LARA BAUMANN DRUMMOND'S KOLA KENDA (GREEN SOUP)

We asked friends of East by West, over on My-urveda, to share a favourite Ayurveda-inspired recipe with us:

Kola Kenda literally means “green soup," and is generally eaten in the morning in Sri Lanka. It is considered cooling, soothing and balancing and will therefore regulate any Pitta imbalance you're feeling. It also gently supports digestion. Lara Baumann Drummond, yoga teacher and owner of a Sri Lankan resort, loves Kola Kenda as a delicious, light and nourishing snack in the late morning after she has done her Quantum Yoga practice.

 
Edited 04.jpg
 

ASSORTED FRESH GREEN HERBS

  • Gotukola (pennywort, Centella asiatica) - improves cognitive function, tri-Dosha balancing
  • Mukunuwenna (sessile joyweed, Alternanthera sessiliis) - used to treat eye and skin conditions, pitta regulating herb
  • Karapincha (curry leaf, Murraya koenigii) - used to treat upper respiratory conditions, tri-dosha regulating
  • Kankun (water morning glory, Ipomoea aquatica) - reduces fever
  • Dutu satuta (undir kani, Centranthera indica) - translates as “see happy” and is used to treat eye conditions!
  • Koththamalli (coriander, Coriandrum sativum) - analgesic and anti-inflamatory
  • Wel dodam (passion leaves, Passiflora edulis) - used to treat gout
  • Hathawariya (wild asparagus, Asparagus gonoclados) - aids (female) fertility, tri-dosha regulating

FOR THE BROTH

  1. Collect around 100g of fresh green herbs and steep in boiling water for about a minute.
  2. Transfer from boiling water to ice water to preserve the colour.
  3. When cooled, strain and place the herbs in a blender with about 100ml of cold water. Blend to a puree and then strain in a fine sieve. Discard the pulp.
  4. Bring the liquor to boil and add 200ml coconut milk.
  5. Add 50g of cooked red rice and simmer for 5 minutes. Season to taste.
  6. Remove from heat and cool and blend again. Leave to chill.

TO SERVE

In a bowl, place some whole fresh herbs, edible flowers and strips of fresh coconut meat (not the hard, dried sort). Bring to the table and gently serve the kola kenda broth direct to the bowl from a suitable jug, (e.g. teapot or gravy boat), so that the whole leaves float on the surface. Enjoy!

East by West Tip - for something similar using ingredients closer to home try the Kola Kanda in East by West on page 49.

Jasmine Hemsley