Peel the Tapioca, wash well and cut into roughly 1” cubes. Put the cubed in water as you’re chopping. Wash once again and put the tapioca pieces into a cooking pot. Add enough water to just cover the Tapioca. Add the salt and turmeric powder. Stir, bring to a boil and then turn down the heat. Let it simmer until the Tapioca is cooked well but still holds its shape. Do not cook till mushy.
Drain the water completely. Add the chilli powder and salt to taste to the cooked tapioca pieces and toss well to coat them uniformly.
Heat the coconut oil in a wok.
2. Heat coconut oil in a pan over medium heat. Add the mustard seeds. When they splutter, add the split black gram lentils. Stir till they turn a light golden brown. Turn down the heat. Stir in the asafoetida, broken red chillies and curry leaves. Immediately after, add the cooked tapioca pieces. Stir well and then let it cook for another 5 to 10 minutes, stirring occasionally.
Take it off the heat, and serve warm as a side dish with rice.