Kiri kohila, guru kohila, wel kohila, kalu kohila and goda kohila.
Major growing area
Dry and intermediate zone
It’s really hard to mention a taste
AYURVEDA & MEDICINAL USES
It is suitable for liver conditions. Due to the high prevalence of fibre, it gives a good motion.
kohila reduces unnecessary toxins in the intestines and is effective for other disorders in the intestines.
The tuber reduces bleeding and is given after indigestion and diarrhea.
It increases appetite and body weight, reduces urine output and burning sensation in the body. It also expels worms.
Kohila (Lasia spinosa) is a spinous marshy herb which grows abundantly in Sri Lankan marshlands. It is cultivated as a vegetable in certain areas. kohila is a stout, marshy plant with a creeping spiny rhizome.
The tender leaves and rhizomes are used as a vegetable and are recommended for a variety of diseases in Ayurvedic medicine.
Cut kohila into thin slices. Grind beetroot and strain the extract. Mix flour, Maldive Fish Powder Mix, turmeric, chilli pieces, onion and curry leaves together. Add water gradually and mix till a semi-thick batter forms. Correct seasoning. Pour beetroot extract over sliced kohila and let it absorb the liquid until it turns red in colour. Heat the oil and dip the marinated kohila into the
batter. Fry till golden brown.
NUTRIENTS & VALUES PER 100g EDIBLE PORTION
|Vitamin A||6383 IU|
|Vitamin B1||0.92 mg|
|Vitamin B3||0.91 mg|
|Vitamin C||23 mg|