Spicy tapioca (sabudana khichdi)

Wash sabudana nicely under running water so that there is no powdery residue left.
Drain water completely and leave overnight, or for a minimum of 3 to 4hours. The sago should almost double up in size.
Dry roast groundnuts on gas or in microwave and powder them coarsely.
Add salt, tumeric, chillipowder, lemon juice and ground nuts and mix well.
Heat oil, add mustard seeds, chopped green chilli, curry leaves and potatoes cut into fine cubes.
When the potatoes are almost done, add sabudana and mix well.
Keep on simmer for 5 to 10 minutes till sabudana is cooked.
Remove from fire and serve hot garnished with corinder leaves and grated coconut

http://rawgirlinmumbai.blogspot.com/2010/12/sabudana-khichdi.html