Kurigngnan Kola (Leaves) Malluma

Kurigngnan Kola (Leaves) Malluma
  • Yield : 6
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 4m
  • Ready In : 14m

Kurigngnan leaves is very famous in Sri Lankan villages, and it has lot of herble value in this, if you eat raw it give the bitter taste to your mouth. but many sri lankan love to have this with in there rice and curry. mostly people used  this for lunch,

Kurigngnan leaves is ideal as a sambol too. When you used as sambol do not forget to add some lime juice in to it.it a real bland when you take with rice and curry.


  • 200 g Kurigngnan Leaves
  • 1 onion sliced
  • 100 g grated Coconut
  • 1/2 tsp tumaric powder
  • 1/2 tsp salt
  • 2 no sliced green chilli
  • 1 tsp lime juice


Step 1

Sliced the onion ,green chili and keep a side, great some coconut as well.

Step 2

heat the clay pot,add bit of oil,put all leaves in to it.

Step 3

add tumaric and salt and cooked in very slow fire.for few minutes.mixed time to time

Step 4

add some lime juice at last.

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  1. posted by Trudy Kern on February 2, 2013

    I like Parawa fish head curry with Kurigngnan Kola mallum. But I don't use oil to temper. Only boil with salt goraka and broken dry chillies when the water dries up add coconut to which tumeric is added. Take off fire and add lime juice to taste.


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