Soak the sabudana for at least 4-6 hours. Use about 3/4 cup water for every 1 cup of sabudana.

All the water should have been absorbed. If the sabudana has not absorbed all the water, drain the excess water.

In a hot wok, add oil. When the oil heats up add cumin seeds

Once the cumin seedsstart sizzling, add curry leaves and chopped green chillies. Let them fry for about 15-20 seconds.

Add the potatoes and salt. Mix well. Lower the heat to medium low. Cover and cook the potatoes for about 10 minutes.

Carefully remove the lid

Add penuts to the potato mixture and fry them for about 2 mins

Add sabudana and fold in it. Allow it cook for about 2 mibs stirring not more than once or twice.

Once most of the sabudana or tapioca pearls turn translucent switch off the heat and add lemon juice

Garnish with Coriander leaves and serve it with bowl of sweetened yogurt.