What is Sabudana?

Sabudana, also known as sago and tapioca pearl in English, comes from a tree. It is high in carbohydrates and provides a lot of energy. Sabudana are similar to boba tapioca pearls, and are made the same way. Sindhav and sabudana, along with fruits, milk and sugar can be consumed on vrat days, like Ekadashi. It is easy to make sabudana tikki or kheer, but this recipe is how to make sabudana kichidi! It'll tell you everything you need to know, from which ingredients to use to how long to soak the sabudana.

Why use Sindhav instead of table salt?

Sindhav, also known as sendha namak, is a natural salt that forms from evaporated sea or lake water. What makes sindhav salt different from regular salt is its usage in Indian fasts, its heavier sodium content, and that regular salt usually comes from salt brines. Sindhav is an acceptable salt alternative for religious vrats, especially Ekadashi.

Ingredients for Sabudana Khichdi

• 1 cup sabudana
• 1 big potato
• 1 spoon jeera seeds
• Sindhav to taste
• ½ cup roasted peanuts
• 3-4 thai green chili
• ½ inch fresh grated ginger
• 1 spoon sugar
• 1 spoon lemon juice
• 3 tablespoons ghee

How to make easy Sabudana Khichdi

1. Wash & soak sabudana for 15 minutes
2. Drain the water, cover with lid and let sit for 2 hours, or until sabudana turn soft
3. Wash, skin and shred potato
4. roast jeera seeds in the ghee over medium heat, until jeera seeds pop
5. Add ginger and chilli. Mix well, then add shredded potatoes and sindhav. 
6. Once potatoes are cooked, add sabudana, sugar and lemon juice. Mix well. 
7. Cook for 5-10 minutes
8. Serve warm, garnish with cilantro and a side of dahi