Kohila Dalu Delight : A Flavorful Curry Using Tender Leaves and Stems of Lasia Spinosa

Hello Friends,

I am excited to share with you a new post about one of my favorite dishes - Lasia Spinosa leaves curry! This delicious and nutritious dish is a popular favorite in Sri Lanka and other South Asian countries, and I can't wait to share my take on it with all of you.

In this post, I will be sharing my tips and tricks for making the perfect Lasia Spinosa leaves curry, from selecting the freshest ingredients to the perfect balance of spices and seasonings. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and guaranteed to impress.

So, grab a cup of tea and get ready to explore the wonderful world of Lasia Spinosa leaves curry with me. I hope you enjoy this post and can't wait to hear your thoughts and feedback.

The dish is made by using the tender leaves and stems of the Lasia Spinosa plant, which are plucked and washed thoroughly before being cooked with a variety of spices and seasonings.

The resulting curry is a flavorful and aromatic dish that is often served with rice and other accompaniments.

Lasia Spinosa leaves are rich in vitamins and minerals, making this dish a healthy and nutritious addition to any meal.

Ingredients:

500g Kohila Dalu (tender leaves and stems)

1 Bombay Onion, finely chopped

1/2 tsp Turmeric Powder

1/2 tsp Chilli Powder

2 cloves Garlic, finely chopped

2 Small Green Chillies, finely chopped

1/2 cup Coconut Milk

1 Sprig of Curry Leaves (Karapincha)

Salt to taste

Instructions

Normally, we do not cut the shoots of Lasia Spinosa. Instead, we thoroughly wash them and pluck them into small pieces and squeeze out the excess water.

In a pan or wok, combine all the ingredients, including the thin coconut milk.

Cook over medium heat for about 5 minutes.

Once the Kohila Dalu is cooked, add the thick coconut milk and cook for another 5 minutes.

Stir well and remove the pan from the heat.

Transfer the curry to a serving dish and serve with rice. Enjoy!