Preparation:

How to cook Tapioca ( boiling kappa kizhangu)

• Wash Tapioca root thoroughly with lots of water to remove the soil and dirt.
• Break the kizhangu into two pieces and make lengthy slits in multiple places like this.
• For more clarification please check the video.
• Remove the outer brown peel with the thicker inner layer like this.
• The final clean roots should look like this.
• Take them in a pressure cooker and add water to cover them fully.
• Cover with the lid and pressure cook for two full whistles on high.
• Let the pressure settle on its own, drain all the water and take the boiled tapioca.

Recipe:

How to make maravalli kizhangu podimas:

• Mash the boiled tapioca with a potato masher.
• Heat oil in a pan ( preferably a nonstick pan).
• Add mustard seeds and cumin seeds.
• Let the mustard crackle and add gram dal.
• Fry the dal until golden color and chopped onions.
• Saute onions until they turn transparent.
• Add slit green chillies with some curry leaves.
• Put some turmeric powder, and required salt.
• Now add the mashed tapioca and mix well.
• It requires a proper mixing so that the kizhangu combines well with the onions and peppers.
• Now keep the heat to lower setting, cover with a lid and let the kappa kizhangu absorb the spices.
• After 5 mins, mix once again and switch off.
• Serve as a side dish for rice or chapati. We love to have this kuchi kizhangu podimas just as it is for a healthy breakfast or early dinner.