Kappa kilangu | Boiled tapioca-How to cook maravalli kizhangu-Salem special breakfast


Kappa kilangu By


Cuisine Style: Tamil Nadu | Preparation & Cooking Time: 10-15 minutes | To Serve: 3 | Type : Side dish, Fry, deep fry, chips | Take with : Rice, tea, coffee

Ingredients

  • Maravalli kilangu[Tapioca , kappa kizhangu]– 2

Preparation-Method -1

  • Cut and remove the skin, wash 2 to 3 times. Then slice in to 4 pieces
  • In a large bowl add fresh water, add washed tapioca, cover lid, leave it overnight.
  • Next day drain water then pressure cook for 7 whistles.
  • Then serve hot with green chilli chutney, red chilli chutney

Preparation-[Open pan method-2]

  • Cut and remove the skin, wash 2 to 3 times. Then slice in to 4 pieces
  • In a large bowl add fresh water, add washed tapioca, cook on low flame till soft.
  • Then serve hot with green chilli chutney, red chilli chutney

Boiled kappa kilangu selam special breakfast recipeBoiled kappa kilangu selam special breakfast recipe

Boiled tapiocaBoiled tapioca

Maravalli kilangu with red chilli tamarind chutneyMaravalli kilangu with red chilli tamarind chutney


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