Sabudhana Khichdi (Upma)
Summary
- This recipe demonstrates how to prepare a delicious and fluffy Sabudhana Khichdi, also known as Upma. It's a vegetarian dish made from sago pearls, spices, and coconut, perfect for breakfast, snacks, or during fasting periods.
All Ingredients - Main Ingredients
- Sabudana (Sago Pearls) 2 cups
- Grated Coconut 1/2 bowl
- Coriander Leaves 2 tbsp chopped
- Turmeric Powder 1/4 tsp
- Curry Leaves 8-10 leaves
- Green Chillies 5-6 chopped
- Mustard Seeds 1.5 tsp
- Cumin Seeds (Jeera) 1.5 tsp
- Cooking Oil 1 tbsp
- Salt to taste
- Sugar a pinch
Tools You'll Need
- Pan
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 1 · Overnight
…3-4 times until the water runs clear. Then, soak the washed sabudana overnight with just enough water (approximately 1/4 cup for every 2 cups of sab…
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Sabudana
Wash the sabudana thoroughly 3-4 times until the water runs clear. Then, soak the washed sabudana overnight with just enough water (approximately 1/4 cup for every 2 cups of sabudana) so that the water level is slightly below the sabudana, allowing it to absorb and swell without becoming mushy. The next morning, the sabudana should be soft and separate.
Step 2: Heat Oil and Temper Spices
Heat 1 tablespoon of cooking oil in a pan. Once hot, add 1.5 teaspoons of mustard seeds and let them splutter. Then, add 1.5 teaspoons of cumin seeds and allow them to crackle.
Step 3: Add Aromatics and Turmeric
Add the curry leaves to the pan, followed by the 5-6 chopped green chilies. for a few seconds until the chilies are slightly fried. Then, add 1/4 teaspoon of turmeric powder and mix well with the . (Note: Turmeric can be omitted if preparing for fasting).
Step 4: Combine with Sabudana
Add the pre-soaked sabudana to the pan. Mix everything thoroughly, ensuring the sabudana pearls are evenly coated with the spices and oil.
Step 5: Season and Add Coconut
Sprinkle salt to taste and a pinch of sugar over the sabudana. Mix well. Then, add the grated coconut and mix again to combine all ingredients.
Step 6: Steam Briefly
Cover the pan with a lid and let the sabudana cook for only on low heat. This brief helps the sabudana become fully tender without getting sticky or mushy. Do not overcook.
Step 7: Serve
Remove the lid, give it a final gentle stir, and transfer the Sabudhana Khichdi to a serving plate. Garnish with fresh chopped coriander leaves and serve hot. Optionally, you can also add roasted groundnut powder for extra flavor.
Pro Tips
• Wash sabudana thoroughly 3-4 times until the water runs clear to remove excess starch.
• Soak sabudana overnight with minimal water (approximately 1/4 cup water for every 2 cups of sabudana) to ensure it's soft but not mushy.
• Do not overcook the sabudana once added to the pan; cook for only 1-2 minutes covered to maintain its texture.
• For fasting, you can omit the turmeric powder if preferred, resulting in a white khichdi.
Variations
• Add roasted and crushed groundnut powder along with the sabudana for added flavor and protein.
• Adjust the amount of green chilies according to your spice preference.
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