Spicy Cassava root is my husband’s favourite food…………
Tapioca is the purest form of starch food and is rich in dietary fiber. The root is also a rich source of carbohydrates. So, if you are on a lose weight mission, avoid it from your daily diet. But, once in a while is ok.
Tapioca/ cassava root is said to be the common man’s food in Kerala. Tapioca stir-fry is usually served as breakfast or as an evening snack in our home. Fish curry makes a great combination with tapioca stir fry. Cassava root stir-fry is also a power packed meal.
Tapioca/ Cassava root can be preserved for years by parboiling and drying the peeled, washed, sliced root.We dry tapioca roots at home when we have lots of it. Today, I am going to share the recipe using fresh Cassava/ tapioca root. Fresh one tastes better than the dried.
Now, to the recipe…..
Cassava Root / Tapioca Root Stir-fry
- 2 cups of Cassava/ tapioca root diced
- 5 cups of water
- 1 cup grated coconut
- 1 medium size onion chopped
- 3 green chilli sliced lengthwise
- 1 garlic clove crushed
- 1 tsp turmeric powder
- 2 tsp mustard seed
- 3 tbsp coconut oil
- Salt to taste
- Curry leaves
Add 5 cups of water and salt to diced tapioca root. Cook until the roots are soft.
Drain the excess water and keep aside.
Heat oil in a pan. Pop the mustard seeds.
Saute the crushed garlic until golden in color.
Saute the onion until golden brown. Add the chilli and curry leaves. Stir well.
Add turmeric powder and grated coconut and stir-cook for 1 minute on medium heat.
Add the cooked tapioca and mix well. Cover and cook on low flame for 1 minute.
Remove from heat.
If using dried root, soak up to 8 hours in water.
Serve hot with fish curry.