Sabudana Khichadi With Peanut Chutney/Sabudana chi Khichidi with Sengdana Amti

Sabudana Khichadi With Peanut Chutney/Sabudana chi Khichidi with Sengdana Amti

By NamakShamak
  • Serves: 2 - 3
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:

The fasting month of “Shraavan” has just wrapped up and we are already entering the festive season,beginning with Ganpati Celebrations! The Elephant God is especially famous amongst children, who are more than happy to bring their favourite Lord home and celebrate the next ten days with loads of sweets! Modak is Lord Ganesha’s favourite and is made in most households celebrating this festivity. Apart from sweets, Holy celebrations also mean fasting. And India has a seperate cuisine to be had during fasting days! Sabudana Khichidi is a special fasting recipe,very famous in Maharashtrian households! But here in Nasik we give that a twist as well! Whereas the rest might have it with sweetened yogurt, we Nasikkars love to have a Spicy Tadka with our Khichidi. So here’s a Hot Khichidi with a Spicy Peanut Chutney! Believe me, the Sabudana Khichidi will never be the same after this! Festive Shopping? Check out the GREAT INDIAN SALE @AMAZON



  1. For Sabudana Khichidi: Wash the sago and soak in water overnight.Water sould be just sufficient to cover the sago. Mix the soaked sabudana with coarsely crushed peanut powder, red chilly powder(exclude if fasting), salt and sugar. Heat ghee in a pan
  2. For the Peanut chutney: Mix the Ground Peanut powder with green chillies and coriander along with sugar and 1/4 Cup water and wizz in a blender. Heat ghee and fry the whole peanuts.Add some jeera and fry. Add the peanut chilly mix to the pan and mix.

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

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