Cassava is something rampantly found in my place and the main stay in almost all homes. it's cheap and high in carb which makes a regular appearance in the toiling labourer's humble home. my maid in hometown says her dad in law has to have it EVERYDAY for breakfast before setting out into the fields for gruelling work under the blazing sun. this is our traditional recipe and we have it with kachiya moru (cooked buttermilk or khadi) and the fiery red fish curry...hmmm yumm.
grated coconut-1 cup
bird's eye chilli-6
turmeric powder-1/4 tsp
mustard seeds-1 tsp
dried red chilli-2-3
Peel the cassava and clean them. chop them as in the photograph. except for the cassava grind all the ingredients apart from the seasoning coarsely or smooth; as you like it. back in my home town we grind it on our traditional stone called arakallu. it's said it comes out tastier. don't wing away at the mention of so many chillies. it's not spicy for 2 kg cassava. imagine we include bird's eye chillies too. we love them. and we have this with the hot red fish curry. mouth watering or eyes...hahaha.
Splutter the seasoning in oil and garnish the cassava. serve hot. enjoy and get healthy!
For a south east asian sweet cassava delicacy check out my friend Jun's Cassava Cake at indochinekitchen.