Maravalli Kizhangu Cutlet / Tapioca Cutlet / Yuca Cutlet

Maravalli Kizhangu/Tapioca - 2 medium size, Onion - 1 chopped, Green chilli - 3 chopped, Sombu / Fennel seeds - 1 tsp, Mustard seeds - 1/4 tsp, Curry leaves, Turmeric powder - 1/4 tsp, Salt, Coriander leaves / Malli, Bread crumbs, Oil for deep fry


Get all the ingredients ready.
Pressure cook the kizhangu with enough water and add salt for 3 whistles.
Drain the water completely and roughly smashed it.
Heat the pan with oil, add mustard seeds when it splutters add fennel seeds, green chilli, onion and saute well till it turn golden brown, add turmeric powder and salt,  saute it well. Add smashed kizhangu.


Then, mix it well. Cook for one minute and garnish the coriander leaves.
 Take a small size batter and make a ball and gently flatten it. Dip it in breadcrumbs.
Dorp in hot oil & fry until golden and crispy. Then, drain it.
 Maravalli Kizhangu Cutlet / Tapioca Cutlet / Yuca Cutlet is ready to serve with ketchup.

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