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.
Porivilangai is a traditional laddu made using pan-roasted rice & palm jaggery. Our grandmother used to prepare these laddus for Deepavali that falls in October or November, and my aunts used to keep them for us till our visit during summer. In those days these flavorful porivilangai were made into hard orange-sized balls but now I have made small soft laddus that can be stored only for few days, you can also check out the recipe for a similar laddu called Neivilangai made of lentil flour.
Panang kizhangu (Palmyra sprout) is popular among south Indians & Sri Lankans. We usually steam the palmyra sprouts, pound them when dried, and relish the pounded palmyra sprout as a savory snack. Sri Lankans boil these sprouts, dry them, make into a flour and use the flour to make sweet puttu, koozh or add into some non-veg curries as a thickening agent.