Tapioca is a widely recognized vegetable in Sri Lanka, referred to locally as mangnokka. It is derived from the starch of the cassava plant's storage roots and serves as a staple food in certain areas. In Sri Lanka, tapioca is commonly prepared by boiling and is typically accompanied by a mixture of chili and onions or coconut sambal. Another favored dish includes a curry that combines tapioca, coconut milk, and turmeric.
VarietiesShani, Suranimala, Suwarne, HORDI Mu- 01, Kirikawadi, Mu 51, HORDI 06, CAR5 555
Growing areasDry and intermediate climatic zones
Nutritional benefitscalcium, iron, and B-complex vitamins.
