Soak sabudana (tapioca pearls) overnight.

Boil and mash the potatoes.

Roast and crush the peanuts.

Combine soaked sabudana, mashed potatoes, crushed peanuts, cumin seeds, green chillies, sugar, lemon juice, coriander leaves, and salt in a bowl.

Mix well to form a dough.

Make lemon-sized balls from the dough and flatten into patties.

Heat sunflower oil in a kadai or deep frying pan on medium heat.

Deep fry the vada patties until golden brown and crisp on the outside.

Drain on absorbent paper.

Whisk curd in a separate bowl.

Add potatoes, roasted peanuts, green chillies, sugar and salt to the curd and mix well.

Serve sabudana vada hot with curd chutney and green chutney.