Cut tapioca into small pieces. Cook it in thin coconut milk and add required salt.

When the tapioca pieces are done, remove pan from flame. Keep this aside.

Heat coconut oil in a pan and saute ginger, green chillies and onion. Add curry leaves and pour the fried onion mixture into the tapioca gravy.

Add the thick coconut milk extract and heat the vessel. Do not boil and remove pan from fire before boiling starts.

Tapioca stew, an easy to prepare dish, is ready. Tastes good with chappathy, appam and puttu.