PREP TIME:5 mins
COOK TIME:15 mins
TOTAL TIME:20 mins


2 lbs Tapioca/Cassava
¾ Cup of grated Coconut
½ tsp Turmeric powder
5 Shallots/Pearl onion (or 5 tbsp red onion)
3 Green Chilies
½ tsp Cumin (optional)
Two pods of Garlic (optional)

For the tempering :
½ tsp Mustard seed
3 Dry red chili
5 Curry leaves
2 tbsp Oil


  1. Remove the tapioca’s outer and pink skins, then chop the tapioca into little cubes. After a thorough
    cleaning, set it away.
  2.  2 Bring water to a boil in a large saucepan. Mix the cleaned tapioca, salt, and turmeric in a mixing bowl.Tapioca should be 2-3 inches taller than the water level.
  3. Cook, occasionally stirring, until the tapioca has softened (the pieces should give a little when pressed with the side of a spoon). Drain any excess water and lightly smash the tapioca.
  4. In a second big pan, heat the oil.
  5.  5 In a mixing bowl, combine the mustard seeds, cumin, dried red chilies, and curry leaves. Add the
    shallots/onion and garlic when it begins to stumble and sauté until the onions are golden brown.
  6. In a large mixing basin, combine the shredded Coconut and the remaining ingredients.
  7. Stir in the cooked tapioca until it is completely incorporated.