Ingredients:

• 2 cups of Sabudana 
• 1/2 cup of potatoes
• 1/2 cup peanuts 
• 1 Onion (Optional) 
• 1/4 tsp turmeric/haldi (optional)
• 3-4 curry leaves
• 1/2 tsp of cumin seeds/jeera
• 4-5 green chillies
• 1 tsp sugar
• 3 tsp oil
• Salt to taste
• Juice of a lemon
• Cilantro/Coriander leaves for garnish 

Method:

1. Wash the sabudana in enough water twice or thrice and drain the water. Now soak it in a flat bottom container. I soak it for at least 4-5 hours or I soak it over-night for morning breakfast.
2. Drain the sabudana in a colander/strainer and keep aside the colander with sabudana for it to completely drain the water.
3. Take a pan and dry roast the peanuts till evenly brown, then remove the skin and pulse them into a coarse powder. Keep aside. HINT: As I feel this is the most time consuming part of this dish, I make a bigger batch of Peanut coarse powder and store it in a air tight container. May be stored in freezer too.
4. Peel the potato and chop them into small pieces and boil it separately. I usually, cook the potato cubes with salt in Microwave for about 5 to 8 minutes.
5. Heat a pan and add oil in it. Add the cumin seeds, curry leaves, and chopped/slit green chillies. [Optional: Add chopped onion and suate until onion is translucent.] Add the cooked potatoes. Sprinkle some salt and stir until the potatoes get crisp on the outside.
6. Stir in turmeric powder. This is optional, but I like little bit of it in my uppma.
7. Now add the sabudana to this and toss well on medium flame. Cover with lid for a minute.
8. Note: If you feel that the sabudana has become very dry then you can sprinkle some water and mix.
9. The sabudana will become translucent when they are done. After the sabudana is cooked completely, add the coarse peanuts and lemon juice.
10. Toss to mix and switch off the heat. Garnish with the finely chopped cilantro leaves.

Try the recipe and let me know how it comes out. Happy Cooking! You may be also interested in Sabudana Vada