Go Back
+ servings
Maravalli kilanzhu / Tapioca masala

Maravalli Kilangu / Tapioca Masala

No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine South Indian
Servings 5


  • 1/2 kg tapioca/maravalli kilangu
  • 2 onions
  • 1/2 tbsp ginger-garlic paste
  • 10-12 curry leaves
  • 1/2 tbsp chilli powder
  • 4 tsp coriander/dania powder
  • 1/2 cup shredded coconut (fresh/dessicated)
  • 1 tsp fennel seeds
  • 4 tbsp Oil
  • Salt

Garam masala:

  • 2 Cloves
  • 2 Cardamon
  • 1/2 inch Cinnamon stick


  • Grind the coconut and fennel seeds with little water to a fine paste and keep aside.Dry roast the garam masala ingredients. Cool and grind to a fine powder. Set aside.
  • Heat the oil in kadai. Add the powdered masala, ginger-garlic paste and curry leaves and stir for few seconds.
  • Saute the onions till brown in the tempered oil. Add the cubed tapioca with little salt and let them cook for a couple of min.
  • Add the turmeric powder, coriander powder and chilli powder. Cook till the raw smell disappears. It would take about 3-5min.
  • Add the coconut-fennel seeds paste now and mix them all together well. Pour in 3 cups of water and close the lid. Let them cook for 20-30 min till the tapioca turns soft. (Add excess water if necessary)
  • Adjust salt to taste.
Keyword Maravalli Kilangu, Tapioca Masala
Tried this recipe?Let us know how it was!