Tag Archives: Tapioca

Cooked Yucca

27 Jun

cooked_burdock
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.

Ingredients:

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.

Tapioca Chips

30 Jun

karrapendalam_chips
Karrapendalam chips

Ingredients:

Tapioca root/ Kappa 1
Yogurt 1 cup
Salt to taste
Oil for deep frying

Method of preparation:

Remove ends and peel tapioca .
Wash throughly and make thin slices in a slicer.
Soak the tapioca slices for half an hour in yogurt to which salt is added.

Heat oil in pan till smoky.
Remove tapioca slices out of yogurt and give it a quick squeeze.
Now place them one by one in pan and fry until done.
Sprinkle salt and serve.

Notes: You can sprinkle your masala blend or just paprika on top of kappa chips.

Karra Pendalam

30 Mar

gobo_root

Karra pendalam in telugu, Gobo root/ Burdock root in english.
Its like most other roots with lots of carbohydrates and carries a distinct smell.
In India, these roots are cooked and sold on streets.

Just cook it like you cook a potato.
In a microwavable bowl of water, add karra pendalam halves.
Microwave for 8-12min depending on the girth of karra pendalam.
Cool and remove the thick skin and cut into circles.

Notes:
You can even soak the peeled circles in salt water before cooking.