Go Back
PRINT
Kola Kenda
Prep Time
30 mins
Cook Time
30 mins
 
Srilankan Herbal Red Rice Porridge
Course: Breakfast
Cuisine: srilankan
Keyword: kenda, porridge
Servings: 3 cups
Ingredients
  • 1/2 cup Unpolished Srilankan Red rice / any local unpolished red rice
  • water - 2 cups for cooking kenda  1 cup water for the coconut milk
  • 1 cup freshly grated Coconut
  • salt to taste
  • 1/2 tsp black peppercorns or to taste
  • 1 tbsp coconut oil
  • 1 small onion or 3-4 shallots finely chopped
  • 3 small organic garlic pods or 1 tsp crushed paste
to grind
  • 2  small bunches of fresh Gottu Kola / Brahmi leaves
  • 5-10 stalks Kara Pincha / Curry Leaves
Instructions
  1. wash red rice well couple of times. soak rice for 3o mins

  2. pressure cook with 3 cups water for 6-8 whistles

  3. in the meanwhile, grind washed brahmi and curry leaves to a smooth paste with little water. Strain the green juice into a bowl.

  4. crush the black peppercorns finely in a mortar & pestle
  5. grind freshly grated coconut with water to a smooth paste. Add more water and strain the coconut milk, about 3/4 cup

  6. Heat the coconut oil in a clay pot on low-medium flame (never high). when the oil is hot, add crushed garlic and chopped shallots and saute until translucent.

  7. add a pinch of salt to season the shallots.

  8. Transfer the cooked red rice gruel into the pot. Add the coconut milk and cook some more until it thickens up and the rice grains breakdown further about 5-7 mins.

  9. Add the blended green juice at the end after turning off the stove

  10. season with salt and black pepper powder to taste

  11. Serve hot
Notes

Wash the leaves once in salt water to get rid of microbes