Tapioca Fritters with a Coconut-Sesame Seed Sauce from 660 Curries by Raghavan Iyer

Ingredients

• 1 tablespoon canola oil
• ¼ cup shredded dried unsweetened coconut
• 2 teaspoons coarse kosher or sea salt
• Canola oil for deep-frying
• 2 tablespoons fresh cilantro leaves and tender stems
• 1 tablespoon white sesame seeds
• ½ cup unsalted dry-roasted peanuts
• 10 fresh green Thai, cayenne, or serrano chiles, stems removed
• 6 medium-size to large cloves garlic
• 1 pound russet or Yukon Gold potatoes, peeled, boiled until tender, and mashed
• 2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick)
• 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
• 1 medium-size tomato, cored and coarsely chopped
• 1 teaspoon coarse kosher or sea salt
• 1 cup unsalted dry-roasted peanuts
• 1 cup uncooked medium-size white tapioca pearls
• ½ cup firmly packed fresh cilantro leaves and tender stems