Boiled Yuca - Cassava/Tapioca Root Cooked With Indian Spices

Boiled Yuca - Cassava/Tapioca Root Cooked With Indian Spices

Boiled yuca or tapioca with coconut and spices is so delicious, filling gluten free South Indian Kerala style meal which is a traditional food recipe from Kerala.

Course Main Course, Side Dish

Cuisine Indian

Keyword boiled cassava, boiled yuca, boiled yuca recipe, cassava recipe, cooked cassava

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 380kcal

Author Recipe Garden

Ingredients

2 medium sized yuca or tapioca tubers (cassava, kappa)
18 pearl onions (may adjust the amount slightly as you like)
2 cups grated or shredded coconut unsweetened
1 teaspoon cumin seeds
2 green chilies
water as needed to boil the yuca or cassava
salt adjust to taste
4 tablespoons coconut oil

for seasoning

1 teaspoon mustard seeds
8 dry red chilies broken (adjust to your preference)
1 string curry leaves

Spice powders

1 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons garlic powder or 2 tablespoons crushed fresh garlic

US Customary - Metric

Instructions

Wash and peel the pearl onions.
Slice the pearl onions in half, keep aside.
Wash the yuca/tapioca tubers and remove the skin of the tubers using a knife.
To boil the yuca, in a large pot of pan, add enough water to cover the yuca, add salt and bring the water to a boil.
Let the water boil for about 2 to 3 minutes.
Now drain the water and add fresh water to the pot to cover the yuca roots.
Add more salt and bring the water to a boil again.
Cook the yuca in boiling water for about 10 to 12 minutes or until the yuca roots are cooked and soft.
Once the yuca is cooked, drain the water and wait for the cooked yuca to cool down.
Once the yuca is cooled enough, slice lengthwise first, so you can easily remove the long string that pass through the middle of the tubers.
Remove the strings and cut it in small to medium sized cubes and keep aside.
To make the seasoning, heat 2 tablespoons of oil in a very large pan and add mustard seeds.
When the mustard seeds splutter, add the curry leaves and broken dried red chilies, fry for a few seconds.
Add the chopped pearl onions to the pan, saute for about 2 minutes.
Add salt to the onions and stir fry the onions for another 4 to 5 minutes until the onions are softened and lightly browned on sides.
To make the coconut mixture, grind the coconut coarsely in a food processor (without adding any water or sprinkle a little water if necessaralong with enough salt, cumin seeds and green chilies, keep this mixture aside.
To prepare the dish, add the cooked yuca to the same large pan with pearl onions, stir everything well. You can gently mash the tapioca using a spoon or spatula at this point just enough according to the consistency you prefer.
Add the coconut mixture to the pan, add the turmeric powder and red chili powder to the pan and stir well to combine.
Sprinkle little water (about ¼ cup), close the pan with lid and cook in low heat for about 3 to 4 minutes.
After 3 to 4 minutes of cooking, open the pan, and check the salt, if needed you may add more salt at this point. If adding more salt, stir well everything.
Add garlic powder to the cooked yuca coconut mixture (if using fresh garlic, add it early along with the pearl onionand also the remaining 2 tablespoons of coconut oil to the tapioca coconut mixture, stir everything well. Cover and cook the contents for another 1 to 2 minutes in very low heat.
Open the pan after 2 minutes, stir everything well. Switch off the stove and keep the pan away from heat.
Cover the pan with lid and keep it closed for another few more minutes, which will make the kappa puzhukku or mashed yuca coconut dish more delicious. Serve the mashed yuca hot with rice and curries or serve it as it is for lunch or dinner!

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