Place Sabudana in a bowl.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.

Sabudana will fluff up after soaking.

Drain off excess water if any before cooking.Add oil to a heavy bottom kadhai.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, chopped chilies, tomato and cook for a minute more.add salt 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.

Keep stirring occasionally.
Taste test and adjust the seasoning if needed.
Add in lots of fry peanuts.
Serve hot with chilled yogurt.