Sabudana ki khichdi goes really well along with thick curd. While draining the Sabudana make sure that there is no water remaining. You can sprinkle some water after draining. Cover and leave overnight. This results in perfectly fluffed sago. For best results, roast the peanuts and grind coarsely. Do not leave the peanuts in big chunks, make a fine powder with a few coarse pieces. Sabudana khichdi can be served with curd. If you are making this recipe for fasting than do not use the normal cooking salt, mustard seeds and oil. In India, instead of the normal salt, Sendha Namak (fasting salt) is used. You can use Ghee instead of Oil. If you want you can also use lemon juice for this recipe.