Rinse 1 cup of sabudana well until the water runs clear.

Soak it in ¾ cup of water overnight or for 4-6 hours.

After soaking, the sabudana should have absorbed all the water. It should be soft—press it with a finger to check if it crushes easily.

In a mixing bowl, add soaked sabudana, 1 cup grated potatoes, ½ cup peanut powder, 2 tbsp green chili paste, salt to taste, 1 tsp lemon juice, ½ cup coriander leaves, 1 tsp cumin seeds, and a pinch of Kashmiri red chili powder. Mix well.

Ensure the vada mixture is properly bound together (refer to the video).

Take some mixture and shape it into a round patty.

Heat oil in a pan, then add the vadas one by one and fry them on medium heat until they turn golden brown and crispy on both sides.

Drain the fried vadas on a wire rack. Repeat the frying process for all the vadas in the same way.

Serve the sabudana vada with farali kadhi.

In a mixer jar, add ½ cup peanuts, 3 green chilies, 1-inch ginger, ¼ cup coriander leaves, and ½ cup water. Grind to a fine paste and keep it aside.

In a mixing bowl, add 1 cup curd and 2 cups water. Mix well; the kadhi mixture is ready. Keep it aside.

In a pan, heat 2 tbsp ghee and add 1 tsp cumin seeds, some curry leaves, 2 dry red chilies, and some coriander leaves. Sauté.

Add the ground peanut paste and sauté until the ghee releases from the sides.

Then add the kadhi mixture, salt, 1 tsp sugar, and 1/8 tsp black pepper powder, and mix well.

Stir continuously until the mixture starts boiling.

Lower the flame and cook the kadhi for 5-7 minutes.

Farali kadhi is ready. Serve it with sabudana vada.