soak 1cup of sabudana (sabakki, tapioca) for half an hour, drain the excess water and just sprinkle water enough to keep it moist and cover it with damp kitchen towel. keep it moist overnight or at least 4 hours.after which the sabudana must be swollen and separate, not sticking to each other.
dry roast 2tbsp of groundnuts and prepare very coarse particles to the size of mustard seeds using a processor.
in a pan heat 2tbsp oil, add mustard and cumin seeds, once they splutter add turmeric powder (optional, if you dislike the yellow color avoid it)finely chopped green chillies, saute (at this stage you may add slices of boiled potato or green peas or have it plain, as per your choice)and add the sabudana. mix gently and cook for 2-3 min. Add 1tsp of sugar, salt to taste and the groundnut powder, mix well gently and let it cook for another 3-5min.
do not add water to cook the tapioca.
