Ingredients for Sri Lankan Cassava Curry
For the Curry
2 Cassava Roots, Peeled & Diced
½ tsp Fenugreek Seeds
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Unroasted Curry Powder
Salt, To Taste
10-15 Curry Leaves
2 Pandan Leaves, 2.5 Inch Each
1 Medium Red Onion, Chopped
1 cup Coconut Milk
2 cups Water
For Tempering
3 tbsp Coconut Oil
½ tsp Cumin Seeds
½ tsp Mustard Seeds
3-4 Shallots
4-6 Dried Red Chillies
10 Curry Leaves
Directions for Sri Lankan Cassava Curry
1
Peel the skin off the cassava, then wash and cut it into bite-sized pieces.
2
Place water and cassava in a cooking pot (a clay pot is preferable).
3
Mix in Fenugreek Seeds and Turmeric Powder.
4
Combine Red Chilli Powder, Unroasted Curry Powder, and Salt, then mix well.
5
Stir in Curry Leaves, Pandan Leaves, and Red Onion. Cook over medium heat until the cassava is cooked.
6
Verify if the cassava is cooked by using a fork.
7
Add Coconut Milk, mix well, and bring to a boil. Set aside.
8
In a separate pan, heat Coconut Oil and add Cumin Seeds, Mustard Seeds, Shallots, Dried Red Chillies, and Curry Leaves.
9
Sri Lankan Cassava Curry is now ready to be served.
Ingredients
For the Curry
2 Cassava Roots, Peeled & Diced
½ tsp Fenugreek Seeds
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Unroasted Curry Powder
Salt, To Taste
10-15 Curry Leaves
2 Pandan Leaves, 2.5 Inch Each
1 Medium Red Onion, Chopped
1 cup Coconut Milk
2 cups Water
For Tempering
3 tbsp Coconut Oil
½ tsp Cumin Seeds
½ tsp Mustard Seeds
3-4 Shallots
4-6 Dried Red Chillies
10 Curry Leaves