Go Back
White bowl of Sri Lankan Gotu Kola Kanda green porridge with curry leaves scattered on the table.

Sri Lankan Kola Kanda Recipe

Nourish your body with Sri Lankan Gotu Kola Kanda — a herbal green porridge made with rice, coconut milk, and Ayurvedic greens. Vegan, gluten‑free, energizing.
Print Recipe Pin Recipe
Cook Time 40 minutes
Servings: 4 portions
Course: Breakfast
Cuisine: South Asian, Sri Lankan
Calories: 270
Ingredients Method

Ingredients
  

1 cup of Rice (choose one)
  • Long‑grain white rice my go-to
  • Red rice
  • Brown rice
  • Wild rice
Handful of Fresh Herbs (choose one or mix)
  • Asiatic Pennywort (Vallarai Keerai/Gotu Kola)
  • Curry Leaves (Karaveppilai/Karapincha)
  • Coral Tree (Mullumurungai/Erabadu)
  • Sessile Joyweed (Ponnanganni/Mukunuwenna)
  • Aerva Lanata (Sirupeelai/Polpala)
  • Mistletoe Fig (Attangarai/Neeramulliya)
  • Lasia (Plichcha Keerai/Kohila)
  • Wild Asparagus (Thanneervittan Kizhangu/Hathawariya)
  • Ballweed (Vattakanni/Welpanela)
  • Indian Sarsaparilla (Nannari/Eramusu)
1 cup of Milk (pick one)
  • Fresh coconut milk
  • Canned coconut milk
  • Coconut powder + water
  • Whole milk or reduced-fat milk
Rest of the Essential Ingredients
  • 3 Garlic cloves
  • 1 tsp Fenugreek seeds
  • 2 tsp Salt more if need
  • 4 cups Water as need

Method
 

  1. Rinse the rice 3-4 times until the water runs almost clear. This removes excess starch and helps cook the rice fluffier and prevents it from becoming gummy.
  2. In a large pot, combine the rinsed rice, garlic, fenugreek seeds, salt, and water to cover. Cook on medium-high heat until the rice is very soft.
  3. Soak herbs in salt water and rinse well. Remove stems and damaged leaves. Blend the good leaves with 1/3 cup fresh water. Strain (or keep pulp for extra fiber).
  4. Add the herbal extract and coconut milk to the cooked rice. Add water to reach porridge consistency. Add more salt if needed and simmer for a about 5 minutes minutes.
  5. Remove from heat when it begins to boil. Serve warm in a bowl or tall glass.
  6. Optional Texture Boost: Use a handheld blender to break the rice slightly for a creamier porridge.
Recipe Notes
  1. Adjust thickness with coconut milk or herb extract and let it cook but remove from heat before it boils. When it cools down it will start thickening in conssitency.
  2. Add the herb pulp for extra fiber.
  3. Add black pepper powder for a spicier version.
  4. Cook in clay pot and using red rice for an authentic island flavour.