Kohila Root – Fresh ( Moms’s Garden )

Description

Kohila Ala (කොහිල ආල) — also known as Lasia root or Kohila tuber — is a highly valued traditional root vegetable in Sri Lanka, coming from the Lasia spinosa plant. It’s often used in Ayurvedic cooking for both its medicinal and digestive properties.

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🌿 Health Benefits of Kohila Ala (Lasia Root)

1. 🧘‍♀️ Excellent for Digestion

• Acts as a mild laxative.

• Eases constipation, gas, and bloating.

• Promotes regular bowel movements and cleanses the gut.

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2. 🩸 Lowers Blood Cholesterol

• High in dietary fiber, which helps reduce LDL (bad) cholesterol.

• Supports heart health and helps regulate blood pressure.

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3. ⚖️ Controls Blood Sugar Levels

• Helps manage diabetes by slowing down sugar absorption.

• Low glycemic index — safe for diabetic-friendly diets.

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4. 🛡️ Improves Liver Function

• Traditionally used in Ayurveda to cleanse the liver.

• Supports liver detoxification and bile regulation.

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5. 🌱 Natural Diuretic

• Helps eliminate excess water retention and toxins through urine.

• Reduces swelling and bloating caused by fluid accumulation.

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6. 🦴 Strengthens Bones and Joints

• Contains calcium and iron, supporting bone density.

• Especially helpful for elders and people with joint stiffness.

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7. 🔥 Anti-inflammatory and Antioxidant

• Reduces internal inflammation.

• Fights free radicals, protecting organs and tissues.

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8. 💪 Boosts Immunity

• Contains vitamin C, iron, and natural minerals.

• Strengthens the immune system and helps prevent infections.

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🥘 Kohila Ala Curry Recipe (Lasia Root Curry)

🍛 Ingredients:

• Kohila Ala (Lasia root) – 250g (peeled and sliced thin)

• Onion – 1 medium, sliced

• Garlic – 2–3 cloves, crushed

• Green chilies – 1–2, sliced

• Curry leaves – 1 sprig

• Mustard seeds – ½ tsp

• Fenugreek seeds – ¼ tsp

• Turmeric powder – ½ tsp

• Curry powder – 1 tsp (roasted)

• Thick coconut milk – 1 cup

• Salt – to taste

• Tamarind or Goraka paste – ½ tsp (optional, for tangy flavor)

• Water – as needed

• Coconut oil – 1 tbsp

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🔪 Preparation:

🧼 1. Clean the Kohila Ala

• Peel the outer skin and cut into thin slices or batons.

• Wash thoroughly in water with a little lime juice or salt to reduce itchiness from oxalate.

• Optional: Boil it briefly (5 minutes) and drain water to further reduce sharpness.

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🍳 2. Cooking Steps

1. Heat coconut oil in a clay pot or deep pan.

2. Add mustard seeds and let them splutter.

3. Add onions, garlic, green chilies, and curry leaves — sauté until golden.

4. Add fenugreek seeds, turmeric, curry powder, and stir.

5. Add the cleaned Kohila Ala and mix well to coat with spices.

6. Pour in coconut milk (and water if needed), and add salt to taste.

7. Add goraka paste or tamarind if a slightly sour taste is desired.

8. Cover and simmer for 20–25 minutes on low heat, until kohila is soft and cooked through.

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✅ Serve with:

• Red or white rice

• Dhal curry

• Coconut sambol or gotukola sambol

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🔄 Variations:

• Add lentils or sprats (dry fish) for extra flavor.

• Use thick coconut milk at the end for a creamy version.