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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana)(साबुदाना), French beans(फ्रेंच बीन्स)

Cuisine : Maharashtrian

Course : Snack

Sabudana Pulav

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Sabudana Pulav checkout Sabudana Vada , Sabudana Aur Aloo Ki Tikki , Sabudana Khichdi , Sabudana Thalipeeth . You can also find more Snack recipes like Soya Flour Baked Chakli, Patra, Spicy Chicken Patties With Coconut, Masala Khichia Papad. Or try out these recipes from Maharashtrian Cuisine like Bhakri, Chatpate Kand Fritters, Kebab Kombdya Che, Telangana Avakaya Annam.

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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