I entered her world and became the brightest star in her universe. Tears, laughter, anger and amusement were a few of the expressions I would bring to her. All that she could see and think was me, loving me a little more as each day passed. She taught me to give unconditional love without expecting anything. Humility, Charity and Gratitude are few qualities she instilled in me while teaching me to be a better human everyday. Most importantly, she taught me the importance of failures in life and resilience to bounce back, taking bigger strides to move ahead. Always a part of her dreams, I carry forward her hopes and aspirations.

Amma, thank you for everything !

Amma, lost in thought and smiling to herself…

Today , I turn to her notes for this one favorite recipe of our household , Cassava root/ Karra Pendalam Vepudu and Pulusu, we just couldn’t get enough of these simple , yet superb dishes often made for a sunday brunch. The cassava was cooked so well that it was always intact but cooked inside , I cant remember a day it turned mushy and it had to be made into a pasty curry instead of a vepudu.

More about Cassava here

One important thing I was told before I started cooking this in my american kitchen was to always peel cassava and then boil , not vice versa. I follow this diligently.

Vepudu :

One Cassava Root , peeled and boiled in a pressure cook for about 1-2 whisltes.

1 /4 teaspoon turmeric powder

1/2 teaspoon jeera powder

1/2 teaspoon red chilli powder

For the Popu :

1/2 teaspoon each of urad dal, cumin seeds, mustard seeds and 1 red chili broken into pieces , curry leaves( optional)

Method :

Heat Oil in a skillet , add the popu ingredients , once the mustard seeds splutter ,add the boiled pieces , add salt , turmeric, cumin powder , red chilli powder and serve hot , We used it gobble them up just liked that, they never reached the table and we rarely at vepudu , mixed with rice!

For the Pulusu :

Boil the root as mentioned above and keep aside.

1onion sliced thin

1 diced tomato

1 teaspoon of tamarind paste

1 teaspoon of dhaniya/sambhar powder ( I prefer dhaniya powder for its milder taste)

1/4 teaspoon of turmeric paste

1 teaspoon of sugar( I add it just for a hint of sweetness)

Oil, salt to taste

For the popu , take half a teaspoon of each of urad dal , cumin seeds, mustard seeds and 2 red chillies broken , a pinch of asafoetida in a skillet and once the seeds crackle, add the Onions and saute until they turn pink, then add the tomatoes and cook until they are tender , then add the boiled cassava root , 2 cups of water , tamarind paste, dhaniya powder , salt , sugar and chili powder and let it simmer for about 10-15 minutes. Serve hot with rice!!

This goes to our very own and dear Pedatha , and to jihva for love hosted by the wonderful and dear jigyasa and pratibha and started by dear Indira of Mahanandi. A heartfelt thanks to you for choosing such a beautiful theme and giving us the opportunity to express our love.

Update: Cooking with Pedatha is finally available in our local phoenix library. A sincere request to all pedatha fans, please recommend this book to your local library. Thanks in advance!