Grind the coconut and fennel seeds with little water 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 kadai. Add the powdered masala, ginger-garlic paste and curry leaves and stir for few seconds.
Saute the onions till brown in the tempered oil. Add the cubed tapioca with little salt and let them cook for a couple of min.
Add the turmeric powder, coriander powder and chilli powder. Cook till the raw smell disappears. It would take about 3-5min.
Add the coconut-fennel seeds paste now and mix them all together well. Pour in 3 cups of water and close the lid. Let them cook for 20-30 min till the tapioca turns soft. (Add excess water if necessary)
Adjust salt to taste.