Directions
- 1Add 800 gm of cut and cleaned cassava to a pan.
- 2Add 2 teaspoons of salt.
- 3Add enough water to cover the cassava completely (approximately 1 liter).
- 4Close the pan with a lid and cook until the cassava is soft and tender (approximately 6-10 minutes). Check occasionally by piercing a piece with a fork.
- 5Prepare the seasoning: Crush 6 shallots, 1 clove of garlic, and 2 green chillies.
- 6Once the cassava is cooked, drain the water and return the cassava to the pan.
- 7Add the crushed shallots, garlic, and green chillies to the cassava.
- 8Mix well, mashing the cassava slightly.
- 9Add 2 cups of coconut milk (or 1 cup of coconut milk and 1 cup of water if using ready-made coconut milk).
- 10Add ¾ teaspoon of salt.
- 11Stir well until the mixture is heated through.
- 12Heat 1½ tablespoon of coconut oil in a small pan.
- 13Add ½ teaspoon of mustard seeds and let them splutter.
- 14Add 3 dry red chilies, halved, and sauté for 3-4 seconds.
- 15Add 5 sliced shallots and sauté until they turn golden.
- 16Add 2 sprigs of curry leaves.
- 17Remove from heat and pour the tempering over the cassava mixture.
- 18Mix well.
Ingredients
- 800 gm Cassava Roots
- 2 Teaspoons Salt
- 0.75 Teaspoon Salt
- 1 liter Water
- 6 Nos Shallots
- 1 Clove Garlic
- 2 Nos Green Chilli
- 2 Cups Coconut Milk
- 1.5 Tablespoon Coconut Oil
- 0.5 Teaspoon Mustard Seeds
- 3 Nos Dry Red Chillies
- 2 Sprigs Curry Leaves
- 5 Nos(sliced) Shallots
Equipment
panglass lidstrainerwooden spoonbowlsmall pan
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