Wash sabudana 2-3 times and then soak in ¼ cup water for 3-4 hours. Sabudana grains should be separate and moist.
Roast peanuts on a hot griddle and then grind coarsely. Mix it with the soaked sabudana. Remove stem of dry whole red chillies and then chop roughly.
Heat ghee in a pan, add mustard seeds, cook to crackle and then add chopped dry whole red chillies and curry leaves. Cook for a moment.
Add shabudana, cook for 4-5 minutes, stirring well. Add salt and lime juice. Mix well. Sprinkle chopped coriander leaves serve hot.