Cassava (Maravalli Kizhangu) Poriyal

How to Prepare

1. Peel the cassava root and cut it into small cubes or sticks.
2. Boil the cassava pieces in a large pot with water and a pinch of salt for 10-15 minutes or until tender but not mushy. Drain and set aside.
3. Heat 4 tablespoons of oil in a kadai or wok over medium heat.
4. Add 2 teaspoons of mustard seeds and let them splutter.
5. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal. Fry until golden brown.
6. Add 4-5 dried red chilies, a pinch of asafoetida, and 20-25 curry leaves. Sauté for a few seconds.
7. Add the boiled cassava pieces to the kadai and mix well to coat with the tempering.
8. Sprinkle 1 teaspoon of turmeric powder and salt to taste. Stir gently to combine.
9. Cook for 5-7 minutes on low heat, stirring occasionally to ensure even cooking.
10. Add 1.5 cups of freshly grated coconut and mix well. Cook for another 2 minutes.
11. Turn off the heat and serve hot as a side dish with rice and sambar or rasam.