Like 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. You 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.
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
First clean banana flower by removing the stick like part and a transparent covering and put in buttermilk water mixture till use.
Set everything given in the ingredients list ready.
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.
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.
This dough should be shaped into fishes don’t make it watery.
Heat a kadai shape it to fish shape and fry in medium high flame till golden, take out in a tissue.
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.
Add all the spice powders given and roast it nicely till the rawness goes off.
Add the minced tomatoes and saute till oil comes out, now add the tamarind water with thin coconut extract and needed water to boil.
Add salt and boil
When the rawness goes off add the fried dough let it boil for 5 minutes.
Switch off the stove then add the thick extract with chopped coriander leaves.
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.