Maravalli kizhangu kara varuval (Tapioca spicy chips) - preparation time 25 mins
Anything made out of moms hand will be the tastiest, best dish in the world. I admired mom in any ways as you all do. Which ever dish she makes will be in required quantity and the best. My friends used to keep on kidding that if I come to moms home i permanently sit in dinning table and keep on eating.
Even a simple butter milk/thogayal/kottu .....taste the best. We can do anything for our parents because they brought up in a very good way with little earned monthly salary.
I am trying to cover most of the recipes that mom used to make but I think I haven't covered even 25 percent. I dedicate this blog to my mom who supported and guided me in right and truthful path. Thank you mom.
This chips will be bit spicy, sweet, astringent in taste. Try it out.
Ingredients:-
Tapioca - 1 (remove the skin, wash well and keep)
Oil - to deep fry
Chili powder - 1.5 tbsp
Salt - to taste
Bengal gram flour (kadalai mavu) - 2 tbsp
Rice flour - 1 tbsp
Asafoetida - a pinch
Water - little (to make thick sticky paste)
Preparation method:-
Using chips slicer slice the tapioca. Take care while grating because this vegetable will have a nerve in the middle.
To make the slicing process easy cut the tapioca into two part and keep.
Separate and keep the slices.
In a cup mix the flour's, salt, chili powder, asafoetida along with little water (it has to be thick paste slightly coat the (maravalli kizhangu) tapioca slices (if you coat more paste it will become like baji take care :-)))
Heat the oil , slide the coated slices into heated oil one by one. When cooked and bubbles goes off remove from oil . Cook in slow flame or you will burn it.
See also other chips varieties.
Anything made out of moms hand will be the tastiest, best dish in the world. I admired mom in any ways as you all do. Which ever dish she makes will be in required quantity and the best. My friends used to keep on kidding that if I come to moms home i permanently sit in dinning table and keep on eating.
Even a simple butter milk/thogayal/kottu .....taste the best. We can do anything for our parents because they brought up in a very good way with little earned monthly salary.
I am trying to cover most of the recipes that mom used to make but I think I haven't covered even 25 percent. I dedicate this blog to my mom who supported and guided me in right and truthful path. Thank you mom.
This chips will be bit spicy, sweet, astringent in taste. Try it out.
Ingredients:-
Tapioca - 1 (remove the skin, wash well and keep)
Oil - to deep fry
Chili powder - 1.5 tbsp
Salt - to taste
Bengal gram flour (kadalai mavu) - 2 tbsp
Rice flour - 1 tbsp
Asafoetida - a pinch
Water - little (to make thick sticky paste)
Preparation method:-
Using chips slicer slice the tapioca. Take care while grating because this vegetable will have a nerve in the middle.
To make the slicing process easy cut the tapioca into two part and keep.
Separate and keep the slices.
In a cup mix the flour's, salt, chili powder, asafoetida along with little water (it has to be thick paste slightly coat the (maravalli kizhangu) tapioca slices (if you coat more paste it will become like baji take care :-)))
Heat the oil , slide the coated slices into heated oil one by one. When cooked and bubbles goes off remove from oil . Cook in slow flame or you will burn it.
See also other chips varieties.
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