Peel off the skin of the Tapioca & cut it into big chunks. Heat water in a broad pan & put the chunks into it.
After 10 minutes throw the water away, add more fresh water, salt and turmeric powder and boil again. While boiling add 2 teaspoons of coconut oil.
Once the Tapioca chunks become soft enough, transfer the boiled pieces to a bowl or plate and keep aside.
For side dish
Soak the chillies in hot water for 10 minutes. Add salt, Shallots, Tamarind pulp, Jaggery & 1 tsp of Coconut oil with the soaked chillies & grind to coarse paste.
Dip the boiled Tapioca piece into the red chilli chutney & enjoy.
By Ria Samuel