In a large pan, add tapioca, water, and salt to taste. Cook until it gets soft.

Heat oil in a pan, add mustard seeds and let it splutter.Add green chilies, onion, curry leaves, red chilies and turmeric powder. Saute until it turns golden brown.

Now add grated coconut and mix well.

Add the cooked tapioca and mix well. Add more salt, if required.

Mash it gently, if desired

Serve this with pickle