Cassava / Manioc Curry

Cassava or Manioc is a very common root vegetable in Sri Lanka. Sri Lankans cook manioc as a curry or boil and serve with freshly grated coconut and a spicy chilli salad. In African counties this is there staple food.

Cassava root is eaten as a vegetable, and  it is toxic when eaten  raw. So,  it should be eaten  after cooking. You can get cassava flour too. Some eat the leaves as a vegetable. Even the leaves are toxic when eaten raw.

 I can remember my grandmother cook this curry the same way I have shown you. It finally become a creamy thick curry that you can enjoy with plain rice or flat breads.

When you cook make sure to cook openly.

This recipe will serve 4 people…….

peel the manioc and wash well .Cut in to the desired size.

For the spices I am using One onion finely sliced, several cloves of garlic,Rampe, Green or red chillies ,cinnamon, curry leaves , fenugreek seeds, a tea spoon full curry powder, 1/4 tsp pepper, 1/4 tsp turmeric powder and 1/2 tsp chilli powder.

Add the manioc in to a pot and all the spices with the chopped onions and garlic and add water to cover.

 Put it on the stove and cook uncovered on a low flame. Mean while prepare the other ingredients for tempering. For that I used finely sliced  1/2 of an onion, several cloves of garlic  and prepare dried red chillies, Rampe curry leaves , cinnamon and about 1 tsp mustard seeds.

When the Manioc is well cooked add about one cup of thick coconut milk and cook slowly. While cooking in a another pot add some oil & leave to be hot. When the oil is hot add some mustard seeds and let it splutter.

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This is the consistency and the thickness of the curry.

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Add all the ingredients in to the hot oil and fry until golden brown.

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Add the fried ingredients in to the manioc. Mix and serve .

 

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