Cook the tapioca in a pot of water. Make sure the water level stands above the level of tapioca. You can check in between with a fork whether its cooked. Add salt after it comes to a boil. Do not reduce the flame much after it boils.

While it is getting cooked, prepare the seasoning.

Roughly crush the grated coconut, green chillies, garlic cloves and cumin seeds in a blender (add turmeric too if you prefer it to look yellow). just one quick spin, that's all. Keep aside.

In a pan, heat oil, splutter mustard seeds. Then add the sliced shallots, a little later dry red chillies and then curry leaves.

Once the shallots start to turn light brown, add the coconut mix and saute for a few minutes. It should not turn brown. Add a little salt.

In the meanwhile, once the tapioca is cooked, pour the water out and strain it.

Add the cooked tapioca to the seasoning and mix well.

Check for salt.

Have it served with green chilly/dry red chilly chutney or fish curry or beef curry.