Today’s guest post is by Krishanthy Kamalraj, who has previously shared her recipe for murukku on this blog. We have another of her lovely snack recipes, with a short intro about the dish from her, today.
This is somewhat different from Cassava curry. Those days, people in Jaffna usually had cassava plants in their home garden for their own consumption. My grandmother used to make this dish, when we wanted a spicy and filling snack. She dug out immature cassava yam from the garden and made very delicious cassava thuvaiyal for us.
- 1 medium size immature cassava yam
- 2-4 dry red chilies
- ¼ cup small onions
- ¼ cup grated coconut
- Mortar and pestle or Mixer or grinding stone
- Salt to taste
1. Thoroughly wash cassava yam and peel the skin.
4. Add ¼ cup of water into the pan and cook well over medium heat.
5. When cassava has been cooked well (able to slightly smash cassava pieces with spatula), remove from heat.
6. In a mortar, add salt and red chilies. Pound well until it becomes a paste.
8. Add cleaned small onions into the mixture and pound well.
9. When the mixture has reached the consistency to make small balls, take out from mortar.
10. Using hand, make small balls of the mixture.
11. Now cassava thuvaiyal is ready to serve.
Recipe source: Krishanthy Kamalraj.