Photo credits: Nobi Pauls
Tapioca is traditionally used in all Kerala cuisine, almost three to four days weekly, usually as breakfast or dinner. The root is prepared in a wide variety of ways. Boiled tapioca and green chili with onion chutney is one method; another is boiled tapioca mixed with grated coconut, chili, turmeric and salt.
One particularly popular recipe is steamed and mashed tapioca, garnished with oil, onion, curry leaves and mustard seeds. This method is known as Kappa Puzhukku, considered a delicacy when paired with fish curry or meat.
Boiled tapioca with green chili chutney
Kappa puzukku with fish curry
Organikos 
Is this the tapioca that people use in drinks too?
No, that is completely different. It’s confusing to people that this root is called tapioca, because many of us grew up with that name connected to pudding or those bubble drinks. What we call Tapioca in India is also called Yuca in Central America, and Manioc in South America.
Ohhh wow that is very interesting. Thanks for sharing!