Biodiversity for Food and Nutrition Project Sri Lanka

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BOILED HABARALA


INGREDIENTS

  • Habarala ala - 500 g
  • Small amount of salt
  • Grated coconut
  • Water

Preparation


• Clean Habarala tubers
• Boil Habarala tubers and put tubers into boiling water in another container
• Boil again
• Repeat thrice (from this practice, avoids potential allergies)
• Boiled Habarala tubers can be served with grated coconut