Sabudhana Kichidi

Serves: 2
Preparation time: 3hr
Cooking time: 15min


  • Sabudhana [Tapioca] – 2 cups
  • Groundnut – ½cup
  • Red chili powder – 1tsp
  • Oil – 4~5tbsp
  • Cumin – 2tsp
  • Coriander leaves – to garnish
  • Salt – 1tsp (adjust to your taste)


  • Wash the sabudhana well and soak the sabudhana in a bowl for 2~3hrs Caution: The water must be just as the level of the sabudhana, excess water makes the sabudana sticky
  • Meanwhile grind the groundnut well
  • After 2~3hrs there must be no excess water in the bowl
  • Heat oil in a pan
  • When the oil is hot, add the cumin into it, allow it to splutter
  • Add the soaked sabudhana into it and stir well
  • Now add salt and chilli powder and mix well
  • Once the sabudhana absorbs all the oil and color changes add the groundnut powder into it and stir well so that the powder mixes well with the sabudhana – about 2~3min
  • Garnish with cut coriander and serve hot

*If you like to little over burn the kichidi at the bottom, add little more oil and keep the flame in high for 3~5min depending on the limit you require, but be careful don’t make it char.

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