Wash the sabudana with 4-5 times of water to remove extra starch.
Soak the sabudana in water for 3-4 hours or overnight.
Steam the sabudana for 8-10 minutes.
Take out the cooked sabudana and dip it in lukewarm water to separate its grains.
Mix the curd with water, rock salt, roasted peanuts, cucumber, ginger, pomegranate seeds, black pepper, and coriander.
Heat a tempering pan with ghee, add cumin seeds and cashews. Fry until the cashews turn golden brown.
Add green chilies and curry leaves, fry for a few seconds.
Mix the tempering with the sabudana mixture.