Costus speciosus Recipe (තෙබු කොළ)

  

Thebu Kola also known as Costus Speciosus is commonly found in most areas of Sri Lanka. Parts of this plant are widely used in Ayurveda medicine. I’ve heard that the leaves of this plant are good for those on diabetic diet due to its ability of lowering the level of blood sugar. However, as of many other Sri Lankan houses, even in my home, this plant was treated as a beautiful plant in the garden.

The taste was good and there is a bit bitter taste which is bearable. If you like Gotukola, then you’ll definitely like this taste. It is common in Sri Lankan cooking that we mix sambola using hand. And of course, to get the real Sri Lankan taste, you need to mix sambola using hand not just mix with a spoon. But for this Thebu Kola sambola , don’t mix it too much then it will be more bitter. Mix it slightly using hand and don’t forget to use fresh grated coconut from a newly opened coconut.

Ingredients

Method

Open the dehydrated thebu packet and Immerse in water for 30-40 minutes in hot water (40 celsius) Slice onion and green chili.

In a bowl, mix sliced Thebu leaves, onion, green chili,coconut and salt together with lime juice. Thebu kola sambola is ready to serve.

Tip:

Mix all ingredients just before serving. Then the sambola will be fresh and tasty.