Soak sabudana in water for 4-6 hours. After that, drain them.
Heat ghee in a pan. Add cumin seeds. Cook until fragrant.
Add soaked sabudana. Cook for 1-2 minutes. Stir very gently.
Add salt. Mix well. Turn the heat off.
Divide the sabudana into three parts.
To the first bowl, add tamarind chutney. Mix well.
To the second bowl, add coriander chutney. Mix well.
In the serving glass, add a layer of tamarind chutney-sabudana mixture. Spread it out.
Sprinkle sev and pomegranate.
After that add a layer of coriander chutney-sabudana mixture. Spread it out.
Sprinkle sev and pomegranate.
Then add a layer of cooked sabudana (white). Sprinkle sev and pomegranate on top.
Layered sabudana chaat is ready to serve!