No image available
Member recipe

Sabodana (sago) khichidi

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

Made from sago

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 1 cup sabudana(sago)
  • 1/2 tsp Sugar
  • 2 Green Chillieschopped finely
  • 1/2 cup crushed groundnuts(coarse)
  • 1 boiled & peeled potato
  • 2 tsp Oil
  • 1/4 tsp Mustard Seeds
  • 1 Pinch Hing (asafoetida)
  • 2 tbsp grated fresh Coconut
  • Salt to taste
  • Few Coriander leaves
  • Few Curry Leaves


    Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs. Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside. Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves. Add potatoes and stir well. Mix sabudana mixture and mix gently. Mix the grated coconut and garnish with coriander leaves. Sprinkle some lemon juice over it and serve hot.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Sep, 2014
This particular preparation is considered as "fasting food" in parts of India. There are certain items, which are considered taboo, for such fasting days. The Hing and Mustard Seeds used here are big No, No.. this dish can be made, and is made without these ingredients.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.