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RecipesSri LankanVegetables and Pulses

Tapioca with Coconut / Manyokka Mallum

written by Amila Gamage Wickramarachchi July 17, 2019
Manyokka Mallum
Manyokka Mallum /Tapioca with Grated Coconut

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 recipe with grated coconut
Manioc recipe with grated coconut

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.

Tapioca with grated coconut
Tapioca with grated coconut

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

Manyokka Mallum
Manyokka Mallum /Tapioca with grated coconut

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

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
Print Recipe Pin Recipe
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! 🙂

More Sri Lankan Recipes

  • Sri Lankan Sweets and Treats for April New Year
  • Red Kidney Beans Curry in Sri Lankan Style
  • Beetroot Carrot Mung Parippu Stir Fry
  • 6 Sri Lankan Food Recipes which are Easy to Cook
  • Sri Lankan Kiri Ala Curry (Taro Roots Curry)
mallummaniocManyokkaTapioca
2 comments
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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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2 comments

Manjula July 18, 2019 - 3:32 pm

5 stars
Thank you Amila for sharing this recipe.I always cook manyokka as a curry.This recipe is perfect for me to add new idea to our meal

Reply
Amila Gamage Wickramarachchi July 18, 2019 - 10:56 pm

Glad this recipe is helpful.I hope you will try this Tapioca malluma. 🙂

Reply

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