A traditional feast enjoyed either for breakfast, lunch or dinner the Tapioca or Yuca root can be cooked up many different ways. This is one of the basic forms of Kerala cooking(my grandma's Chendamuriyan) using this tuber that grows underground and looks like a potato when cooked. The skin is much harder than a potato and takes a sharper knife to peel it off... almost scrape it away from the white inside. Then the big root may be cut up into pieces just large enough to hold in your hand and makes it conveniently easy to dip into a fish curry or a spicy red chutney.
Tapioca/Yuca root- fresh or frozen from packets may be used- 10 pieces.
Water and salt to taste.
Freshly grated coconut- 1/4 cup
Seasonings of choice like red chillies, curry leaves, mustard seeds.
(I omitted the mustard seeds since I served it with a fish curry that had enough mustard seeds)
1. Scrape/Peel off the dark thick skin of the Yuca with a sharp knife until it is removed.
2. Cut up the Tapioca as shown in the photo and allow to soak in cold water for 10 mins.
3. Place a pot almost full of water and warm until it starts to boil.
4.Slowly add the Tapioca pieces into the water and cook well until soft.
5. Drain all the water out of the Tapioca and then season with salt.
6. Place a saucepan over the fire, add oil and seasonings and when the aroma is given out
pour over the cooked tapioca. Mix well and serve.