![](http://cookingatmayflower.com/wp-content/uploads/2012/06/image_1-29.jpg)
![](http://cookingatmayflower.com/wp-content/uploads/2012/06/image_1-30.jpg)
Tapioca – 1/2 kg
Onion – 1 no
Green chillies – 3 nos.
Ginger – a small piece
Curry leaves – 2 sprigs
Mustard seeds – 1 tsp
Urdu dal – 1 tsp
Oil – 2 tbsp
Salt to taste
Grated coconut – 1/2 cup
Remove the skin of tapioca and cut into small pieces. Boil the tapioca pieces along with salt and 1/4 tsp of turmeric powder until it is tender (do not allow it to overcook). Drain the water, mash gently and keep aside .
Heat oil in a pan. Add mustard seeds, when they begin to pop, add urad dal. When dal turns little brown, add onion, green chillies, ginger and curry leaves. Saute for 2-3 minutes. Add cooked tapioca pieces and salt. Mix all the ingredients well. Cover with a lid and cook for 5 minutes. Sprinkle grated coconut and serve hot.