Ri Maasa Kohila in Brine 600g

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¥540.00

2 in stock

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Kohila leaves and rhizomes are used as a vegetable in local Sri Lakan cuisine. It is also traditionally used as an herbal medicine for its high amount of antioxidant and dietary fiber content.

KOHILA ALA CURRY

INGREDIENTS

• Kohila tubers – 500 g

• Fenugreek seeds – 2 teaspoons
• Green chili- 5 capsules
• Maldive fish powder – 2 teaspoons
• Garlic –  3 bulbs
• Pandan
• Onion –  10 bulbs
• Small amount of turmeric powder
• Small amount of coconut milk
• Salt

PREPARATION
• Clean and slice Kohila tubers thinly

• Add chili powder, fenugreek seeds, garlic, onion, pandan, turmeric powder, maldive fish powder and salt to taste into a pot containing sliced Kohila tubers and boil
• Add thick coconut milk and heat until it comes to a boil
• Add 2 pieces of garcinia or tomato or few anchovy (halmasso) to increase taste
• Fry few mustard seeds (about a teaspoon) in a pan, grind and add into the Kohila stem curry to increase the taste of the curry

Additional information

Weight .550 kg
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