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Sabudana Kichadi | Jevvarisi Upma
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5 from 1 vote

Sabudana Kichadi | Jevvarisi Upma

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Indian, Maharashtrian


  • Sabudana / Jevvarisi - 1 cup
  • Green chilies - 3 or 4 sliced
  • Oil - 2 tbsp
  • Potato - 1 small finely chopped
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Peanuts - ¼ cups
  • Lemon juice - 2 tsp
  • Sugar - 1 tsp
  • Salt - to taste
  • Cilantro - a big handful finely chopped


  • Wash the sabudana 2 to 3 times and then soak it in 2 cups of water. Start with 3 hours and check to see if the sabudana has softened. It should not be mushy but should crush easily when you crush it between your fingers. In that stage, drain it in a colander. It took over 6 hours for my sabudana to soften. So, next time I make it, I would soak it overnight.
  • If using raw peanuts, roast it in a pan and then grind it into a coarse powder. Do not make it too fine. The coarse texture of the peanuts adds crunch to the kichadi.
  • In a pan, heat oil and add the mustard seeds and the cumin seeds. Now add the chopped potatoes and cook it until it is golden brown.
  • Add the green chilies and the drained sabudana along with salt, sugar and crushed peanuts and mix well.
  • Cover the pan and let the sabudana cook for 3 to 4 minutes in low flame. You will notice that the sabudana turns glossy when it is cooked.
  • Add the cilantro and mix well. Turn off the flame and then add the lemon juice.
  • Serve it warm or at room temperature. The kichadi will appear a little mushy when hot, but once it cools down a bit, it will be perfect in texture.