Kesari Sabudana Khichdi: A Yummy Satvik-Special Dish
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If you’re seeking the ideal recipe for the festive season, you must try this simple Kesari Sabudana Khichdi recipe. It is a wonderful pilaf or pulao cooked with sabudana or cassava pearls along with saffron and mild spice. It is the ideal option for health-conscious people and people on a diet because it is vegan and gluten-free. You can make this delectable kesari sabudana khichdi recipe with ingredients that are readily available in your kitchen. With your preferred spices, you may add a personal touch and enhance the flavour of this simple khichdi dish.

Due to the abundance of nutrients, sabudana khichdi is simple to digest and gives you a quick energy boost. Sabudana is excellent for those wanting to lose weight because it keeps you full for a long time. Kesari Sabudana khichdi is a cuisine that is suitable for both lunch and dinner. It's an exquisite delight and an excellent dish for vrat and celebrations such as Navratri, when people eat Satvik food. This Navratri meal would become your go-to recipe when nothing else comes to mind. 

Here’s the recipe for Kesari Sabudana Khichdi:


  • 440 gms sabudana
  • 450 ml water
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 3-4 curry leaves
  • ½ tbsp ginger (grated)
  • 2 green chillies (finely chopped)
  • 2 medium potatoes (cubed)
  • ½ tsp saffron
  • ½ roasted cup peanuts (crushed)
  • Rock salt, to taste
  • 2 tsps sugar
  • 1 tbsp lemon juice
  • Coriander leaves, for garnishing 
  • Lemon wedges, for garnishing


  • Sabudana should be placed in a strainer and washed with cold water from the faucet a few times.
  • Sabudana should be soaked in a large, wide dish with just enough water to completely cover them.
  • Soak for 5-6 hours, ideally overnight.
  • Following soaking, sabudana will puff up.
  • Before cooking, drain any extra water.
  • Pour oil into a heavy-bottomed fry pan.
  • Add the cumin seeds once they are heated.
  • Potatoes should be added and cooked until soft on a low heat while being intermittently turned.
  • Add the curry leaves, ginger, and chopped chilies at this point, and simmer for an additional minute.
  • Meanwhile, add the roasted peanuts, sugar, salt, lemon juice, and sabudana in the bowl.
  • Once everything is properly combined, add the coated sabudana to the pan and cook until they are a little translucent and well coated.
  • Add the saffron and stir occasionally.
  • Add a garnish of coriander and a lemon wedge on top and serve warm.