Sabudana Khichdi / Sago Pilaf

Sago Pilaf
I have always loved Maharashtrian food. But my most favorite are sago recipes - 
Sabudana Wadas and Sago Khichdi. And especially, when my Mom cooks this Sabudanyachi Khichdi with aromatic cilantro leaves. Here I am cooking my Mom's recipe reminiscing my childhood days in my US kitchen.

Sago/Sabudana - 1 cup
Potato - 1 small
Peanuts/Groundnuts/Shenga - 1/2 cup
Cashews - 5 (optional)
Green Chillies - 8
Cilantro/Coriander leaves - few sprigs
Curry Leaves/Kadipata - a sprig (optional)
Cumin/Jeera Seeds - 1 tsp
Asafoetida/Hing - 1/4 tsp
Oil or Ghee/Clarified butter
Grated Coconut (optional)
Sugar - 1/2 tsp

How to cook Sabudana Khichdi:
  • Wash sago twice and drain the water. Add some (about 2 tbsp) water and keep it aside for 5 - 6 hours. Check for softness after about 2 hours and sprinkle some more water if required. Sometimes sago gives a hard time soaking, depends on the quality.
  • Dry roast the raw peanuts. The skin will come off easily. You can discard the skin. I prefer using peanuts with the skin, because the skin has nutrients too. Grind the peanuts to a coarse powder after cooling.
  • Sago must turn almost double in size and soft to touch. If not, sprinkle some more water and wait for 15 more minutes. Add salt and sugar to the soft sago and mix well with hands.
sabudana pilaf
  • Peel the potato skin and cut it into thin or medium slices. Keep the slices in water to avoid blackening of potatoes. Finely chop green chilies and cilantro leaves. Wash the curry leaves and pat them dry.
  • Heat a pan or skillet and add about 2 tbsp oil. Add cumin, asafetida and curry leaves. After few seconds, add potatoes and green chilies. Stir fry till potatoes are cooked and slightly crisp. Add little salt just enough for potatoes. Add cashews and fry for one more minute.
  • Add sago, peanut powder, cilantro and cook for about 5 minutes at low flame till all the ingredients are mixed well. Garnish with fresh grated coconut.


  1. never tried this dish...worth trying. for this we've to use small or large sago pearls, because in indian stores they have 2 types of sago pearls. after adding sago, 5 mins cooking is enough? i wish to try this recipe.

  2. wow...really nice recipe..looks delicious! my mother in law makes it too sometimes in festivals when she has to do fasting

  3. Looks yum ...I haven't tried making this yet...should try now I guess :)

  4. Thanks Gals for the lovely words. Do keep visiting.

    Krishnaveni, about sago pearls. In India, 3 sizes are available - small, medium, large.
    I dont use the smallest one for Khichdi as I dont find it tasty. I havent seen the smallest one here in Indian stores.
    I use the medium one for Khichdi.
    The larger one is known as Nylon Sabudana, if I am not wrong. It is deep fried and eaten. As far as I know, that is not used for Khichdi.
    5 minutes is enough to mix all the ingredients and heat them. Cook it for 2 more minutes if you like, it wont overcook.

  5. good dish uma and healthy too

  6. really u r making me hungry uma..nice presentation

  7. I love this kichadi ... can have it any time of hte day. I add turmeric and thats the only difference.

  8. Lovely kichadi..delicious and yummy

  9. Such a droolworthy khichdi, makes me hungry..

  10. uma this sago dish is really delicious crisp potatoes sounds interesting.. good snack..

  11. Looks really inviting and yummy recipe.

  12. Looks yum! I have sago in my pantry, maybe i'll try making this kind. Have a great week!


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