Peel the tapioca/kappa skin and pressure cook them with salt and turmeric powder until cooked and mushy. Mash and keep aside.
Prepare a potli with muslin cloth. Take a small muslin/cotton cloth and put in cumin seeds, fennel seeds, cinnamon, cloves, bay leaves, star arinse, dried rose petals, black stone flower, mace strand and black cardamom.
Heat oil, saute grated coconut until brown. Switch off and immediately put in chilly powder and coriander powder. Mix well and let it cool. Grind to a smooth paste.
Heat oil in a wide pan, saute chopped onions, ginger garlic paste and green chilly. Saute till onions are pink. Add tomatoes and saute till mushy.
Add chicken pieces, water, salt and drop in the masala pouch/potli. Close and cook in medium flame until chicken is tender.
Open, remove the potli/masala pouch and add the mashed tapioca and ground masala. Mix well. Adjust salt and let it cook in simmer until it leaves out oil and turns thick.