Maravalli Kizhagu, a delicious and healthy snack prepared from tapioca root. In tamilnadu, it's also known by various name like kuchi kizhangu & mara seeni kizhangu.
In our area, we used to call them as "Elurai kizhangu" in local slang and i was sure that it wasn't the correct name, so today morning, i had searched the other names of tapioca stems in tamil, then only i got to known that one of the name of tapioca root is "Ezhilai Kizhangu (எழிலைக் கிழங்கு)".
Guess that slowly transformed into Elurai Kizhangu in local slang. Interesting,Right?? Ok, now coming to the recipe, amma used to make this as evening snack or as sides for morning breakfast when tapioca stem is in season. It's such a simple, tasty and healthy dish to make in no time. Now let's check out the recipe.
Procedure
Notes:
Maravalli Kizhangu
Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 to 3
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Maravalli/Ezhilai/Kuchi Kizhangu - 2(small)
Coconut oil - 2 tsp
Mustard and urad dal - 1/2 tsp
Curry leaves - 1 spring
Turmeric powder - a big pinch
Red chili powder - 1/4 tsp
Salt - to taste
Grated Coconut - 2 to 3 tbsp
Maravalli/Ezhilai/Kuchi Kizhangu - 2(small)
Coconut oil - 2 tsp
Mustard and urad dal - 1/2 tsp
Curry leaves - 1 spring
Turmeric powder - a big pinch
Red chili powder - 1/4 tsp
Salt - to taste
Grated Coconut - 2 to 3 tbsp
First peel the skin of maravalli kizhangu and then chop them into small chunks.
Put them into water and wash it twice or thrice until the water becomes clear without any starch. Next keep the pan of water on the stove to boil.
Once it comes to boil, add the kizhangu ,spices(turmeric & red chili powder) & salt.
Cook them until it becomes soft & fork tender.
Drain the water and keep it aside . Heat the kadai with coconut oil, add mustard and urad dal, let them splutter and then add curry leaves.
Next add the cooked kizhangu and grated coconut, mix it well and let them in flame for 2 more minutes and switch off the stove.
Delicious and healthy Maravalli Kizhangu is ready to serve.
Related : How to make Maravalli Kizhangu Adai
Notes:
- In this recipe, i have cooked them in open pot still i want them soft yet retain its shape. But you can cook them in pressure cooker also, may be just one whistle is enough. If i cook them in pressure cooker, will update here.
- Depends on the quality of the kizhangu, it takes more or less time of cooking.
- Coconut oil gives such a wonderful aroma to this.
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