KOHILA AMBULA


INGREDIENTS

 

• Kohila tubers- 500 g
• Curry leaves
• Pandan leaves
• Roasted chili powder  - 3 teaspoons
• Gacinia (goraka) - 2 pieces
• Salt - 2 teaspoons
• Coconut milk (from half of coconut)
• Turmeric powder - 1/2 teaspoon 
• Cardamom seeds - 3 
• Few fenugreek seeds
• Garlic – 3-4 bulbs
• Small amount of grated maldive fish
• Red onion - 5-6 bulbs

 

Preparation

• Clean Kohila tubers and cut into small pieces (1, 1/2 inch)
• Add pieces of Kohila tubers, pandan and curry leaves, roasted chili powder, turmeric powder, cardamom seeds, fenugreek, garlic, maldive fish, onion and salt into a container and mix well
• Heat small amount of oil in a pan, add the Kohila tuber mixture into it and mix
• Add coconut milk to submerge the Kohila tubers
• Heat the curry until it comes to a boil
• Grind small amount of mustard seeds and add into the curry and served

 

 

 

 

 

 

 

 

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