Difficulty: Difficult
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Cassava or Tapioca is a long tuberous root. It is also known as Yuca is is very high in starch content. It is rich in dietary fibre and is found in plenty in the tropical regions of the world. This root is cultivated and consumed a lot in the Indian state of Kerala. Here are two ways this root is made in Kerala. It is normally served along with spicy fish curry.
Ingredients
-
For boiled Cassava/Tapioca
- For Mashed Cassava/Tapioca
Instructions
-
For Boiled Cassava/Tapioca:
- Remove skin, wash the cassava and add it to boiling water. If using frozen casava, add them directly into boiling water. Boil about 25 minutes or until fork tender. Then drain off water and serve. For Mashed Cassava/Tapioca:
- Remove skin, wash the cassava and add it to boiling water. If using frozen casava, add them directly into boiling water. Boil about 25 minutes or until fork tender. Then drain off water and keep aside.
- Grind green chillies, garlic, ginger, turmeric, curry leaves, shallots and coconut into a coarse paste adding very little water if necessary.
- Now heat 1 tbsp oil (I used coconut) in a pot and add 1 tsp cumin seeds and 1 tsp mustard seeds. Let it splutter and add in the coconut paste and salt to taste.
- Now add the boiled and drained yuca (cassava) to the pot and mash well. Serve warm.