Sanjeev Kapoor

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Sabudana Pulav  Recipe

Sabudana khichdi in a new avtar – cooked with spices it is absolutely delicious.

This is an exclusive website recipe.

Preparation Time : 1.30-2 hour

Cooking time : 26-30 minutes

Servings : 4

Sabudana Pulav

Main Ingredients

Sago (sabudana), French beans





Level Of Cooking



  • Sago (sabudana)
    1 cup
  • French beans (1/2cm dices)
    1/4 cup
  • Green peas shelled
    1 medium
  • Carrot (1/2cm dices)
    4-5 tablespoons
  • Ghee
    1 teaspoon
  • Cumin seeds
    2 inch stick
  • Cinnamon
  • Cloves
  • Whole dry red chillies broken
  • Green chillies finely chopped
    1 inch piece
  • Ginger finely chopped
    1/2 cup
  • Roasted peanuts coarsely ground
    to taste
  • Salt
    1 tablespoon
  • Sugar
    1 tablespoon
  • Lemon juice
    2 tablespoons
  • Yogurt
    as required


Step 1

Wash sabudana under running water for two to three minutes in a colander, drain well and keep aside covered for an hour. Blanch French beans, green peas and carrots in sufficient salted boiling water for two minutes. Drain, refresh and keep aside.

Step 2

Heat ghee in a nonstick pan or a kadai, add cumin seeds, cinnamon, cloves and red chillies and sauté for a minute. When they begin to change colour add chopped green chillies and ginger and sauté for half a minute.

Step 3

Add sabudana, ground peanuts and salt, stir to mix well and cover and cook on low heat for fifteen to twenty minutes, sprinkling a little water occasionally to avoid scorching.

Step 4

Add blanched vegetables, sugar and lemon juice and continue to cook for another four to five minutes, stirring occasionally. Serve hot with yogurt.

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