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You are here: Home / Indian Recipes / Tea Time Snacks / Kuchi Kizhangu Maravalli Kilangu Bonda | Cassava/Yuca Spicy Fritters | மரவள்ளிகிழங்கு போண்டா

Kuchi Kizhangu Maravalli Kilangu Bonda | Cassava/Yuca Spicy Fritters | மரவள்ளிகிழங்கு போண்டா

August 2, 2012 By Sangeetha Priya 3 Comments

Kuchi Kizhangu Maravalli Kilangu Bonda is one among our traditional recipe. Generally I pressure cook yucca with salt and have it as it is or otherwise make sir fry/poriyal using it. But today i remembered my mom who makes bonda with it. So I called her and got this recipe over phone. This is a yummy ;snack to go alone. If needed serve with coconut chutney.

Ingredients

Yuca – 1 Number (Medium Size)

Onion – 1 Number (Small)

Green Chili or Red Chili powder – As Required
Finely Chopped Coriander and Curry Leaves – Few

Salt and Oil – As Required

Method

  • Soak yuca in water for at least 5hours (its optional you can wash and start making fritters immediately).
  • Peel the outermost skin (it has 2 layers, white and pink) and wipe the water.
  • If you don’t find time to soak just peel the 2 skin layers using vegetable peeler and go ahead.
  • The purpose of soaking is for easy cleaning from muds. Nowadays the yuca are not coming with muds instead they are cleaned and coated with wax.
  • Chop the yuca to small cubes (remove the center root part) and grind coarsely (Don’t add water).
  • Chop green chili, onion, curry and coriander leaves, add salt and squeeze the excess water.
  • Now add yuca to onion mixture, check salt.
  • Heat oil, take a ball size batter, drop in oil, add 5-7 at a time in hot oil.
  • Fry till golden brown by flipping it.
  • Once done remove from oil and drain excess oil using paper towel.
Old Picture

Note:

Try to reduce water as much as possible in the mixture by grinding coarsely. If it is bit watery add a tbsp of sooji/gram flour to the mixture.

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Filed Under: Tea Time Snacks, Traditional Kongu Foods Tagged With: Appetizer and Snacks, Cassava Yucca Spicy Fritters, Kappa Kilangu bonda, Kids n Infant Corner, Kuchi Kilangu bonda, Kuchi Kizhangu (Maravalli kilangu) Bonda, Kuchi Kizhangu Maravalli kilangu Bonda recipe, maravalli kizhangu bonda recipe, Nitha Kitchen, tapioca spicy fritters, Traditional Kongu Foods, Veg, குச்சிகிழங்கு போண்டா, மரவள்ளிகிழங்கு போண்டா

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  1. Authentic Tamarind Rice | Palaiya Sadham Varuval - Nitha Kitchen says:
    January 10, 2020 at 2:37 pm

    […] Old Picture Updated In the below picture i have served this rice with Yuca/Maravalli Kizhangu Bonda!!! […]

    Reply
  2. Maravalli Kilangu Varuval Kappa Masala Recipe | Yuca (Yucca) Stir Fry - Nitha Kitchen says:
    April 26, 2018 at 2:42 pm

    […] This Maravalli Kilangu Varuval Kappa Masala aka Yuca Stir Fry , we say this as kuchi kilangu is an easy and heathy snack to have during tea time or have it as poriyal/stir fry along with sambar and rice for meal. It’s my childhood favorite, my mom pressure cooks and keeps some plain version for us and with the remaining she make this varuval. Both tastes good, with the plain cooked kilangu (without salt) we add ghee and sugar, mix it well and take it as it is. I don’t have stepwise pictures today, hope to add yuca pictures in future. But i have referred few another posts for the stepwise pictures, do check them if you want. So the same ghee and sugar method I have mentioned it in Sarkarai Valli Kilangu post (you can check it HERE). Here we won’t get this kilangu/yuca in all stores, though it is well available in most of the Asian supermarkets. We stay 20 miles away from those stores, so whenever i get chance to go I buy the yuca in bulk and store it in refrigerator. If you want to know how to clean and peel this kilangu do check one of my another post HERE. […]

    Reply
  3. Kuchi Kilangu (Maravalli Kizhangu) Vadai | Yucca Vada | Tapioca Root Fritters – Nitha Kitchen says:
    April 6, 2018 at 1:25 am

    […] benefits on its own, which is widely used/available in all countries. Already I came out with yucca bonda, a soft version n now its time to post the crispier version, yucca vada. Usually I do this vada by […]

    Reply

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