Soak sabudana 4-5 hours. Drain the sabudana very well and keep aside in a bowl.
In a pan dry roast the peanuts till browned and when cooled coarsely break them
Mix the coarsely roasted peanuts, salt and sugar with the drained sabudana.
Now heat the oil. Fry the cumin till they crackle and add the curry leaves, chilies and turmeric powder fry for half a minute and then add the grated ginger.
Add potatoes and stir till the raw smell of the ginger goes away and till potatoes are cooked. You can add a few spoons of water if required.
Add the sabudana and keep stirring the mixture.
When the sabudana loses their opaqueness and starts becoming soft, they are cooked. Don't overcook as they might become lumpy and hard.
Lastly add grated coconut, mix well. Close the fire.
While serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice and serve sabudana khichdi hot.
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