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

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.