Cassava Thuvaiyal

Today’s guest post is by Krishanthy Kamalraj, who has previously shared her recipe for murukku on this blog. We have another of her lovely snack recipes, with a short intro about the dish from her, today.

Cassava Thuvaiyal

This is somewhat different from Cassava curry. Those days, people in Jaffna usually had cassava plants in their home garden for their own consumption. My grandmother used to make this dish, when we wanted a spicy and filling snack. She dug out immature cassava yam from the garden and made very delicious cassava thuvaiyal for us.


  • 1 medium size immature cassava yam
  • 2-4 dry red chilies
  • ¼ cup small onions
  • ¼ cup grated coconut
  • Mortar and pestle or Mixer or grinding stone
  • Salt to taste


1. Thoroughly wash cassava yam and peel the skin.

Cassava2. Cut the yam into small cubes.

Cassava 23. Put the cut cassava pieces in a cooking pan.

4. Add ¼ cup of water into the pan and cook well over medium heat.

5. When cassava has been cooked well (able to slightly smash cassava pieces with spatula), remove from heat.

6. In a mortar, add salt and red chilies. Pound well until it becomes a paste.

chilli paste7. Add cooked cassava and pound well with pestle until it mixes well with chili paste.

8. Add cleaned small onions into the mixture and pound well.

9. When the mixture has reached the consistency to make small balls, take out  from mortar.

10. Using hand, make small balls of the mixture.

11. Now cassava thuvaiyal is ready to serve.

Cassava thuvaiyal

Recipe source: Krishanthy Kamalraj.


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