Sabudana Khichdi (Tapioca)

By Sadhika on

Ah, Navratri—the time of year when our homes are filled with the warmth of devotion, the sound of dhol, and the fragrance of fasting-friendly meals. These nine days of reverence are dedicated to celebrating the divine feminine, as we honor Goddess Durga in her nine forms. In Hinduism, fasting or vrat is seen as a way to purify both body and mind, helping devotees transcend the material world and focus on the divine. It’s not just about abstaining from food but about embracing discipline, self-control, and spiritual growth. But let’s be honest—fasting for nine whole days can sometimes feel like an endurance test, especially if you're subsisting on just curd, milk, and fruit. 

But here’s the secret—fasting doesn’t have to mean surviving on bland food. With a little bit of kitchen creativity, you can whip up nutritious, filling meals that won’t leave you feeling like you’re running on low blood sugar. Take this Sabudana Khichdi for example—a dish that feels like a hug from your childhood, made with all the fasting-approved ingredients, yet so flavorful and hearty that you almost forget you’re fasting at all.



Ingredients:

  • 1½ cups tapioca pearls (sabudana)
  • 1 small potato (aloo)
  • 1 green chilly (hari mirch)
  • 1 tsp cumin (jeera)
  • 1 tbsp black mustard seeds (kala sarson)
  • 1 tsp cumin (jeera)
  • 7-8 curry leaves
  • 4 tbsp crushed peanuts
  • 2-3 tbsp clarified butter (ghee)
  • Sendha namak to taste (Himalayan rock salt)
  • 1 tsp freshly squeezed lemon juice
  • Chopped coriander for garnish (dhania)
Instructions:
  1. Wash the sabudana thoroughly and soak it overnight or for 6 hours minimum.

  2. Drain the soaked sabudana in a colander to remove excess water. Let it rest for 15-20 minutes until dry to the touch.

  3. Heat ghee in a pan over medium heat. Add the jeera and sarson seeds. Once they begin to splutter, add the curry leaves and chopped green chili.

  4. Sauté the mixture until fragrant and the curry leaves crisp up. Add the diced potatoes and sauté until golden and cooked through. 

  5. Stir in the crushed peanuts and roast them for 1-2 minutes until they turn lightly golden, ensuring they don’t burn.

  6. Now add the drained sabudana to the pan. Sprinkle sendha namak to taste and gently mix everything together.

  7. Cook the sabudana on low heat, stirring occasionally, for 5-7 minutes until the pearls turn translucent and are cooked through. Be careful not to overcook, as they can become sticky.

  8. Sprinkle the lemon juice and mix well.

  9. Garnish with a few more roasted peanuts, pomegranate seeds or fresh coriander leaves if desired, and serve hot!

Suggestions:

To avoid sticky sabudana, ensure you rinse it thoroughly before soaking. Removing excess starch by washing it at least three times will help. While some recommend adding more oil to prevent stickiness, washing the sabudana well is often the most effective method.

Many people make their sabudana khichdi with whole peanuts instead of crushed ones. I prefer the latter because they absorb the excess oil and stickiness from the sabudana.

Sabudana khichdi cooks best in a non-stick pan. If you do not have one, you can also make it in a steel one, but it will require slightly more oil. Do not use cast-iron as the non-stick nature plus its tendency to remain hot for longer will make the khichdi will stick to it so stubbornly that it will be impossible to salvage it.

Since this recipe is intended for Navratri fasting, I've used sendha namak and ghee. If you're not preparing it for vrat (fasting), you can substitute regular salt and any cooking oil of your choice.

As Navratri comes around every year, it’s a gentle reminder that fasting doesn't mean deprivation—it’s about cleansing the body, mind, and soul. Navratri, for me, is a deeply personal time—a sacred pause that allows me to tune into my body, detox, and savour the simplicity that often gets lost in the rush of life. I began keeping the Navratri vrat in my early twenties, feeling drawn to the spiritual cleansing it offers. While I haven’t been able to fast every year, I’ve managed to keep a few, and each time I do, it feels like reconnecting with an ancient rhythm. Instead of counting down the hours, I use these days to reflect, listen to my body, and appreciate the purity of simple, nourishing meals.


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