Family Recipes, Maharashtrian Recipes, Fasting Recipes
Try my mom’s signature recipe for classic stir-fried sago pearls with a spicy red chili twist and a flavorful addition of diced or shredded boiled potatoes. Perfect for fasting, breakfast, or a satisfying snack.
It’s an all-time favorite in our home, ever since childhood, and not just for me but for my siblings too!
I am sure we all hold dear in our childhood memories, the food prepared for us by the first cook we ever knew – Mom. Her cooking has always more than nourished us. Made with love, affection and so many other emotions that only a mother can feel for her child – it has a mystical quality! There is always a dish for the rainy days in life to pick you up from the dumps, the special tidbit for your birthday, mouth watering preparations for festivals……the list is endless… so much so, the food and person simply merge into a single frame. So, I dedicate this Mother’s Day to my mom by making one of her signature concoctions – red, hot Sabudana Khichadi.
My Mom’s cooking
My mom has an instinctive cooking style; her implements never include measuring cups, spoons or recipe books. She just tosses a fistful of this or a pinch of that into the kadhai, as she stands by the kitchen counter with her saree pallu tucked, her bangles jingling, and you see the maestro, effortlessly putting together a delicious meal! I believe [hope?! 🙂 ], some of that has rubbed off on me. I distinctly remember growing up watching her cook and getting impromptu cooking lessons along the way, like how to prepare sabudana for making khichadi!
My mom and even my dad (yes, he has his fair share of forays!) are both very good cooks and I grew up on fresh, home-cooked food, that I oh-so miss! Today, the best part of traveling back home to Pune is to sit back, relax and enjoy all the mom-made food, like pohe for breakfast, everyday Maharashtrian family-style lunches, comforting dinners and delicious gifts that my mom whips up in her kitchen. So for Mother’s day this year, I am sharing one of her unique creations, Sabudana Khichadi.
This dish makes it to the top of menus for fasting days, special occasions and family gatherings. It’s also the dish, for some of my girlfriends in India, to satisfy their pregnancy cravings! For me, my sister or brother, it just rules!!
The star ingredient
Sabudana (Pearl Sago or Tapioca) plays a special role in Maharashtrian cooking. It shines in the spotlight, especially on fasting days when people typically avoid grains. This starchy ingredient transforms into a delicious, comforting dish that feels hearty yet light—a balance that makes it ideal for fasting rituals. Among these, sabudana khichadi reigns supreme.
The traditional and most popular version is made by stir-frying soaked sabudana in ghee scented with cumin seeds and spiced with fresh red or green chilies. It’s seasoned simply with salt and a touch of sugar to balance the flavors. Finally, a generous amount of crushed roasted peanuts is tossed in, along with freshly grated coconut. After a gentle steaming on low heat, the soft and fluffy sabudana khichadi is ready to be served.
While it’s a must-have on the fasting menu, its popularity extends well beyond those occasions. Thanks to its unique texture and mild, versatile flavor, people also enjoy it as a filling breakfast or a satisfying snack any day of the week.
My mom’s Sabudana Khichadi Recipe
So, what’s so special about my mom’s recipe? It’s the best sabudana khichadi… ever! And I know, I know—it’s natural for me to say that. But hear me out: she uses red chili powder instead of green chilies. This twist not only adds a bold, spicy kick but also transforms the khichadi from an earthy color into a vibrant red. She even “marinates” the soaked sabudana in all the seasonings for a bit. It allows it absorb the flavors and take on a truly divine taste and texture.
Turning up the volume
While sabudana alone makes the khichadi hearty and satisfying, my mom likes to elevate it from time to time. Sometimes, she adds a handful of cubed boiled potatoes or opts for fresh or rehydrated dried shredded potatoes. In Marathi, we call the fasting-friendly dried shredded potatoes, kees or sali. They’re made by sun-drying shredded boiled potatoes, unlike hash browns, which can be used fresh or frozen.
To use kees in cooking, simply rehydrate it in hot water for a few minutes—similar to preparing dried porcini mushrooms. If kees isn’t on hand, diced boiled potatoes or frozen hash browns from the grocery store make a convenient alternative.
An all-time favorite
You need to try my mom’s signature recipe! I’m sure it’ll become a favorite in your kitchen too. Whether you’re fasting or simply craving a comforting snack, my mom’s sabudana khichadi is sure to hit the spot, especially with Creamy Kakdichi Koshimbir!
It’s my all-time favorite dish and is filled with tradition, flavor, and a touch of nostalgia for me. I hope it brings a bit of that same joy to your table, too!
Combine all the ingredients for the Marination Mixture along with the prepared sabudana and mix well. Skip the two chili powders, if making traditional version with green chilies.
Let the mixture marinate for about 30 minutes to an hour on the counter.
Making the Stir-fry
Heat ghee or oil in a deep sauté pan over medium heat and add cumin seeds. If using green chilies, add them along with the cumin seeds.
When the seeds start to splutter, add the potatoes (rehydrated kees, frozen hashbrowns or diced boiled potatoes) and sauté for a couple of minutes.
Add the sabudana mixture and stir to combine everything well.
Adjust the salt, sugar and red chili powder seasonings.
Simmer covered for 10-15 mins, stirring occasionally.
Garnish with grated coconut and chopped cilantro and serve warm along with lemon/lime wedges and a side of yogurt or cucumber raita.
Sabudana or sago pearls are easily available in local Indian grocery stores or online on Amazon
What is potato kees?
Kees aka sali is made by sun-drying shredded boiled potatoes.
To use kees in cooking, simply rehydrate it in hot water for a few minutes—similar to preparing dried porcini mushrooms.
Alternatively, use diced boiled potatoes or frozen hashbrowns
Recipe Variations
To make the traditional version, skip the Kashmiri red chili powder and hot red chili powder in the marination mixture and add sliced green chilies, as per your desired level of heat, along with cumin seeds. Let them sizzle for 30 seconds and then follow the rest of the recipe as is.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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