To start with, rinse the sago pearls/ sabudana under cold running water, then soak in the measured water for a few hours or overnight. You can also steam the sweet potato in advance and leave aside and ready (steam until soft, around 20 minutes). When ready to cook, melt the coconut oil in a pan, add the cumin seeds and cook on a low heat until the cumin seeds are a darker shade of brown, then add the curry leaves, peanuts and sesame seeds and stir for around a minute. Now add the green chilli and grated ginger and then the sweet potato cubes and sago pearls/ sabudana as well as the salt. Mix well but try not to mash the sweet potato, especially if overcooked. Squeze the lime and stir in the coriander leaves or sprinkle over the top and serve.
*If it is difficult to chop the sweet potato in cubes, you can chop into large chunks to start with, steam these large pieces and then chop into cubes once steamed.