Kappa puzhukku

Step 1: Cut 2 ¼ lb fresh cassava (kappa) into 8 cm pieces, slit the brown bark and the pink layer below it, and peel both off. Halve each piece lengthways and pull out the woody core, then cut into 3 cm chunks and rinse.

Step 2: Cover with water, bring to the boil and cook over a high heat for 8–10 minutes. Drain and throw this water away. Common mistake: skipping the first boil. It removes the bitterness and natural toxins in cassava, so always discard it.

Step 3: Cover with fresh boiling water, add 1 ¼ tsp salt and ½ tsp ground turmeric and cook over a medium heat for 12–15 minutes, until a fork slides in easily and some chunks start to crumble. Drain, leaving about 3 tbsp water in the pan.

Step 4: Pulse 3 ½ oz grated fresh coconut, 3 green chillies, 2 of the 2 shallots, 2 garlic and ½ tsp cumin seeds with no water until coarsely crushed.

Step 5: Add the coconut mix to the cassava and mash roughly with the back of a ladle, leaving some chunks. Cover and steam on a low heat for 5 minutes.

Step 6: Slice the remaining 2 shallots. Heat 2 tbsp coconut oil over a medium heat, crackle 1 tsp mustard seeds, then add the sliced shallots, 2 dried red chillies and 15 curry leaves and fry for 2–3 minutes until the shallots are golden. Pour over the puzhukku, mix and serve hot.