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Kola kanda (also known as kola kandha or kola kenda) (Sinhala: කොළ කැඳ) is a traditional herbal congee or gruel made from raw rice, coconut milk and the fresh juice of medicinally valued leafy greens.
The Centella fruit-bearing structures are discarded from the gotu kola malluma due to their intense bitter taste. A variation of porridge known as kola kanda is also made with gotu kola in Sri Lanka. 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.
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.
Appetizers. Creamy Spinach and Artichoke Dip. Jalapeño & Cream Cheese Crispy Wontons. Parmesan Pastry Pups. Greek Spanakopita. Vegetable Bird's Nests with Soy Dipping Sauce
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Jaffna crab curry (Sinhala: යාපනය කකුළු ව්යංජනය, Tamil: யாழ்ப்பாண நண்டு கறி), also known as Sri Lankan crab curry or Kakuluwo curry, is a traditional spicy crab curry.
Diyabath is a cold soup, traditionally consumed by the indigenous people of Sri Lanka as a breakfast item. It is made from rice left overnight to ferment and then mixed with coconut milk, onion, garlic and raw chili.
Two tourists have died from suspected pesticide poisoning after their hostel in Sri Lanka was fumigated for bedbugs, Britain’s PA Media news agency has reported.. Ebony McIntosh, a 24-year-old ...