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Sabudana Khichdi is a popular dish from Maharastra, India. Made from tapioca (sago), this sabudana khichdi recipe is a wonderful blend of flavors — sweet, tangy, spicy, balanced to perfection. It makes a mouth watering brunch or lunch item and is often enjoyed during times of fasting.
Soaking Time: Minimum 2 hrs up to 8 hrs.
Prep Time: 10 minutes
Cooking Tiime: 15 minutes
Serves: 4-5
Ingredients:
Sabudana (Tapioca/Sago) – 2 cups, (washed and drained)
Water – 1/2 cup
Salt – to taste
Lime Juice – 3 to 4 Tbsp (to taste)
Sugar – 2 to 3 tsp (to taste)
Powdered Roasted Peanuts – 1 cup or to taste
Oil – 2 Tbsp
Ghee – 1 Tbsp
Cumin Seeds – 1/2 tsp
Green Chillies – to taste, finely chopped
Whole Peanuts – 2 Tbsp
Potato – 1 med, peeled and chopped in thin pieces.
Shredded Coconut – 1/3 – 1/2 cup
Cilantro Leaves – 10 sprigs (leaves only)
Method:
1. Wash, drain and soak Sabudana in 1/2 cup of water (covered) for minimum 2 hrs or up to 8 hrs. Toss with a spoon occasionally.
2. Mix Salt, Sugar, Lime Juice and Powdered Peanuts into the soaked sabudana.
3. Heat Oil and Ghee in a medium non-stick pan.
4. Add Cumin Seeds and let them splutter.
5. Add chopped Green Chilies and Whole Peanuts. Cook for 1 minute.
6. Add chopped Potatoes and Salt. Cook uncovered until potatoes are tender.
7. Add sabudana mixture to the potatoes and mix well.
8. Set stove to low, cover and cook for 1-2 minutes. Check and adjust Salt, Lime Juice and Sugar.
9. Add Shredded Coconut and chopped Cilantro Leaves and mix.
10. Keep stirring every 1-2 minutes and re-covering the pan. Sprinkle a little water if the sabudana look like they are drying out.
10. Total cooking time will be approx 8-10 minutes.
11. Serve hot.
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March 22nd, 2010 at 1:20 pm
i was waiting for this one. thanks a lot!
[Reply]
March 22nd, 2010 at 2:01 pm
Hi Hetal and Anuja,
I’m from Pune originally and this recipe is very close to my heart. I love it. Just one thing more, we also add curry leaves. It gives a wonderful taste.
Have a great day.
[Reply]
March 22nd, 2010 at 3:24 pm
yum, One of my favorite dishes.
[Reply]
March 22nd, 2010 at 4:13 pm
I tasted it at my friend’s place one time and loved it but I myself never got this right!
I will follow your instructions and give it another try! Thanks.
[Reply]
March 22nd, 2010 at 4:34 pm
A tricky recipe .. very nicely broken down. Thank you!
[Reply]
March 22nd, 2010 at 4:39 pm
I agree to what Aarya has said, the curry leaves amkes a difference, it just gives that wonderful aroma to the khichadi. I make this recipe without sugar and on the spicy side, but it still tastes good. Would love to try your aspect of recipe too.
[Reply]
March 22nd, 2010 at 5:34 pm
why did u delete my comment?? i asked for a recipe that Ami submitted for bean burgers.
[Reply]
hetal Reply:
March 22nd, 2010 at 6:45 pm
Hi Ami,
Hope you got our email…we’re in the process of trying out your recipe for black bean burgers. Please have patience.
[Reply]
Ami Reply:
March 24th, 2010 at 6:47 pm
I am patient…for some reason Anonymous is not…I am just waiting until whenever you guys get time..not in a hurry..
[Reply]
March 22nd, 2010 at 5:45 pm
please change orange spatula
tired of seeing it in all ur videos
use other colors
[Reply]
hetal Reply:
March 22nd, 2010 at 6:44 pm
Like we said before….we LOVE our orange spatula and CAN’T do without it. Wondering what you have against our orange spatula…
[Reply]
FAN OF SHOW ME THE CURRY Reply:
March 22nd, 2010 at 8:31 pm
looks like someone is really jealous of smtc ! trying very hard on giving unfair comments ! you need to stop making rediculous comments and spreading all nagative vibration in this such a great smtc.
[Reply]
March 22nd, 2010 at 5:46 pm
the guest said “uummmm” as soon as she took a bite
how can u tell the taste in 1 second??
[Reply]
Namrata Reply:
March 22nd, 2010 at 5:53 pm
With all due respect I think this is a very unfair comment, instead of judging other people please try to be appreciative of what SMTC is contributing..
[Reply]
FAN OF SHOW ME THE CURRY Reply:
March 22nd, 2010 at 8:32 pm
again stop !
[Reply]
March 22nd, 2010 at 5:48 pm
nice recipe
i’ve been making this for 3 years now and the sabudana is not dry at all
i soak for for 3-6 hours.they’re always sticking together….urs were so dry.wonder why
[Reply]
soni Reply:
March 23rd, 2010 at 8:38 pm
depends on the soaking part, if you soak with less water its dry and more water makes it sticky. dry tastes better.
[Reply]
March 22nd, 2010 at 7:36 pm
It’s in fact a tricky recipe. You know I have made this so many times, but half of the times it’s ok-ok, and half of the times, it’s great. Never knew exact reason for that. But, I think now I know that sabudana are supposed to be kind of dry. Mine alway had somewhat higher moisture content than yours. Next time, I will try making with less water.
[Reply]
March 22nd, 2010 at 8:35 pm
wow ! what a great reciepe again !
thank you very much smtc..hetal and anuja..
you guys are amaizing ! and the best !
keep up the great job!
[Reply]
March 22nd, 2010 at 10:25 pm
hi,
i really like u r site, which is really simple and clear to understand, i really like anuja, with her beautiful smile, which makes the vedio, watch with great interest.
sabudan khichadi..i have made it , and its very nice.
pls do add more such recipees in future.
all the best
nisha patel
london]
[Reply]
March 22nd, 2010 at 11:21 pm
Hi Hetal and Anuja,
I love your SMTC site! You guys are doing such a good job…thanks for all your recipes.
In my family, we love sabudana khichdi but for some reason mine always turn out rubbery or slightly undercooked here in the US. I have always wondered if its the sabudana we get here or what..lol. I am going to try your version. The way I make it is by using boiled potatoes ( I am a gujju..if that matters)but thats how my mom used to make. And of course we don’t use coconut but I will definately try your version..it looks delish!
BTW..I love your orange spatula no matter what anyone says..infact I have always wondered where you got yours from. Care to share?
[Reply]
hetal Reply:
March 23rd, 2010 at 1:29 am
Hi Abb,
I am a gujju too
and my mom always boiled the potatoes as well. However, I preferred Shaiwalini’s way because the potatoes tasted a little more flavorful cooked in oil and they probably absorb a lot less oil/ghee.
Regarding the spatula, we absolutely love it but we got it from a dollar store many years ago and can’t seem to find it anymore
[Reply]
March 23rd, 2010 at 1:43 am
u too are gr8. please post more recipes. may be 3-4 a week..can u pls post a recipe for moong dal halva?
[Reply]
March 23rd, 2010 at 2:34 am
hi hetal and anuja
one doubt we can substitute with the nylon sagu.
reply me
[Reply]
hetal Reply:
March 24th, 2010 at 3:13 pm
Hi,
We have never tried nylon sagu for this recipe, but it is usually used for sabudana vadas, upma, etc.
[Reply]
sivaranjani Reply:
March 25th, 2010 at 6:48 pm
thanks for replying me.
thank you sooooooooooo much.
[Reply]
March 23rd, 2010 at 12:34 pm
I offen make Sabudana khichadi and i am gujju too, i also used boiled potato and i also do use curry leaves, it give a wounderful aroma. I also agree with you as you mention in your video this khichadi has intense flover more sweet and sour and spicy at the same time. My husband likes with plain yogurt with it.
I am a big fan of your show!!!! recently made quick Kalakand, my husband loved it!!! but i still have one question, after cooking several minutes in microwave does it gives any texture to riccota or not? either way it was sold out in my house!! Great job
Bela
[Reply]
hetal Reply:
March 23rd, 2010 at 1:07 pm
Hi Bela,
After cooking in the microwave, the ricotta becomes more granular than when its uncooked. For the kalakand, it works great.
[Reply]
Bela Mehta Reply:
March 23rd, 2010 at 2:32 pm
thanks Hetal for your quick reply. When i made Kalakand i get texture in top but not on bottom and in between. Is it ok or i did something wrong?
Have a great weekend!!!
Bela
[Reply]
hetal Reply:
March 23rd, 2010 at 3:07 pm
Hi Bela,
One of the reasons we microwave for 2 mins at time near the end is to get even cooking. Microwaves tend to cook very unevenly so taking it out and mixing it around really helps with that.
March 23rd, 2010 at 1:58 pm
Hi Ladies
I am one of your non-Indian fans. I admire you both, and I love your orange spatula as well. (lol) I too have had one utensil I favor on certain pans in my household. Your recipes are delicious and your presentations are so clear and organized. I think your idea of of showing Indian cooking demos on the internet is brilliant. I’ve taken a few (expensive) cooking classes locally, but yours are free! How good is that? Simply grand. Keep on keeping on. Hugs
[Reply]
hetal Reply:
March 24th, 2010 at 2:29 pm
Thanks Grace! Glad you’re enjoying our show.
[Reply]
March 23rd, 2010 at 2:48 pm
Hello,
Love all your recipes including the tools used by you. I do have a question what peanuts did you use? Honey roasted or sweet/ salty? Please confirm. Thank you.
[Reply]
R Reply:
March 24th, 2010 at 1:33 am
I think that depends on your taste. In general, unsalted is better as it will not add additional salt or sweet to the dish.
[Reply]
hetal Reply:
March 24th, 2010 at 2:28 pm
Hi Sue,
For the seasoning, we used raw unsalted peanuts. For the ones we crushed, we used roasted and salted peanuts (only because we like salt…if you prefer less salt in your cooking, you can use unsalted).
[Reply]
March 23rd, 2010 at 6:59 pm
hi
hetal n anuja
i love ur all recipes and i hav tried out so many of them n it turned out so good… m big fan of ur website…
hetal today u r lookin beautiful n very natural…. u know sometimes u do so mch foundation n very dark lipstick, doesnt suit on u that much(m not ur enemy or not jealous of u) m jst giving u advise as a friend plz dont mind….
hey plz post some achaar recipes….
garlic ginger pickle,
athela marcha, athela gajar
thanks
[Reply]
R Reply:
March 24th, 2010 at 1:36 am
Actually, in one of the videos I thought both of them had dark lipstic and it didn’t suit them. Anyway, you guys look good with minimum makeup.
Its your sometimes happy and sometimes “busy cooking” personalities that we love. You guys are great just the way you are.
[Reply]
hetal Reply:
March 24th, 2010 at 2:26 pm
Hi N,
Thanks for your honest feedback. No offense taken
We’ll put some pickles on our list to do.
[Reply]
March 23rd, 2010 at 9:22 pm
Hi Hetal and Anuja
Nice recipe. I make it the same way .. just wanted to add that one of my maharashtrian friend had told me to add a tablespooon of ghee along with the lime juice after the khichdi is fully done and keep it covered for 3-4 minutes on low flame. It smells and tastes really good.
Regarding the orange spatula … that looks really attractive and nice .. every time I see that I wished I had one of that … forget those nasty comments .. and keep going .. GREAT WORK. This site is a BOON for me and many many others.
[Reply]
hetal Reply:
March 24th, 2010 at 2:18 pm
Thanks Bindu! We’re sure the ghee tastes awesome!
[Reply]
March 23rd, 2010 at 10:43 pm
Hetal and Anuja,
Like always,ur recipe is perfect.Can I request for a recipe with panchpuran that bengalis use so frequently..say Aloo postho or Parval …Please…PLease!!!!
Thanks in advance
[Reply]
March 24th, 2010 at 1:38 am
Guys, can’t believe you are getting some many comments for orange spatula! Anyway, after seeing this page, I am thinking that it is boring! I think I will start noticing it now onwards …. LOL
[Reply]
March 24th, 2010 at 1:59 am
ya, i have noticed it in alot of videos. they change cooking pots, plates, bowls but not the utensils. anyways both are doing good. I just hope they add more recipes couple times aweek. Now, i look forward to every tuesday since they post new recipes on tuesdays.
[Reply]
riya Reply:
March 24th, 2010 at 9:12 am
who so ever you are stop making this kinda of silly comments ok…i am a big fan of hetal and anuja receipes…and y u keep posting your stupid comments,, thats bullshit….stop it now!!!!!!!!!
[Reply]
March 24th, 2010 at 9:16 am
who so ever you are stop making this kinda of silly comments ok…i am a big fan of hetal and anuja’s receipes…and y u keep posting your stupid comments,, thats bullshit….stop it now!!!!!!!!!
[Reply]
March 24th, 2010 at 3:57 pm
Hetal & Anuja
keep up the good work. i love your utnesils, plates, bowls. i love your recipes. i always wondered where you purchased nice plates, bowls in different shapes.
[Reply]
March 24th, 2010 at 4:01 pm
i really love the grinder (white with separate stick) whatever you call it. I can’t find it anywhere. did you purchase from india? I have seen it in coupld videos to crush saffron.
[Reply]
anuja Reply:
March 24th, 2010 at 4:12 pm
Hi There,
The “mortar and pestle” can be bought at any kitchen store. Here in the US, it is available at Bed, Bath and Beyond, Walmart, Ikea.
Hope that helps
[Reply]
March 24th, 2010 at 6:51 pm
Whenever, i tried making this dish..it always comes out very sticky so i end up making sabudana vada but i have to try this way..because this is the way my mom used to make it in india and it would come out like urs and here in america it just doesnt work. I have to try it your way..wish me luck!!!!
Again, good job ladies..
[Reply]
anuja Reply:
March 24th, 2010 at 7:49 pm
Hi Ami,
Good Luck! Let us know how it worked out!
[Reply]
March 24th, 2010 at 7:03 pm
I want to know where did u buy your spatula from. My mom saw your show and she’s more interested in your spatula more than your recipe
….so please, tell me where did you buy it from. Because i bought one long time ago similar to yours and it couldn’t take heat but yours does..so please advice. Thank You!!!!
[Reply]
anuja Reply:
March 24th, 2010 at 7:51 pm
Hi Ami,
The spatula was bought from a dollar store long time back and we just love it and can’t seem to find them anywhere anymore.
Bottom line is that you need to look for a soft spatula that is heat resistant otherwise it will melt.
[Reply]
Ami Reply:
March 25th, 2010 at 6:11 am
that’s the prob. i had…i’ll see if i can find one.
Thanx anuja.
[Reply]
March 24th, 2010 at 8:27 pm
oh my God, I am cracking up reading comments about spatula.
anyways, try the khichdi with yogert. it tastes sooooo yummy.
[Reply]
March 24th, 2010 at 9:12 pm
Hi Hetal and Anuja,
This is a great recipe. I tried to make this at home, but the tapioka is very hard and sticky that I couldn’t eat this anymore. (By the way, I soaked them for a couple of hours). So, can you please tell me about that?
[Reply]
anuja Reply:
March 24th, 2010 at 10:21 pm
Hi Sumon,
We have noticed that the longer you soak it, the better. Also, I personally have bought sabudana from the store and it’s just either bad quality or old and not matter what I do, it won’t come out good
Try soaking it longer next time and see if that helps!
[Reply]
April 1st, 2010 at 4:08 am
hi Anuja n Hetal,
Again, very easy n great recipe ..i tried adding a lil turmeric that was well came out fair
Smiles,
Shabnam
[Reply]
April 2nd, 2010 at 4:41 am
Originally from Bombay, So this is one of my favorite things to eat especially with buttermilk. Thank you for the recipe.
[Reply]
anuja Reply:
April 2nd, 2010 at 12:30 pm
Hi Rishi,
(so does ours every time we watch the video)
We can tell your mouth is watering
Enjoy!
[Reply]
April 3rd, 2010 at 12:33 pm
Hi Hetal & Anuja
You girls are GREAT! I love the way you passionately describe each step to your recipes! It is so easy to understand and learn from your recipes & tips!
I have tried many receips from your site and they have always turned out be a SUPER HIT!
I love food but wasn’t always an enthuse cook. But learning from you girls has given me the courage in trying new and fantastic recipes!
You girls are doing a really really FAB job! Keep it up! You definitely add a “pinch of spice” to my life!!!
)
SHOW ME THE CURRY ROCKS!
Your’s truly,
BIGGEST FAN.
[Reply]
anuja Reply:
April 6th, 2010 at 4:24 am
Hi K,
What a wonderful email, thank you so much
You have really made our day!
[Reply]
April 12th, 2010 at 11:24 am
you are requested to show in tips tuesday how to soak sabudana exactly. Thanx
[Reply]
April 15th, 2010 at 2:40 pm
i have one “kharvas” receipe , i want to share it with u…where can i put it? it’s a sudo kharvas actually, for outside indians
[Reply]
anuja Reply:
April 16th, 2010 at 3:37 am
Hi a,
You can email it to either one of us:
anuja@showmethecurry.com
or
hetal@showmethecurry.com
Thank you
[Reply]
April 16th, 2010 at 6:55 pm
Hi Hetal & Anuja,
As always I’m a huge fan of your website and I turn on your videos whenever I’ve some free-time. It is a great way for me to learn new stuff and the way you guys present is exceptional!Its very thorough, neat, professional yet funny at times. Both of you are doing an amazing job!
Now, I am a Bengali and my husband is from Maharashtra. I don’t know many of the traditional Maharashtrian dishes and would like to cook some with the help of your website. If you both could please upload or share some of other Marathi dishes, that will be very much appreciated.
Thanks very much!
-Deepa
[Reply]
anuja Reply:
April 21st, 2010 at 4:49 am
Hi Deepa,
We have a few on our website and do keep different regional recipes in mind…will be doing lots more in the future
Here are a few that I can think of:
Varan
Pitla
Sabudana Khichdi
Vada Pav
Thanks for the feedback
[Reply]
Deepa Reply:
April 21st, 2010 at 7:10 pm
Thanks Anuja! I’ll definitely try those ones. Hoping to see more of your lip-smacking Marathi recipes in the future
[Reply]
April 26th, 2010 at 4:00 am
Hi Hetal/Anuja:
I tried making Sabudana khichdi and it turned into the biggest disaster ever! I soaked the Sabudana for 2 hours as per the instructions, in plenty of water. Everything was okay until saute-ing the potatoes and spices. However when I drained the Sabudana and added it to the potatoes, all the sabudana’s disintegrated/ broke apart and it literally became like a big pot of Sabudana MUSH within minutes. Like sticky gooey mush “KHICHU” type consistency. I dont know what went wrong, but ladies, “Please help!!” !
Thanks in advance,
A
[Reply]
April 26th, 2010 at 6:32 pm
Hi Anuja and Hetal,
Have you ever thought of sending one of your videos to the Food Network? Your show would be great and would de-mystify Indian cooking greatly to people in the US. You guys are great and should consider filming with an audience (local of course). I love your shows, and you have helped me so much in learning to cook Indian food. You are both great, and I LOVE your orange spatula! It’s like your “signature”.
[Reply]
June 27th, 2010 at 5:39 am
Hi Hetal and Anuja
It’s really wonderful to watch your videos. They are simply great!
I always spare some time to look for easy recipes.
Here’s a small tip for cutting the onions without a tear. Peel out the skin and make four pieces of the onion and put it into a bowl of water (drain the water and slice/chop it as per the need) or also we can cut the onions under running water and there u have easy onion cutting without a tear.
Try this out! it works wonders!
Thanks for adding a “pinch of spice” to our life
Bye Hetal and Anuja
[Reply]
anuja Reply:
June 28th, 2010 at 1:29 pm
Hi Dilaveez,
Thanks for sharing your knowledge with us
[Reply]
August 5th, 2010 at 2:36 am
Hello Anuja and Hetal,
WOW! This was a double treat for me and my mother. I’ve always loved this dish, but I’ve had variations of it. So I decided to watch the version you were showing so I could try it out. But the real surprise for me was when Shaiwalini appeared on screen. She’s my cousin sis!!! I was totally not expecting it. So I immediately sent the link to my mum in the UK and she was pleasantly surprised as I had not mentioned Shawalini would be appearing later in the video.
Thank you for such a great website and excellent recipes! I wish you continued prosperity and success.
Shailendra.
[Reply]
September 5th, 2010 at 8:34 pm
Can I avoid groundnuts in this recipe?
Thanks
You guys are doing a great job
[Reply]
hetal Reply:
September 7th, 2010 at 12:56 am
Hi Mobina,
The groundnuts really add the authentic flavor and texture to this dish. However, if absolutely cannot have them, you can leave them out.
[Reply]
September 7th, 2010 at 11:20 pm
This is yummy. Just finished eating !!
I soaked the sabudana in 1 cup water instead of 1/2,so it cooked faster !!
[Reply]
September 9th, 2010 at 8:35 am
hey guys..i just made this khichdi… n followed ur directions to the T..it turned out gr8.. Thank you very much once again.. really appreciate your work!!
[Reply]
October 12th, 2010 at 12:53 pm
Dear Hetal and Anuja
I like sabudana kichidi a lot, but I have not succeeded making it well even for once. I am sure your way of making it would turn out great.I am a South Indian and using sabudana is very limited in our cooking, but I love to cook different kinds of food so that we get a nice change.
Is there any specific brand of sabudana to ask for? The ones I get from Indian stores disintegrate while soaking and some of them still remain hard. Pl. help me.
Subha.
[Reply]
February 4th, 2011 at 5:28 am
Thanks for the recipe!
[Reply]
February 13th, 2011 at 11:07 am
Hi Hetal and Anuja,
Hey Girls! Trust me you are doing a wonderful job. I live in Doha,Qatar and am a teacher by profession. I am passionate about cooking and have tried a couple of recipes of yours.The results have been amazing! Infact it was quite recently tnat I learnt about your website, but am already a fan of your show.Keep up the good work !
Hema
[Reply]
March 5th, 2011 at 7:15 am
Hi Hetal and Anuja!
I loved this recipe, followed it to the T & it turned out very well. I enjoyed eating it. I have made this recipe earlier but the recipe that you guys have shared is just perfect. I’m a big fan of your method of cooking and all the delicious recipes that you guys have shared. I have tried a couple of them and they have all turned out very well and my folks have relished it a lot.
Thanks very much! I truly appreciate all your efforts.
Deepthi
[Reply]
March 14th, 2011 at 9:58 am
ur recipe is really good ,but i would like to share my version also, i also add little bit of pepper and 1/2 teasppon of grated ginger or ginger juice,because sabudana sometimes cause indigetion so these two things are digetion and tastes also very good,after all its everyones own prefrence.
[Reply]
anuja Reply:
March 15th, 2011 at 3:23 pm
Sounds great, Jayashree
Will try it out next time – thanks for sharing!
[Reply]
May 15th, 2011 at 1:13 am
Hi guys,,.. tried it today… came out really nice. Thanks !! and keep it up.:-)
[Reply]
hetal Reply:
May 15th, 2011 at 2:34 pm
Thanks for the feedback Nidhi!
[Reply]
June 2nd, 2011 at 4:29 pm
Hi Ladies,
Great cooking, you guys blend in so well when you take turns and talk. I make this for fasting days. One suggestion, if you add Hing or Asafotida for the seasoning, it would be great provided you like the taste of Hing.
[Reply]
August 27th, 2011 at 1:16 am
Whoever your Maharashtrian consultant for this dish was, she must have been a Brahmin. They add sugar to all their recipes just like Gujarathis. After adding 3 spoons of sugar you turned it into a sweet dish. Most Maharashrians do not add sugar to this recipe.
[Reply]
October 20th, 2011 at 2:09 am
Dear Anuja and Hetal,
I simply love your SMTC series and wish you both more and more success. It is a pleasure to watch you both demonstrate our Indian recipes making it look so easy. You are both so organized! I will always watch your videos and don’t care if you use orange or pink spatulas, wear dark or light lipstick or have long or short hair! You are two great and graceful young ladies and keep going!
[Reply]
hetal Reply:
October 27th, 2011 at 6:28 pm
Hi Suja,
Thanks so much for those kind words! It really made our day
.
[Reply]
December 9th, 2011 at 2:48 pm
Yesterday I made this and it came out well. Earlier I used to soak in more water or leave it on the stove without stirring for a while on low flame (like we do with rava upma) and it would come out mushy. After you guys mentioned that it should be mixed every minute or so, I understood my mistake. Plus having the proportion in the recipe helped. Thanks.
[Reply]
June 23rd, 2012 at 5:01 pm
I tried this recipe today and it turned out just awesome with the proportionas you 2 mentioned.
You ladies are the best…!!!!!
Thanks a ton once again….
Kshama.
[Reply]
September 30th, 2012 at 7:04 pm
I’m a recent fan and have tried out many of your recipes. The most recent ones were: potato poha, chicken kadhai, cold bean salad. All of them turned out great. I wanted to try the tindora pickle, but couldn’t figure out what pickle masala brand to buy. Can you give us the name of the one you used?
[Reply]
Esther Reply:
September 30th, 2012 at 7:06 pm
sorry I had 2 recipes open on different pages – this question was about your ‘tindora pickle’ recipe.
[Reply]
hetal Reply:
October 1st, 2012 at 3:03 pm
Hi Esther,
Unfortunately, we made this video a while back and can’t remember the brand (we don’t have a favorite brand that we look for each time). What you can do if you have a choice of brands is to choose the one that looks the freshest and bright red as opposed to brownish.
[Reply]
October 5th, 2012 at 3:46 pm
hello.i always visit your site when trying new dishes. Your proportion for ingredients is accurate.
[Reply]
October 22nd, 2012 at 3:29 am
omg.. u both ar gr8 cookerss.. tommorow is our fast day… and i just made the khichdi… nd’ my mom is in india… so i am learning from ur website… thankssss much…
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March 6th, 2013 at 1:59 am
Hey ladies – I tried this today, but I ended up with a sticky mess! I followed your instructions (and I’ve made sabudana khichdi plenty growing up), but I didn’t get the loose sabudana I was hoping for. Any thoughts? After soaking, the pearls were all very loose, but after adding them to the pan, everything started sticking together. One thing – my sabudana were pretty starchy so I rinsed them through a strainer rather than in the pot like I would with rice. Could this have been the problem? My sabudana are pretty old – could that be the issue? Any suggestions would be much appreciated – I was super disappointed with this attempt and definitely want to try again!
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hetal Reply:
March 6th, 2013 at 6:10 pm
Hi Mona,
The rinsing method should not affect the texture. Not really sure if the age has anything to do with it either. The usual reason the sabudana get sticky is if you over cook them.
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Mona Reply:
March 6th, 2013 at 9:16 pm
Thanks, Hetal – this batch started getting sticky almost as soon as it hit the heat, well before I could have overcooked them. Any other thoughts? Not a big deal – I’m sure I’ll keep trying! Thanks, as always!
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