Cassava root Poriyal

Cassava (yucca/ manioc) plants are widely grown in India. The roots (tapioca root) are used for culinary purposes & the leaves for medicinal properties. These roots are known as maravalli kizhangu in the northern districts of Tamilnadu & yezhilai kizhangu (meaning seven leaves) in southern districts. We prepare cassava root poriyal and serve this either as a salad or as a side dish for rice.

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Yezhilai (seven leaves)

Generally, we prepare appalam, chips, puttu, dosa, etc. using maravalli kizhangu. We can also use this gluten-free tuber as a substitute for potatoes.

kizhangu-appalam Cassava root Poriyal
Kizhangu appalam

Cassava root poriyal or maravalli kizhangu poriyal goes well with any sambar, rice or kuzhambu. Here I have served it with keerai sambar, tomato rasam & avial for lunch.

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Lunch with maravalli kizhangu poriyal

We also use the by-products of maravalli kizhangu (tapioca) like javvarisi (tapioca pearls) & tapioca starch. We prepare vadai, payasam, vathal & vadagam using javvarisi. And we use the tapioca starch as a thickening agent in desserts, or simply add it into ulundha vadai/ murukku dough to make them crispy.

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Javvarisi Payasam

Health Benefits of cassava root (maravalli kizhangu) :

Cassava roots are good sources carbs & fiber that help in building lean muscle. You may refer to the nutrient values of cassava root published by USDA. It also contains potassium needed to decrease the blood pressure and folate that is useful to prevent birth defects. Hence cassava roots are beneficial to women during their pregnancy.  

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Cassava root poriyal recipe:

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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 Instructions:

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

Preparing the cassava root:

cassava-chopping Cassava root Poriyal

Steaming the root:

steaming-cassava Cassava root Poriyal

Preparing cassava root poriyal:

We prepare this poriyal just like a sundal. We need to add the steamed cassava into the tempering as shown below and garnish with grated coconut.

cassava-poriyal Cassava root Poriyal
Cassava root poriyal recipe

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    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!

  1. I make this, Megala. I sometimes add a dash of chopped shallots and green chilies to complement the taste. It is such a simple, healthy and tasty accompaniment to rice.

      1. Your very welcome…I love all these recipes that come from India, that you post and other fellow bloggers. They are all so fascinating and so impressive….just love them!!! 🙂

  2. A delectable root….love everything with this….nice share of recipes Megala…my mom used to make chips with this root… it’s so yumm…✌✌

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