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.

This is the consistency and the thickness of the curry.

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


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