Boiled yuca is a typical South Indian breakfast dish. It appears as a new appetizer in many South Indian parties. Yuca is prevalent in many parts of the world including Cuba, Brazil, Mexico, South America, Philippines, Africa, and India. It is also known as cassava or manioc. Tapioca—starchy white grain— comes from yuca. The little pearls that you see in bubble tea, pudding, and some shakes are a product of tapioca. In many countries, yuca is used to replace potatoes. Yuca is rich in dietary fiber, potassium, and vitamin C. Boiled yuca is easy to make, and you can serve it with different types of chile sauce. There are various ways of preparing yuca around the world. Boiled yuca is one of many recipes from Kerala.
Cuisine: Soth Indian American
Course: Breakfast, appetizer
Prep Time: 1 minutes
Cook time: 15-20 min
Servs: 6-7
Cuisine: Soth Indian American
Course: Breakfast, appetizer
Prep Time: 1 minutes
Cook time: 15-20 min
Servs: 6-7
Ingredients
3-4 lb Frozen yuca.
1 tablespoon salt
Water as needed
Cooking Directions
1. Place yuca in a shallow pan. If you are using fresh yuca, you need to remove the brown and pink skin from outside.
2. Add water one inch above the yuca.
3. Add salt.
1. Place yuca in a shallow pan. If you are using fresh yuca, you need to remove the brown and pink skin from outside.
2. Add water one inch above the yuca.
3. Add salt.
4. Bring the water to boil (about 25 – 30 minutes). If the yuca is ready, you will be able to stick a fork through it. The time needed to cook is depending on the size and type of the yuca.
5. Drain the water from the pot of yuca. Allow the yuca to cool down a bit. Cut the yuca into long pieces, and remove the fibrous core from the middle. You can serve boiled yuca with chile sauce, pickle, or any spicy curry.
