Sabudhana kichadi

Sabudhana kichadi is one of the popular breakfast of Maharashtra . Sago or sabudhana kichadi is making during vrath(fasting) or festival times like Navrathri, Ekadashi and Maha shivrathri.  Sabudhana or sago or tapioca pearls are tossed with boiled potatoes, groundnuts and chillies . It is very healthy to have sago or tapioca pearls during summer time. We can make this with in 15 minutes once it is soaked overnight.  Let us see how to make this.

Preparation time approx  15 minutes.

Soaking time over night. 


  • 1 cup sago ( do not use nylon sago).
  • 2 boiled  potatoes( mash it or cut into small pieces).
  • 1/4 cup fried peanuts. ( remove skin and crush it).
  • 4 green chillies. ( adjust according to taste).
  • 1 tsp grated ginger.
  • salt to taste.
  •  3 tbsp finely chopped coriander leaves.
  • 1/2 lemon juice.
  • 3 tbsp oil.
  • 1 tbsp jeera
  • 1/2 tsp asafoetida.


Take the sabudhana in a big vessel. Wash it once. Add water just above the sabudhana or sago. This step is very important. If you are adding more water kichadi will be sticky and mushy.

Keep this over night. Or at least 6 to 7 hours.

Chop the green chilles.( keep aside)

Fry the ground nuts peel the skin and just crush it.(keep aside).

Boil and mash potatoes.

In a pan add oil and heat. Now add jeera. Let is become brown. Add chopped green chillies and ginger. Saute for few seconds. Add asafoetida. Saute.

Add boiled potatoes and crushed groundnuts. Add little salt. Fry for few seconds.

Now add the sabudhana . Add little more salt. Mix weel. Cook on slow to medium flame.

Cover it with a lid.

Cook for a minute. Open the lid and mix well. Now do not cover .

Keep on stirring.

Let the sabudhana cook well. It will be very shiny in texture when it is cooked.

Switch off the stove.

Add coriander leaves and lemon juice.

Mix well and serve.



6 Comments Add yours

  1. Megala says:

    Looks so beautiful!


    1. Thank you Niranjana


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