Wash the sabudana well with cold water and then soak the sanudana/tapioca pearls in 2 cups of water over night of for 6-7 hours.
Heat a large pan and dry roast the peanuts. Take it off the heat and let it cool. then add it to a mixer grinder or chopper and roughly ground the peanuts. Do not ground it to a fine powder. We want some peanut bits.
Next add this coarsely ground peanuts along with salt and sugar to the bloomed up sabudana and mix everything well and keep aside.
Heat 2 tbsp ghee/oil to a pan on medium heat and fry the small potato cubes until golden brown and cooked through. Remove with a slotted spoon and keep it aside.
Add the rest of the ghee/oil to the pan and then add the cumin seeds. When it splatters add the curry leaves, chopped chilies and coconut and fry for 2 -3 minutes.
Then add the sabudana peanut mixture and stir everything well.
Toss in the fried potatoes and mix everything well and cook for another 2 minutes.
Finally add chopped coriander leaves and take it off the heat.
Serve sabudana khichdi with a squuze of lime with a side of yogurt and hot ginger tea.