Cassava root Poriyal

Cassava (yucca/ manioc) plants are widely grown in India as their roots are used for culinary purposes & leaves for their medicinal properties. These gluten-free tubers are known as maravalli kizhangu in northern districts of Tamilnadu & yezhilai kizhangu (meaning seven leaves) in southern districts.Since they are available in plenty during Nov-Dec, I have been making cassava poriyal often for lunch and also serve as an evening snack.

c2-horz Cassava root Poriyal
Seven leaves

Sometimes we make this poriyal in large quantity and serve it as a simple yet hearty meal. We also use maravalli kizhangu to make chips, puttu, dosa, etc. & use them in other recipes as a substitute for potatoes.

img_1636 Cassava root Poriyal
Meals with maravalli kizhangu poriyal

We can use cassava roots’ by-products tapioca pearls (javvarisi) for making vadai & payasam.

img_6489-scaled Cassava root Poriyal
Javvarisi Payasam

We can also use tapioca flour (as a thickening agent in desserts or added into ulundha vadai/ murukku dough to make them crispy) & kizhangu appalam in the off season.

kizhangu-appalam Cassava root Poriyal
Kizhangu appalam

Health Benefits:

Cassava roots are good sources carbs & fiber that help in building lean muscle, it also contains potassium needed to reduce the blood pressure and folate that prevents birth defects and hence required for pregnant women.  You may refer here for the nutrient values of cassava root published by USDA.

img_1594-scaled Cassava root Poriyal

Cassava root poriyal recipe:

img_1631 Cassava root Poriyal
Maravalli kizhangu poriyal


  1. Cassava root (maravalli kizhangu) – 6″ piece
  2. Coconut oil – 1 tbsp
  3. Mustard seeds – ¼ tsp
  4. Black gram (split) – ½ tsp
  5. Curry leaves – 1 sprig
  6. Red chillies – 3 Nos.
  7. Turmeric powder – ¼ tsp
  8. Salt – ½ tsp
  9. Asafoetida powder (hing) – 1/8 tsp (a pinch)
  10. Grated coconut (for garnishing) – as required

Cooking Method:

The recipe for maravalli kizhangu poriyal is easy to follow and you can refer the photos below that are self explanatory.

Preparing the tuber:

cassava-chopping Cassava root Poriyal


steaming-cassava Cassava root Poriyal

Preparing poriyal:

We just need to add the steamed cassava into the tempering as shown below and garnish with grated coconut.

cassava-poriyal Cassava root Poriyal

57 comments on “Cassava root PoriyalAdd yours →

    1. Do you mean that they become watery while cooking ? If so, it is mainly because of being tender, then it is better to steam them (for 5 minutes or less) rather than boiling.
      Btw thanks so much for stopping by !

          1. Probably. even my sister in Hyderabad found several she bought, were watery. But today there was an old man selling tapioca pieces on a cart near St. Johns Hospital in Bangalore. I stopped and bought them from him and they were like made in heaven! soft, fresh, tasty, perfectly salted and oiled!!!! he was so startled I bought so many, he put in one extra!

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