Navratri is one of the most famous festivals of India. Celebrated during the Hindu month of Aswin to honor goddess Durga, Navratri means nine nights. The nine-day long festival is celebrated in many parts of the country but the events organized in Maharashtra and Gujarat are quite popular and shouldn’t be missed. The festival ends with Dussehra or Vijay Dashmi on the tenth day.  During Navratri, nine different forms of goddess Durga is worshipped. People observe fast and perform Dandiya and Garba. Only fruits and foods prepared using specific ingredients are allowed during the Navratri fast. Here’s is the recipe for sabudana khichdi by Chef Smita Deo from Rajshri Food.


One cup of sago or sabudana

Two cups of peanuts

Five green chilies

Two tablespoons of ghee or clarified butter

Two small potatoes

Salt and sugar


For sabudana khichidi, you need to soak sabudana or sago in water overnight. Take one cup of sago, rinse it twice with water and drain out the water. Now add half a cup of water to the washed sago and let it soak overnight or for about five hours. Keep the soaked sago pearls aside.

Boil the potatoes and cut them into small cubes.

Take the peanuts and roast it for four to five minutes on a medium flame till the color of peanut skin becomes slightly dark. Take it off the flame and grind it to a coarse powder.

Now transfer the soaked sago in a larger bowl and add in half a cup of peanut powder. Mix well.

Add in some salt and sugar. Mix it well and keep it aside.

Take a pan and place it over a medium flame.

Add two tablespoons of ghee and let it heat.

Add the green chilies and the boiled potatoes. Cook it till the potatoes are slightly crispy.Add the

Add the sabudana and peanut mixture. Mix everything well and cook it on low flame by covering the pan with a lid. Stir it occasionally to avoid burning.

Cook it for about two to four minutes and your sabudana khichdi is ready. Here is the video of the recipe.

You can also add some lemon juice to your khichdi. Do try this recipe during this Navratri.