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Kola Kenda

  • Serves : 4
  • Kola kenda is a traditional Sri Lankan herbal porridge, deeply rooted in Ayurvedic practices and rural cuisine.
  • Consumed as a breakfast or health tonic, it’s valued for its cooling and detoxifying properties, often served in homes and temples.
  • The use of gotukola and kithul jaggery reflects Sri Lanka’s reliance on local, sustainable ingredients, and the dish is a staple during wellness-focused periods or religious observances, symbolizing nourishment and balance.
  • Kola kenda traces its origins to ancient Sri Lankan Ayurvedic traditions, where gotukola was prized for its medicinal benefits, including improving memory and reducing stress.
  • The porridge, combining greens with rice and coconut milk, emerged as a nourishing meal for farmers and monks.
  • Kithul jaggery, derived from palm sap, reflects Sri Lanka’s historical sweetener use.
  • Modern versions incorporate coconut milk powder for convenience, maintaining the dish’s traditional essence while adapting to contemporary lifestyles.

ingredients icon Ingredients

  • 1 bunch Gotukola
  • 1 bunch Karapincha
  • 1/2 cup Red / White rice
  • 300 ml Maggi Real Coconut Milk (thick)
  • 2 cloves Garlic
  • 5 nos Red onion
  • 750 ml Water
  • 50 g Kithul jaggery

ingredients icon Method

Step 1

Wash and boil the rice in ½ cup water until soft, then set aside.

Step 2

Prepare thick coconut milk by dissolving coconut milk powder in 300 ml water or use fresh coconut milk, and set aside.

Step 3

Clean and de-stem the gotukola and karapincha leaves.

Step 4

Blend the leaves, garlic, shallots, and 750 ml water in a blender or food processor until smooth.

Step 5

Pour the mixture into a fine-meshed strainer, squeeze out the liquid, and discard the fibrous residue.

Step 6

Combine the strained liquid, boiled rice, and coconut milk in a saucepan. Heat over medium flame, stirring until it boils once, then remove from heat to prevent discoloration.

Step 7

Serve hot with a piece of kithul jaggery on the side.

Done

ingredients iconNutritional Information (Per Serving)

Good to know:-

Kola kenda takes about 30 minutes to prepare, including boiling rice and blending.

Gotukola and curry leaves may require cleaning, but pre-washed greens save time.

The recipe uses pantry staples like rice and coconut milk powder, enhancing accessibility.

The porridge can be prepared in advance and reheated gently, making it a convenient breakfast or light meal, especially in Sri Lankan households where these ingredients are common.

Kola kenda is a nutrient-rich porridge, with gotukola offering antioxidants and iron, beneficial for vitality and immunity. The coconut milk adds creaminess but contributes saturated fat, so moderation is advised for heart-healthy diets.

Good to remember:-

Serve kola kenda hot in bowls with a small piece of kithul jaggery on the side for stirring in sweetness.

Pair with a slice of traditional Sri Lankan bread or enjoy as a standalone meal.

For variety, add a sprinkle of roasted coconut or a dash of lime juice to enhance flavor. It’s ideal for breakfast or as a light, restorative dish.

Calories 205Kcal

Carbohydrates 33g

Protein 4g

Fat 5g

Saturated Fat 4g

Fiber 0.3g

Sodium 1252mg

Iron 2.1mg

Calcium 160mg

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