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[4] [5] It is usually served at breakfast, steaming hot, with a piece of jaggery (palm sugar) to counter the bitterness of the herbal leaves. According to ancient texts, including the Dīpavaṃsa and Mahāvaṃsa, the habit of consuming kola kanda originated with the Buddhist culture. It is eaten by Buddhist monks in the morning, as a means of ...
It is a resinous tree, up to 10 metres (33 ft) tall. Young parts are velvet hairy. Leaves measure 20 to 50 centimetres (7.9 to 19.7 in) by 12 to 21 centimetres (4.7 to 8.3 in), are alternately arranged, circular or broadly ovate, entire or minutely dentate, and palmately 9-nerved.
Gotu kola kanda or Vallaarai kanji is made with well-boiled red rice with some extra liquid, coconut milk first extract, and gotu kola purée. The porridge is accompanied with jaggery for sweetness. Centella leaves are also used in modern sweet pennywort drinks and herbal teas. In addition the leaves are served stir-fried whole in coconut oil ...
උළුහාල් කොල (Uluhāl Kola) வெந்தய கீரை (Vengthaya Keerai) మె౦తికూర (Menthi Kūra) ಮೆತ್ತೆ (Mettè) ميتهي (Methi) मेथी (Methi) मेथी रा पान (Methi rā Pān) मूली का पत्ता (Mooli kā Pattā) Radish leaves: Raphanus sativus
Congee (/ ˈ k ɒ n dʒ iː /, derived from Tamil கஞ்சி) [1] [2] [3] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens.
The dish typically uses either blue swimmer or mud crabs, broken into smaller portions and simmered in a claypot with coconut milk, curry leaves, seasonings and the seed pods of the drumstick tree. [ 3 ] [ 4 ] [ 5 ]
The main ingredients are cumin seeds, fennel seeds, coriander seeds; additional ingredients can include: curry leaves; cinnamon bark; cardamon seeds; black pepper (which is used to give this curry powder its heat); cloves; and pandanus leaves. As with many traditional Sri Lankan dishes there is no fixed recipe for Thuna paha, with regions ...
Pandan cake is a light, fluffy, green-coloured sponge cake [5] flavoured with the juices of Pandanus amaryllifolius leaves. [6] [7] It is also known as pandan chiffon.[1] [2] The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands.