Wash the sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana. Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers. Soaking time will vary depending upon the quality of the sabudana. I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft. If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for few more hours.

Wash cilantro leaves and grind them with green chillies and a little salt into a coarse paste in the food processor or you can also use mortar pestle.

Take few roasted peanuts and crush them into thick pieces in the mortar pestle.

In a nonstick pan or kadai, heat oil. Once the oil is hot enough add cumin seeds and curry leaves, let it splutter. Add crushed peanuts and fry for half a minute.

Now add the coarsely ground cilantro chilli paste & fry for a minute. Add just 1/4 cup water to the mortar or blender in which you ground the paste and add this extract to the kadai, boil for a minute.

Add soaked and drained sabudana, a pinch of sugar, mix well. Check for seasonings and adjust salt as required. Cover and cook on low flame for 3-5 minutes or until sabudana is done.

Dish out, squeeze lemon juice and serve hot.