Sabudana or saggubiyyam Kichdi-Tapioca pearl kichdi

Sabudana is nothing but tapioca pearls, its playful texture makes it a great dish for Khichadi. This Maharashtra dish is usually eaten for breakfast but can be eaten for a carbohydrate in a main course. Tapioca pearls are sautéed in a tempering and served with a sprinkle of lemon juice and crushed peanuts.
Preparation time:30 minutes


1 1/2 cups tapioca pearls(Sabudana/sago/saggubiyyam-soaked overnight in water)
1/2 cup peanuts
6 green chilies minced
2 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric (haldi)
salt to taste
1 tablespoon lemon juice
1 spring curry leaves minced
1 red chili split

1. Heat a pan and roast the peanuts until they are lightly brown and keep aside.
2. Heat oil in a pan add mustard seeds and let splutter, add cumin seeds and red chili and saute for a few seconds.
3. Add green chili and saute for a few seconds and add curry leaves and let splutter.
4. Add turmeric and salt and mix.
5. Add the soaked tapioca and stir for 4 minutes on a medium heat. Adjust salt and continue stirring until tapioca becomes translucent.

6. Add the roasted peanuts and turn off the stove.
7. Add the lemon juice and mix gently.Serve with a garnish of fresh cilantro 
The tapioca needs to be stirred gently and continuously to avoid sticking to each other otherwise the dish will become mushy.

One thought on “Sabudana or saggubiyyam Kichdi-Tapioca pearl kichdi

Add yours

  1. Thanks for sharing. Its awesome recipe.. First time I prepared referencing your post and it came out very well but I added Onion :)..


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: