Gotukola Kanda


Bunch of gotukola and scrapped cocunut

I wanted to make something as ordinary as Gotukola Kanda worthy of a blog entry. Kanda (or porridge) has become part of our breakfast lately, as a healthy alternative to cereal. When I’ve run out of Gotukola I have also tried a mix herb kanda (Hathawariya, Karapincha and Polpala) picking most of it from my mother’s garden. You could say that Gotukola Kanda is #1 in our home.

Gotukola is a perennial which roots at the nodes as it spread across the ground. It has kidney-shaped or fan like leaves. The size of which could vary according to soil and amount of sunshine recieved. Gotukola is known to be a plant with medicinal value, and is heavily used in the practice of Ayurvedhic medicine. Also known as Pennywort it is a popular herb used in  South American, Indian and Chinese herbal folk medicine. It’s believed to be a cure for  rheumatism, urinary disorders and inflammation. I grow them in a pot at the back of my kitchen. A handfull from that is not adequate so I usually buy a bunch from the Supermarket.


  • Small bunch of Gotukola, picked, washed & drained
  • 1/4 cup red rice
  • 2 garlic
  • 3/4 cup grated coconut
  • salt

Coconut, handful of red rice and garlic


I bet you could do this in just 20 minutes. Keep the rice on the fire wih just enough water to cook, add garlic, halved and salt. While it cooks grate the coconut and chop the bunch of Gotukola. Add to the liquidiser and add water to the half way mark and blend. Strain the liquid and add to the rice on the stove, let the porridge simmer for about 4-5 minutes. Take it off the fire and let it stand for another 5 minutes before serving.

Serve with yummy Kithul Hakuru! or plain.


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