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 separate 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
