Place Sabudana in a colander.Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.

In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level.

Soak covered for 5-6 hours, preferably overnight.

Sabudana will fluff up after soaking.Do the smash test mentioned above in the tips.Drain off excess water if any before cooking.Add oil to a heavy bottom non stick pan

Once warm, add in the cumin seeds.Add in the cubed potatoes and cook on a low flame until tender, flipping it occasionally.Now add in the curry leaves, ginger, chopped chilies crush peanut and cook for a minute more.

Meantime, add in sugar, salt, crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.Now add the coated sabudana to the pan, mix everything well and cook until the sabudana are a bit translucent and well coated.