Tapioca Pearls Pilaf - Sabudana Pulao

 Presenting a delicious Tapioca Pilaf, a spicy tapioca savory dish,where soaked sago pearls or tapioca is sauteed with bite-size potatoes, peanuts, and mild spices.A GLUTEN-FREE & VEGAN INDIAN SNACK

Traditionally it is called sabudana khicadi and it is the most preferred fasting recipe in North India. Though It is a recipe from Maharashtrian cuisine but is now very popular everywhere in India .Many Restaurants sell sabudana khichdi as a breakfast menu and during Navratri and other fasting days.

    This gluten-free and vegan recipe is my families ultimate comfort food. Each bite of this tapioca pilaf will make your palate go craving for more.

Tapioca pearls are rich in carbs so give instant energy and make your stomach full for a long time

  •  light on the stomach
  •  easy to digest
  • build strong bones  (rich in calcium )

Preparing sabudana khichdi/tapioca pearl salad requires some pre-planning. Sabudana pearls need some soaking time before we advance with the recipe. But the common question asked is – how to make perfect sabudana pearls? 

The best ratio for perfect sabudana pearls is – 1 cup water: 1 cup sabudana. Soak for 4-5 hours, drain and then leave it in a strainer or spread it on a newspaper/ paper towel  and let it dry completely for 1 hour. 

Remember excess water will result in a gooey mess which cannot be reversed.

When soaked sago pearls are ready, set them aside and proceed with the next step – sauteing and assembling.

The cooking of sabudana should also be done perfectly else it taste raw while eating. So after tempering the sabudana ,saute it for 2 minutes and then cover with a lid and simmer till it turn translucent, stir 2-3 times in between else it may stick to the bottom.

Mostly Sabudana khichdi is made during fasting like Navratri  and janmashtami ,then it is made simple with just potato ,peanuts ,pepper and salt  but my son likes this spicy (masala) version addition of tomato, peas and regular spices enhance the taste of Topioca Pilaf .

Enjoy it at any time of the day – whether as a breakfast or an evening tea snack. 

So try this healthy snack today. Trust me you will surely love this and make it often !!


1 cup Tapioca Pearls  (Sabudana)

2  medium Potatoes (boiled,peeled and chopped)
1/2 cup Tomatoes  (chopped)
1/2 cup Peanuts ( crushed)
2 Green chili( chopped)
1 tbsp Ginger  (chopped )
1/2 cup Green Peas ( frozen )
1/4 cup Fresh Coriander 
1 tsp Sugar  (optional )
3/4 tsp Turmeric Powder / Haldi Powder
1 tsp Red Chilli powder 
 Salt to taste
2 tsp Lemon Juice
 Curry Leaves
3 tbsp Cooking oil
 A Pinch of  Asafoetida  (Hing powder)

1 tsp Cumin Seeds 



1-Wash sabudana with running water 2-3 times and then soak it with 1:1 ratio cup water in a bowl.

2-Cover the bowl and let it soak overnight or minimum for 4-5 hours.

3 -Coarsely crush the peanuts (or powder them)

4-Heat oil in a non stick or heavy bottom pan.

5-Add cumin seeds and then add crushed peanuts and green chilies saute till peanuts turn golden in colour.

6-Now add green peas, curry leaves and asafoetida and stir for few seconds.cover and cook for 2 minutes on low heat.

7-Add chopped potato,turmeric,salt and saute for a minute.

8-Add the soaked sabudana,sugar,chili powder,ginger and tomatoes and mix it well.

9-Cover with a lid and cook for 2 minutes on low heat till it turn translucent.

10-Now add lemon juice and chopped coriander and mix  it well.

11-Enjoy !!

Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Yay !! Thank you so happy you love it as much as we do and yes it takes a few…May 10, 23:41
  • Ruchi on Aloo Paratha – Gluten free: “Omg these gluten free paranthas were just amazing. The best I have had had since I went GF 8 years…May 10, 22:48
  • Neha's Vegan Kitchen on Garlic Naan: “Ayesha so happy they turned out great for you, Have tried the recipe with yeast too somehow they come out…Apr 21, 19:49