Heat oil in a pan and add cumin seeds and groundnuts to it. When groundnuts are roasted add curry leaves, finely chopped green chillies and ginger to it and mix everything well. Now add chopped potatoes and cover and cook it until potatoes are almost done.
When potatoes are done, add sugar, lemon juice and rock salt along with sabudana and crushed peanuts. Mix everything well and cover and cook it until sabudana turns pale in colour. Keep stirring in between to avoid sticking to the bottom of the pan. Add coriander leaves and turn off the heat.
Serve sabudana khichdi hot along with curd.
