Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


5 cups of Tapioca cubed, about 500 gm
1/2 cup of Coconut grated
Five cloves Garlic roughly crushed
1/4 tsp Turmeric Powder
Red Chilli Powder as needed
5-6 nos Whole Dry Red Chilli
1/2 tsp Black Mustard Seeds
Curry Leaves few
2-3 tbsp Coconut Oil
Salt as need


  1.  Wash the tapioca thoroughly after peeling it.
  2.  To produce rough cubes, drive the knife into the tapioca and break it from the middle.
  3.  In a skillet, cook the tapioca until soft, adding enough water to cover the pieces by an inch (about 10-15 mins).
  4. Drain any excess water and thoroughly crush the tapioca.
  5. Please give it a vigorous toss after adding the salt.
  6.  With your fingers, blend the grated coconut, turmeric powder, red chili powder, and garlic until
    everything is well combined.
  7. After that, add the ground coconut mixture and put aside for 5 minutes.
  8. Due to the hot tapioca, this mixture will become slightly cooked.
  9.  After 5-6 minutes, fully incorporate all ingredients with the back of a wooden spoon, mash the tapioca pieces while mixing, and remove from the fire.
  10. After that, heat the oil in a pan and add the mustard seeds. Add the curry leaves and dry red
    chilies to the cooked tapioca and stir thoroughly when they begin to crackle.
  11. Kerala serves it with fish curry, although vegetarians can eat it with theeyal, publishers, or
    another curry