Grind the coconut and fennel seeds with little water (about 2 tablespoon) to a fine paste and keep aside.
Dry roast the garam masala ingredients. Cool and grind to a fine powder. Set aside.
Heat the oil in cooking pan. Add the powdered masala, ginger-garlic paste and curry leaves and stir for few seconds.
Saute the onions till brown in the tempered oil, about 10-12 minutes. Add the cubed tapioca with little salt and let them cook for a couple of minutes.
Add the turmeric powder, coriander powder and chilli powder. Cook till the raw smell disappears. It would take about 3-5minutes.
Add the coconut-fennel seeds paste now and mix them all together well. Pour in 1 cup of water and close the lid. Let them cook for 20-30min till the tapioca turns soft.(Sprinkle more water if necessary). Adjust salt to taste.