tomato sabudana khichdi is a delicious snack recipe made from soaked sabudanas. Sabdana is also known as sagos or tapioca pearls or sagos. Sabudana khichadi is a snack recipe which is popular particularly in Maharashtra and Gujarat. It is known as Sabudana Usal in the Vidarbha region of Maharashtra. Sabudana khichadi is widely consumed during fasting days.
A few days back, one reader on my Instagram asked me to share tomato sabudana khichadi recipe. I think this is the perfect time to share this recipe as there is a fasting (holy shravan mas) is running currently in India. During this month, we do our fasting and prayers. We usually take one meal per day only that could be either lunch or dinner.
I have already shared traditional sabudana khichadi recipe here. Today’s version is a little bit of variation to the original recipe.
I have used fresh tomato paste here to give instinct tomato flavour to the recipe.
tips to make perfect sabudana khichadi recipe.
- There are so many different varieties of sabudana available in market. Some require 2-3 hours soaking and some require 8 hours of soaking. Soaking time is depends on the quality of sabudana. So experiment with your sabudana and decide the soaking time. Mine needed overnight soaking. It is very crucial to soak sabudana properly whenever you are making any dish from sabudana.
- Always use a shallow and wide bowl to soak sabudana. Never use deep bowl. Add just enough water up to just 1 ½ inches above the sabudana.
- If you have added more water while soaking, sabudana will become sticky.
- Check sabudana is soaked well or not. press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
- It is very important to drain all the water from sabudana to get separated pearls in khichdi. Let it drain in colander or strainer for good 10 minutes.
reasons to love this sabudana khichdi recipe
- super easy to prepare
- vegan and gluten-free
- 7 ingredients recipe
- perfect snack recipe
- very light to eat
- easy to digest
- perfect tiffin box recipe
- ingredients are easily available
Let’s make tomato sabudana khichadi
preparation for sabudana khichdi
soak sabudana overnight or for 3-5 hours. next day drain the sabudana very well and keep aside in a bowl.
in a pan dry roast the peanuts till browned. meanwhile,boil the potatoes and when warm peel and chop them.
Take one medium size tomato and grate them or make a fine puree.
making sabudana khichdi recipe:
now heat peanut oil or ghee. fry the cumin first till they crackle and get browned.
now add the curry leaves and green chilies. Add tomato paste.
Add salt, red chili powder and sugar.
cook until thickens.
Add boiled potatoes and roasted peanuts. fry for half a minute and then add the grated ginger if you like.
keep on stirring the mixture.
Add soaked sabudanas and mix well.
when the sabudana loses their opaqueness and starts becoming translucent they are cooked. don’t overcook as they might become lumpy and hard.
add some lemon juice if you like.
close the fire. garnish with coriander and serve sabudana khichdi hot.
similar snack recipes,
Tomato sabudana khichadi
Equipment
- Pressure cooker
- nonstick pan
Ingredients
- 1 cup sabudana
- 3 cups water, to soak sabudana
- 1 tablespoon oil
- ¼ teaspoon cumin
- 1 medium green chili , chopped
- 1 teaspoon ginger, grated
- ¼ cup peanuts
- 1 medium tomato, puree
- ½ teaspoon red chili powder
- salt to taste
- 1 medium potato, boiled and chopped
- sugar to taste
- fresh coriander, for garnishing
- 5-6 fresh curry leaves
- lemon juice to taste
Instructions
preparation for sabudana khichdi
- Soak sabudana overnight or for 3-5 hours. Next day, drain the sabudana very well and keep aside in a bowl.1 cup sabudana, 3 cups water
- In a pan dry roast the peanuts till browned. meanwhile,boil the potatoes and when warm peel and chop them.¼ cup peanuts
- Take one medium size tomato and grate them or make a fine puree.1 medium tomato
making sabudana khichdi recipe:
- Now heat peanut oil or ghee. fry the cumin first till they crackle and get browned.1 tablespoon oil, ¼ teaspoon cumin
- Now add the curry leaves and green chilies. Add tomato paste. Also add ginger.1 medium green chili, 5-6 fresh curry leaves, 1 teaspoon ginger
- Add salt, red chili powder and sugar.salt to taste, sugar to taste, ½ teaspoon red chili powder
- Cook until thickens.
- Add boiled potatoes and roasted peanuts. fry for half a minute and then add the grated ginger if you like.1 medium potato, ¼ cup peanuts
- Keep on stirring the mixture.
- Add soaked sabudanas and mix well.
- When the sabudana loses their opaqueness and starts becoming translucent they are cooked. don't overcook as they might become lumpy and hard.
- Add some lemon juice if you like.lemon juice to taste
- Close the fire. garnish with coriander and serve sabudana khichdi hot.fresh coriander
Video
Disclaimer
have a great day!
I love sabudana!! but I have never tried it with tomato before. I m so tempted now.. Lovely recipe!
Thank you arpita 🙂
I love sabudana khichdi but never added tomatoes. It does look stunning so am definitely going to try.
Thank you kankana 🙂 I hope you will love this recipe.
I love this so very much! I have never cooked sago (or subadana) as a savoury dish before. This is absolutely brilliant and I have earmarked it to cook tomorrow night. I am glad to have found your website, thank you for sharing this method 😀
I am glad you like my work. So nice to see you here. Do share your reviews once you tried this recipe.
I love Indian food but have never tasted subadana; I guess it’s because there were no fasting while I was there 🙂 Therefore I am thankful for your step by step photos to make it easier to prepare. Enjoy the day dear 🙂
Thank you so much dear 🙂 I am glad you like this tutorial. So try if you get sagos ever, You will love it.