Tapioca mutter stew

Tapioca 2 kg., peeled, cubed into 2 inch pieces, cooked in enough water with salt. Drained out the water and keep aside.
Onion 2, cubed, garlic cloves 12, sliced, ginger 4 inch piece, thinly sliced, green chilli 7, silted, bay leaves 7, cinnamon stick 4 inch piece, cardamom 2, salt to taste. Cook the ingredients in a cup of water and add frozen green peas 2 cups, allow to cook, then add cooked tapioca into the mix. Combine well, add 3 cups of coconut milk. Mix well and allow to bubble. Garnish with chopped spring onion. Excellent with chapatti, appam and idiyappam.
This was prepared in connection with a vegetarian dinner.