#13 best seller · Grains & Specialty · Aara
Sabudana (Sago Pearls)
Navratri, Ekadashi, Mahashivratri — the fasting pantry starts here.
Twice a year the entire Indian community in the Fox Valley starts looking for sabudana at the same time, and every store within a hundred miles runs out.
It's a fasting staple, but honestly sabudana khichdi is good enough that nobody should wait for a religious excuse.
The soak decides everything
Rinse three times until the water runs clear. Then soak with water just barely covering the pearls — not swimming — for four to six hours or overnight.
A properly soaked pearl squishes between your fingers with no hard white center. Too much water gives you glue.
Khichdi, vada, kheer
Khichdi: soaked sabudana, crushed roasted peanuts, boiled potato cubes, jeera, green chilli, and a lot of lemon.
Vada: same mixture, bound with mashed potato, shaped and shallow fried.
Kheer: simmered in milk with cardamom, the most underrated Indian dessert.
Buying notes
Look for uniform round pearls, bright white, no powder at the bottom of the bag. Powder means broken pearls and sticky khichdi.
Ravi's quick tips
- •Peanut powder isn't optional — it keeps the pearls separate.
- •Cook on medium heat and stop as soon as the pearls turn translucent.
- •Drain thoroughly after soaking, then let it sit uncovered for ten minutes.
Frequently asked
Why did my sabudana khichdi turn into one sticky lump?
Too much soaking water or overcooking. Soak with water level with the pearls, and pull it off the heat when they turn clear.
Is sabudana gluten-free?
Yes, it's tapioca starch. It's also why it's allowed during many Hindu fasts.
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