Ekadashi-safe ingredients
- Sabudana
- Boiled potato
- Roasted peanuts
- Cumin
- Green chili
- Ghee
- Sendha namak
- Lemon
- Fresh coriander
Method
- Rinse sabudana until the water runs mostly clear.
- Soak until pearls soften, then drain well so the khichdi does not turn sticky.
- Warm ghee, add cumin and green chili, then add diced boiled potato.
- Add peanuts, sabudana, and sendha namak; cook gently until pearls turn translucent.
- Finish with lemon and coriander, then serve warm.
Tradition caveat
Sabudana khichdi is common in many Maharashtrian, Gujarati, and North Indian vrat homes, but fruit-only or temple-specific traditions may skip cooked meals.
Nutrition note
This is a filling vrat meal; keep portions moderate and pair with curd or fruit only if your tradition and body tolerate it well.
Serving note
Best for a daytime Anukalpa meal after puja, not for Nirjala, Jalahar, or strict Phalahari fasting.
FAQs
Can I use regular salt?
Many Ekadashi traditions use sendha namak. Use regular salt only if your family tradition explicitly allows it.
Why does sabudana become sticky?
It is usually over-soaked or not drained enough. Use just enough soaking water and cook gently.