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

This is an exclusive website recipe.

Main Ingredients : Sago (sabudana), French beans

Cuisine : Maharashtrian

Course : Snack

Sabudana Pulav

Sabudana Pulav Recipe - how to make Sabudana Pulav


Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy


  • 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 2-4

  • Cloves 2

  • Whole dry red chillies broken 3

  • 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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