Spicy Sabudana Khichdi Recipe - Sabudana and peanut powder mixed together and tempered with red chillies and mustard seeds

This is an exclusive website recipe.

Main Ingredients : Sago (sabudana), Peanuts

Cuisine : Maharashtrian

Course : Snack

Spicy Sabudana Khichdi

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. 

Spicy Sabudana Khichdi Recipe - how to make Spicy Sabudana Khichdi


Prep Time : 3.30-4 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy


  • Sago (sabudana) 2 cups

  • Peanuts 1/4 cup

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies 4-5

  • Salt to taste

  • Lime juice 1 teaspoon

  • Ghee 3 tablespoons

  • Fresh coconut scraped 2 tablespoons

  • Curry leaves 8-10

  • Curry leaves 2 tablespoons


Step 1

Wash sabudana 2-3 times and then soak in ¼ cup water for 3-4 hours. Sabudana grains should be separate and moist.

Step 2

Roast peanuts on a hot griddle and then grind coarsely. Mix it with the soaked sabudana. Remove stem of dry whole red chillies and then chop roughly.

Step 3

Heat ghee in a pan, add mustard seeds, cook to crackle and then add chopped dry whole red chillies and curry leaves. Cook for a moment.

Step 4

Add shabudana, cook for 4-5 minutes, stirring well. Add salt and lime juice. Mix well. Sprinkle chopped coriander leaves serve hot.