Hello my loving Hivers.
What's up my dear friends? I think everything are OK for you in this difficult period staying home of work place. I already said that, I most prefer to prapare various types of recipes since my home when I have free time. So this time I introduce you how I preapred very delicious tempered manioc since home. It's very delicious and I recommend tempered manioc very deserve eat with rice.
Ingredients
- 500 grams of Manioc
- half a cup of melted coconut milk
- 1 cup of condensed coconut milk
- Half a teaspoon of chili powder
- One and a half teaspoons of mustard powder
- Half a teaspoon of raw curry powder
- Half a teaspoon of turmeric
- Just enough salt
For tempering
- Finely chopped onion
- Rampe leaves
- Curry leaves
- A little bit of fried curry seed
- Finely chopped garlic
- Three tablespoons of oil
Preparing Method
- First remove the thick bark of the manioc using a knife. After peeling, wash the Manioc tubers thoroughly three times with clean water. This is because the mud at the time of peeling remains. Cut the washed manioc tuber into small pieces. Then put the pieces in a deep pan, add 2 cups of water and bring to a boil. Leave the manioc pieces to simmer on low heat for about 30 minutes, then remove from the heat.
- Now take a small dish and add chilli powder, mustard powder, raw curry powder, turmeric powder and enough salt. Add 1 cup of condensed coconut milk and stir. Now remove the water and place the boiled Manioc potato pieces in a pan and place on the stove. Add the above spice mixture to it.
- After about 10 minutes, when the condensed coconut milk dries in the pan, add half a cup of melted coconut milk and after 5 minutes remove from the oven.
- Take an aluminum pan with a small depth and add three tablespoons of oil and let it heat up. Once the oil is heated, add the finely chopped onion, rumpe leaves, curry leaves, fried curry seeds and finely chopped garlic.
- When the mixture turns golden, remove from the heat, place on a pre-made manioc curry and cook until dry.
