Wash and soak the sabudana in enough water for 2 hours or overnight.
Cut the potatoes and keep aside in water.
Drain the excess water from sago and strain for 30 minute or till it dries out.
Coat soaked sabudana and cut potato with oil to prevent them over steaming.
Prepare the steamer with perforated tray and steam sabudana and sweet potato.
Now cover it and cook for 8 minutes.
Once steamed, let sabudana and sweet potato cool.
Now take sago and shakkarkand in large bowl, add rest of the ingredients like raw mango, hara Dhaniya, green chili, red chili powder, cumin powder, rock salt and lemon or lime juice.
Add farali kevda and sprinkle some extra lime juice, red chilli powder and salt as your taste.
Add some pomegranate pearls and mix well before serving.