Peel off the skin of tapioca and cut into small cubes.

Boil the tapioca with enough water for 2-3 minutes and strain it. Set aside.

To a mixer jar, add shallots, coriander powder, and pepper powder. Coarsely grind without adding water.

Add the strained tapioca pieces, ground shallots mixture, salt, turmeric powder, and chilli powder to a khadai.

Add nearly 1 1/2 cups of water to this mixture and cook until the tapioca pieces are tender.

Meanwhile, grind grated coconut and cumin seeds into a fine paste by adding enough water.

Add the ground coconut paste to the tapioca mixture and boil for 2-3 minutes. Turn off the flame.

For tempering, heat oil in a pan. When hot, add mustard seeds and wait until they pop.

Add fenugreek seeds and sauté for 2-3 seconds.

Add crushed garlic and sauté until it turns light brown.

Add dried red chilli and curry leaves, sauté for 5 seconds, and turn off the flame.

Add the tempering to the tapioca curry and mix well. Serve as a semi-thick curry with dosa, roti, or steamed rice.