Sabudana Kitchadi is one of my favorite snacks. My friend, Chhaya, made this dish for us at her home, several years ago. As we enjoyed it so much, she shared her recipe.
Sabudana Kitchadi/Savory Tapioca with Potato
My first few attempts to make this dish were not successful. I would get a mass of tapioca jelly, rather than a pearl like consistency. With Chhaya's patient instructions & my persistence, I was finally able to get the dish looking and tasting a lot like hers.
Chhaya's tip for a successful outcome is, once the tapioca is added to the ingredients in the pot, it must be quickly blended, just a few seconds & not cook on the heat for a long period.
Once I followed this tip, I achieved good results. Here is the recipe for Sabudana Kichadi, which may be eaten as a main meals as well.
Sabudana Kitchadi Just cooked in pan. No turmeric used
Sabudana Kitchadi when cooked with turmeric
Sabudana Kitchadi, almost the final stage of cooking
Potato braising in a mix of chili, mustard & cumin seeds
Sabudana/Tapioca in it's orginal state, on left. On the right, Sabudana after being soaked
For other recipes by Chhaya check:
Sautéed Bell Peppers with Chickpea Flour
If you have any questions or would like to add a recipe of your own, email me, Nirmala, at
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes, hints and tips. You can also reach me at Contact
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