Biodiversity for Food and Nutrition Project Sri Lanka

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BUTHSARANA KENDA


INGREDIENTS

  • Buthsarana flour – 250g
  • Coconut milk( From one coconut)
  • Garlic- 4 bulbs
  • Small amount of salt
  • A piece of chopped ginger

 

Preparation


• Dry and grind  Buthsarana tuber pieces to make flour
• Add coconut milk ,garlic, ginger and salt to Buthsarana flour and mix well
• Stir continuously and heat until the coconut milk comes to a boil.


Shareena Mohomed
Moragammana, Aranayake