Vegan Sabudana Khichdi Recipe | Cooking With Jade

Vegan Sabudana Khichdi Recipe

Vegan Sabudana Khichdi Recipe


Prep Time 4 hours
Cook Time 20 minutes
Cuisine Indian
Servings 3



  • 1 cup of sabudana tapioca pearls
  • 2 medium-sized potatoes peeled and diced
  • 1/4 cup of roasted peanuts crushed
  • 1 green chili finely chopped
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of red chili powder optional
  • 1 tbsp of oil
  • Juice of 1 lemon
  • Salt to taste
  • Fresh cilantro leaves for garnish


  • Rinse the sabudana (tapioca pearls) under running water until the water runs clear.
  • Place the rinsed sabudana in a mixing bowl and add enough water to cover it. Let it soak for 4-6 hours or overnight. The sabudana will absorb the water and become soft and fluffy.
  • After soaking, drain the water from the sabudana using a colander or strainer and let it sit for a few minutes to remove excess moisture.
  • Heat oil in a skillet or frying pan over medium heat.
  • Add cumin seeds and let them splutter.
  • Add diced potatoes and cook until they are slightly golden and tender.
  • Add chopped green chili and cook for another minute.
  • Add turmeric powder, red chili powder (if using), and salt. Mix well.
  • Add the soaked and drained sabudana to the skillet. Stir gently to combine with the potatoes and spices.
  • Cook the mixture for about 5-7 minutes, stirring occasionally, until the sabudana becomes translucent and cooked.
  • Add crushed peanuts and mix well.
  • Remove from heat and squeeze lemon juice over the khichdi. Mix well.
  • Garnish with fresh cilantro leaves.
  • Serve the vegan Sabudana Khichdi hot as a breakfast dish or snack.


Calories: 300 | Total Fat: 10g | Total Carbohydrates: 45g | Dietary Fiber: 2g | Protein: 6g

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