Roasted Cassava Curry

Cassava is nothing but Yuca, Maravalli Kizhanku/ மரவள்ளிக்கிழங்கு in Tamil Nadu. This is simple and tasty curry. In this dish, cassava is cooked and sautéed with ground paste. Grated coconut gives unique taste to this dish. It goes very well with steamed white rice/chapatti/dosa. 

Happy cooking 😊

Ingredients
Cubed Cassava/Yuca/Maravalli Kizhanku/ மரவள்ளிக்கிழங்கு - 1 (big)
Salt to taste
Turmeric Powder – 1 tsp
Cumin Seeds – ½ tsp
Fennel Seeds – ½ tsp
Oil – 4 tsp
Curry Leaves – 1 Sprig
Grated Coconut – a handful
For Ground Paste
Chopped Onion – 1 (medium)
Dry Red Chilli – 5
Salt to taste
Curry Leaves – few
Peeled Garlic – 7 Cloves

To Temper

Oil – 1 tsp
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ tsp
Curry Leaves – few
Urad Dhal – ½ tsp
Bengal Gram – ½ tsp
Method
For Ground Paste
In a blender add the chopped onions, garlic, red chilli, salt and curry leaves, then grind it as coarse paste and keep it aside.


For Cassava
In a pressure cooker add cubed cassava, 2 cups of water, salt, turmeric powder, cumin seeds, fennel seeds, curry leaves, 1 tsp of oil along with turmeric powder. 






 
Then pressure cook the cassava until comes single whistle. Then switch off the flame. Let it cool down completely.



For Cassava Curry

Heat oil in a pan, add the tempering ingredients which are under “to temper” and saute it for few seconds.


Add the cooked cassava then fry well.


Now add the ground paste and mix well.


Add the grated coconut and fry well. Let it be for 3 minutes and switch off the flame.


Sprinkle excess oil and close the lid, then cook on low flame for about 10 minutes.


Serve hot with steamed white rice, dosa or chapatti.