CASSAVA CURRY

Cassava is a edible starchy root that grows in tropical countries.Its the large source of carbohydrate in these countries after rice.

It's called as "Maravalli Kizhangu " in Tamil and cultivated  in my native town salem,tamilnadu,India .

They have big plants manufacturing tapioca pearls from this root .And also flour that are used for  puddings.

They also produce laundry starch from this root.

Coming to food...

I have tasted vadai ,halwa and and crispy chips made out of this root.Will post the recipes soon. 

Vadai is tasty and made just like masala vadai.But one drawback is,it has to be eaten hot .Halwa tastes  So good just like almond halwa.( will post the recipe soon) And chips it's just like potato or banana chips.

Now coming to curry. It's famous in Kerala as Kappa curry.My amma used to make this  and it was one among my favorite .Its simple yet tasty dish.

INGREDIENTS :(for 2 to 3 people)

Cassava root -1big

Onion-1

Mustard-1/2 tsp

Ur ad dhal-1 tsp

Red chilli-to taste 

Salt-to taste

Curry leaf-few

Turmeric powder-1/4 tsp(optional)

Coconut- grated couple of spoons (optional )

Oil- 1tbs

METHOD:

1)Scrape the skin( in US  the root is covered with wax so scrape,In India usually it is covered with clay so wash the skin well and pressure cook and remove the skin) and pressure cook.

2) Cut the cooked root.

3) Remove the stem from the center.

Removed stem

4)Crumble the root or cut into small pieces.

5)Heat oil in a pan and add mustard,when mustard splutters add urad dhal, curry leaf ,chopped onion ,red chilli and sauté well.

6)Add turmeric powder along with crumbled cassava root ,add salt and sprinkle little water cover and cook for few minutes .(do remember to stir as it might stick to bottom if you are not using nonstick pan)

7) Finally add coconut just before removing from gas.

Enjoy with spicy karakuzhambu or sambar.