Description
Kiri kohila, guru kohila, wel kohila, kalu kohila and goda kohila.
Dry and intermediate zone
Asia
It’s really hard to mention a taste
It is suitable for liver conditions. Due to the high prevalence of fiber, 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.[p>
It increases appetite and body weight and reduces urine output and burning sensation in the body. It also expels worms.
Growing wild as early as 13,000 years ago on the Chilean coast of South America, potatoes were first cultivated by farmers in the Andes Mountains nearly seven thousand years ago. Potatoes cultivation in Sri Lanka was started in 1850 by Sir Samuel Baker. In those times potatoes were recommended for the country means more than 3000Ft high above sea level. In the time of governed Sri Lanka by the British Government, local vegetables were used for export.
Cut kohila into thin slices. Grind beetroot and strain the extract. Mix flour, Maldive Fish Powder Mix, turmeric, chili 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 color. Heat the oil and dip the marinated kohila into the batter. Fry till golden brown.
