By Shreya Sarpal
March 17, 2026
A well-made Navratri thali is all about balance - nothing too heavy, nothing too plain. The textures shift from soft to crisp to creamy, while simple ingredients come together in a way that feels both traditional and complete.
1 cup soaked sabudana 2 medium boiled potatoes 2 tbsp roasted peanuts 1 cup curd 1 tbsp ghee 1 tsp cumin seeds 2 chopped green chillies Sendha namak to taste 1 tbsp coriander leaves 1 chopped cucumber
Soak sabudana overnight and drain completely until grains turn soft and separate.
Heat ghee on induction and add cumin seeds, chillies, potatoes and sauté until lightly crisp.
Mix in sabudana, peanuts and salt and cook on low heat until pearls turn translucent.
Whisk curd with salt and chopped cucumber for a quick raita.
Serve the hot sabudana khichdi with raita as a simple, balanced Navratri thali.