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Kola kanda
	A cup of Kola kanda
Alternative names	Kola kandha, kola kenda, kola kanjee, vallarai kanji or karuveppilai Kanji
Type	Congee
Course	Breakfast
Region or state	Sri Lanka
Created by	Traditional
Serving temperature	Hot
Main ingredients	Gotukola, red rice or brown rice, grated coconut or coconut milk, ginger, garlic and salt
Variations	Lemon juice and palm sugar

Kola kanda (also known as kola kandha or kola kenda) (Sinhala: කොළ කැඳ) is a traditional herbal congee or gruel made from raw rice, coconut milk and the fresh juice of medicinally valued leafy greens.^[1]^[2]^[3] The leaves may include gotukola, karapincha, welpenela, iramusu, hatawariya, polpala, or ranawara, depending upon the type of ailment that is being sought to prevent or cure.^[4]^[5] It is usually served at breakfast, steaming hot, with a piece of jaggery (palm sugar) to counter the bitterness of the herbal leaves.

According to ancient texts, including the Dīpavaṃsa and Mahāvaṃsa, the habit of consuming kola kanda originated with the Buddhist culture. It is eaten by Buddhist monks in the morning, as a means of sustenance. As part of the Buddhist monastic code, monks are only permitted two meals a day (breakfast and lunch) and following a period of not consuming any solid food since lunch the previous day kola kanda provides the monks with the necessary restoration and rejuvenation to commence their daily activities.^[4]

Ingredients

The oldest recorded recipe for kola kanda mentions the following ingredients and their amounts

Red rice - one fistful per person
gotukola - roughly chopped - one fistful
Grated coconut - one fistful
Water
Ginger - one to two slices - finely chopped
Garlic - six cloves - finely chopped
Salt - as required for taste

Preparation

The red rice is ground on a grindstone until broken into smaller pieces, the selected herb is also ground in a similar manner until the juice is extracted. Approximately three cups of water are added to the broken rice grains and boiled, then milk obtained from the grated coconut and garlic is added. The mixture is stirred until the rice becomes soft. The herbal extract is added last with salt and removed from the heat to avoid destroying the nutrients from the herbs.^[4]

References

^ Fernando, Seela (1982). Traditional Herbal Food and Medicines in Sri Lanka. National NGO Council of Sri Lanka. pp. 110–113.
^ Daniel, Shannine (18 February 2018). "Kola Kenda—That Green Gruel Everyone Sort Of Loves". Roar Media. Retrieved 18 August 2020.
^ Nichter, M. (1989). Anthropology and International Health: South Asian Case Studies. Springer Science & Business Media. p. 174. ISBN 9780792300052.
^ ^a ^b ^c Waisundara, Viduranga Y., ed. (2019). Traditional Herbal Remedies of Sri Lanka. CRC Press. pp. 2027–2040. ISBN 9781351723398.
^ de Silva, Omalka (26 August 2018). "Let's have a glass of kola kenda!". Sunday Observer. Retrieved 18 August 2020.