Cassava Brown peas in a bowl ( Kappa payar kuzhachathu )

Cassava 1 kilogram, peeled chopped, cleaned and cooked with little turmeric and salt to taste.
Brown peas 1 cup, soaked over night and pressure cooked, with salt to taste.
Grated coconut 1 1/2 cups, bird's chilly 12, cumin 1/3 tsp., turmeric powder 1/2 tsp.,
shallots 3, garlic cloves 3, grind all the ingredients into a coarse mixture.
Add coconut mix into cassava and pulse mix, smash well in low flame. Add coconut oil 1 tbsp.,
 curry leaves 2 sprigs, mix well, adjust salt. Dish is ready. Serve with red chilly chutney.