Tapioca with Coconut / Manyokka Mallum

Tapioca, manioc or locally called as Manyokka is a popular crop in Sri Lankan cuisine. There are many ways to add this to Sri Lankan meal including this Manyokka mallum. In this recipe, you will cook tapioca in a paste of grated coconut with other ingredients. With addition of garlic, black pepper and mustard seeds to the coconut paste, it is flavourful, aromatic and inviting.Therefore this is one of the best manioc recipes from Sri lanka that you should try!

If you look for different ways in adding Manioc or Mayyokka to your meal, try this mallum recipe. I am sure you can’t deny it!

Anyway this is not any type of Manioc stir-fry recipe with coconut.Here is traditional Sri lankan Manyokka Mallum recipe which I am familiar with.Later I will also share Manyokka stir fry recipe for different taste. 🙂

Manioc Recipes

In case if you want to cook manyokka curry, then don’t worry. I have shared it before. Here is Sri Lankan Manyokka curry recipe.

Looking for eating it plain and boiled? Then try this Boiled manyokka with kochchi sambola.

Manioc Cooking tips

Always choose manioc which don’t have any damaged parts.

Fresh manioc is better to avoid food poisoning.

It is also a known fact that you don’t eat ginger if you eat manioc as this combination can be poisonous.

Don’t cover with a lid when you cook manioc. Cook it open and allow the steam to go away. In this way you will avoid food poisoning with manioc or tapioca.

Recipe: Tapioca with Coconut / Manyokka Mallum

Ingredients (4-5 servings)

600g Manioc  

1 cup fresh Grated coconut  

2-3 green chilies

½ of medium sized onion

2-3 garlic cloves

1 tspn black pepper

½ tspn mustard seeds

½ tspn turmeric powder

1 tspn raw curry powder

1 inch piece of cinnamon

1 sprig of curry leaves

Salt as per taste

Method

Step 1: Preparation

Peal manioc and remove the skin part.

Wash and remove any sand particles in it.

Cut into small bite size pieces

Add manioc into a large pot. Add turmeric powder and a pinch of salt.

Boil manioc in water without closing. (Do not close the pot with a lid when you boil manioc.)

Remove excess water once manioc is cooked well, Keep it aside.

Step 2: Prepare the coconut paste

Grind grated coconut with Black pepper, mustard seeds, onion, garlic, and salt. You can add 1 green chili for this paste. Keep other chilies sliced to add later.

You can taste this coconut paste at this stage and adjust salt if necessary.

Step 3 : Cooking Manyokka Malluma

In a cooking pot, add the ground coconut paste. Add other remaining ingredients which are raw curry powder, cinnamon, sliced green chili and curry leaves.

Add around 1 tbsp. water to the ground coconut paste.(don’t add more water)

Cook in low flame till the ingredients are soft enough.

Then add boiled manioc/tapioca to the coconut paste.

Mix well.

Cook in low flame for another 1-2 minutes.

Remove from the cooker.

Mix well and Allow to rest.

A delicious manyokka mallum is ready to serve with plain rice!

Manyokka Mallum /Tapioca with Coconut

Tapioca,manioc or locally called as Manyokka is a popular crop in Sri Lankan cuisine. If you look for different ways in adding Manioc or Mayyokka to your meal, try this manyokka mallum recipe.

5 from 1 vote

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Prep Time 15 mins

Cook Time 15 mins

Course Side Dish

Cuisine Sri Lankan

Servings 1

Calories 1 kcal

Equipment

• cooker
• Cooking pot
• Knives and utencils

Ingredients

  

• 600 g Manioc /Manyokka/Tapioca/Casacava
  
  
• 1 cup Fresh grated coconut
• 3 no Green chillies
• 1/2 no Medium sized onion
• 3 no Garlic cloves
• 1 tspn Black pepper
• 1/2 tspn Mustard seeds
• 1/2 tspn Turmeric powder
• 1 tspn Sri lankan Raw curry powder
• 1 piece Cinnamon
• 1 sprig Curry leaves
• 1/2 tspn Salt as per taste

Instructions

 

• 
  
  

  Step 1: Preparation

  
  
  

  Peal manioc and remove the skin
  part.

  
  
  

  Wash and remove any sand
  particles in it.

  
  
  

  Cut into small bite size pieces

  
  
  

  Add manioc into a large pot. Add
  turmeric powder and a pinch of salt.

  
  
  

  Boil manioc in water without
  closing. (Do not close the pot with a lid when you boil manioc.)

  
  
  

  Remove excess water once manioc
  is cooked well, Keep it aside.

  
  
  

  Step 2: Prepare the coconut paste

  
  
  

  Grind grated coconut with Black
  pepper, mustard seeds, onion, garlic, and salt. You can add 1 green chili for
  this paste. Keep other chilies sliced to add later.

  
  
  

  You can taste this coconut paste
  at this stage and adjust salt if necessary.

  
  
  

  Step 3 : Cooking Manyokka Malluma

  
  
  

  In a cooking pot, add the ground
  coconut paste. Add other remaining ingredients which are raw curry powder, cinnamon,
  sliced green chili and curry leaves.

  
  
  

  Add around 1 tbsp. water to the
  ground coconut paste.(don’t add more water)

  
  
  

  Cook in low flame till the
  ingredients are soft enough.

  
  
  

  Then add boiled manioc/tapioca to
  the coconut paste.

  
  
  

  Mix well.

  
  
  

  Cook in low flame for another 1-2
  minutes.

  
  
  

  Remove from the cooker.

  
  
  

  Mix well and Allow to rest.

  
  
  

  A delicious manyokka mallum is
  ready to serve with plain rice!

  
  
  
  
  
  
  

Notes

Always choose manioc which don’t have any damaged parts.

Fresh manioc is better to avoid food poisoning.

It is also a known fact that you don’t eat ginger if you eat manioc as this combination can be poisonous.

Don’t cover with a lid when you cook manioc. Cook it open and allow the steam to go away. In this way you will avoid food poisoning with manioc or tapioca.

Keyword Manioc recipes, Manyokka mallum, Manyokka recipes,, Sri Lankan food, Tapioca with coconut

As always,if you try this recipe,please share your experience and how it comes out! 🙂

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