Indian Root Vegetable - Cassava root/Tapioca root/Maravalli kizhangu/Kappa kilangu - (GLOSSARY) - What is tapioca root/cassava root?, Indian vernacular names of tapioca root, flavour, culinary uses and How to purchase and store tapioca roots?

Posted by

HI PASSIONATE COOK!
I'm Zohara. Glad to welcome you here. I know you are searching for this article. Your interest in learning about this topic made you come to my website. Thank you for coming. I hope this article provides the valuable information you are looking for.
Keep reading!

Inside The Post -

What is Tapioca Root?/Cassava Root Uses/Maravalli Kilangu Image/Kappa Kilangu Images/Maravalli Kizhangu Uses

Cassava root/Tapioca root

TABLE OF CONTENTS

ABOUT - CASSAVA ROOT/TAPIOCA ROOT/MARAVALLI KIZHANGU/KAPPA KILANGU

Manihot Esculenta, popularly known as Cassava root or Tapioca root. In India, Cassava root is commonly known as Tapioca root, Maravalli kizhangu in Tamil, and Kappa kilangu in Malayalam. Cassava root is native to America and is variously known as Manioc, Mandioca, Yuca or Manihot.

Cassava root/Tapioca root is an edible root vegetable or tuber from the cassava plant or tapioca plant. Cassava plant varieties range from low herbs to woody unbranched shrubs. It belongs to the spurge family (Euphorbiaceous).

The most used part of the cassava plant is the cassava root or tapioca root. This cassava root/tapioca root is widely cultivated and eaten as a staple food.

Cassava root is a versatile ingredient. It is the main source of various ingredients like Cassava starch, Tapioca flour, Sabudana/Javvarisi/Tapioca pearls/sago and Boba pearls.

To know more about "Sabudana/Javvarisi/Tapioca pearls/sago". Kindly, click the below link -

🔗Sabudana/Sago/Javvarisi

In this article, I’ve shared the culinary uses of tapioca root/cassava root along with their vernacular names, flavour, purchase and storage ideas.

APPEARANCE OF TAPIOCA ROOT/MARAVALLI KIZHAGU/KAPPA KILANGU

Tapioca root is long and tapered, with a firm and uniquely patterned flesh encased in a brown detachable rind. Each rind is about 1 millimetre thick and looks exactly like a tree trunk. The flesh is an edible part of the tapioca root and it can be chalky-white or yellowish coloured.

It is harvested in various sizes. The longer and wider roots are preferably used for commercial purposes and medium-smaller roots are commonly sold in the market for home cooking purposes.

Cassava root/Tapioca root

FEW INDIAN REGIONAL OR VERNACULAR NAMES FOR TAPIOCA ROOTS/CASSAVA ROOTS

Tamil name – Maravalli kizhangu/Kuchi kizhangu/Aaravalli kizhangu/Mara seeni kizhangu/Ezhilai kizhangu or Elurai kizhangu.

Malayalam name – Kappa kilangu/Kolli marichini/Poolakizhangu.

Telugu name – Karapendalam/kavva pendalam.

Kannada name – Mara genasu/Mara genasu chintu.

Sinhala (Sri Lanka) name - Maniyok.

FLAVOUR OF TAPIOCA ROOT/CASSAVA ROOT/KAPPA KILANGU/MARAVALLI KIZHANGU

Tapioca is a starchy root vegetable with a neutral taste. The exact taste of tapioca root is determined by the variety. Tapioca varieties are categorized as either sweet or bitter. These are classified based on how toxic are the levels of cyanogenic glucosides.

IMPORTANT NOTE

You must cook tapioca root before eating it, as it can be poisonous if consumed raw.

INDIAN CULINARY USES OF TAPIOCA ROOT/MARAVALLI KIZHANGU/KAPPA KILANGU

Tapioca root is a well-known ingredient in Indian cuisines. In one or other form of tapioca roots are always present in the pantry. It is a versatile ingredient. It can be used whole, grated, or ground into flour.

SOUTH INDIAN CUISINES

Tapioca root is a staple ingredient in South Indian cuisines particularly “Kerala cuisine”. The FRESH KAPPA KILANGU/MARAVALLI KIZHANGU is mostly used in South Indian cooking.

In Kerala, kappa kilangu (tapioca root) is known as “THE POOR MAN’S FOOD”.

Boiled kappa with fish curry or meat curry or chammanthi is a traditional favourite dish of many Keralites. KAPPA BIRYANI, KAPPA PUTTU, KAPPA VEVICHATHU, and KAPPA KUZHACHATHU are a few other famous recipes from Kerala.

Kappa Vevichathu Recipe/Kappa Puzhukku Recipe

In the picture - Kappa Vevichathu Recipe/Kappa Puzhukku Recipe

In Tamil Nadu, maravalli kizhangu (tapioca root) is favourably eaten as a snack. It is either boiled or deep-fried. MARAVALLI KIZHANGU CHIPS, MARAVALLI KIZHANGU DOSAI, and MARAVALLI KIZHANGU ADAI are a few other famous recipes from Tamil Nadu.

There are many cassava processing factories located in Tamilnadu. Cassava root/tapioca root is directly collected from the farmers and typically processed into TAPIOCA PEARLS/SAGO/SABUDANA/JAVVARISI and is supplied throughout India.

Maravalli Kilangu Chips Recipe

In the picture - Maravalli Kilangu Chips Recipe

NORTH INDIAN CUISINES

In the Northern part of India, tapioca root is preferably used in the form of tapioca pearls/sago/sabudana.

Sabudana/sago/tapioca pearls are most commonly used in north Indian fasting foods such as sabudana kichadi, sago kheer, sabudana chivda and many more.

The fresh tapioca roots can be used to make many north Indian flavoured curries and stir-fries.

Throughout India, tapioca roots are used to make many various types of PAPADS, APPALAM, and PAPPADAMS.

HOW TO EAT TAPIOCA ROOT/CASSAVA ROOT?

It is very important to know a few things before eating cassava root/tapioca root.

  • Raw tapioca root is very harmful and should not be consumed.
  • Wash the tapioca roots thoroughly before and after chopping in several exchanges of water.
  • Always, always completely cook the cassava root/tapioca root and then eat.

The above is some of the recipe ideas using tapioca root/cassava root. You could innovatively use tapioca roots in your cooking.

TIPS TO BUY AND STORE CASSAVA ROOT/TAPIOCA ROOT/MARAVALLI KIZHANGU/KAPPA KILANGU

Tapioca root is available year-round. However, it is ubiquitously available in the months of January-March. Tapioca roots are mostly sold by the local vegetable sellers, any Indian organic vegetable and fruit sellers and also in the online market.

HOW TO STORE CASSAVA ROOT/TAPIOCA ROOT?

Tapioca roots are easily perishable. You cannot store them for many days like any other root vegetable. Once roots are harvested they must be used within 2-3 days.

i.e.,

Once you get it from the market, use it immediately or by the next day not more than that.

Or else,

Process the tapioca roots into a form with better storage qualities.

HAPPY COOKING!
with better ingredients for better food.


ALSO READ

🔗Panang kizhangu/Palmyra sprout/Odiyal/Thegalu

Comments

Post a Comment

Subscribe To My Blog!

* indicates required