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sri lankaSri Lankan

Boiled Tapioca with Chili Pepper Sambola / Manyokka samaga Kochchi Sambola

written by Amila Gamage Wickramarachchi February 5, 2013
Boiled-Tapioca-with-Sri-Lankan-Chili-Pepper-Sambol

Boiled Tapioca or Manioc is a famous dish in Sri Lanka. This is not only served as a breakfast, even it is served with rice and curry for lunch or dinner. Manioc is commonly called as Manyokka in Sinhalese.

Boiled Manioc/Tapioca well goes with Sri Lankan katta sambola, Kochchi Sambola or with any spicy fish curry. Also serve some fresh grated coconut with it.

Manyokka samaga Kochchi Sambola
Manioc can be poisonous if it is not cooked properly. Here are few things to remember if you cook tapioca/Manioc.
1) Don’t cover while cooking.
2) Remove the water after cooking Manioc.
3) Always use fresh manioc for cooking.
4) Add some fresh grated coconut with manioc while eating. Fresh coconut will reduce the harm if there is any food poison.

5) Don’t eat Ginger if you eat Manioc. In Sri Lanka, we believe that Ginger and Manioc together can be poisonous. Even don’t add ginger for your Tea if you cook Manioc.

Below is a photo of a Manioc/Tapioca Plant.

Manyokka plant
In this recipe, I have cooked boiled manioc with Kochchi Sambola. Kochchi is a very spicy chili pepper from Sri Lanka. Few different Kochchi types can be found in Sri Lanka which is in different colours such as white, red, green or even in purple.
Sri Lankan Kochchi
There are few methods for preparing Kochchi Sambol.In this recipe,I have used coconut with it.So, this manioc dish is not served with grated coconut as Kochchi sambola itself contains fresh coconut.
Here is the recipe.
Ingredients
For Manioc
Fresh Manioc/Tapioca 500g
Enough water to boil
Salt as per taste
For Kochchi Sambola
1 cup fresh grated coconut
2-3 Kochchi (chili pepper) , (Green chili is a substitute)
1/2 tspn red chili powder
1 tspn lime juice
Salt to taste
Method
Peel the skin of Tapioca/Manioc.
Cut into small pieces (2 inch size)
Wash well.
Put all cubes into a pan. Add water and boil until Manioc is cooked well. Don’t cover the pan while cooking.
Once it is cooked remove the water.
Place Manioc in a serving dish.
Boiled Tapioca with Chili Pepper Sambola

Boiled Tapioca with Chili Pepper Sambola

Meantime, grind all ingredients mentioned under ‘Kochchi Sambola’ except lime juice. Once all grinded into a thin paste, add fresh lime juice and mix well.
Kochchi Sambola is ready to serve.
Kochchi Sambola
Serve Boiled Manioc/Tapioca with spicy kochchi sambola.
Manyokka samaga Kochchi Sambola

Boiled Tapioca with Chili Pepper Sambola

Also check: Tapioca curry recipe

 

ManyokkaTapioca
28 comments
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Amila Gamage Wickramarachchi
Amila Gamage Wickramarachchi

Amila Gamage is the blogger behind Food Corner. She is a Sri Lankan living in Singapore and shares her cooking adventures in this blog. Apart from recipes,you will also find travel,health and kitchen inspirations in this blog. She is the founder of Sihela Consultants.(www.sihelaconsultants.com) She started writing this blog in 2011 and still continuing.

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28 comments

Avatar
Santosh Bangar February 5, 2013 - 4:03 am

lovely clicks .dish is tempting

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Manjula Bharath February 5, 2013 - 4:09 am

very healthy breakfast variety .. new to me 🙂

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WeR SAHM February 5, 2013 - 4:23 am

This is completely new to me…nice info..thanks for sharing..

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Rani's gourmet February 5, 2013 - 4:52 am

hi,
thanks for visiting my space.great to be a part of this wonderful blog.happily following you..

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Rani's gourmet February 5, 2013 - 4:54 am

thanks for visiting my space.great to be a part of your blog.happily following you..

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Rafeeda A. Raheem February 5, 2013 - 5:02 am

we make exactly this… it is called kappayum (tapioca) chammanthiyum… 🙂

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Shama Nagarajan February 5, 2013 - 5:23 am

yummy and inviting recipe.. .

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kausers kitchen February 5, 2013 - 7:41 am

This is new to me..looks really inviting.

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Poornima Arun February 5, 2013 - 8:55 am

thanks for visiting my blog Amy.. You do have a wonderful blog.. happy to follow u..

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Rita Bose February 5, 2013 - 10:21 am

Yummy tapioca! Thanx for sharing!

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Sanoli Ghosh February 5, 2013 - 10:45 am

Simple but well presented. Looks yummy…

today’s recipe:

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CaySera February 5, 2013 - 11:39 am

Tapioca one of my fav. Thanks for sharing yummy recipe.

I am giving away a lovely CookBook this month . For a chance to win. Enter here.
http://bit.ly/XE2xNp

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Veena Theagarajan February 5, 2013 - 11:50 am

spicy kochchi sambola is new for me..Looks so tasty

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Ramya Krishnamurthy February 5, 2013 - 12:48 pm

so colorful and delicious recipe:)

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manju nardas February 5, 2013 - 1:23 pm

Its new for me……looking yummy.Thanks for dropping by my space………….great space happy to follow you.

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PT February 5, 2013 - 1:49 pm

its new to me.. interesting recipe..

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EncourageSpice February 5, 2013 - 7:56 am

I have been hunting for a Perfect sambola recipe ,yum,bookmarked.

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Maha Gadde February 5, 2013 - 5:58 pm

Very tasty sounds new but gud

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ANU February 5, 2013 - 6:27 pm

awesome…yummy and healthy…btw beautiful clicks…
“Healthy Recipe Substitution” HRS EVENT Dec 20th to Mar 20th
SYF&HWS – Cook With SPICES” Series
South Indian Cooking

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Julie February 5, 2013 - 9:44 pm

heavenly combo,love it very much!
Flavors Of Cuisines-“Mexican”

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Ridwan's kitchen/Asian spice mix February 5, 2013 - 6:37 pm

very interesting dish,sound yummy 🙂

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Prami Pramitha February 6, 2013 - 3:21 am

wowhhhh my favourite…

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Shanthi February 6, 2013 - 9:39 am

Looks wonderful and healthy too 🙂

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Love to Experiment February 6, 2013 - 10:38 am

Now we are talking like sisters. This is what we call kappa vevichathum, kaanthaari mulaku chammanthiyum 🙂

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Food Jaunts February 6, 2013 - 5:37 pm

I never knew the thing about manioc/tapioca with ginger – wow, thanks for the info. I’ve only had tapioca in sweet recipes, this looks delish.

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Dipti Joshi February 6, 2013 - 5:50 pm

Totally unaware of this combo. It is good to know and gather knowledge about these ingredients.

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Pavithra R March 29, 2013 - 3:07 pm

Never tasted this, but looks yummy! The color of boiled tapioca is just out of the world!!
And the texture of the sambola is perfect.

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yamuna July 5, 2015 - 9:08 am

Thanks for the recipe,one of my favorite too

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