Kohila rhizomes, celebrated in Sri Lankan cuisine for their powerful digestive and anti-inflammatory properties, are the heart of this nourishing curry. Rich in fiber, antioxidants, and essential nutrients, Kohila supports digestive health and overall well-being. Combined with natural spices and the creamy richness of coconut milk, this traditional Sri Lankan curry offers not just a burst of authentic flavor, but a boost to your health in every bite.

Ready to eat

Savor the taste of Sri Lanka with our vegan Kohila Curry, crafted with Kohila rhizomes and traditional spices. Pre-cooked, Ready to serve, and all-natural. Perfect with rice or roti.

Ingredients :

Kohila rhizomes (Lasia spinosa), Onion, Garlic, Cloves, Green chili, Cinnamon, Cardamom, Chili powder, Turmeric, Curry powder, Pepper powder, Mustard Seeds, Fenugreek, Tamarind, Coconut milk, Salt, Rampe, Curry leaves

100% Natural. No Preservatives or Chemicals Added

Allergy Information:

This product is free from common allergens, including but not limited to nuts, gluten, dairy, soy, and egg. see ingredients for more details.

Kohila curry is a beloved traditional dish made with Kohila (Lasia spinosa), a rhizome that holds a special place in Sri Lankan cuisine due to its distinct texture and flavor. Kohila, also known as Katuwel Batu in Sinhala, is prized for its medicinal properties, especially in aiding digestion. The curry is typically mild with a slight hint of bitterness, and when cooked, Kohila takes on a soft, tender texture that absorbs the rich, spicy, and tangy flavors of the curry. This dish is commonly found in Sri Lankan homes and is often included in special meals and family gatherings.

Ingredients: The key ingredients for Kohila Curry include:

• Kohila (Lasia Spinosa): Peeled, cut into small pieces, and soaked to remove excess bitterness.
• Ceylon Spices: Including turmeric, chili powder, coriander powder, and roasted curry powder.
• Coconut Milk: Adds richness and balances the earthiness of the Kohila.
• Garlic and Onions: For aromatic flavor.
• Green Chilies: To add a mild heat.
• Curry Leaves: An essential aromatic component.
• Mustard Seeds and Fenugreek Seeds: For tempering.
• Goraka (optional): For a tangy twist.
• Salt and Water: To season and adjust the consistency.

Cooking Procedure:

1. Preparing the Kohila: The Kohila rhizome is peeled, cut into small pieces, and soaked in salted water to reduce bitterness. It is then rinsed thoroughly and set aside.
2. Tempering the Spices: In a hot pan, mustard seeds and fenugreek seeds are tempered in oil until they begin to crackle. Garlic, onions, green chilies, and curry leaves are then sautéed until golden and fragrant.
3. Building the Curry: The Ceylon spices (turmeric, chili powder, coriander powder, and roasted curry powder) are added to the pan, allowing them to roast for a few seconds to release their flavors. A bit of water is added to form a thick curry base.
4. Cooking the Kohila: The pieces of Kohila are added to the curry mixture and gently stirred to coat them with the spices. Water is added to the pan to help cook the Kohila, and the mixture is simmered until the Kohila becomes tender and flavorful.
5. Adding Coconut Milk: Once the Kohila is cooked through, thick coconut milk is added to the curry to create a creamy, rich sauce that balances the spiciness and complements the earthiness of the Kohila.
6. Simmering and Finishing: The curry is simmered until the desired consistency is achieved, either slightly thick or with a bit of gravy, depending on preference. If a tangy twist is desired, goraka can be added at this stage.

Taste: Kohila Curry has a mild, earthy flavor with a slight bitterness, which is mellowed by the addition of coconut milk. The rhizome’s spongy texture absorbs the spices, creating a flavorful curry with layers of warmth from the Ceylon spices and the subtle sweetness of coconut milk. The combination of spices, coconut milk, and the natural flavor of Kohila makes this dish comforting and satisfying.

Popularity in Sri Lanka: Kohila Curry is a staple in Sri Lankan cuisine, especially in rural households where traditional ingredients like rhizomes are commonly used. Its unique texture and health benefits make it a popular dish during family meals and even festive occasions. The mild flavor profile of Kohila Curry allows it to complement a variety of other dishes, such as rice and vegetable curries, making it a versatile addition to a Sri Lankan meal.

Health Benefits:

• Improves Digestion: Kohila is known for its digestive properties, often used in traditional medicine to treat digestive issues.
• Rich in Fiber: Supports gut health and promotes regular digestion.
• Low in Calories: Making it a great choice for those looking for a light, nutritious meal.
• Aids in Detoxification: Kohila is believed to have cleansing properties, helping the body eliminate toxins.

Serving Suggestions: Kohila Curry is typically served with steamed white or red rice and pairs well with:

• Dhal Curry: A mild lentil-based dish.
• Pol Sambol: A spicy coconut relish.
• Papadums: For added crunch.

Kohila Curry is a testament to the resourcefulness and depth of Sri Lankan cuisine, where even simple, native ingredients like rhizomes are transformed into flavorful and nutritious dishes. Its health benefits and unique taste make it a cherished part of traditional Sri Lankan meals.