MARAVALLI KILANGU CHIPS

Jump to Recipe

Maravalli kilangu is the Tamil name for tapioca (cassava root), a common South Indian root vegetable. It is a starchy vegetable widely grown in tropical regions. It looks like a long, thick root with brown rough skin and a white or slightly yellow flesh.

Maravalli kilangu has a mild, slightly sweet taste, and becomes soft and slightly chewy when cooked. It is very versatile, and used in a variety of dishes. It can be just boiled and eaten with salt or chutney, can be made into chips or can also be used in various dishes like kootu and poriyal.

Maravalli kilangu chips is popular South Indian snack made fro thinly sliced tapioca that’s deep fried until crisp, which is then seasoned with just chilly powder or with a combination of spices. It is usually extra crisp and crunchy (harder than potato chips), with a slight natural sweetness.

ABOUT THE RECIPE:

Maravalli kilangu can either be sliced into round or into oval shapes. I’ve sliced the tapioca into round shape for this recipe. Both shapes works well for this recipe. The shape of the tapioca doesn’t alter the taste of the recipe. Slicing it in oval shape makes larger size chips compared to the round slices. The maravalli kilangu chips available in the stores are generally sliced into oval shape.

Maravalli kilangu chips can be made with so many variations. The topping are usually different. Each topping gives a unique taste and flavour to it. I’ve used plain red chilly powder as a topping for this recipe. Pepper powder and Indian spice mix are some of the other toppings that can be used for this recipe.

INGREDIENTS FOR MARAVALLI KILANGU CHIPS:

• MARAVALLI KILANGU (TAPIOCA) – 500 GMS
• CHILLY POWDER – 1 TSP
• SALT – AS REQUIRED
• OIL – FOR FRYING

HOW TO MAKE MARAVALLI KILANGU CHIPS:

• Wash the tapioca thoroughly with water and peel the skin.

• Slice the tapioca, and dry it completely. It should be completely dry before frying.

• Meanwhile, heat a kadai and add oil to it. I’ve used around 500ml of oil for this recipe.

• Once the oil is heated, add the sliced tapioca to it. Do not add all the sliced tapioca at the same time. Fry them in batches.

• Add 1 tsp of salt to quarter cup of water. Mix it well, and keep it aside.
• Once the tapioca start to change color, add 1 tbsp of the salt water to it. It will start to bubble and subsides eventually.

• Once it turns light golden brown in color, filter the oil and transfer it to a plate with tissue paper.

• Repeat the process with the remaining batch.

• Once all the sliced tapiocas are fried, transfer it to a large mixing bowl.

• Sprinkle 1 tsp of chilly powder on top of it.

• Mix everything well.

YUMMY AND DELICIOUS MARAVALLI KILANGU CHIPS IS READY.

NOTE:

Use a larger size kadai/wok to fry the chips, since the oil bubbles vigorously and might overflow.