potato peeled and diced
  • 1/4 cup raw peanuts
  • 1/4 cup broccoli chopped
  • 1 Carrot chopped
  • 3 tbsp green peas
  • 1 tbsp oil
  • 2-3 tbsp chopped coriander leaves
  • 1 tbsp lemon juice
  • 1 tbsp Salt or sendha namak
  • For Raita: 1/2 cup yogurt
  • 1/4 cup chopped cucumber
  • 1/4 cup pomegranate arils
  • 1 green chilly chopped ( optional)
  • 1 tsp salt or as per taste


Method for raita: Add all the ingredients except salt in a bowl and mix them well together.

Keep in refrigerator whole you make the khichdi. Add salt just before serving and sprinkle some chilly powder and serve.

Wash the sabudana 2-3 times in running water. In a bowl add the sabudana and water just enough to cover the sabudana, soak overnight or atleast 4-5 hours. Drain the water properly and keep aside.

In a pan heat the oil. Add the cumin seeds and curry leaves and let it crackle.

Add the diced potatoes, salt to taste and cook for 4-5 mins until the potato is cooked. It won’t take much time to cook since it is diced small.

Add the peanut, green chillies, brocolli, carrot, peas and cook for 3-5 mins.

Add the soaked sabudana, mix well and cook for 3-4 mins stirring it occasionally.

Take off the heat and add lemon juice, chopped coriander leaves and toss well to combine. Serve with chilled cucumber pomegranate raita.


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