Yucca fry

Yucca is also known as Cassava or Pendalam in telugu and Kolli in Kannada and Kappa in Malayalam.This root vegetable is very woody and has a high starch content.Cubans use it widely with a garlic oil dip.We can steam or fry these.This recipe is prepared with boiled yucca which is then stir fried with a tempering of garlic and grated coconut.
Preparation time:25 minutes



2 large yucca,peeled,cubed and boiled until fork tender(if using pressure cooker,cook for 2 whistles and turn off)
1/2 large Onion sliced in 1/4 inch strips
4 Garlic clove finely chopped
2 sprigs Curry leaves
1 teaspoon Chilli Powder
1/4 teaspoon Turmeric powder
Salt to taste
1 tablespoon Oil(coconut oil tastes best)
1 teaspoon Mustard seeds 
1 teaspoon cumin seeds
1 tablespoon Chana dal
1 tablespoon Urad dal 
1/4 cup fresh grated coconut
4-6 green chilli minced
2 whole red chili


1.Heat oil in a pan,Add the mustard seeds and let splutter,then add the chana dal and urad dal and let brown lightly,then add the cumin seeds and red chili and curry leaves and let splutter.

2.Add the green chili,onion,turmeric powder and garlic and saute until onions are translucent.
3.Add the red chili powder,grated coconut and salt and saute for 1-2 minutes.

4.Add the cooked yucca pieces and gently combine so that the onion mixture coats the yucca completely,adjust salt and close the lid and let cook for about 5 minutes on a medium-low flame,stirring in between and letting the flavors incorporate.Turn off the stove.
Do not burn your garlic,be really cautious or it will ruin your dish.
This is eaten with sambar or rasam and rice.

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