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1
Bring water (10 cups) to a boil in a 3-to 4-quart pot. Add tapioca pearls and simmer, uncovered, stirring occasionally, 30 minutes. Remove from heat and let stand, covered, until pearls are translucent around edge, have a white center, and are al dente, about 45 minutes more.
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2
While tapioca stands, cover taro with cold water in a small saucepan. Bring to a simmer, then simmer until almost tender, 12 to 15 minutes. Transfer taro to a cutting board. When cool enough to handle, cut into 1/4-inch dice.
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3
Drain tapioca in a sieve and rinse well under cold water. Let stand in sieve submerged in a bowl of cold water until ready to use.
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4
Heat butter in a 12-inch nonstick skillet over medium-high heat until hot, then saute taro until just tender and golden, about 5 minutes. Add chile and garlic and saute until softened, 30 seconds to 1 minute. Add mustard seeds, cumin seeds, and neem leaves (if using) and saute until fragrant, about 30 seconds more.
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5
Lift sieve with tapioca out of water and shake to drain well. Add to taro mixture in skillet along with peanuts and 1/2 teaspoon salt and saute 2 minutes. Toss with cilantro and serve immediately.
