Wash and soak sabudana in water for at least 5 hours or till sabudana is soft when you press it. Drain the water and keep it aside.

Roast peanut in a non-stick pan and keep aside.

Heat oil in a non-stick pan and add cumin seeds and curry leaves. Once the cumin seeds start sizzling, add potato and fry till it's cooked.

Switch off the flame and add green chilies, peanuts, sabudana, sendha namak, and black pepper. Allow it to cook for 2 minutes until everything is mixed well.

Garnish with coriander leaves and serve with curd.