Wash and soak the sabudana for at least 6 to 8 hours.
To wash sabudana, put them in a sieve or colander. Wash under running water to remove any dirt and starch powder.
Drain into a sieve or colander so that any remaining water comes out.
Spread out the sabudana on a clean kitchen towel to dry for 15 -20 minutes.Use a fork to spread them out so as not to break the balls.
Peel and dice the potatoes, about pea size.
Roast the cashew nuts in a pan for a few minutes or in the microwave oven for 30 seconds. Cut them into pieces.
Heat oil in a non stick wide pan over medium heat. When it is hot add the cinnamon, cloves, pepper, curry leaves.
When it begins to sizzle add cumin seeds and sesame seeds.
Add the potatoes, ginger, green chillis, water and 1 tsp of salt. Mix well.
Cover the pan with a lid and cook the potatoes over low heat. Stir frequently so that the potatoes do not stick to the pan.
While the potatoes are getting cooked, add sugar, ½ tsp salt and red chilli powder to the sabudana and mix gently.
When the potatoes are done, stir them gently.
Add cashew nuts and raisins. Mix well.
Then sprinkle the sabudana over it. Mix gently several times. The sabudana will cook quickly.
Take one or two of the pearls and press between your finger and thumb. It should be soft and glutinous.
If not allow the mixture to cook for 2-3 minutes.
Add the lemon juice and coriander, mix well.
Serve sabudana khichdi with a bowl of yogurt and some homemade potato crisps or farali papad.
For vegans, serve with vegan yogurt or without it.