Cook the tapioca with turmeric powder, salt and water as required. Keep it aside.

2) Cook raw banana, green gram, turmeric powder, salt and water as required.

Grind the coconut, cumin seeds, green chilly, shallots and ¼ cup water.

Mix cooked tapioca, green gram, raw banana and mash it thoroughly with a spoon.

Add grinded coconut, curry leaves and cook it for 5 minutes.

Heat oil in a vessel and sauté mustard in it and mix in with the puzhukku.

Serve it with mango pickle.