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

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

5 from 2 votes

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

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: Andhra Pradesh, gujarati, Karnataka, Maharashtra, Odia, punjabi, Tamil Nadu

Servings:

Calories: 368kcal

Author: Kushi

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