Nothing beats the simple, delightful taste of steamed maruvalli kizhangu with some jaggery (brown cane sugar) or freshly grated coconut, with some freshly brewed sweet tea.
Maruvalli kizhangu (also known as cassava, yuca or tapioca) is a major staple food in the South Indian diet and is a rich source of carbohydrates.
The roots and leaves of the cassava plant should not be consumed raw as it contains molecules, which when broken-down, liberate small amounts of hydrogen cyanide. This needs to be properly processed prior to consumption.
The maruvalli kizhangu root has a very delicate flavour and can be cooked in many different ways: boiling, frying, stir-frying, using it in desserts. But the best way to savour it is to simply steam it and enjoy it with a side of jaggery.
Ingredients:
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Serve hot with freshly grated jaggery and coconut. Perfect for that mid afternoon snack!
