1. Introduction
Sri Lankan cuisine is rich with traditional vegetable curries that are both simple and deeply flavorful. One such underrated yet delicious dish is Manioc Curry. Manioc, also known as a local root vegetable, is commonly used in village-style cooking. It absorbs spices well. It also pairs perfectly with coconut milk. As a result, the dish becomes creamy, mildly spicy, and comforting.
This curry is often prepared for lunch. It goes well with rice, string hoppers, or roti. Moreover, it is a popular choice during vegetarian meals and religious observances. The cooking method is easy. The ingredients are affordable. Therefore, anyone can try this recipe at home.
Another special feature of this dish is the tempering added at the end. Fried onions, garlic, curry leaves, and green chilies enhance both aroma and taste. In addition, the use of Sri Lankan spice blends like thuna paha gives it an authentic touch.
If you are looking for a traditional Sri Lankan vegetable curry that is nutritious and flavorful, this Manioc curry is a perfect choice. Follow the steps below carefully for the best results.
2. Ingredients
- Manioc (root vegetable) – 500 g
- Water – as needed
- Salt – to taste
- Turmeric powder – a pinch + 1/4 tablespoon
- Coconut milk – 1 to 1½ cups
- Chili powder – to taste
- Thuna Paha powder – 1 to 2 teaspoons
- Curry leaves – a handful
- Rampe (pandan) leaves – a few pieces
For Tempering:
- Oil – 2 tablespoons
- Mustard seeds – 1/2 teaspoon
- Maldive fish (optional) – a small amount
- Garlic – finely sliced
- Big onion – sliced
- Curry leaves – a few
- Green chilies – sliced
3. Directions
1. Clean the Manioc well and cut it into small, even pieces.
2. Wash the pieces thoroughly with clean water.
3. Boil the Manioc with water, salt, and a pinch of turmeric until soft.
4. Add coconut milk and spices to the boiled Manioc .
5. Simmer gently while mixing well.
6. Prepare the tempering separately.
7. Add the tempering to the curry.
8. Mix well and turn off the heat.
4. How to Prepare
First, take fresh Manioc and peel it properly. Cut it into small, medium-sized cubes. Then wash the pieces several times to remove dirt. After that, place them in a pot. Add enough water to cover the pieces. Add salt and a little turmeric. Boil until the vegetable becomes soft but not mushy.
Next, reduce the heat. Add coconut milk slowly. Then add chili powder, thuna paha powder, remaining turmeric, and salt as needed. Add curry leaves and rampe leaves. Mix gently. Let the curry simmer for a few minutes so the flavors blend well.
Meanwhile, heat oil in a separate pan. Add mustard seeds and let them splutter. Then add Maldive fish if using. Add garlic, onions, curry leaves, and green chilies. Fry until golden and aromatic.
Finally, add this tempering to the Manioc curry. Mix gently. Turn off the heat. The curry is now ready to serve.
5. Preparation Time
Cleaning and cutting: 15 minutes
Boiling: 15–20 minutes
Cooking with coconut milk: 10 minutes
Tempering: 5 minutes
Total Time: Approximately 45 minutes
6. Servings
Serves: 4 people
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7. Recipe FAQs
1. What is Manioc ?
Manioc is a traditional Sri Lankan root vegetable commonly used in village-style curries.
2. Can I make this curry without coconut milk?
Coconut milk is essential for authentic taste. However, you can use thin coconut milk for a lighter version.
3. Is Maldive fish compulsory?
No. It is optional. You can skip it for a fully vegetarian curry.
4. How spicy is this curry?
The spice level is adjustable. You can reduce or increase chili powder as you like.
5. Can I store this curry?
Yes. You can refrigerate it for up to 2 days in an airtight container.
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8. Conclusion
Manioc Curry is a beautiful example of how simple ingredients can create rich flavors. This traditional Sri Lankan dish highlights the natural taste of root vegetables combined with coconut milk and spices. The gentle simmering process allows the Manioc to absorb all the flavors. As a result, the curry becomes creamy and satisfying.
Moreover, the final tempering adds a fragrant finish that elevates the dish. It makes the curry more aromatic and appetizing. This recipe is ideal for everyday meals. It is also suitable for special vegetarian menus.
Another advantage is its nutritional value. Manioc is filling and wholesome. Coconut milk provides healthy fats. Together, they make a balanced dish when served with rice.
If you enjoy authentic Sri Lankan home cooking, you should definitely try this recipe. It is easy to follow. The taste is comforting. Most importantly, it brings a touch of tradition to your table. Prepare it once, and it may become a regular favorite in your kitchen.
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