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.
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.
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.
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.
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
Peel the skin of Tapioca/Manioc.
Cut into small pieces (2 inch size)
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.
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.
Serve Boiled Manioc/Tapioca with spicy kochchi sambola.
Also check: Tapioca curry recipe
lovely clicks .dish is tempting
Thankyou for this comprehensive cooking method of cassava, I feel more confident about cooking it now..i am sure your receipe will be delicious.!!
very healthy breakfast variety .. new to me 🙂
This is completely new to me…nice info..thanks for sharing..
thanks for visiting my space.great to be a part of this wonderful blog.happily following you..
thanks for visiting my space.great to be a part of your blog.happily following you..
we make exactly this… it is called kappayum (tapioca) chammanthiyum… 🙂
yummy and inviting recipe.. .
This is new to me..looks really inviting.
thanks for visiting my blog Amy.. You do have a wonderful blog.. happy to follow u..
Yummy tapioca! Thanx for sharing!
Simple but well presented. Looks yummy…
Tapioca one of my fav. Thanks for sharing yummy recipe.
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spicy kochchi sambola is new for me..Looks so tasty
so colorful and delicious recipe:)
Its new for me……looking yummy.Thanks for dropping by my space………….great space happy to follow you.
its new to me.. interesting recipe..
I have been hunting for a Perfect sambola recipe ,yum,bookmarked.
Very tasty sounds new but gud
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
heavenly combo,love it very much!
Flavors Of Cuisines-“Mexican”
very interesting dish,sound yummy 🙂
wowhhhh my favourite…
Looks wonderful and healthy too 🙂
Now we are talking like sisters. This is what we call kappa vevichathum, kaanthaari mulaku chammanthiyum 🙂
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.
Totally unaware of this combo. It is good to know and gather knowledge about these ingredients.
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.
Thanks for the recipe,one of my favorite too