Rinse 150g of sabudana tapioca pearls well. Soak in water just to cover for 3-5 hours, or longer until the pearls crush easily with no hard center. Drain very thoroughly.
Boil 2 medium potatoes until tender, then peel and dice. Coarsely crush ½ cup of roasted peanuts.
Mix the drained pearls with the peanuts, 1 teaspoon of sugar and salt.
Heat 3 tablespoons of peanut oil. Add 1 teaspoon of cumin seeds and let them sizzle. Add 10 curry leaves, 1 green chili, chopped, and 1 teaspoon of grated ginger; fry briefly.
Add the potato and cook for 1 minute. Add the pearl mixture and stir gently over low heat for 3-5 minutes, until the pearls turn translucent. Stop before they become sticky.
Remove from the heat. Stir in 1 teaspoon of lemon juice, 1 tablespoon of chopped cilantro, and ¼ cup of grated fresh coconut. Serve warm.
