The Kani tribals cultivate our organically certified, native Tapioca (Cassava) varieties. Post-harvest, the tubers are half-boiled, sliced, and dried for 4 to 5 days. These dried slices are then fried to perfection in coconut oil, seasoned with salt, black pepper, and kanthari chili powder, and garnished with fried curry leaves for a delightful snack.