Instructions

1. Wash tapioca with cold water a few times until the water runs clear.
2. Soak the tapioca in 2 cups of cold water for 6 hours, or preferably overnight.
3. All the water should be absorbed and tapioca completely soft and flattens easily when squeezed.
4. Strain if necessary.
5. The grains should be separate.
6. Roast peanuts in a pan or microwave.
7. Rub and remove skin and break into large pieces. You can also coarsely crush.
8. Combine peanuts, salt and sugar in sabudana and set aside.
9. In a large nonstick frypan, heat ghee and oil on medium heat.
10. Add cumin, when it crackles add chilies, ginger and curry leaves. Stir for 15 seconds then add the steamed potatoes.
11. Sauté for a couple of minutes, add the prepared sabudana, mix well.
12. Keep stirring, add lemon juice and coconut. Cook until sabudana is no longer opaque.
13. Once translucent, they are cooked.
14. Remove from heat to avoid becoming sticky and lumpy.
15. Garnish.