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Sarson ka Saag with Makki ki Roti | Cook with Budgett

 SARSON KA SAAG  Cook with Budgett brings another simply best yet tasty recipe which goes by the name Sarson ka saag – One of the Indian recipes that are a symbol of love, taste, and patience. Sarson is the Hindi/Punjabi word that is used for Mustard and Saag means Greens basically. Moreover, saag is a Punjabi term that means greens. so the English translation for Sarson ka Saag is mustard greens. Picture Courtesy - Pankaj Bhadouria Shortcut methods are not allowed in the making of Sarson ka saag. Sorting the greens from the pool of them, washing them, chopping and then cooking them… Blending them and again cooking them is a time-intensive method but the end result is worth paying off. And in today’s world of curry in a hurry Cook with Budgett - simply best yet tasty recipe has curtailed some steps and came up with to let you savor the taste of an authentic Sarson ka saag, a little bit of investment of time is required but the rate of return is exponentially amazing. Picture Courtes

Sabudana Khichdi Maharashtrian Style| Cook with Budgett


Picture Courtesy- Dassana Veg Recipes

Sabudana khichdi is one of the most vibrant fasting dishes that is made up of sabudana pearls with boiled potatoes and roasted peanuts and a few more spices. This tempting, marvelous, and outstanding recipe is usually made during Hindu fasting days like Navratri or Mahashivratri, or Ekadashi it may be. 

Cook with Budgett - simply best yet tasty recipes, loves to share with you a Maharashtrian-style recipe of a great cum non-sticky sabudana khichdi that Cook with Budgett felt obliged to share with you this wonderful recipe.

Fun Facts About the Recipe

Sabudana AKA as tapioca pearls which are made from the roots of the cassava plant. Popularly this plant is called by the name as tapioca or yuca.

This is an easy as well as a tasty snack and a great recipe to be made during fasting days or on normal days too, there's a catch that a little just a little experience is required to make a khichdi in which the sabudana pearls should not be sticking or may become lumpy.

While making the sabudana khichdi, you have to adjust the soaking time as per the type of tapioca pearls. For some pearls 2 to 3 hours is fine. For some, you don’t even need to soak them in water. Don't worry Cook with Budgett is there with you to make you experience this tasty recipe.

Picture Courtesy - Vege Cravings

Ingredients you want we got it covered. Visit us

  • 2 cup sabudana – sago or tapioca pearls, 160 grams
  • water as required, to soak saga
  • 3 potatoes – medium-sized
  • Half cup roasted peanuts
  • 9 to 11 curry leaves – optional
  • 2 teaspoon grated ginger – optional
  • 2 green chili – chopped
  • 2 teaspoon cumin seeds
  • Quarter cup grated fresh coconut – optional
  • Half to 1 teaspoon sugar or as required
  • Half to 1 teaspoon lemon juice (optional) or as required
  • 4 tablespoons peanut oil or ghee
  • Rock salt (edible and food grade) (sendha namak) as required
  • 2 to 3 tablespoons chopped coriander leaves – optional


Rinse sabudana very well in water. Then soak sabudana overnight or for 4 to 6 hours.

Next day drain the sabudana very well enough and keep aside it in a bowl.

Boil the potatoes and when it gets warm then peel them up and chop them into the bowl.

In a pan roast the peanuts till it gets browned and when cooled down properly make a coarse powder in a dry grinder.

Mix coarsely powdered peanuts with salt and sugar along with our drained sabudana.

Making Sabudana Khichdi

Picture Courtesy- Maayeka


  • Heat up the ghee. Shallow fry the cumin seeds first into it till they start dancing and get browned properly.
  • Now add the curry leaves and green chilies. Fry for a few seconds and then add the grated ginger into it. Both curry leaves and ginger are optional and can be skipped according to preference. 
  • Saute up for a couple of seconds till the raw smell of the ginger fades away. Now add chopped boiled potato and saute it for a minute or two.
  • Now add the sabudana. Keep on stirring it often on a low-medium flame for approx 5 to 7 minutes. 

  • When the sabudana will get loosen up their opaqueness will start transforming into translucent after being cooked.
  • Don’t overcook it up as they might get lumpy and hard.
  • Switch off the flame and add some lemon juice and some chopped coriander leaves and mix it well.
  • While serving this tempting recipe of sabudana khichdi, garnish it with a few coriander leaves and drizzle it with some lemon juice. You can even add some grated fresh coconut on top. 
  • Serve sabudana ki khichdi hot or warm as is. Or you can serve with a side of sweetened curd or a satvik coconut chutney made with fasting ingredients.

Picture Courtesy- Simmert O Slimmer


Cook with Budgett

Cook with Budgett
Simply best yet tasty recipes

Ingredients You Want. Just Name It.

Ingredients You Want. Just Name It.
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