The Authentic "Taste Kadai"
In the streets of Batticaloa, the "Taste Kadai" is a sensory institution. It's not just food; it's a craft. The core truth is simple yet explosive: Large chunks of spiced, fried cassava (maravalli), finished with a tangy, spicy gravy.
The secret lies in the texture: the cassava is often squashed so it absorbs the gravy, creating a bite that is crispy on the outside, fluffy on the inside, and soaked in flavor. Whether it's the vegetarian Maravalli Kilangu or the meaty Tasty Parcel topped with fried babath (tripe), this is the East Coast's signature street food.
Product
Truth
The "Tasty Parcel" Anatomy
- 1. The Base: Fried Cassava + Spicy Powder.
- 2. The Hit: Tangy, peppery gravy (Onion + Tamarind/Lime base).
- 3. The Crown: Fried Babath (Tripe) or Beef Chunks.
- Note: protein and vegetarian variants can be localized by market (e.g., chicken, seafood, or fully veg).
- 4. The Ritual: Squash + Pour + Toss.