firstly, in a pressure cooker take ½ cup sabudana. make sure to rinse the sabudana well in running water.

add 2 chilli, 2 inch ginger and ½ tsp salt.

pressure cook for 5 whistles adding 3 cup water.

once the pressure released, check if the sabudana is cooked well or not. keep aside.

in a large kadai heat 1 tsp ghee and splutter 1 tsp cumin.

add 2 tbsp carrot, 2 tbsp beans, 2 tbsp sweet corn and 2 tbsp cabbage.

stir fry for a minute or until the vegetables turn crunchy.

now add boiled sabudana and mix well.

simmer for 5 minutes, or until the flavours are absorbed well.

further, add ½ tsp pepper powder and ½ tsp salt. mix well.

turn off the flame and add ¾ cup curd, 2 tbsp coriander.

mix well adjusting the consistency as required.

finally, enjoy sabudana soup piping hot.