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Tapioca podimas | Maravalli kizhangu recipe | Kerala kappa stir fry

Tapioca podimas, is a stir fry recipe made with tapioca root also known in the names of cassava, maravalli kizhangu, kappa kizhangu and kuchi kizhangu. The raw cassava is dangerous to health and should be properly cooked before consuming it.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Healthy snack
Cuisine South Indian
Servings 4
Calories 380 kcal



  • 2 tapioca roots (Maravalli kizhangu)
  • 4 tbsp oil (preferably coconut oil)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tbsp gram dal
  • 1 cup chopped onions
  • 4 green chillies
  • Few curry leaves
  • 1 tsp salt (as per taste)
  • ½ tsp turmeric powder



    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.


      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.



      1) Always use the maravalli kizhangu within a week while they are still fresh.
      2) Do not overcook the tapioca as it may become too mushy and difficult to get the right texture.
      3) If you want to have the boiled kizhangu as it is add some rock salt in the water while cooking.


      Calories: 380kcal
      Keyword How to cook cassava, How to make Kerala kappa fry, Kuchi kilangu, Maravalli kizhangu podimas, Tapioca podimas
      Tried this recipe?Let us know how it was!