egin by washing the sabudana several times—approximately 3 to 4—to eliminate excess starch. Once washed, drain the sabudana and spread it out on a paper towel, allowing it to dry completely.

In a kadai or frying pan, heat the shudh desi ghee until hot. Add the cumin seeds and sauté for a few seconds until fragrant. Follow this by adding the curry leaves and finely chopped green chilies, stirring briefly to release their aromas. Introduce the boiled potato into the pan, mixing all the ingredients well. Continue to stir for about a minute.

Next, add the dried sabudana to the mixture, ensuring thorough incorporation. Keep stirring gently until the sabudana is cooked perfectly, which will take around 4 to 5 minutes on medium-low heat. The pearls should become translucent, indicating they are fully cooked.

To finish, incorporate the roughly chopped peanuts, salt, chopped coriander leaves, and the optional coriander chutney into the pan, cooking for an additional minute. Finally, turn off the heat and drizzle a few drops of lemon juice over the dish before serving.