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Sabudana Khichdi


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Sabudana Khichdi


Sabudana (Sago) - 4 cup
Water - 2-3 cups (approximately)
Cashewnut (broken into small pieces) - 2 tbsp
Cashewnut (roasted and coarsely ground) - 1/2 cup
Refined oil - 4 tbsp
Ghee - 2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds (small) - 1/4 tsp
Green chilli - 2-3 (slit)
Ginger (grated) - 1 tsp
Salt - as per taste
Sugar - 1 tsp (optional)
Coriander leaves (chopped) - 1/2 cup

Method of Preparation

1. Wash sabudana with water, twice, and add 2 cups of water. Let it soak for 3-4 hrs.
2. Stir with hand so that no lumps are left. Sabudana grains should look like translucent
    pearls. If some of the grains are still white, they will get done while cooking, when we add
    more water, if required.
3. Heat oil in a large kadai, add cashewnut pieces and fry till golden brown. Drain and keep
4. Add cumin and mustard seeds. Fry till mustard pops.
5. Add green chillies and fry for 10 seconds.
6. Add sabudana, salt and ginger, and mix well.
7. Add water if required and cook covered on low heat, stirring intermittently. Continue till
    excess moisture is absorbed and all the grains of sabudana are cooked. The grains
    should not stick anymore.
8. Add both types of cashewnut and mix well.
9. Add sugar and ghee, mix well and keep covered on low heat for 2-3 minutes.
10. Add coriander leaves, mix and remove from heat. Keep covered for 5-7 minutes and serve.

Notes & Tips

1. You can also use peanuts instead of cashewnuts.

2. You can also add small pieces of boiled potato to enhance the taste. It should be added along with chillies and then fried for at least 2 minutes, before sabudana is added.