How to Make Refreshing Hariyali Sabudana Khichdi: A Vibrant Twist on a Classic 2023

Hariyali Sabudana

Tired of the same old Sabudana Khichdi? Give this Hariyali Sabudana Khichdi a try for a fresh and vibrant twist on a classic favorite. Here’s how you can prepare it:

Hariyali Sabudana Ingredients:

  • 4 cups of water
  • 1 cup of sabudana
  • ½ cup of peanuts
  • ½ tsp of sugar
  • 4 tsp of salt
  • 2 tbsp of ghee
  • 1 tsp of cumin
  • A handful of curry leaves
  • 1-inch piece of ginger, finely chopped
  • 2 green chilies, finely chopped
  • 2 handfuls of fresh coriander leaves
  • 1/4 cup of grated coconut (optional)
  • 2-3 tbsp of curd
  • 1 potato, boiled and cubed
  • Juice of ½ lemon
  • 2 tbsp of coriander and peanuts for garnish


  1. Prepare the green chutney:
    • Start by making a vibrant green chutney. Grind together the fresh coriander, green chili, ginger, and curd to create a flavorful purée.
  2. Sauté the potatoes.
    • Heat ghee in a pan, add cumin seeds (jeera), and cook the boiled and cubed potatoes with a pinch of salt. Add the curry leaves towards the end for an extra layer of flavor.
  3. Incorporate the Green Chutney:
    • Now, add the green chutney you prepared earlier and cook for about 2 minutes. This step infuses the dish with a burst of fresh, herby flavors.
  4. Mix in the goodness.
    • Add grated coconut, coarsely broken roasted peanuts, sago pearls (sabudana), salt, and a touch of sugar. Stir everything together, making sure to scrape the pan to prevent any sabudana from sticking.
  5. Cook to Perfection:
    • Continue cooking until the sago pearls turn translucent. This step ensures the dish has the right texture and consistency.
    • Squeeze in the juice of half a lemon for a zesty kick.
    • Finally, garnish with 2 tablespoons of fresh coriander and some crunchy peanuts.
  6. Enjoy Your Hariyali Sabudana Khichdi:
    • This delightful twist on Sabudana Khichdi is ready to be savored. The addition of fresh ingredients and the green chutney brings a unique and refreshing taste to the traditional dish.

A Note on Preparation:

When working with sabudana, it’s important to handle it gently to prevent it from mashing and to maintain the desired texture.

How to Soak Sabudana:

  1. Initial Rinse:
    • To properly soak the sabudana, take 1 cup of sabudana in a bowl and rinse it thoroughly with water. Make sure to rub the sabudana gently to remove excess starch.
  2. Double Rinse and Soak:
    • Rinse the sabudana twice and then add 4 cups of water. Ensure the sago pearls are completely submerged and let them rest for about 6 hours. The soaking time may vary based on the quality of your sabudana.
  3. Check and drain:
    • Once the sabudana is soaked well, ensure there’s no excess water at the bottom of the bowl. Excess water can make the khichdi turn mushy.
  4. Test for softness:
    • The sabudana should be soft enough to mash easily when pressed between your fingers. If it’s still hard, you can sprinkle a bit of water to help it soften.

With these steps, you’ll have perfectly soaked sabudana for your delicious Hariyali Sabudana Khichdi. Enjoy this exciting and refreshing variation!

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