Sabudana Khichuri (Tapioca Pearl Khichri)

‘Sabudana Khichri’ is a very popular Maharashtrian dish. The recipe that I’ll share today is quite different from that recipe. This the process following which my ‘Thakuma’ (Grandmother) used to cook on her fasting days. You can say Sago Dan or Tapioca Pearls are fasting staples. All over India during Navratri women makes different dishes using Sabu Dana like ‘Sabudana Khichri’, ‘Sabudana Vada’, ‘Sabudana Kheer’, ‘Sabudana Thalpeeth’ etc.

I still remember when I used to have fever in my childhood Maa used to give ‘Dudh Sabu’ because it is easy to digest. This ‘Dudh Sabu’ (Milk n Tapioca Pearl) is also good for nursing mothers. My today’s recipe of ‘Sabudana Khichuri’ is quite similar to way any other ‘Bengali Veg Khichuri’ are made. I have added some vegetable for added flavour. You can cook using only potato or choice of your vegetables or without vegetables too. Let’s see how to cook ‘Sabudana Khichuri’….

  • Servings: 3-serving
  • Difficulty: medium
  • Print


  • Cuisine: bengali
  • Passive Time: 120 mins
  • Course: main course
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins


1 cup Sago or Sabudana or Tapioca Pearls
¾ cup Moong Dal or Skinned Split Yellow Moong Lentil
1 cup Mixed Veg – (Cauliflower, carrot, green peas, beans)
2 Tbsps Mustard Oil
1 (Small- cut into small cubes) Potato
½ tsp Cumin seeds
2 Bay Leaf
2 Green Cardamom
2 Clove
1” Cinnamon Stick
2 (Slitted) Green Chilies
½ tsp Turmeric Powder
¼ tsp Red Chillie Powder
1 tsp Ginger Paste
Tomato – 1 (Small – Chopped)
¼ tsp Cumin Powder
¼ tsp Coriander Powder
1 tsp Ghee
1 tsp Sugar
To taste Salt


  1. Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2-3 hours. After soaking the pears become double of its size.
  2. Drain excess water from it using strainer or colander. Let it drain at least for 15-20 minutes. This is very important step to avoid stickiness of sabudana.
  3. Meanwhile dry roast the moong dal in kadai or wok till they become light brown. Then cook the dal adding 1 ½ cups of water, a little salt and ½ tsp mustard oil. Cook for 5-6 mins and let the pressure release of its own.
  4. Before start cooking check the sabidana perls pressing between your index finger and thumb, it should mash very easily without any effort.
  5. Heat the oil in a kadai or wok and temper the oil with whole garam masala, cumin seeds, bay leaf and green chillies. Saute for few seconds.
  6. Next add ginger paste and fry till the raw smell goes off.
  7. Add the vegetables and fry very well. If you are adding potato, fry the potatoes separately before tempering the oil.
  8. Add chopped tomatoes. Mash them with the spatula.
  9. When oil start to release from sides add all dry masalas. Add a little water to avoid dry masalas from burning.
  10. Now pour in the cooked dal. Stir well.
  11. When it start to boil add soaked sabudana. Add sugar and adjust salt.
  12. Let it cook for 7-10 minutes on low-medium heat.
  13. Remove from heat a serve drizzling ghee on top with some aloo bhaja (fried potato) and papad.


~ After adding the soaked sabudana make sure to stir, so it doesn’t stick to the bottom of the pan. If you overcook the sabudana then it will become chewy and will stick to each other and make a big clump.

~ Since I have served khichuri with ‘Aloo Bhaja’ or fried potato I didn’t used it in the khichuri. If you want to add potato then fry them separately.


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