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    Home » Indian Breakfast Recipes

    Hariyali Sabudana Khichdi | How to Make Green Non Sticky Sabudana Khichdi

    Published: Aug 30, 2022 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Hariyali Sabudana Khichdi or Green Spicy Sago Khichdi is an aromatic, delicious, nonsticky, and fluffy sabudana recipe that you can serve for breakfast or lunch box, or even during fasting, upvas, or vrat days. This is a no onion, no garlic recipe.

    Non sticky fluffy sabudana khichdi recipe on black non stick pan

    Jump to:
    • About the recipe
    • Pro Tip
    • Ingredients
    • How to make nonsticky fluffy hariyali sabudana khichdi or green sago khichri with potatoes?
    • FAQ
    • Video recipe
    • Recipe card
    • User Reviews

    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.

    Top view of Sabudana Khichdi , hariyali (green)

    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.

    Hariyali Sabudana Khichdi recipe on white plate with golden spoon. Best indian breakfast, fasting, upvas, vrat recipe

    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.

    Top view of sago khichdi on black non sticky carotte pan

    Ingredients

    For the green masala paste
    1 inch Ginger
    3 to 4 Green chilies
    ⅓ cup Coriander leaves or a handful of cilantro
    Juice of half lemon
    2 to 4 tablespoon Water

    For soaking
    1 ½ cups Sabudana or Sago or Tapioca Pearls
    1 ½ cups Water

    Other ingredients
    2 tablespoon Cooking oil
    1 teaspoon Cumin seeds or Jeera
    8 to 10 Curry leaves
    1 Potato, cut into cubes
    2 tablespoon Peanuts
    2 tablespoon Cashews
    ½ to 1 teaspoon Salt, adjust to taste
    Juice of ½ lemon
    2 tablespoon Coriander leaves

    Best & easy sabudana khichdi served on two white plates with golden spoon

    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.

    Making of perfect non sticky fluffy spicy sabudana khichdi for breakfast

    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.

    Sabudana Khichdi with potatoes (aloo), peanuts, green paste

    FAQ

    Can you make hariyali sabudana khichdi in advance?

    Yes, this hariyali khichdi can be made ahead of time and kept at room temperature for 12 to 16 hours and refrigerator for 3 to 4 days.

    How to reheat hariyali or green sabudana khichdi?

    Transfer the leftover sabudana khichdi to a nonstick pan and sprinkle some water. Cover with lid and cook on low flame, sauteing once or twice until heated through.

    If you are using a microwave for reheating then heat it on High power for 30 seconds.

    How to serve green sabudana khichdi?

    Sabudana khichdi is tasty and filling on its own, but if needed, you can serve it with curd, yogurt, or raita.

    Can this hariyali khichdi be made spicy?

    Please note that the spiciness depends on the variety or type of chilies used. I have added four green chilies, and this was a spicy version. If you want it even spicier, add another chile and if you want less spicy, then reduce the number of chilies by half.

    What are the variations to green hariyali sabudana khichdi?

    I have added only cilantro (coriander leaves). You can even add ¼ cup of fresh mint leaves while grinding.
    If you are not making for fasting, vrat, or upvas, you can even add onion and garlic.
    Traditionally, crushed peanuts are added to the recipe. You can even add that.
    To make it South Indian style, you can even garnish it with freshly grated coconut at the end.
    If you are looking for a healthier version of sabudana khichdi, then feel free to add veggies of your choice and make a pulao instead.

    Sabudana Recipes for fasting, vrat, upvas, breakfast

    If you are looking for more sabudana recipes, then check out the list of interesting recipes that I have made with sabudana.

    Video recipe

    You can check a quick 1-minute video on the making of green hariyali sabudana khichdi here.

    Recipe card

    Best non sticky fluffy sabudana khichdi for breakfast, fasting, vrat, upvas

    Hariyali Sabudana Khchdi | How to Make Green Non-Sticky, Fluffy Sabudana Khichdi

    Kushi
    Hariyali Sabudana Khichdi or Green Spicy Sago Khichdi is an aromatic, delicious, nonsticky, and fluffy sabudana recipe that you can serve for breakfast or lunch box, or even during fasting, upvas, or vrat days. This is a no onion, no garlic recipe.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast, Dinner, Lunch, Snack
    Cuisine Andhra Pradesh, gujarati, Karnataka, Maharashtra, Odia, punjabi, Tamil Nadu
    Servings 4
    Calories 368 kcal

    Equipment

    • 1 Non-stick pan
    • 1 Bowl or Colander to soak and rinse sabudana

    Ingredients
      

    For the green masala paste

    • 1 inch Ginger
    • 3 to 4 Green chilies
    • ⅓ cup Coriander leaves or handful of cilantro
    • ½ Juice of lemon
    • 2 to 4 tablespoon Water

    For soaking

    • 1 ½ cups Sabudana or Sago or Tapioca Pearls
    • 1 ½ cups Water

    Other ingredients

    • 2 tablespoon Cooking oil
    • 1 teaspoon Cumin seeds or Jeera
    • 8 to 10 Curry leaves
    • 1 Potato, cut into cubes
    • 2 tablespoon Peanuts
    • 2 tablespoon Cashews
    • ½ to 1 teaspoon Salt , adjust to taste
    • ½ Juice of lemon
    • 2 tablespoon Coriander leaves

    Instructions
     

    Soaking Sabudana

    • 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.
      1 ½ cups Sabudana or Sago or Tapioca Pearls, 1 ½ cups Water
    • 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.

    Making of green paste

    • In a mixie jar or blender, add coriander leaves, green chile, ginger, and lemon juice with little water and grind to a smooth paste.
      1 inch Ginger, 3 to 4 Green chilies, ⅓ cup Coriander leaves or handful of cilantro, ½ Juice of lemon, 2 to 4 tablespoon Water

    How to cook sabudana khichdi?

    • 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.
      2 tablespoon Cooking oil, 1 teaspoon Cumin seeds or Jeera, 8 to 10 Curry leaves, 1 Potato, cut into cubes, 2 to 4 tablespoon Water
    • Add peanuts and cashews and saute for another 2 minutes on medium flame until it becomes light golden in color
      2 tablespoon Peanuts, 2 tablespoon Cashews
    • 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.
      ½ to 1 teaspoon Salt , adjust to taste
    • Finally, add lemon juice and coriander leaves, and mix everything well. Switch off the flame
      ½ Juice of lemon, 2 tablespoon Coriander leaves
    • You can keep it covered for an additional 2 to 3 minutes before serving.
    • Serve warm and enjoy.

    Notes

    • I love sauteing the potatoes, but you can also boil them, cut them into cubes and add them to the recipe. 
    • Do not oversoak or overcook the sabudana khichdi. It is going to make it mushy. 
    • Try to avoid cooking the sabudana khichdi in cast iron pan. The heat of the pan will make the sabudana stick to the pan if you do not add enough oil. 
    • Lemon juice at the end helps break any larger lumps in khichdi. 
    • Read the entire post to make the best sabudana khichdi every single time. 

    Nutrition

    Calories: 368kcalCarbohydrates: 62gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 493mgPotassium: 389mgFiber: 7gSugar: 2gVitamin A: 239IUVitamin C: 72mgCalcium: 49mgIron: 2mg
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    Best sabudana khichdi recipe for breakfast, fasting, vrat, upvas days.

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