Wash sabudana in cold water till water runs clear.
Take pearls in wide bowl, add water, and soak for 2-3 hours to overnight.
Then transfer to a colander and let the excess water drain for at least 10-15 minutes.
Heat the oil in a pan on medium heat, once hot add cumin seeds and let them sizzle.
Then saute chopped green chilies and curry leaves for 30 seconds.
Then mix in cubed potatoes and sendha salt.
Cover the pan and cook till potatoes are soft and cooked.
Then add crushed peanuts and coconut. Mix and cook for 1-2 minute.
Then add drained sabudana and mix gently. Do not stir or mix too much otherwise, it will end up in a lumpy, sticky mess.
And cook for 4-5 minutes till sabudana pearls are soft and transparent.
Finally add some lemon juice, and cilantro.
Mix well and turn off the stove
