In a blinder, grind the shallot, cumin seeds, garlic, turmeric powder and green chilli to a coarse paste.

In a large saucepan, add the cooked tapioca, coarse paste, coconut milk and salt.

Place on low flame, cook for about 5 minutes until the gravy starts to thicken and combine well.

Remove from the heat and keep aside.

Heat oil in a pan and crackle the mustard. Add sliced onion and curry leaves. When onion turns light golden, add this to the cooked tapioca and mix well.

Serve hot with beef curry or fish curry.