Sir Lankan Cacava curry .

Dear friends, wishing you all a wonderful day! How are you? In Sri Lanka, cassava is a staple food, known for being a highly nutritious root vegetable. Today, I’m preparing a cassava curry that pairs wonderfully with rice, bread, or roti. When cooked with spices and coconut milk, cassava transforms into a creamy and flavorful dish, making it a versatile addition to any meal. This special curry not only enhances the taste of your meal but also helps create a well-balanced diet. Let’s dive into the step-by-step process of preparing this delightful cassava curry!

Materials Used.

Cacava 400g.
Salt as needed.
1 1/2 Cup of coconut milk.
Some water.
1 Teaspoon of crushed chili powder.
3 Tablespoon of coconut oil.
A pinch of fenugreek.
1teaspon of Mustard Seeds.
2 teaspoon of chili powder.
1 Teaspoon of Cumin.
1/2 Teaspoon of turmeric powder.
1 Teaspoon of curry powder.
curry leaves.
2 pcs of Pandan leaves.
3 cloves of chopped garlic.
A chopped onion.
3 dried chili pods, chopped.

Method of making....

First, peel the cassava to remove the outer skin. Then, cut it into small pieces and wash them thoroughly. Place the cleaned pieces in a separate cooking pot and set aside.

Then add chopped onion, rampe, curry powder, uluhal, chilli powder, turmeric powder, curry powder and add about half a cup of water to it.

Now, place the cassava pieces in a pan on the stove and allow them to cook until they become tender. Once the cassava is cooked, add the coconut milk to the pan and let it simmer for a few more minutes. Once it thickens and blends well, remove it from the stove.

Next, take another cooking pan and place it on the stove. Add about 2 tablespoons of coconut oil and let it heat until it becomes hot. Once the oil is ready, add the mustard seeds and fenugreek seeds, allowing them to sizzle and release their aroma. Then, add the chopped garlic and mix well, letting them sauté until lightly golden.

Next, add the dried chili pieces, curry leaves, pandan leaves (rampe), chili powder, and a pinch of salt to the pan. Sauté the mixture until the ingredients are well roasted and turn a golden-brown color, releasing a rich aroma. Keep stirring to prevent burning and ensure even cooking.

Finally, combine the roasted spice mixture with the cooked cassava curry. Mix everything well to ensure the flavors are evenly distributed throughout the dish. Allow it to simmer for a few minutes on low heat so the cassava absorbs the rich, spicy flavors.

Once done, remove from heat and serve warm. This dish pairs perfectly with rice, bread, or roti. Enjoy your delicious and nutritious cassava curry! I will meet again soon. have a nice day.