Trim, peel and clean the tapioca and cut into palm sized length

Slice the chilli  and garlic lengthwise

Place in tapioca, chilli and garlic in a pot of water such that the water covers the pieces

Add in salt, turmeric powder and one tablespoon of chilli powder

Boil till the tapioca is tender just enough for a knife to go in without effort. In a pot this takes about 30 minutes. Pressure cooking for 1-2 whistles also does the trick

Strain and keep aside to cool

Once cook cut the tapioca into bite sized pieces

In a pan, heat oil. Add in the mustard and once it splutters add the curry leaves and remaining chilli powder.

Add in the tapioca pieces with strained garlic and chilli and sautee for 5 minutes