Kohila Ala (Lasia Stalk)
Kohila Ala (Lasia Stalk)(4460768165930)
Kohila Ala (Lasia Stalk)(4460768165930)

Kohila Ala (Lasia Stalk)

Available: In Stock


Special Features of Product:
  • 100% Organic Food
  •   100% Fresh No Chemicals
Rs 288.00
Supplement Facts
Serving Size 1-2 Adults
Servings per container 1
Amount per serving

Energy 18kcal *
Protein 2.1g *
Fat 0.2g *
Carbohydrates 2g *
Fiber 0.8g *
Ash 0.8g *
Vitamin A 6383IU *
Vitamin B1 0.92mg *
Vitamin B3 0.91mg *
Vitamin C 23mg *
Calcium 14mg *
Phosphorus 11mg *
* Percent Daily Values are based on a 2,000 calorie diet
 

About the product

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 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.[p>

It increases appetite and body weight, 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 of Sri Lanka was started at 1850 by Sir Samuel Baker. In those time potatoes was recommend for up country means more than 3000Ft high above sea level. In the time of governed Sri Lanka by British Government, local vegetables used for export.

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.

Supplement Facts Serving Size 1-2 Adults Servings per container 1 Amount per serving
Energy 18kcal * Protein 2.1g * Fat 0.2g * Carbohydrates 2g * Fiber 0.8g * Ash 0.8g * Vitamin A 6383IU * Vitamin B1 0.92mg * Vitamin B3 0.91mg * Vitamin C 23mg * Calcium 14mg * Phosphorus 11mg * * Percent Daily Values are based on a 2,000 calorie diet
 

About the product

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 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.[p>

It increases appetite and body weight, 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 of Sri Lanka was started at 1850 by Sir Samuel Baker. In those time potatoes was recommend for up country means more than 3000Ft high above sea level. In the time of governed Sri Lanka by British Government, local vegetables used for export.

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.