Cut the root into thick slices and peel off the outer skin (brown wax with the pink layer underneath)

Cut them into chunky cubes and rinse well to remove excess starch

In a deep pot, add the cassava and enough water to cover it

Toss in salt and turmeric powder and bring to a boil, do not cover with lid

After 20-30 minutes, check tenderness by piercing with a fork—it should slide through easily

Drain and rinse under cold water and keep aside

In a bowl, combine coconut flakes, sliced onions and green chilies

Combine the chili powder, salt, and lime juice

Mix everything well and set aside

Heat oil in a pot or pan deep enough to toss everything together

Add mustard seeds to sizzle, then toss in sundried red chilies and curry leaves to infuse the oil

When sizzling, stir in minced garlic and let it turn to a golden

Add both the coconut mix and the pre-boiled cassava, combine everything well and continue cooking for about 5 minutes

Taste teste to balance salt and lime before removing from heat