Ingredients:
| Tapioca / Maravalli or Kuchi Kilangu / Kappa | ½ kg |
| Oil | 1 tes |
| Mustard Seeds | ¼ tes |
| Urad Dal | ½ tes |
| Red Chilly | 3 |
| Sambar Onion | 10 |
| Curry Leaves | 1 spring |
| Turmeric Powder | ½ tes |
| Salt | To Taste |
Procedure:
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.
