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Kola kenda

KOLA KANDA

My Achi (grandmother) had a deep knowledge of the Ayurvedic healing properties of many ingredients. The herb, Gotukola, is well known for its rapid healing and anti-inflammatory qualities, it is also thought to improve memory, anxiety & depression. This creamy porridge of Gotukola, brown rice and coconut is a staple in many Sri Lankan households. Usually served at breakfast, steaming hot with a piece of jaggery (palm sugar)
It is the perfect recipe for general well-being and especially beneficial for the sick, elderly or arthritic. Good for you in every way and tasty too!
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Ingredients

200 gm (7 oz/1 Cup) brown or red rice
200 ml Gotukola juice
100 gm (3.5 oz) fresh grated coconut
4 pieces palm sugar (jaggery)
Serves 4
 

Method

Rinse the rice well, then place in a heavy-based saucepan with 1.25 litres (44 fl oz/5 cups) of water.
Simmer over medium heat for 25 minutes or until the rice breaks up and the soup is thick. You may have to add more water.
Add the coconut and cook for another 5 minutes, then remove from the heat and season with salt to taste.
Stir in the juice and serve hot with palm sugar on the side.
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Note: If fresh grated coconut is unavailable, can substitute with 1/2 cup coconut milk. Slices of ginger & garlic can also be added for extra health benefits
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Recipe from Serendip, My Sri Lankan Kitchen by Peter Kuruvita