1Peel the tapioca and wash it thoroughly to remove any dirt and sand.
2Cut into rough cubes by driving the knife in and splitting it off the centre of the tapioca.
3Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
4Crush or coarsely grind 5 cloves of garlic and 5 red chillies together in a pestle and mortar.
5Heat 2 tbsp coconut oil and add ½ tsp mustard seeds.
6When they pop, add the garlic-chilli paste along with ¼ tsp turmeric powder and fry for 10 seconds or until fragrant.
7Add the cooked tapioca, salt, and the curry leaves.
8Mix well and continue to stir until the spices coat the tapioca.
9Taste to ensure all spices are to your taste and remove from heat
10Serve hot with tea