A delightful combination of soft sabudana pearls, crunchy roasted peanuts, tender potatoes and the naturally rich, nutty goodness of OLEAF Cold-Pressed Groundnut Oil.

Light, flavourful and wonderfully satisfying, Sabudana Khichdi is a much-loved Indian dish enjoyed during fasting days, festive occasions and everyday breakfasts. Made with delicate tapioca pearls, roasted peanuts, fresh herbs and mild spices, this traditional recipe brings together comforting textures and irresistible flavours.

The addition of OLEAF Extra Virgin Cold-Pressed Groundnut Oil enhances the khichdi with its subtle nutty aroma and rich, authentic taste—turning a simple homemade dish into a delightful culinary experience.

Simple Ingredients. Traditional Flavours. Pure Goodness.

Recipe Overview

Preparation Time: 15 minutes (plus 4–6 hours soaking)
Cooking Time: 15–20 minutes
Total Time: Approximately 5–7 hours, including soaking
Serves: 3–4 people
Difficulty: Easy
Meal Type: Breakfast, Light Lunch or Evening Snack
Diet: Vegetarian | Gluten-Free (with suitable ingredients) | Fasting-Friendly (subject to individual traditions)

Ingredients

For the Sabudana Khichdi

• 1½ cups sabudana (tapioca pearls)

• 2 tablespoons OLEAF Extra Virgin Cold-Pressed Groundnut Oil

• 2 medium potatoes, peeled and diced

• ½ cup roasted peanuts, coarsely crushed

• 1 teaspoon cumin seeds

• 1 teaspoon grated ginger

• 2 green chillies, finely chopped (adjust to taste)

• 8–10 fresh curry leaves

• ½ teaspoon sugar (optional)

• Rock salt (sendha namak) or regular salt, according to taste

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh coriander, finely chopped

• Water, as required for soaking

For the Optional Premium Garnish

• 1 teaspoon OLEAF Cold-Pressed Groundnut Oil

• 2 tablespoons roasted peanuts

• 1 tablespoon freshly grated coconut

• A few fresh coriander leaves

• A squeeze of fresh lemon juice

Method

1. Prepare and Soak the Sabudana

Place the sabudana in a large bowl and rinse thoroughly 2–3 times to remove excess starch.

Add enough fresh water to just cover the sabudana. Soak for approximately 4–6 hours or overnight, depending on the size and variety of the pearls.

Once soaked, the pearls should be soft and separate easily when pressed between your fingers.

Drain any remaining water completely.

Chef's Note: Proper soaking is the secret to preparing soft, fluffy and non-sticky Sabudana Khichdi.

2. Prepare the Peanuts

Dry-roast the peanuts in a pan over low to medium heat until fragrant and lightly golden.

Allow them to cool, remove the skins if preferred, and crush them coarsely.

Mix most of the crushed peanuts into the soaked sabudana, reserving a small portion for garnishing.

The roasted peanuts introduce a delightful crunch and naturally nutty flavour that beautifully complements OLEAF Cold-Pressed Groundnut Oil.

3. Warm the Groundnut Oil

Heat OLEAF Extra Virgin Cold-Pressed Groundnut Oil in a heavy-bottomed pan or kadai over medium heat.

Allow the oil to warm gently, releasing its subtle, natural groundnut aroma.

Avoid overheating the oil to preserve its delicate flavour.

4. Build the Flavour Base

Add cumin seeds to the warm oil and allow them to crackle.

Add grated ginger, finely chopped green chillies and fresh curry leaves. Sauté briefly until aromatic.

Add the diced potatoes and cook for approximately 5–7 minutes, stirring occasionally, until tender and lightly golden.

The groundnut oil helps bring out the natural flavours of the potatoes and aromatic ingredients.

5. Add the Sabudana

Lower the heat and add the soaked sabudana mixed with crushed roasted peanuts.

Sprinkle in the rock salt and optional sugar.

Gently toss everything together so the pearls become evenly coated with the spices, peanuts and OLEAF Cold-Pressed Groundnut Oil.

Cook over low to medium heat for approximately 5–7 minutes, stirring gently until most of the sabudana pearls turn translucent.

Avoid overcooking or stirring excessively, as this may make the khichdi sticky.

6. Finish with Fresh Flavours

Turn off the heat once the sabudana is soft, fluffy and cooked through.

Add freshly squeezed lemon juice and chopped coriander.

Mix gently to combine the flavours without breaking the delicate pearls.

For an additional layer of richness, drizzle a little warm OLEAF Cold-Pressed Groundnut Oil over the finished khichdi.

7. Garnish and Serve

Transfer the freshly prepared Sabudana Khichdi into a warm serving bowl.

Garnish with roasted peanuts, freshly grated coconut, coriander leaves and a lemon wedge.

Serve immediately while warm for the perfect balance of soft sabudana, crunchy peanuts and delicious nutty flavours.

Serving Suggestion

Enjoy this flavourful Sabudana Khichdi warm with:

• Fresh homemade curd

• Cooling cucumber raita

• A refreshing glass of buttermilk

• Fresh coriander and lemon wedges

• Roasted peanuts for extra crunch

• A light drizzle of OLEAF Cold-Pressed Groundnut Oil for a richer nutty finish

For a premium presentation, serve the khichdi in an elegant ceramic bowl, topped with golden roasted peanuts, a delicate sprinkle of fresh coconut and finely chopped coriander.

Its beautiful textures and inviting aroma make it a perfect dish for festive mornings, family breakfasts and wholesome evening meals.

Why Use OLEAF Extra Virgin Cold-Pressed Groundnut Oil?

Naturally Cold-Pressed Goodness
Carefully extracted from quality groundnuts using a cold-pressing process that helps retain the oil's natural character, flavour and aroma.

No Chemicals or Preservatives
Made without chemical additives or artificial preservatives, bringing a simple and authentic cooking experience to your kitchen.

Rich, Authentic Nutty Flavour
Its naturally pleasant groundnut aroma beautifully complements roasted peanuts, potatoes and delicate sabudana pearls.

Ideal for Everyday Indian Cooking
A versatile cooking oil suitable for preparing traditional Indian dishes, everyday vegetables, savoury snacks and delicious homemade recipes.

Crafted from Premium Groundnuts
Made using carefully selected groundnuts to deliver dependable quality and naturally delicious taste.

A Perfect Match for Sabudana Khichdi
The natural nutty character of groundnut oil blends beautifully with roasted peanuts, enhancing the traditional taste without overpowering the delicate ingredients.

Chef's Tips

• Soak Sabudana Properly: Soak the pearls until they soften completely. The correct soaking time and water quantity depend on the variety of sabudana.

• Prevent Stickiness: Drain excess water thoroughly and mix the soaked sabudana with crushed roasted peanuts before cooking.

• Use Gentle Heat: Cook over low to medium heat to prevent the pearls from sticking to the pan or becoming mushy.

• Choose Quality Oil: Use OLEAF Extra Virgin Cold-Pressed Groundnut Oil for its naturally rich, nutty character and authentic taste.

• Add Lemon at the End: Fresh lemon juice brightens the flavours and balances the richness of the peanuts and potatoes.

• Make It Fasting-Friendly: Use rock salt and ingredients permitted by your family's fasting traditions. Fasting rules can vary.

• Serve Fresh: Sabudana Khichdi tastes best immediately after preparation, when the pearls are soft and the peanuts remain crunchy.

A Delicious Bowl of Traditional Goodness

Sabudana Khichdi is more than just a traditional Indian recipe. It is a delightful combination of simplicity, comforting textures and authentic flavours.

From the softness of perfectly cooked tapioca pearls to the satisfying crunch of roasted peanuts, every bite delivers a delicious balance of taste and texture.

The subtle nutty richness of OLEAF Extra Virgin Cold-Pressed Groundnut Oil brings an added touch of premium quality to this beloved homemade favourite.

Whether prepared for Navratri fasting, a wholesome family breakfast or a light evening meal, this Sabudana Khichdi is a wonderful way to enjoy traditional flavours with carefully selected ingredients.

Cook Pure. Eat Natural. Choose OLEAF.

Discover OLEAF Extra Virgin Cold-Pressed Groundnut Oil and bring naturally delicious, authentic flavour to your everyday cooking.

Frequently Asked Questions

1. Which oil is best for making Sabudana Khichdi?

Groundnut oil is an excellent choice for Sabudana Khichdi because its naturally nutty flavour complements roasted peanuts and potatoes. OLEAF Extra Virgin Cold-Pressed Groundnut Oil adds a delightful aroma and authentic taste to this traditional recipe.

2. How long should I soak sabudana before cooking?

Sabudana generally requires 4–6 hours of soaking, although some varieties may need overnight soaking. The pearls should become soft enough to mash easily between your fingers without a hard centre.

3. How can I prevent Sabudana Khichdi from becoming sticky?

Rinse the sabudana thoroughly before soaking, avoid excess water, drain it completely and cook over gentle heat. Mixing crushed roasted peanuts into the soaked pearls can also help keep them separate.

4. Can Sabudana Khichdi be eaten during Navratri fasting?

Yes, Sabudana Khichdi is traditionally enjoyed during Navratri and other fasting occasions. Prepare it using rock salt and ingredients allowed under your specific fasting customs.

5. Can I prepare Sabudana Khichdi without peanuts?

Yes. You can omit peanuts if preferred, although they contribute the dish's characteristic crunch and flavour. For a peanut allergy, omit both peanuts and groundnut oil and choose suitable alternatives.

6. Is Sabudana Khichdi suitable for breakfast?

Absolutely! Sabudana Khichdi makes a satisfying vegetarian breakfast, light lunch or evening snack. It provides carbohydrates from tapioca pearls alongside the flavour and texture of potatoes and roasted peanuts.

7. Why choose cold-pressed groundnut oil for this recipe?

Cold-pressed groundnut oil offers a naturally rich and nutty flavour that complements traditional Indian cooking. OLEAF Extra Virgin Cold-Pressed Groundnut Oil enhances the taste of Sabudana Khichdi while allowing the delicate flavours of its ingredients to shine.

8. Can I store leftover Sabudana Khichdi?

Yes. Refrigerate leftovers promptly in an airtight container and consume within 1–2 days. Reheat gently in a pan with a few drops of water until thoroughly hot, taking care not to overcook the pearls.

Bring Home the Goodness of OLEAF

Elevate your everyday Indian recipes with the naturally nutty flavour of OLEAF Extra Virgin Cold-Pressed Groundnut Oil.

From traditional Sabudana Khichdi to flavourful homemade meals, enjoy the delicious taste of carefully selected ingredients and naturally inspired cooking.

Pure Ingredients. Authentic Taste. Everyday Goodness.

Shop OLEAF Extra Virgin Cold-Pressed Groundnut Oil Today!

Sabudana Khichdi with OLEAF Cold-Pressed Groundnut Oil – A Light, Nutty & Delicious Indian Classic

A delightful combination of soft sabudana pearls, crunchy roasted peanuts, tender potatoes and the naturally rich, nutty goodness of OLEAF Cold-Pressed Groundnut Oil.

Light, flavourful and wonderfully satisfying, Sabudana Khichdi is a much-loved Indian dish enjoyed during fasting days, festive occasions and everyday breakfasts. Made with delicate tapioca pearls, roasted peanuts, fresh herbs and mild spices, this traditional recipe brings together comforting textures and irresistible flavours.

The addition of OLEAF Extra Virgin Cold-Pressed Groundnut Oil enhances the khichdi with its subtle nutty aroma and rich, authentic taste—turning a simple homemade dish into a delightful culinary experience.

Simple Ingredients. Traditional Flavours. Pure Goodness.

Recipe Overview

Preparation Time: 15 minutes (plus 4–6 hours soaking)
Cooking Time: 15–20 minutes
Total Time: Approximately 5–7 hours, including soaking
Serves: 3–4 people
Difficulty: Easy
Meal Type: Breakfast, Light Lunch or Evening Snack
Diet: Vegetarian | Gluten-Free (with suitable ingredients) | Fasting-Friendly (subject to individual traditions)

Ingredients

For the Sabudana Khichdi

• 1½ cups sabudana (tapioca pearls)

• 2 tablespoons OLEAF Extra Virgin Cold-Pressed Groundnut Oil

• 2 medium potatoes, peeled and diced

• ½ cup roasted peanuts, coarsely crushed

• 1 teaspoon cumin seeds

• 1 teaspoon grated ginger

• 2 green chillies, finely chopped (adjust to taste)

• 8–10 fresh curry leaves

• ½ teaspoon sugar (optional)

• Rock salt (sendha namak) or regular salt, according to taste

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh coriander, finely chopped

• Water, as required for soaking

For the Optional Premium Garnish

• 1 teaspoon OLEAF Cold-Pressed Groundnut Oil

• 2 tablespoons roasted peanuts

• 1 tablespoon freshly grated coconut

• A few fresh coriander leaves

• A squeeze of fresh lemon juice

Method

1. Prepare and Soak the Sabudana

Place the sabudana in a large bowl and rinse thoroughly 2–3 times to remove excess starch.

Add enough fresh water to just cover the sabudana. Soak for approximately 4–6 hours or overnight, depending on the size and variety of the pearls.

Once soaked, the pearls should be soft and separate easily when pressed between your fingers.

Drain any remaining water completely.

Chef's Note: Proper soaking is the secret to preparing soft, fluffy and non-sticky Sabudana Khichdi.

2. Prepare the Peanuts

Dry-roast the peanuts in a pan over low to medium heat until fragrant and lightly golden.

Allow them to cool, remove the skins if preferred, and crush them coarsely.

Mix most of the crushed peanuts into the soaked sabudana, reserving a small portion for garnishing.

The roasted peanuts introduce a delightful crunch and naturally nutty flavour that beautifully complements OLEAF Cold-Pressed Groundnut Oil.

3. Warm the Groundnut Oil

Heat OLEAF Extra Virgin Cold-Pressed Groundnut Oil in a heavy-bottomed pan or kadai over medium heat.

Allow the oil to warm gently, releasing its subtle, natural groundnut aroma.

Avoid overheating the oil to preserve its delicate flavour.

4. Build the Flavour Base

Add cumin seeds to the warm oil and allow them to crackle.

Add grated ginger, finely chopped green chillies and fresh curry leaves. Sauté briefly until aromatic.

Add the diced potatoes and cook for approximately 5–7 minutes, stirring occasionally, until tender and lightly golden.

The groundnut oil helps bring out the natural flavours of the potatoes and aromatic ingredients.

5. Add the Sabudana

Lower the heat and add the soaked sabudana mixed with crushed roasted peanuts.

Sprinkle in the rock salt and optional sugar.

Gently toss everything together so the pearls become evenly coated with the spices, peanuts and OLEAF Cold-Pressed Groundnut Oil.

Cook over low to medium heat for approximately 5–7 minutes, stirring gently until most of the sabudana pearls turn translucent.

Avoid overcooking or stirring excessively, as this may make the khichdi sticky.

6. Finish with Fresh Flavours

Turn off the heat once the sabudana is soft, fluffy and cooked through.

Add freshly squeezed lemon juice and chopped coriander.

Mix gently to combine the flavours without breaking the delicate pearls.

For an additional layer of richness, drizzle a little warm OLEAF Cold-Pressed Groundnut Oil over the finished khichdi.

7. Garnish and Serve

Transfer the freshly prepared Sabudana Khichdi into a warm serving bowl.

Garnish with roasted peanuts, freshly grated coconut, coriander leaves and a lemon wedge.

Serve immediately while warm for the perfect balance of soft sabudana, crunchy peanuts and delicious nutty flavours.

Serving Suggestion

Enjoy this flavourful Sabudana Khichdi warm with:

• Fresh homemade curd

• Cooling cucumber raita

• A refreshing glass of buttermilk

• Fresh coriander and lemon wedges

• Roasted peanuts for extra crunch

• A light drizzle of OLEAF Cold-Pressed Groundnut Oil for a richer nutty finish

For a premium presentation, serve the khichdi in an elegant ceramic bowl, topped with golden roasted peanuts, a delicate sprinkle of fresh coconut and finely chopped coriander.

Its beautiful textures and inviting aroma make it a perfect dish for festive mornings, family breakfasts and wholesome evening meals.

Why Use OLEAF Extra Virgin Cold-Pressed Groundnut Oil?

Naturally Cold-Pressed Goodness
Carefully extracted from quality groundnuts using a cold-pressing process that helps retain the oil's natural character, flavour and aroma.

No Chemicals or Preservatives
Made without chemical additives or artificial preservatives, bringing a simple and authentic cooking experience to your kitchen.

Rich, Authentic Nutty Flavour
Its naturally pleasant groundnut aroma beautifully complements roasted peanuts, potatoes and delicate sabudana pearls.

Ideal for Everyday Indian Cooking
A versatile cooking oil suitable for preparing traditional Indian dishes, everyday vegetables, savoury snacks and delicious homemade recipes.

Crafted from Premium Groundnuts
Made using carefully selected groundnuts to deliver dependable quality and naturally delicious taste.

A Perfect Match for Sabudana Khichdi
The natural nutty character of groundnut oil blends beautifully with roasted peanuts, enhancing the traditional taste without overpowering the delicate ingredients.

Chef's Tips

• Soak Sabudana Properly: Soak the pearls until they soften completely. The correct soaking time and water quantity depend on the variety of sabudana.

• Prevent Stickiness: Drain excess water thoroughly and mix the soaked sabudana with crushed roasted peanuts before cooking.

• Use Gentle Heat: Cook over low to medium heat to prevent the pearls from sticking to the pan or becoming mushy.

• Choose Quality Oil: Use OLEAF Extra Virgin Cold-Pressed Groundnut Oil for its naturally rich, nutty character and authentic taste.

• Add Lemon at the End: Fresh lemon juice brightens the flavours and balances the richness of the peanuts and potatoes.

• Make It Fasting-Friendly: Use rock salt and ingredients permitted by your family's fasting traditions. Fasting rules can vary.

• Serve Fresh: Sabudana Khichdi tastes best immediately after preparation, when the pearls are soft and the peanuts remain crunchy.

A Delicious Bowl of Traditional Goodness

Sabudana Khichdi is more than just a traditional Indian recipe. It is a delightful combination of simplicity, comforting textures and authentic flavours.

From the softness of perfectly cooked tapioca pearls to the satisfying crunch of roasted peanuts, every bite delivers a delicious balance of taste and texture.

The subtle nutty richness of OLEAF Extra Virgin Cold-Pressed Groundnut Oil brings an added touch of premium quality to this beloved homemade favourite.

Whether prepared for Navratri fasting, a wholesome family breakfast or a light evening meal, this Sabudana Khichdi is a wonderful way to enjoy traditional flavours with carefully selected ingredients.

Cook Pure. Eat Natural. Choose OLEAF.

Discover OLEAF Extra Virgin Cold-Pressed Groundnut Oil and bring naturally delicious, authentic flavour to your everyday cooking.

Frequently Asked Questions

1. Which oil is best for making Sabudana Khichdi?

Groundnut oil is an excellent choice for Sabudana Khichdi because its naturally nutty flavour complements roasted peanuts and potatoes. OLEAF Extra Virgin Cold-Pressed Groundnut Oil adds a delightful aroma and authentic taste to this traditional recipe.

2. How long should I soak sabudana before cooking?

Sabudana generally requires 4–6 hours of soaking, although some varieties may need overnight soaking. The pearls should become soft enough to mash easily between your fingers without a hard centre.

3. How can I prevent Sabudana Khichdi from becoming sticky?

Rinse the sabudana thoroughly before soaking, avoid excess water, drain it completely and cook over gentle heat. Mixing crushed roasted peanuts into the soaked pearls can also help keep them separate.

4. Can Sabudana Khichdi be eaten during Navratri fasting?

Yes, Sabudana Khichdi is traditionally enjoyed during Navratri and other fasting occasions. Prepare it using rock salt and ingredients allowed under your specific fasting customs.

5. Can I prepare Sabudana Khichdi without peanuts?

Yes. You can omit peanuts if preferred, although they contribute the dish's characteristic crunch and flavour. For a peanut allergy, omit both peanuts and groundnut oil and choose suitable alternatives.

6. Is Sabudana Khichdi suitable for breakfast?

Absolutely! Sabudana Khichdi makes a satisfying vegetarian breakfast, light lunch or evening snack. It provides carbohydrates from tapioca pearls alongside the flavour and texture of potatoes and roasted peanuts.

7. Why choose cold-pressed groundnut oil for this recipe?

Cold-pressed groundnut oil offers a naturally rich and nutty flavour that complements traditional Indian cooking. OLEAF Extra Virgin Cold-Pressed Groundnut Oil enhances the taste of Sabudana Khichdi while allowing the delicate flavours of its ingredients to shine.

8. Can I store leftover Sabudana Khichdi?

Yes. Refrigerate leftovers promptly in an airtight container and consume within 1–2 days. Reheat gently in a pan with a few drops of water until thoroughly hot, taking care not to overcook the pearls.

Bring Home the Goodness of OLEAF

Elevate your everyday Indian recipes with the naturally nutty flavour of OLEAF Extra Virgin Cold-Pressed Groundnut Oil.

From traditional Sabudana Khichdi to flavourful homemade meals, enjoy the delicious taste of carefully selected ingredients and naturally inspired cooking.

Pure Ingredients. Authentic Taste. Everyday Goodness.

Shop OLEAF Extra Virgin Cold-Pressed Groundnut Oil Today!