maravalli kizhangu chips recipe /tapioca /cassava yuca chips

maravalli kizhangu chips recipe /tapioca /cassava yuca chips

maravalli kizhangu chips recipe /tapioca /cassava yuca chips

maravalli kizhangu chips recipeLike me I think many will be having a great addiction to this maravalli kizhangu chips recipe. Not all will be able to appreciate the real taste of this chips. Because its not that popular as that of potato chips. If you taste this ones you will keep the potato chips as secondary it will be that addictive if fresh. Me too developed a special madness for this chips only after marriage after making it at home for my family all by myself. while selecting this tapioca the root should be firm and clear without any cut or impressions. When we slice the flesh should be white without any black spots or streaks. Soaking the maravalli kizhangu is needed so that it will be easy for us to peel the skin. maravalli kizhangu chips recipeYou can even add some hing along with chilli powder and salt but its optional. I love the chips to be super spicy so I have added more chilli powder. If you make it as thin slices you will be getting nice crisp and crunchy chips. Its not at all a tough recipe to do but little time consuming. Its all worth to do at our very home because once you make it you will feel the difference between the store bought and home made for sure. Make this maravalli kizhangu chips recipe and enjoy with a cup of tea or coffee or even as a side dish for a SouthIndian lunch.


maravalli kizhangu chips recipe /tapioca /cassava yuca chips



Maravalli kizhangu /Tapioca – 1/2 kg
Chilli powder – 2-3 tbsp or as needed
Salt as needed
Oil to fry



maravalli kizhangu chips recipemaravalli kizhangu chips recipe1.Soak the kizhangu for 4-5 hours then peel off the outer skin.

maravalli kizhangu chips recipe2.Now spread a paper sheet(newspaper) and keep ready.

maravalli kizhangu chips recipemaravalli kizhangu chips recipe3.Now take a chips slicer and make thin slices.

paper4.Now spread it over the news paper or cotton cloth so that all the wetness will be gone to some extend.
5.Let it dry for at-least half an hour.

maravalli kizhangu chips recipe6.Now keep a kadai with oil and when its hot enough add the slices in batches and fry till the shh sound subsides.Keep ready by mixing chilli and salt together.

maravalli kizhangu chips recipe7.Adjust the flame and fry till done take out in a tissue and now add chilli and salt mix then and there for each batch when it is hot itself.
8.Store it in an airtight container and enjoy.


valaipoo kulambu recipe /saiva meen kuzhambu




valaipoo kulambu recipe /saiva meen kuzhambu


    To make fried dough:
  • Banana flower /valaipoo(cleaned) - a big hand full(soak it in butter milk after cleaning)
  • Bengal gram flour/kadala maavu - 3/4 cup
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt to taste
  • Pinch of asafoetida
  • Oil to fry
    For the gravy:
  • Roughly minced tomatoes - 3-4(normal size)
  • Small onions/chinna vengayam - 1/4 cup
  • Some curry leaves
  • Gingelly oil/nallennai - 5 tbsp
  • Salt to taste
  • Mustard seeds and fenugreek seeds - 2 tsp
  • Crushed garlic cloves - 10
  • Tamarind extract from small gooseberry sized ball
  • Small piece of jaggery (optional)
  • Coconut milk from one medium sized coconut
  • Take thick extract and thin extract(two extracts)
  • Chopped coriander leaves
    Spice powders to add:
  • Chilli powder - 11/2 tsp
  • Coriander powder/dhani powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Sombu powder/aniseed powder - 1 tsp
  • Jeera powder/seeragam - 1 tsp
  • Pepper powder - 11/2 tsp


  1. First clean banana flower by removing the stick like part and a transparent covering and put in buttermilk water mixture till use.
  2. Set everything given in the ingredients list ready.
  3. Now we will make the fried fish dough by putting the banana flower in a mixer jar, mince it roughly don’t grind it smoothly.
  4. In a mixing bowl add bengal gram powder, salt, chilli powder, turmeric powder, asfoetida,add the minced banana flower sprinkle water and mix to form a loose dough.
  5. This dough should be shaped into fishes don’t make it watery.
  6. Heat a kadai shape it to fish shape and fry in medium high flame till golden, take out in a tissue.
  7. Now keep a thick bottomed kadai with gingelly oil add mustard and fenugreek and when mustard splutters add small onions with curry leaves, then add crushed garlic and leave it to brown.
  8. Add all the spice powders given and roast it nicely till the rawness goes off.
  9. Add the minced tomatoes and saute till oil comes out, now add the tamarind water with thin coconut extract and needed water to boil.
  10. Add salt and boil
  11. When the rawness goes off add the fried dough let it boil for 5 minutes.
  12. Switch off the stove then add the thick extract with chopped coriander leaves.
  13. Serve with white rice.

The fried dough can even be shaped into a ball or anything you wish. The dough before frying should be in correct consistency so that we can shape the dough. Switch off the stove then add the thick extract, don’t let it boil after adding the thick extract. The gravy thicken after it cools so you can keep the gravy thin itself and while serving it will be ok. Use only gingelly oil while making this curry for exact flavour and outcome. You can fry the dough in normal sunflower oil.

Some more fry recipes:

elephant yam fry recipe /senai /karunai kizhangu varuval

How to make kerala banana chips/nendran chips/marudhuskitchen

Crispy deep fried taro /Seppankizhangu dry fry



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