Maravalli kizhangu, kappa in Malayalam, is cassava or tapioca, a shrub from Brazil whose starchy roots are a staple in Kerala, eaten as kappa with fish curry. Salem in Tamil Nadu is India’s centre of cassava starch and sago, sabudana. Raw roots contain compounds that release cyanide, so they must be peeled, soaked and cooked properly. Portuguese traders brought it to India.
- Botanical name
- Manihot esculenta Crantz
- Family
- Euphorbiaceae
- Tamil
- Maravalli
- Hindi
- Cassava
- Parts used
- Root after proper processing
- Habit
- Tropical root crop; raw tubers can release cyanide
- Last updated
- 2026-10-27
How to recognise Maravalli
It is a woody shrub, usually one to three metres tall, with knobbly stems marked by leaf scars.
The leaves are deeply palmately divided into five to nine narrow lobes, on long red or green stalks.
Small, pale flowers grow in loose clusters at the top of the plant.
The roots are long, thick and tapering, with brown, bark-like skin and white flesh.
It is grown from stem cuttings.
Traditional use of Maravalli
Kitchen
Kerala kappa puzhukku, boiled and mashed cassava with coconut, is eaten with fish curry.
Kerala food practice
Industry
Salem mills extract cassava starch and roll it into sago pearls, sabudana, eaten during fasts.
Tamil Nadu industry practice
Kitchen
In Brazil and West Africa cassava is grated, fermented and roasted into farinha and gari.
Brazilian and West African food practice
Modern notes on Maravalli
Cassava roots contain linamarin, which releases hydrogen cyanide when the tissue is crushed.
Bitter varieties have much more than sweet ones and need long processing.
In parts of Africa, poorly processed bitter cassava has caused konzo, a permanent paralysis.
Cassava is one of the world’s most important sources of calories.
Maravalli safety
Never eat cassava raw. Peel it, soak or boil it, throw away the water, and cook it thoroughly. Avoid bitter-tasting roots.
Ecology and sourcing
It was domesticated in the southern Amazon basin of Brazil.
It tolerates drought and poor soil.
It rarely flowers in many cultivated forms.
Related plants
Also in Euphorbiaceae
Questions about Maravalli
Is cassava safe?
Yes, when peeled and properly cooked.
What is sabudana made from?
Cassava starch.
Is tapioca the same as cassava?
Yes, tapioca is its starch.
What is kappa?
The Malayalam name for cassava.
Can the leaves of Maravalli be eaten?
In Africa and Asia, after long cooking.
Sources
- Manihot esculenta Crantz — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q83124 (Manihot esculenta)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.