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Cooked Yucca

27 Jun

Karra Pendalam.

Yucca root / karra pendalam is pressure cooked in water till soft and whole. It is then coarsely mashed or chopped and seasoned with red chili powder. Serve yucca root once peeled else it eventually hardens with exposure to air.
Makes: around 4 Servings of Cooked Yucca.


Karra Pendalam / Yucca 1 Medium Size
Red Chili Powder a Pinch
Lemon Juice few Drops
Salt to Taste

Method of preparation:

Chop Yucca root into 3 – 4 sections.
Pressure cook in enough water for 3 – 4 whistles.
Alternatively, boil in a sauce pot of water till cooked (around 30 minutes)

Once cool enough to handle, peel the skin off of the Yucca root.
Lightly mash the Yucca root, add red chili powder, lemon juice and salt.
Mix well and serve cooked Yucca root.
Notes: Make sure karra pendalam is cooked well.

Suggestions: If the Yucca root is not cooked well, put it back in sauce pot or pressure cook for few more whistles until soft.
Variations: Yucca root can also be eaten just cooked.
Other Names: Karra Pendalam, Yucca Root.