SEEMA Cooks: Instant Soupy Sabudana Khichdi

sabudanaSabudana khichdi is one the most popular items to have during fasts. However, if you’re not a fan because of the time involved, here’s an instant fix.

India is the land of festivals and usually we do fasts on various festivals. I have been doing Ekadashi fasts since 2010. I don’t remember missing any Ekadashi since then.

Sabudana khichdi is one the more popular items to have during fasts. But this khichdi calls for soaking sabudana (tapioca pearls) in advance, and the skills to get that perfect, non-sticky texture – which I don’t have. So I started preparing instant, soupy sabudana khichdi, which is very comforting during fasts, and doesn’t require soaking the pearls in advance.

The recipe:


  • 2 tbsp ghee
  • 1 tbsp cumin seeds
  • 1 tbsp green chillies
  • 1 tbsp shredded ginger or paste
  • 6-7 green curry leaves
  • 1 cup washed sabudana
  • 1 cup diced potatoes
  • 1/2 cup diced tomatoes
  • 2.5 cups of water
  • Chopped coriander (cilantro)
  • Salt to taste
  • Pinch of black pepper powder
  • 4-5 tbsp roasted peanuts


  1. First wash the sabudana pearls. Soak for 5-10 minutes if you want.
  2. In a pan, take 2 tbsp of ghee. Add cumin seeds, green chillies, shredded ginger or ginger paste and curry leaves. Saute for 1 minute.
  3. Next add diced potatoes, salt to taste and black pepper. Saute the potatoes until they turn golden brown.
  4. Add washed sabudana. Mix it well with potatoes and roast for 1 minute.
  5. Next add 2.5 cups of water into the sabudana-potato mixture. Adjust the salt at this stage. Mix everything well and cover the lid. Cook the sabudana for about 10 to 12 minutes.
  6. Next add diced tomatoes and further cook the khichdi for about 2 minutes.
  7. Finally, add chopped coriander and garnish with roasted peanuts.

For more festival-oriented recipes, check out this recipe for an (always great) Egg Curry for Passover and Easter