Wash the Sabudhana and then put it in a bowl. Add enough water to just submerge it. Cover and let it soak for about 2 to 3 hours. Remember that Sabudhana can differ in size and batch so the soaking time may differ. And if you get Sago Pearls, then it would take a little longer to hydrate.

Once the Sabudhana is properly hydrated, it should turn from white to translucent, fluff up to almost twice its size, and you should be able to squish it well if you press a pearl between your thumb and forefinger.

Once the Sabudhan is hydrated, wash it once again, to remove small broken bits and then let it drain well for about an hour.

Heat the oil in a non-stick pan or wok, and add the mustard seeds. When they pop, turn down the heat and add the cumin seeds and asfetida. Stir a couple of times and add the chopped ginger, green chillies and curry leaves. Again stir a couple of times and add the turmeric powder. Stir and add the Sabudhana/ Tapioca Pearls, and keep stirring well so that the Sabudhana doesn't clump or stick to the bottom or sides of the pan.

Add the potatoes and stir-fry for a couple of minutes. Then add the powdered groundnuts/ peanuts and stir so it's all mixed well together. Take the pan off the heat, and add the coconut. Stir well. Now add the lime juice, mix and transfer to a serving bowl. Garnish with chopped coriander and serve warm.

This should serve 3. Serve plain as it is, or topped with sev/ bhjia (deep-fried chickpea flour vermicelli) for a crunch. You may also serve it with sweetened yogurt or a green or coconut chutney.