Have you ever thought how to make Tapioca curry with little spiciness? If yes, you are in the right direction. Tapioca, also known as Cassava or Manioc or Maravalli Kizhangu in Tamil is one of the root vegetables. In Sri Lanka, it is a well-known vegetable and many Sri Lankans often make some recipe using Tapioca. Today, I’m going to show you how to make tapioca curry with a bit of spiciness. Most of the people make Tapioca curry without any spiciness, but believe me, with a little spiciness Tapioca curry give a good taste.
Is Tapioca good for your health? Yes, it is a healthy food, but I won’t recommend this vegetable to fat people. Tapioca is really good for underweight people as it provides a quick and easy way to gain weight in a healthy way. Besides, Tapioca is good to increase the blood circulation, reduced birth defects, improved digestion, boosts the metabolic activity, and improves bone mineral density. There are many more benefits you will get from Tapioca. It’s high in carbs and calories, so tapioca can’t be called healthy. Still, it can help you meet the recommended daily allowance of several important nutrients.
This particular spicy tapioca curry is good with rice and other curries. You can also have this dish with bread, pittu, chapathi, etc. Alright, let’s see how to make Tapioca curry with a little spiciness in Sri Lankan style.
My Favorite Combo: Rice + This Recipe + Mutton Curry + Alternanthera Sessilis + Rasam
How To Make Tapioca Curry (Spicy Cassava Root Curry)
Ingredients
- Tapioca/Cassava/Manioc – 500g
- Curry Powder – 1 tablespoon
- Turmeric powder – ¼ teaspoon
- Onion – 50g
- Green chilies – 2 or 3
- Curry leaves – Few
- Thick coconut milk – 150ml
- Tamarind juice – 50ml
- Salt – As you need
- Water – 250ml
Instructions
1. Take the tapioca, peel off the skin and cut it into small pieces as shown in the picture below.
2. Slice the onions and green chilies. Also, take few curry leaves, turmeric powder, salt, and curry powder. (Refer Note 1)
3. Extract thick coconut milk from grated coconut. Get some tamarind juice and water. (Refer Note 2)
4. Place the cooking pan on the stove and add pieces of tapioca. On top of that, add sliced onions, curry leaves, sliced green chilies, turmeric powder, and salt.
5. Add water and mix everything.
6. Now, switch on the flame and cook covered under the high flame for 6 to 8 minutes.
7. Take off the lid, stir and mix everything. Again cook covered under high flame until all the water disappears. For me, it takes about 5 minutes. At this stage, the tapioca pieces should be soft and tender. You can check this using a spoon. If you feel hard to mash tapioca pieces, you need to add some more water and cook covered again until it becomes soft and tender.
8. Add curry powder and coconut milk.
9. Add tamarind juice. Mix and mash the tapioca a little. Don’t mash to smooth paste.
10. Cook covered under low flame for 2 or 3 minutes.
11. Take off the lid and taste the curry. Add salt if needed.
12. This is how to make tapioca curry. Serve and enjoy this delicious Sri Lankan style mild-spicy dish.
Notes
Note 1: If you don’t like more spiciness, you can reduce the amount of curry powder.
Note 2: In Sri Lanka, we can easily get the grated coconut. If it is hard to find grated coconut, you can use coconut milk powder or bottled coconut milk.
Printable Recipe Card
- Tapioca/Cassava/Manioc - 500g
- Curry Powder - 1 tablespoon
- Turmeric powder - ¼ teaspoon
- Onion - 50g
- Green chilies - 2 or 3
- Curry leaves - Few
- Thick coconut milk - 150ml
- Tamarind juice - 50ml
- Salt - As you need
- Water - 250ml
- Take the tapioca, peel off the skin and cut it into small pieces.
- Slice the onions and green chilies. Also, take few curry leaves, turmeric powder, salt, and curry powder. (Refer Note 1)
- Extract thick coconut milk from grated coconut. Get some tamarind juice and water. (Refer Note 2)
- Place the cooking pan on the stove and add pieces of tapioca. On top of that, add sliced onions, curry leaves, sliced green chilies, turmeric powder, and salt.
- Add water and mix everything.
- Now, switch on the flame and cook covered under the high flame for 6 to 8 minutes.
- Take off the lid, stir and mix everything. Again cook covered under high flame until all the water disappears. For me, it takes about 5 minutes. At this stage, the tapioca pieces should be soft and tender. You can check this using a spoon. If you feel hard to mash tapioca pieces, you need to add some more water and cook covered again until it becomes soft and tender.
- Add curry powder and coconut milk.
- Add tamarind juice. Mix and mash the tapioca a little. Don’t mash to smooth paste.
- Cook covered under low flame for 2 or 3 minutes.
- Take off the lid and taste the curry. Add salt if needed.
- This is how to make tapioca curry. Serve and enjoy this delicious Sri Lankan style mild-spicy dish.
Note 2: In Sri Lanka, we can easily get the grated coconut. If it is hard to find grated coconut, you can use coconut milk powder or bottled coconut milk.
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This is how to make Tapioca curry with a little spiciness. I hope you liked this dish. I’m sure that you will like the taste of this spicy Tapioca curry. If you have any doubts, shoot that in the comment box below. I always welcome your thoughts and suggestions. Also, you can share this post with your friends and family by clicking one of the social share buttons below.
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