December 29, 2010

Boiled Tapioca / Maravalli Kilangu Fry


Tapioca / Maravalli or Kuchi Kilangu / Kappa

½ kg


1 tes

Mustard Seeds

¼ tes

Urad Dal

½ tes

Red Chilly


Sambar Onion


Curry Leaves

1 spring

Turmeric Powder

½ tes


To Taste


1. Wash and cut the kuchi kilangu into halves.

2. Pressure cook them with ½ cup of water and salt for 3-4 whistles.

3. When the pressure has gone away, peel the skin of the kilangu and cut them into 1 inch cubes.

4. Heat the oil in the pan, add mustard seeds and wait for popping.

5. Then add urad dal, curry leaves, red chillies (cut them into two halves) and chopped onion . Fry till the onion becomes golden color.

6. Add turmeric powder, cubed tapioca pieces and salt. Sprinkle the water and fry for 3-4 mins.

This dish used to be sold by old ladies near schools all over Tamilnadu. I think this has almost disappeared now. It is also commonly sold in hill stations like Kodaikanal and Cuttralam.

Serve this with Rice.


Asiya Omar said...

superb,nice pic.

Hari Chandana P said...

Nice one.. looks awesome !!

Indian Cuisine

Pushpa said...

Nutritious and yummy fry.

Gayu said...

Looks so lovely..Love the blend of colors and the flavor of tapioca..


Unknown said...

very healthy and guilty free side dish

vanathy said...

looking delicious. I add little bit chilli powder to this recipe.

Gayathri Kumar said...

Yummy.. Delicious..

Unknown said...

very new curry dear, looks delicious.

Nallamai Subramanian said...

Wow.. mom does this... as she s out of town.. jus checked yur site and followed... it turned out a hit in our family.. thank yu

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