Tapioca Curry - Maravalli/Kappa Kizhangu Curry


Tapioca is a staple food in many Asian countries. It predominantly consists of carbohydrates. It is low in saturated fat, protein and sodium. It is used in making snacks.  

It is called as Maravalli kizhangu (மரவள்ளிக்கிழங்கு) in Tamil, Maraceeni kizhangu or Kappa kizhangu in Malayalam, Sabbakki in Kannada,  Sabuthaana in Hindi. 

This recipe, Tapioca curry, goes well with fish curry as a side dish.


Tapioca - 1/2 kg (cut finely, that it can cook well easily)
Salt to taste
Coconut oil

For Grinding
  • Coconut Scrapings - 2 tbsp
  • Garlic - 2 clove
  • Red Chilli - 1
  • Turmeric Powder - 1/2 tsp
  • Curry Leaves

For Seasoning 
  • Curry Leaves 
  • Coconut Oil - 2 tsp


  • Grind all those given for grinding.
  • Cook tapioca well.  
  • When its 3/4th done, add the required salt. 
  • Add the grounded masala and cook in slow flame for five mins.
  • Just season with coconut oil and curry leaves.
  • Well be a side dish for Plain Rice or Sambar Rice or Rice with Fish Curry.


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