Mash well the cooked tapioca and keep it aside. Grind together the coconut and green chillies to a coarse mixture. 2) Heat oil in a pan. Splutter mustard seeds and saute dry red chillies and curry leaves in it. 3) Add finely chopped shallots and saute, till they turn translucent. Add salt. 4) Lower the flame and add the mashed tapioca followed by the coconut mixture and mix well. 5) Turn off the flame and transfer the contents to a serving bowl. :- Serve hot. Goes well with ulli chammanthi or naadan meen curry or beef curry.