Today I want to share Sri Lankan Tapioca Curry Recipe because in Sri Lanka Tapioca (Manyokka/Kappa) is a popular food item in different recipes. We eat boiled tapioca with grated coconut or coconut sambol. A chili paste is a must to complete this meal. Another method is to cook tapioca in a curry. So, today my recipe is about tapioca curry which any Sri Lankan won’t refuse to eat.In Sri Lanka,Tapioca is commonly called as ‘Manyokka’ .So,if you are her to find Sri Lankan Manyokka Curry,here it is.


But,before you proceed to read the rest of this post,read this post to find the important tips you need to follow when cook Tapioca to avoid food poisoning.
If you find good tapioca that means, if you found fresh tapioca which boil well, I am sure you will end up with a delicious finger licking tapioca curry.
I usually don’t use red chili powder for this curry. If you’ve noticed, in Sri Lankan recipes you will find some curries with red chili powder and some curries with green chili. By adding different chili, we get curry with different tastes and with different appearance. Usually tapioca curry with green chili is mild spicy and also it gives some appealing yellowish appearance which anyone want to eat.


Once you cooked the curry, don’t forget the seasoning. Not only seasoning gives aroma and taste, it also gives some delicious and inviting look for your curry. So, add the seasoning and make your family members hungry!

Here is my Sri Lankan Tapioca curry recipe.(Manyokka/kappa)

Ingredients: (for 3-4 servings)

For the curry:

Tapioca (about 500 g)
½ medium sized onion sliced
2-3 green chili sliced
1 sprig curry leaves
1inch piece pandan leaf/(rampa) (optional)
¼ tsp turmeric powder
1 tsp raw curry powder
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1 cup thick coconut milk
1 cup thin coconut milk

For Seasoning:

2 tbspn oil
1 tsp mustard seeds
2-3 dried red chilis (crushed)
Sliced ½ onion.
Few curry leaves


Peel the skin of tapioca. Wash and cut into bite size pieces.
Remove any damaged parts of tapioca and do not use those.
In a cooking pot (a clay pot is better), add tapioca.
Add sliced green chili, sliced onion, turmeric powder, raw curry powder, fenugreek seeds, cinnamon, curry leaves and pandan leaf. Add salt too.
Add thin coconut milk and cook till tapioca is well cooked.
When tapioca is cooked, add thick coconut milk to it and allow simmering.
Remember to stir to avoid any clumps.
At the same time prepare the seasoning in another pan.

Prepare the seasoning

Heat oil in a pan.
When it is hot, add mustard seeds.
At the time mustard seeds start spluttering, add sliced onion.
When onions are tender, add crushed red chili pieces and curry leaves.
Temper till the aroma emits and onion turns golden brown.

When the seasoning is ready, add this over the Tapioca curry which was simmering.
Mix the curry well. Adjust for salt.
A delicious tapioca curry is ready to serve with plain rice.