Shruti Malhotra
As a hearty herbal porridge, kola kenda is a popular weekend breakfast dish among Sri Lankans. All you need to kickstart your day bright and fresh is this bowl of nourishment, which is bursting with the delicious flavors of herbs and coconut.
Traditional Sri Lankan broth, or kenda, is an integral part of the island’s cuisine. There are many variations of kenda, such as kola kenda, which uses our herbal leaves, and viyali kenda, which uses garlic or rice.
The practice of eating Kola kanda was first practiced by Buddhists, as stated in ancient scriptures such as the Dīpavaṃsa and Mahāvaṃsa. Buddhist monks eat it first thing in the morning for breakfast. Because it is a requirement of the Buddhist monastic code that monks eat only two solid meals each day (lunch and breakfast).
Kola Kanda: what is it?
If you find yourself in Sri Lanka, be sure to sample the herbal porridge known as Kola Kanda, sometimes spelled herbal gruel. It is among the tastiest and healthiest porridges you can eat. Nutritionally and flavor-wise, kola kanda is a powerhouse. You can make Kola Kanda, also known as herbal porridge, with just Gotukola, but you can enhance the flavor by adding more leaves. Kola Kanda is a famous herbal soup or drink that has numerous health advantages; it is made with a combination of flavors from these edible leaves that are common in Sri Lankan gardens.
We chose this recipe to share today because, in addition to kola kanda’s many health benefits, it has a cooling impact on the body. As a cooling herbal porridge, kola kanda is famous in Sri Lanka for its many health benefits. When we need to cool down or if someone in our family has an allergy, it’s almost like a tradition to make this herbal porridge.
Herbs have health benefits. On its alone, this plant is an incredible source of nutrients.
- Capacity to alleviate stress
- Resolve skin issues
- Boost memorization capacity
- Improve blood flow
- Take care of the heart
- Avoid thinning hair
- Assist in the recovery process of injuries
The entire body is revitalized by this healthy beverage. To start your lovely day off right, have a bowl of greenery.
What Are the Ingredients for Kola Kanda?
A few things to keep in mind regarding the Kola Kanda ingredients needed for this recipe:
- Kale with Curry Leaves (Karapincha): Rich in vitamin A, vitamin C, vitamin K, antioxidants, and fiber, kale is a superfood. The leaves of a curry plant are a good source of several minerals, including vitamin C, iron, and calcium. You can use any leafy green, like Gotu Kola, Moringa Leaves, or Spinach, in place of these leaves if you can’t find them.
- Rice: The meal would not be complete without rice, which also adds a lot of calories. You can use any kind of rice you like, but red rice is the best. Cut back on the rice if you’re watching your calorie intake.
- Garlic: Garlic not only enhances the dish’s flavor but also aids in detoxifying.
The process of preparing kola kanda
Traditional herbal congee or gruel Kola kanda is prepared with uncooked rice, coconut milk, and fresh greens juice; it goes by several other names, including Kola kandha and Kola kenda. The red rice is first crushed into smaller pieces using a grindstone. The chosen herb is then pounded in the same way until its juice is removed.
Before adding the milk made from grated coconut and garlic, boil about three cups of water with the broken rice grains. To soften the rice, whisk the mixture. To prevent the loss of beneficial nutrients, the herbal extract is added with salt last and taken off the heat.
- Prior to processing, rinse the entire grain and wipe it dry. Six glasses of water were needed for just one cup of grain. The grain and desired consistency will dictate the amount of water to use.
- Put the whole grain, water, fenugreek, salt, and garlic cloves in a large enough saucepan that is deep enough to fit on a cooktop set to medium-low heat.
- Keep the lid on while it boils. Get the herbs cleaned up while the rice cooks. Curry leaves and Gotu kola were both used. Any of the herbs listed in the post can be used in small quantities.
- When you’re cleaning your herbs, be sure to remove any stems, roots, or leaves that aren’t necessary for the recipe.
- Add more herbs for a bolder flavor, or less for a subtler one.
- To remove any remaining bugs, germs, or other pests from the greens, soak them in salted water for a few minutes. Prior to usage, wash with fresh water.
- Traditionally, we would have ground a handful of greens in a regular blender to extract the herb’s juice. Squeeze out the juice and whisk it into the rice. In my opinion, this causes the rice and herbs to separate towards the end and doesn’t blend properly.
- Using a high-speed blender, we combine the cooked rice, rinsed Gotu kola, and water to make a thicker, creamier porridge.
- Add coconut milk after puréeing, then return to pot and reduce heat to low. While nothing beats fresh coconut milk, if you’re looking for a more robust flavor, you can always use canned or powdered coconut milk.
- Wait approximately 2 minutes after adding the milk for it to simmer. Put it back on the stove when it begins to boil.
- See if the salt has to be adjusted by tasting. Add additional pureed Gotu kola or coconut milk for a thicker consistency, or water as needed, for a thinner porridge.
- It will thicken as it cools. If you’d want it thinner, you can add extra water. Accompany each serving with a sliver of jaggery. Some people would rather use black pepper instead.
Advice on the preparation of kola kanda
- If you want the most taste and nutritional value, use fresh herbs and greens.
- If the Kola Kanda is too thick, thin it up with additional water or coconut milk until it reaches the consistency you prefer. It may be beneficial to add less water to the herb mixture in order to increase its concentration and hence its health benefits.
- To eliminate any particles or fibrous parts, strain the blended herb mixture through a fine mesh screen. The end product will be more likely to have a silky texture if you do this.
What gives your Kola Kanda its bumpy texture?
A grainy feel in your Kola Kanda can indicate that the herb mixture wasn’t mixed well. After blending the herbs until smooth, sift the mixture thoroughly to eliminate any particles or fibrous parts.
In your Kola Kanda, can you use any kind of rice?
Although red rice is more traditional, you are free to use whatever kind of rice you like. To get perfectly cooked, tender rice, you should modify the simmering time based on the type of rice you’re using. Put extra salt in the recipe if you find that your Kola Kanda is too bland. Feel free to add more spices to taste.
Making and Keeping Kola Kanda for Later Use and Meal Prep
If you have any leftover Kola Kanda, put it in a sealed jar and keep it in the fridge. Two or three days should be plenty of time. Before serving, cook over low heat, stirring occasionally. If desired, thin with additional water or coconut milk.
Conclusion
This Sri Lankan Low-Calorie Kola Kanda mixes traditional ingredients with current health principles, making it an ideal choice for weight control. It is perfect for Sri Lankans looking for a low-calorie, culturally-rooted lunch because it is rich in fiber, antioxidants, and spices that increase metabolism. For optimal effects, use it with a healthy lifestyle.
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