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.

NACHUKOTTAI KEERAI CURRY

This is a yummy side dish,which our watchman told me when he brought the greens. It sounded new to me.and the way he described made it very tempting to try.i should thank him for introducing me to a very tasty,different flavored dish. 

It's simple and easy too.

Ingredients:

Nachukottai keerai - chopped 2 cups (approximately)

Onion-1 chopped

Garlic - 2 crushed

Seasoning :

Oil- 1 tsp

Mustard  -1/2 tsp

Jeera - 1/2 tsp

Urad dhal -1/2 tsp

Red chilling -2 or 3 (according to taste)

Coconut - grated 1 tsp

METHOD;

1) Heat oil in a pan .Add mustard,when it splutters add jeera,urad and red chili.Add garlic and sauté for a second add onion and sauté.

2)Add greens and add salt and cook. Sprinkle some water if needed.

3)Add grated coconut before removing and serve.

CHEPPANKIZHANGU(EDOES)THEEYAL

Before proceeding to this recipe I would like to thank all my friends,who were patient and understanding and still following my blog .and I would like to apologize to everyone for not being active all this long due to personal reasons.

Ok... Coming to this yummy recipe,which is similar to tamil nadu's  " Arachivitta kuzhambu". Is a Kerala  recipe. I happened to see this in some tv channel( not sur if it's tamil or Malayalam) long back.i was actually attracted to its name" Theeyal".I think they used brinjal in that show but since I had only cheppankizhangu at that time, I used it and since then have been using this for Theeyal .we love it some much that I make this almost every week.we use this as side dish for chapathi.

INGREDIENTS:for 2-3 people.

Cheppankizhangu (Eddos)-3 pressure cooked (approximately 2whistle,this depends on the variety of the root) and sliced medium thickness.

Onion- 1small size thinly sliced

Red chilli-4 -5( according to taste)

Dhaniya -2 tbs

Coconut- grated coconut about 1tbs

Fenugreek-1/4 tsp

Salt -as needed

Turmeric powder-1/4 tsp

Tamarind -Goosebery size (soak in 1/2 cup water and extract pulp)

FOR SEASONING:

Mustard

Curry leaf

Oil

METHOD:

1)Heat pan and dry fry fenugreek ,red chilli,dhaniya and roast .add grated coconut last and fry till it turns golden color.Cool and grind to paste.

2) Heat a pan ,add oil and saute onion till it turns pink.

3)Add eddos (Cheppankizhangu ) add turmeric powder and salt and sauté for couple of seconds.

4)Add tamarind paste and water and boil .

5) When it comes to boil add the ground paste and water(if needed) and cook ( the consistency will be neither thick or watery)

Serve with rice or chapathi.