Remove the skin of the tapioca (get rid of the outer skin as well as the pink skin) and cut into small cubes. Wash well and set aside.
Boil water in a large pan. Add in the cleaned tapioca, salt and turmeric. The water level should be 2-3 inches taller than the tapioca.
Cook till the tapioca is done (the pieces should give a little when pressed with the side of a spoon). Drain the excess water and slightly mash the tapioca.
In another wide pan, heat oil.
Add mustard seeds, cumin, dried red chilies and curry leaves. When it splutters, add shallots/onion, garlic and sauté until the onions turn into a golden-brown color.
Add the grated coconut and mix well with the rest of the ingredients.
Add the cooked tapioca to this mixture and mix well.
Serving Size 1
Servings 0