I grew up eating faral for Ekadashi, Mahashivratri, Navratri, and Janmashtmi. And sabudana recipes were a must! I have grown up eating faral dishes and licking the pots clean during every fasting days and season. If you follow Hinduism, you will know what I am talking about. My mom and kaki would engage in the kitchen making varieties of faral like Rajgira Bhakri, Farali Potatoes, Sabudana Vada, Samak Khichdi, Moriyo, Sing Bateta ni Khichdi, etc. Fasting was a namesake word, but we would feast on the delicious foods mom would prepare! You must try my rajgira bhakri recipe, and farali potatoes too, if you haven’t already!
What is Sabudana?
Sabudana also known as tapioca pearls or sago is a starch extracted from the cassava plant’s roots. These are then processed into small pearl-like balls, that can be soaked and cooked in desserts, drinks, or savory delicacies. These tapioca pearls are naturally gluten-free and have a lot of health benefits. These sabudana pearls are used in India during fasting periods, in the form of khichdi, vadas, thalipeeth, dosa etc. Try my classic sabudana khichdi and sabudana vada recipe here. This green sabudana is a great spin on the traditional recipe because the cilantro is coarsely ground and added to the tempering, which adds a beautiful smoky, herby flavor to the khichdi. So, if you are bored with the traditional version, this sabudana khichdi recipe is a great option to try!
How to Perfectly Fluff the Sabudana?
There are some key points that you need to understand before starting.
I like to buy Sabudana in small quantities. As the Sabudana gets old, it gets harder to achieve the fluffier texture. So make sure the Sabudana you are using is fresh and not very old. If you are in the US, you can easily find these in Indian Stores. I have been using Laxmi and Deep Brands (not sponsored) for a long time and they fluff perfectly. Rinse the Sabudana, before soaking. While rinsing the tapioca pearls, we use our hands very lightly and gently and we also use very little water to do this step. Soak the sabudana overnight, with the measurement given in the recipe. It will work perfectly. I like to use a 1: 0.75 ratio to soak the sabudana. This means for every 1 cup of sabudana, I use ¾th cup of water to soak. The key here is to make sure you don’t over-touch the tapioca pearls. Soak them for 8-10 hours/ overnight and you will have perfectly fluffed sabudana the next morning.
How to Make Green Sabudana Khichdi?
Green sabudana khichdi is also popularly known as Hariyali sabudana khichdi. Hariyali in Hindi translates to green, hence the name. Cilantro, along with green chilies and ginger is coarsely ground in a blender without adding water. This green paste is added to the tempering, and the sabudana is then cooked in this paste. Hence, this is why the recipe is called Sabudana Khichdi in Green Paste.
The process to make this recipe is the same except, where we add the prepared green paste from cilantro, ginger, and green chilies.
I add cinnamon and clove powder to my sabudana khichdi, as it tastes delicious. But, tapioca pearls are high in carbs, so to make sure it doesn’t spike blood glucose, cinnamon and clove powder are added, along with a generous amount of crushed peanuts.
Is This Recipe Vegan and Gluten-Free?
Yes, this recipe is naturally vegan and gluten-free. The tapioca pearls are extracted and processed from the starch of cassava root, which makes them naturally gluten-free.
More Variations You Can Try
Ingredients to Make Hariyali Sabudana Khichdi
Sabudana - We will be using soaked and fluffed sabudana for the recipe. I have provided how to rinse and soak the sabudana under the section “How to Perfectly Fluff Sabudna”. Boiled Potatoes - It is great to add boiled potatoes to avoid any moisture in the khichdi. Because if you add raw potatoes, you will need to add water to cook them. Here is how to boil potatoes in the Instant Pot. Cinnamon and Clove Powder - I recommend you to add this powder to add a delicious spicy flavor to the recipe. All you need to do is add 1 small stick of cinnamon and 10 cloves in a spice blender. Blitz until powdered. Oil - I have always seen mom using ghee/ peanut oil to make this recipe, so I like to do the same. For this recipe, I am using peanut oil. Tempering Spices and Herbs - We will add cumin seeds, and curry leaves for tempering in this recipe. Sugar and Salt - I like my sabudana khichdi with sugar as it helps balance the flavors, but you can skip it. I like to add a little bit of sugar and salt as they marry the flavors together perfectly. Crushed Peanuts - Crushed peanuts taste delicious and add nutty flavor and crispy texture to the recipe. Lemon Juice - You can add either lime or lemon juice as you wish! It adds acidity and beautiful balance to the flavors.
Step-By-Step Recipe for Sabudana Khichdi with Green Paste
Serving Suggestions
I like to serve sabudana khichdi hot, with some yogurt on the side, and with farali potato crisps. They add a delicious texture and this combination makes a delicious combination. I also suggest adding a wedge of lemon or lime on the side!
Storage Suggestions
Sabudana khichdi holds well in the refrigerator for 3 days, if stored in an air-tight container. Microwave for a minute to reheat and enjoy. I don’t recommend freezing the sabudana, as the water content will make them very mushy.
More Recipes You Might Like
