If someone is talking about traditional Sri Lankan food recipes and food combinations, I bet you won’t miss listening to this combination. And sometimes we substitute dry fish curry instead of pork curry to this combo. 

I guess I was 8 or 9, we had some cassava planted at the backyard of our home garden with few more other yams and veggies. mostly every Saturday breakfast was done by our father. With his home grown stuffs without chemicals. So whenever we got some cassava, he boiled those and gave to us with pol sambol and few more other things. When breakfast was done with boiled cassava, lunch was cassava curry with the leftover boiled cassava. 

My mother used to cook this cassava curry with little more extra coconut milk. Because she always loved that creamy gravy. But here I used less coconut milk than she used, because I’m not a much gravy person. 

Always remember whenever you are cooking cassava. 

*if you see blue veins inside the skin, on the white part. It is not good to eat. 

*don’t ever cover and boil/cook the cassava.

*cut into thick cubes, so whenever you cook won’t get too much mushy. 

*always remember to boil before cook and drain the water. 

*add salt, when it starts to boil.  

1.slice into 2inch size and take off the skin of roughly about 800g cassava. Cut into cubes/divide one slice into four. Wash well and boil until soft. Add salt when water starts to boil. Boil until look soft and mushy. Drain and leave aside. 

2.place all the boiled cassava in a pot along with 400-450ml thick coconut milk, 1/2tsp turmeric powder, sliced 1 small onion, split 2 green chilies, 2 inch size pandan leaf, few curry leaves and more salt if needed. 

Increase little more extra coconut milk if you prefer more gravy. 

3.cook in low heat and bring it to boil. Simmer more about 5-7 minutes and fire off. 

4.heat a small frying pan with 2-3tbs oil, add finely sliced 1 small onion until brown. 

5.when onion starts to brown add few curry leaves, sliced 2 dried red chilies and 1tsp dried red chilli flakes and fry more about a minute. 

6.mix the tempered mixture with cassava curry serve with some meat curry or dry fish curry.