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.
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