Sabudana which is known as Sago in English is an ingredient highly used during fasts in India. But how many of us really know anything about it? Do we even know how is it made? Let me tell you. Sago is a starch extracted from the spongy centre of various tropical palm stems. The largest supply of Sago comes from Southeast Asia particularly Indonesia and Malaysia. People use Sago to make pancakes, pudding and in India, we make vadas, khichdi, etc. majorly dishes for fast. Today, we are going to make Sabudana khichdi. You can check the recipe for Sabudana Vadas in the below link.

Navratri Fast I



  • 2 Tablespoon Oil/Tel

  • 2 Boiled Potatoes/Aloo

  • 2 Green Chillies/Hari Mirch

  • 1 cup Sago/Sabudana

  • 1 cup Peanuts/Sing

  • ¼ Teaspoon Jeera/Cumin Seeds

  • ¾ Teaspoon Himalayan Rock Salt/Senda Namak

  • 1 Lemon/Nimbu

  • Some Coriander/Hara Dhanya to Garnish

Preparing Sing

  • In Khichdi, you can add whole peanuts also. But we dont like whole peanuts.


  • So firstly, we roast them.

  • Then, we crush the peanuts in a mixer enough to maintain its crunchiness. We are not suppose to make a powder here.

Preparing Khichdi

  • To prepare Khichdi, the first step after crushing the peanuts will be to chop the potatoes and chillies. You dont have to make too small or too large pieces of potatoes. Potatoes have a different taste. It adds a unique flavour to the dish. So we have to make pieces large enough to feel that flavour.


  • Now, heat the oil in a pan.

  • Once it is hot, add Cumin seeds and Chopped Chillies.


  • You have to fry this for 2 seconds.

  • Now add potatoes and peanuts and mix them properly.


  • After this, you need to add lemon and then salt.

  • Finally, add Sago and mix it properly.


  • Lastly, sprinkle some finely chopped Coriander Leaves to garnish.


    Your Sabudana Khichdi is ready…


  • Always keep crushed coconut in the house. It helps you to make dishes instantly.

  • Soak Sago for about 4 hours before preparing the dish


Now to add some more taste to the dish, we can eat the khichdi with Coconut Sauce/Naariyal Chutney. So today, I am also sharing the recipe of foconut chutney.


Coconut chutney is very easy to make. The recipe that I am sharing is a Jhatpat (Quick) recipe. Coconut Chutney is a south Indian side dish which is generally served with Dosa, Idli and vada. This sauce has its origin in India.

Ingredients for Chutney

  • ½ cup Crushed Coconut/Baarik pisa hua Naariyal

  • ½ cup Coriander Leaves/Hara Dhanya

  • 8-10 Green Chillies/Hari Mirch (Medium Spicy)

  • ¼ Teaspoon Jeera/Cumin Seeds

  • 1 Teaspoon Sugar/Chini

  • ½ Teaspoon Salt/Namak

  • 1 Teaspoon Curd/Dahi

  • ½ cup Water/Paani

Ingredients for Tadka

  • 4 Kadipatta/Curry Leaves

  • ¼ Teaspoon Mustard Seeds/Rai

  • 1 Teaspoon Oil

Preparation of Chutney

  • First step is very simple. All you have to do is take all the ingredients of Chutney and crush them in a mixer.


    This is how it will look.


Preparation of Tadka

  • For Tadka, take oil in a Tadka Pan.

  • Heat oil at high flame.

  • Add the Mustard Seeds and Curry Leaves.



Tadka is ready. All you have to do is put it on your Chutney.


  • We made the chutney for fast so we have used Rock Salt. However you can use any Salt.

  • We have used 8 chillies because they are medium spicy. You can use as per your taste.

  • Also is you like thick chutney and if its not your fast, you can use roasted Split Chickpeas/Chana Dal and crush it with other ingredients.

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