Your Source for Indian Food
Search Site
Add Recipe
Indian Restaurants
Indian Grocery Stores
Indian Spice Shopping
Cooking Blogs
Indian Grocery

Sabudana Kichadi / Tapioca Pearl Uppuma : Indian Food & Cooking Recipes
Add A Recipe
  Contributed By: Sadhana Padmanabhan
Expert Author

Indian Cooking Products
Indian Spices Shopping


Cooking Instructions

Sabudana is a carbohydrate rich, low fat, low protein supplement that canbe used for preparing snacks, kheer etc. Sabudana khichdiis usually made during fasting days like Navratri, Ekadashi and any fastingdays. I ate them for my lunch as was lazy to make anything else. Same day Imade Sago vada they are my favorite. I will post the Sago Vada recipe for it soon.It is quick and easy to prepare.


Sabudana/ Sago         1 cup
Tapioca Pearl
Big Potato                  2 no. (Boiled and chopped)
Green chilies               2 no (Finely chopped)       
Fresh Ginger              1 tbsp. (Finely chopped)
Roasted Peanuts        3 Tbsp.
Fresh Coconut            2 Tbsp.
Curry leaves               few
Turmeric Powder         1/8 Tsp.
Fresh Lemon Juice       1 Tbsp.
Salt                             as Per Taste


Oil                              1 Tbsp.
Mustard seed             ¼ Tsp.
Cumin Seed               ¼ Tsp. 
Asafetida powders       a pinch.


  • Wash the Sabudana in running water and soak Sabudanaovernight or for 4-5 hours.
  • Next day, Wash the Sabudana pearls in a colander under running water until you feelthat all starch is rinsed and washed off. Sabudana should be soft you should beable to mash them with your finger.
  • Take a pan add oil. Once oil is hot saut cumin seed,mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmericpowder. Saut for 20 secs
  • Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
  • Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudanachanges color and is translucent it's cooked. Do not over Cook.
  • Finally garnish with curry leaves, coconut, drizzle withsome lemon juice .
  • Serve hot and enjoy! 


  • You can avoid Hing, Turmeric Powder and curry leaves onFasting days.
  • Soaking time depends on quality and size of the Sabudana.Here I used small and transparent variety.
  • Do not add too much water to soak Sabudana. If you haveadded more water while soaking, Sabudana will become sticky while cooking. Addenough water up to just 1 ½ inches above the Sabudana. 

View More Indian Recipes

Do you have a recipe which you would like to share with others?
Add A Recipe

Other Recipes you may like
Suji laddu OR Rava laddu
Seekh Kabab
Instant Oats Uttapam
Chow mein
Grilled Paneer with sauteed & Crunchy veggies
Keema Methi
Lauki (Bottlegourd) Kofta Curry
Til Gulachi Poli/Peanut Sesame jaggery paratha
Shrimp curry malvan style
Fish Masala
Methi Pudas
Egg Tomato Curry
Pavakkai Masala Fry/ Bitter gourd Masala Fry
Chicken Handi | South Indian
Fast and Simple Diabetes Menus- 31 Recipes
Veggie roll
Low calorie Banana milk shake