No Onion No Garlic Sabudana Khichdi – Light, Flavorful & Fasting-Friendly Meal by NONG

Name: Sabudana Khichdi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.00 Bowl Sago (Sabudana); 1.00 Bowl Water; 1.00 Spoon Ghee; 2.00 Spoon Peanut; 1.00 tsp Cumin Seeds; 1.00 Sprig Curry leaves; 1.00 to taste Green Chili; 1.00 Medium size Tomatoes; 1.00 Medium size Boiled Potato; 1.00 to taste Rock Salt; 1.00 Tsp Black Pepper Powder; 1.00 Tsp Sugar Powder; 1.00 Tsp Lemon juice; 1.00 tbsp Coriander leaves finely chopped; 1.00 tbsp Pomegranate Seeds

Experience the wholesome comfort of NONG’s No Onion No Garlic Sabudana Khichdi, a light and delicious meal made with soaked tapioca pearls, gentle spices, and peanuts — perfect for those who prefer sattvic or Jain food choices.

This dish is naturally prepared without onion or garlic, making it ideal for fasting (vrat) days like Navratri, Ekadashi, or Maha Shivaratri. Soft, fluffy sabudana pearls are stir-fried with cumin, green chilies, and roasted peanuts, giving a subtle crunch and nutty aroma.

Enjoy it as a nourishing breakfast, snack, or light dinner. NONG Sabudana Khichdi offers purity, balance, and taste in every bite — crafted for mindful eaters who seek comfort food that’s both simple and satisfying.

🌿 Pure Vegetarian · No Onion · No Garlic

Sabudana Khichdi

Reference Cooking Video

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Prep Time 15 min

Cook Time 20 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

15 items

Quantities scale automatically with servings

1.00 Bowl Sago (Sabudana)
1.00 Bowl Water
1.00 Spoon Ghee
2.00 Spoon Peanut
1.00 tsp Cumin Seeds
1.00 Sprig Curry leaves
1.00 to taste Green Chili
1.00 Medium size Tomatoes
1.00 Medium size Boiled Potato
1.00 to taste Rock Salt
1.00 Tsp Black Pepper Powder
1.00 Tsp Sugar Powder
1.00 Tsp Lemon juice
1.00 tbsp Coriander leaves finely chopped
1.00 tbsp Pomegranate Seeds

checklist Step-by-Step Instructions

1
Wash the sabudana (sago) well and soak it in 1/2 bowl of water for a few hours until it becomes soft and fluffy.
2
Heat ghee in a pan on medium heat. Add peanuts and roast them until crunchy. Remove and keep aside.
3
In the same pan, add cumin seeds and let them splutter.
4
Add curry leaves and chopped green chillies. Sauté for a few seconds.
5
Add chopped tomatoes and cook until they soften slightly.
6
Add boiled and cubed potatoes, rock salt (sendha namak), and black pepper powder. Mix well.
7
Add the soaked sabudana to the pan. Mix gently so the pearls don't mash.
8
Cover and cook on low heat for 3-4 minutes until the sabudana becomes translucent.
9
Add sugar powder and lemon juice. Mix well.
10
Turn off the heat. Garnish with roasted peanuts, freshly chopped coriander leaves, and pomegranate seeds. Serve warm.