benazir's blog

Indian Cassava Curry

Ok I wanted to write this post much sooner then how it panned out because I had a vertical line going through the middle of my screen on my Samsung Chomebook laptop. I read to eleminate it in this case I think it was a software conflict and I pretty much recovered it to reset it to the factory settings.

If you guys are saying OH MY GOD, this is a food blog what does tech have to do with this? Let me tell you this to make myself clear that I want to inform you that it has everything to do with blogging. If I can’t get my laptop to working properly there is no way in hell can I turn out a good quality blog post. I have blogged from my phone that you are alreay aware of it because I mentioned it on the blog posts I published when I was in Pakistan.

Is there a recpie for cassava aka yucca in the Indian gastronamy? Yes there is and I looked it up on Google to see how it can be done so I did it. Right now Mr. Exitement himself Jackie Wilson is singing to from Dash radio which is an internet radio site that I really love. I listen to the Pure Soul station and it has all of the oldschool jams on there that I grew up with. I simply love it.

Ok you will need 1 fresh cassava or yucca tuber or 1 bag of frozen. Frozen is nice so you do not have to peel it but you have to cut those frozen cylinders in half and remove the string in the middle then set aside. With the fresh cassava you have to peel wash and cut in to cylinders and remove the string like the frozen ones. If you are using frozen I would really suggest that you would defrost this in the fridge overnight before using.

Make the Garam Masala and set aside for now. In a regular coldero on stovetop add 1/4 cup of either corn, canola or vegetable oil with 1 tbs of coconut oil on high heat. Chop either 1 onion or shallot. You can also use 4 green onions in its place which gets chopped too. Let these brown and and empty the garam masla you made in the mortar and pestle and stir. Reduce heat and add either 1 pinch of turmeric powder in the pot with the cooked onions. If you do not want to use turmeric powder then you can use 1 small piece of turmeric root which gets ground in a mortar and pestle. This gets added too, mince 2 cloves of garlic and add to the pot. In a mortar and pestle again grind 1 pinch each of coriander seeds, mustard seeds, cumin seeds then add either 1 round or long red chili and grind this and add this to the onion mixture in the pot.

Add 1 pinch each of red chili powder, pink salt, 1 small piece of ginger stir and 1 tomato and cook until tomato turns mushy. Add the cassava that you prepped and stir to coat it with the masala. Add 1 cup of water and cover and let cook for 20 minutes. Add 1 pinch of cilantro at the end. Serve with lassi and a salad. You can find cassava aka yucca in stores that sells items from Latin America AKA Spanish stores, from the Carribean and African groceries. They sell these tubers. The spices are from Indian and Pakistani grocery stores,

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