Thursday, February 28, 2019

Maravalli Kizhangu | Kuchi Kizhangu | Kappa Kizhangu

Maravalli Kizhagu, a delicious and healthy snack prepared from tapioca root. In tamilnadu, it's known by various name like kuchi kizhangu & mara seeni kizhangu. In our area, we used to call them as "Elurai kizhangu" in local slang and i was sure  that it wasn't the correct name, so today morning, i had searched the other names of tapioca stems in tamil, then only i got to known that one of the name of tapioca root is  "Ezhilai Kizhangu (எழிலைக் கிழங்கு)". Guess that slowly transformed into Elurai Kizhangu in local slang. Interesting,Right?? Ok, now coming to the recipe, amma used to make this as evening snack or as sides for morning breakfast when tapioca stem is in season. It's such a simple, tasty and healthy dish to make in no time. Now let's check out the recipe.

Maravalli Kizhangu

Preparation Time : 5 mins | Cooking Time : 20 minsServes : 2 to 3 
Recipe Category: Snacks | Recipe Cuisine: Indian
Maravalli/Ezhilai/Kuchi Kizhangu - 2(small)
Coconut oil - 2 tsp
Mustard and urad dal - 1/2 tsp
Curry leaves - 1 spring
Turmeric powder - a big pinch
Red chili powder - 1/4 tsp
Salt - to taste
Grated Coconut - 2 to 3 tbsp

First peel the skin of maravalli kizhangu and then chop them into small chunks.Put them into water and wash it twice or thrice until the water becomes clear without any starch. Next keep the pan of water on the stove to boil.Once it comes to boil, add the kizhangu ,spices(turmeric & red chili powder) & salt.Cook them until it becomes soft & fork tender.Drain the water and keep it aside . Heat the kadai with coconut oil, add mustard and urad dal, let them splutter and then add curry leaves.

Next add the cooked kizhangu and grated coconut, mix it well and let them in flame for 2 more minutes and switch off the stove.Delicious and healthy Maravalli Kizhangu is ready to serve.


  • In this recipe, i have cooked them in open pot still i want them soft yet retain its shape. But you can cook them in pressure cooker also, may be just one whistle is enough. If i cook them in pressure cooker, will update here.
  • Depends on the quality of the kizhangu, it takes more or less time of cooking.
  • Coconut oil gives such a wonderful aroma to this.

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Monday, February 25, 2019

Samba Rice Puttu | Samba Arisi Puttu | Puttu recipe

Samba Arisi Puttu is a delicious steamed cake from the samba rice flour and coconut. Samba rice is a variety of rice grown mainly in south India, it has reddish color and distinct taste & aroma compared to regular white rice and also it's believed to be more healthier than the normal rice.This samba rice puttu is my personal favorite puttu among all the puttu(rice puttu, rava puttu, ragi puttu) we make at home. Samba rice has that unique color and flavor, that makes the puttu more delicious and flavorful.So if you haven't tried this puttu before, do give it a try, i'm sure that you would love this unique taste and aroma.

Still we're in the process of transition into new place, so for the past few months, we have been traveling continuously and i hardly find time to cook anything. Mostly we're having the food prepared by family members and i'm quite enjoying this no cooking & cleaning time. Even if i cook at my mil's or mom's place, it's difficult to shoot food photos since usually i take lot of time to shoot the final phots and that's not possible when every one waits for me to have food. But today morning, somehow i had prepared everything earlier for this puttu and took the photos as quick as possible since it's been really long time since i have posted a recipe here and now tada, here i'm with the post.

Samba Rice Puttu

Preparation Time : 10 mins | Cooking Time : 7 minsServes :
Recipe Category: Breakfast/Snacks | Recipe Cuisine: Indian
Samba Rice flour - 1/2 cup
Grated Coconut - 1/4 to 1/3 cup
Coconut Water/Water - as needed
Salt - 1/4 tsp
Sugar,ghee & banana - as needed for serving.

Take the samba rice flour, measure and put it in a bowl, add the salt.Mix it all well together, then add coconut water little by little and mix it well with the flour.The flour should be hold the shape when you press it with your fist  and again it should be crumble when you crumble it with your fingers . That's the right way to check the consistency of the flour. And also make sure that there is no lump in the flour.Now take the Puttu Kuzhal(Puttu maker). Add the small plate with hole(it comes with puttu maker itself) in to it. First start off with the 1 or 2 tbsp of grated coconut.Next add the flour for about 1&1/2 inch thickness.Repeat the process and finish off with grated coconut on the top. Cover the puttu maker with the lid.Place the puttu maker in the cooker instead of weight and steam it for 5- 7 mins. Tasty Samba Rice Puttu is ready.Drizzle some ghee on top and serve it with sugar and banana.
  • I have used coconut water from one coconut and for the remaining i have used regular water.
  • Depends on your preference, you can more or less of grated coconut.
  • To get the perfectly shaped puttu, the amount of water used is very important. For me it takes around 1/4 cup of 1/2 cup of flour.
  • If the amount of water is less, then the puttu will not hold the shape and also it's very dry.
  • Remove the lumps , while mixing the flour.
  • Once you washed the puttu maker, wipe the inside of the puttu maker with tissue paper/kitchen towel, before adding flour. It helps to avoid the flour sticks to the maker, so that you will get perfectly shaped puttu.
  • Once you mix the flour with water, immediately steam it, if you make large quantity, do it in batch. It will avoid the flour to become dry.
  • If you dont have puttu maker, steam it in idly pot.
  • I used store bought flour, if you are using fresh home made flour,it doesn't require this much water.

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