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

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 recipe

Boiled tapioca

Maravalli kilangu with red chilli tamarind chutney