Monday, 25 September 2017


We usually make chips from tapiaco / maravalli kizhangu in tamil /kappa or kolli in Malayalam. I prepared a yummy spicy biriyani from tapiaco. Easy to prepare but very tasty to eat. Rice cooked in coconut milk and tapiaco in shallots red chillies gravy, taste heavenly.
Tapioca is almost pure starch and has very limited nutritional value . However, it's naturally gluten-free, so it can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet. 

These include a very low level of saturated fat, cholesterol, and sodium. It is also a rich source of dietary fiber, “good” cholesterol, and protein. Furthermore, tapioca contains members of the vitamin B-complex, including pantothenic acid, folate, and B6, as well asiron, manganese, calcium, copper, and selenium.
Let’s go to the yummy spicy tapiaco / maravalli kizhangu biriyani recipe.

Tapiaco / maravalli kizhangu                       - 200 grams(chopped into square pieces)
Basmathi rice                                     - 1 cup
Coconut milk                                      - 2 cups
Salt                                                      - to taste

small onions                           - 1 cup
Red chillies                            - 7 nos
Garlic                                      - 5 nos
Grind the above ingredients to a fine paste.

Coconut oil                                         - 4  tbsps
Cumin seeds                                      -  1 tsp
Red chillies                                        - 2 nos
Curry leaves                                       - 1 sprig
Kashmiri chilli powder                                  - ½ tsp
Chopped tapiaco/ maravalli kizhangu         -100 gms
Salt                                                      - ¼ tsp
Mix kashmiri chilli powder and salt to 2 tbsps of water and keep aside.

Wash the rice and soak it for 10 minutes drain and keep aside.
Heat a pressure pan or pressure cooker with 1 tbsp of coconut oil and add the ground small onion red chillies paste and sauté for few minutes.
Add the soaked and drained rice and fry for some time.
Add the chopped tapiacos/ maravalli kizhangu and add 2 cups of coconut milk.
Close the cooker and put on the weight when the steam comes.
Once you put on the weight, keep the flame in medium and cook for 5 minutes.
Mean while in another pan heat a pan adding 4 tbsps of coconut oil .
Add cumin seeds, when it startrs spluttering add red chillies, curry leaves and the water mixed with kashmiri chilli powder and salt. Fry for few seconds and add chopped tapiacos and fry till the tapiacos becomes crispy.
. Once the pressure got released, open the cooker and add the tapiaco seasonings to the cooked biriyani
Yaaaaaay… our yummy, spicy tapiaco/ maravalli kizhangu biriyani is ready to serve.


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