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.
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.
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.
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.
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
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.
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.
FAQ
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.
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.
Sabudana khichdi is tasty and filling on its own, but if needed, you can serve it with curd, yogurt, or raita.
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.
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.
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
Hariyali Sabudana Khchdi | How to Make Green Non-Sticky, Fluffy Sabudana Khichdi
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 color2 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 flame½ 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
For more recent updates, follow me on Pinterest, Instagram, and Twitter.
***Click below to save it on Pinterest***
Comments
No Comments