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.
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.