firstly, take 1 cup sabudana in a large bowl.
add enough water, rub and rinse for 3 times or until water run clean.
further, add ¾ cup water and soak for 6 hours.
do not add any extra water as it is enough for soaking without turning sabudana mushy.
in a pan dry roast ¼ cup peanuts on low flame.
roast until peanuts separate skin.
peel off the skin and blend to a coarse powder.
add peanut powder over soaked sabudana along with 1 tsp salt and 1 tsp sugar
combine well making sure everything is well combined. peanut powder helps to absorb excess moisture from sabudana. keep aside.
in a small blender take handful coriander, 1 inch ginger and 1 chilli.
blend to a coarse paste without adding any water. keep aside.
firstly, in a large kadai heat ½ tbsp ghee and roast 2 tbsp peanuts until it turns crunchy.
now add 1 tsp cumin, few curry leaves and splutter tempering.
cover and simmer for 20 minutes or until the add ½ potato and roast for a minute.ice is cooked well
also, add the prepared coriander masala paste and saute for a minute.
add in soaked sabudana and mix gently combining well.
cover and simmer for 5 minutes or until sabudana turns translucent.
finally, add 2 tsp lemon juice, 2 tbsp coriander and enjoy hariyali sabudana khihdi.