Wishing a very good day to all my dear friends!
In many cultivated lands across Sri Lanka, this plant—commonly referred to as young Lasia leaves, or Kohila in the local language—is quietly and gracefully grown. It is not only valued for its culinary use but also offers numerous health benefits. These tender leaves are rich in dietary fiber and are known for aiding digestion and cooling the body. Preparing a dish using young Lasia leaves is a wonderful way to blend traditional wisdom with everyday nutrition, bringing both flavor and well-being to the table. So let’s take a look at how to prepare this nutritious dish.

Materials Used.

Young Lasia leaves 250g.
2 Teaspoon of coconut oil.
1 Pandan leaves.
Curry leaves.
2 Chopped green chilli pods.
1 tomato, chopped.
2 cloves of crushed garlic.
Salt to taste.
1/3Teaspoon of turmeric powder.
1 Teaspoon of crushed chili powder.
1/2 Teaspoon of curry powder.

The cooking process as follows.

First, gently crush the slightly tougher parts of the young Lasia leaves. Then, cut them into pieces as shown, clean them thoroughly, and set them aside.

Next, take a pan and place it on the stove. Add about two teaspoons of coconut oil. Once the oil is heated, add chopped garlic, curry leaves, pandan leaves, and green chilies. Stir gently and sauté until aromatic.

Next, add salt, chili powder, turmeric powder, and curry powder to the mixture and stir well to combine.

Next, we add the chopped young Lasia leaves to the mixture. Stir and cook it for about 3 minutes, stirring occasionally. In the meantime, add the tomato pieces as well.

A dish made from Lasia leaves is more than just a meal – it is a tribute to the wisdom of our ancestors and the nourishing power of native greenery. Whether enjoyed with warm rice or as a healing side dish, this recipe brings comfort and thoughtfulness to your plate. While it may be a challenge to find all the ingredients needed to prepare this dish, I encourage you to give it a try. That's all from me for today. Wishing you a wonderful day!