Ingredients for Sri Lankan Cassava Curry
Directions for Sri Lankan Cassava Curry
Peel the skin off the cassava, then wash and cut it into bite-sized pieces.
Place water and cassava in a cooking pot (a clay pot is preferable).
Mix in Fenugreek Seeds and Turmeric Powder.
Combine Red Chilli Powder, Unroasted Curry Powder, and Salt, then mix well.
Stir in Curry Leaves, Pandan Leaves, and Red Onion. Cook over medium heat until the cassava is cooked.
Verify if the cassava is cooked by using a fork.
Add Coconut Milk, mix well, and bring to a boil. Set aside.
In a separate pan, heat Coconut Oil and add Cumin Seeds, Mustard Seeds, Shallots, Dried Red Chillies, and Curry Leaves.
Sri Lankan Cassava Curry is now ready to be served.
Ingredients
Directions
Peel the skin off the cassava, then wash and cut it into bite-sized pieces.
Place water and cassava in a cooking pot (a clay pot is preferable).
Mix in Fenugreek Seeds and Turmeric Powder.
Combine Red Chilli Powder, Unroasted Curry Powder, and Salt, then mix well.
Stir in Curry Leaves, Pandan Leaves, and Red Onion. Cook over medium heat until the cassava is cooked.
Verify if the cassava is cooked by using a fork.
Add Coconut Milk, mix well, and bring to a boil. Set aside.
In a separate pan, heat Coconut Oil and add Cumin Seeds, Mustard Seeds, Shallots, Dried Red Chillies, and Curry Leaves.
Sri Lankan Cassava Curry is now ready to be served.