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Maravalli Puttu (Mullaitivu)

This recipe requires steamed cassava and coconut. When freshly steamed the fibers of the cassava expand with warm air and moisture, releasing puffs of steam when broken. The grated coconut adds a moist and milky balance to the taste and which makes the fibrous texture of the puttu a little less noticeable.

  • SERVINGS: 2-3


  • 250 g cassava, peeled, washed and cut into small pieces (frozen cassava can be used too)

  • ¼ cup freshly grated coconut

  • ½ tsp salt

  • Boiling water (as required)


  • Puttu steamer or a regular steamer

  • Light cloth to line steamer


  • Place cassava pieces (fresh or frozen) on a tray and allow to dry thoroughly (indoors or out). When completely dry and slightly shrivelled, pound finely in a mortar or grind using a food processor.

  • Spread pounded cassava on a tray, and remove any large, fibrous bits.

  • Place ground cassava in a bowl with salt. Add boiling water, a little at a time and mix with a wooden spoon until dough is grainy.

  • Add grated coconut and mix by hand.

  • Add salt to taste.

  • Add water to the pot of the steamer and heat the water to a boil.

  • Place mixture in the cylindrical body of the kullal (steamer). If using a regular steamer, line the base with a cloth and spread mixture evenly across the base.

  • Steam puttu till cooked. When cooked it should not be sticky to the touch.

  • Remove from steamer and serve warm

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