Cassava root made in every household in Kerala state is a very common thing, it is brown in color and it’s scientific name is manihot esculenta.
In India Cassava is cultivated in about thirteen states especially in southern states of India it’s consumption is very common.
Cassava plant is a perennial woody shrub that grows about one to three meters in height.
Cassava is one of the popular edible root vegetable and enjoying food.
It is a good source of energy and average source of minerals and vitamins and poor source of proteins.
In Kerala it grows in the month of June and July.
Cooking method –
It is boiled (after skinning and cutting it into large pieces of about 6-8 cm long or into small cubes) in water till properly cooked and the water is drained off. Once it is cooked it can be mixed with grated coconut, chilli,salt and turmeric.
Benefits –
- Aids in digestion.
- Aids in healthy weight gain.
- Improves blood circulation.
- Reduces risk of cardiovascular disorder.
- Useful for muscle growth and development.
