Wash sabduana, drain out most of the water and keep aside for at least 4 hours. (Don't leave in than 1 tbsp water at max.)
Heat a tadka pan and add ghee.
When ghee's hot, add jeera, and then add chopped chili after jeera starts to splutter.
Turn off heat and allow the tadka to cool before adding it in the raita. (Cucumber will lose its crunch if you pour hot tadka on it.)
Bring about 1 cup water to a boil and add sabudana in it.
Cook sabudana in the water for 2-3 minutes till it starts becoming bigger and translucent. (Keep stirring in between.)
Turn off heat and keep the vessel covered with a lid for a couple of minutes.
Drain off water and allow sabudana to cool.
Take curd in a large bowl and whisk it.
Add sabudana and cucumber, and mix. (Quantity of chopped cucumber should be only a bit less than boiled sabudana.)
Add powdered peanuts, salt, and sugar, and mix.
Add tadka and chopped coriander, and mix.
Serve the pachadi slightly chilled.