3/4 cup of sabudana, oil, 1/4 cup raw peanuts, 1 tbsp chopped green chillies, 10 curry leaves, 1/5 cup sliced dry coconut, 2 tbsp powdered sugar and black salt.
Heat some oil in a deep non-stick pan, add the sabudana a few at a time and deep-fry on a medium flame but make sure that they don’t become brown.
After frying each solid ingredient, drain them on an absorbent paper and keep aside.
In the same pan deep-fry the peanuts until they change their colour.
Deep-fry the green chillies, curry leaves and coconut separately in the same oil.
Combine all the deep-fried ingredients in a bowl, sprinkle the powdered sugar and rock salt and toss it well.
Cool the sabudana chivda completely and serve immediately or store in an air-tight container.