Place the sabudana in a colander and wash the sabudana 3 to 4 times till the water changes clear (without any starch)
Transfer the sabudana to a wide container and add 1 + 1/2 cup of cold water, close the lid and keep it undisturbed for at least 6 hours
After 6 hours press the sabudana and make sure it is well soaked (soft)
Transfer the sabudana to a colander and drain the water completely
Place the diced potatoes in a microwave-safe bowl and add enough water to immerse and sprinkle a little salt
Microwave for 5 minutes or till the potatoes are fork-tender
Strain the potatoes in a separate colander and run tap water
Let potatoes remain in the colander till all the water is completely drained
Pulse the peanuts
In a wide pan add peanut oil
When oil is hot, add green Chilli, curry leaves, and cumin seeds; let them splutter
Add potatoes and little salt and cook for 5 minutes or till the potatoes starts turning slightly brown
Lower the flame and add sabudana, salt, sugar, and peanut; mix gently
Turn down the flame to the lowest setting and cover the lid and cook for 5 minutes
Avoid sauteeing frequently
Turn off the stove and sprinkle coconut and coriander leaves, give a good mix
Squeeze lemon juice before serving