Jack Seed with Lasia (Kohila) Curry
A Traditional Sri Lankan Delight

Sri Lankan cuisine is famous for its unique flavors, use of spices, and emphasis on wholesome, nutritious ingredients. Among the traditional dishes is the delectable Jack Seed with Lasia (Kohila) Curry, which combines two beloved local ingredients: jackfruit seeds and kohila, also known as lasia. This flavorful curry is cherished not only for its taste but also for its health benefits, as both jack seeds and kohila are nutrient-rich and contribute to a balanced diet.

In this article, we’ll dive into the ingredients, the health benefits, and a step-by-step recipe so you can enjoy this authentic Sri Lankan dish at home.

Why Jack Seeds and Lasia (Kohila)?

Jack Seeds

Jackfruit seeds are often overlooked but hold a wealth of nutritional benefits. They are packed with protein, fiber, and essential vitamins such as B-complex vitamins, which are beneficial for energy production and nervous system health. Additionally, they contain minerals like magnesium and potassium, which support bone and heart health.

In Sri Lankan cuisine, jack seeds are a versatile ingredient used in curries, sambols, and even roasted as snacks. Their nutty flavor and starchy texture make them a perfect addition to dishes that require a bit of extra depth.

Lasia (Kohila)

Lasia, or kohila, is a root vegetable commonly used in Sri Lankan dishes. Known for its unique flavor and health properties, kohila is used in curries, sambols, and pickles. Rich in dietary fiber, kohila is excellent for digestion, and its anti-inflammatory properties make it beneficial for managing conditions like arthritis. It’s also known to help in detoxifying the body, improving circulation, and promoting skin health.

Combining these two ingredients not only results in a nutritious dish but also offers a taste experience that is distinctively Sri Lankan.

Ingredients for Jack Seed with Lasia (Kohila) Curry

To prepare this curry, you will need the following ingredients:

Jackfruit seeds – 10-15 seeds (cleaned and peeled)
Lasia (Kohila) – 1 medium-sized root (cleaned and cut into small pieces)
Coconut milk – 1 cup (freshly extracted if possible for authentic flavor)
Water – 1 cup (for boiling and thinning the curry)
Onion – 1 medium, finely chopped
Green chilies – 2-3 (adjust to taste)
Garlic – 2-3 cloves, minced
Curry leaves – 1 sprig
Pandan leaf (Rampe) – 1 small piece (optional for added aroma)
Turmeric powder – ½ tsp
Chili powder – 1 tsp (adjust according to spice level)
Coriander powder – 1 tsp
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Salt – to taste
Coconut oil – 1-2 tbsp

Step-by-Step Preparation

Step 1: Prepare the Jack Seeds and Lasia

Boil the Jack Seeds: In a pot, add the cleaned jackfruit seeds with a pinch of salt and enough water to cover them. Boil for about 15-20 minutes or until the seeds are tender. Once done, drain the water, cut each seed in half, and set them aside.
Prepare the Kohila: Clean and cut the kohila into small cubes. To reduce any bitterness, you can soak the kohila pieces in salted water for about 10 minutes, then drain and rinse before cooking.

Step 2: Make the Curry Base

Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds, and let them splutter.
Add the chopped onions, garlic, green chilies, curry leaves, and pandan leaf. Sauté until the onions turn golden brown.
Add turmeric powder, chili powder, and coriander powder. Stir well to mix the spices with the aromatics, cooking for about a minute until fragrant.

Step 3: Combine Ingredients

Add the prepared kohila pieces to the pan and stir well, coating them with the spice mixture. Cook for about 5 minutes until the kohila begins to soften slightly.
Add the boiled jackfruit seeds to the pan and mix well.
Pour in the coconut milk and water, and add salt to taste. Stir to combine, then bring the mixture to a gentle boil.

Step 4: Simmer and Serve

Reduce the heat to low, cover, and let the curry simmer for 15-20 minutes. Stir occasionally to prevent sticking, and check if the kohila is fully cooked and tender.
Once the curry has thickened to your preferred consistency, taste and adjust salt or spices if needed.
Turn off the heat and let the curry rest for a few minutes to allow the flavors to meld.

Serve hot with steamed rice or roti. This Jack Seed with Lasia Curry pairs wonderfully with other Sri Lankan side dishes like coconut sambol or tempered vegetables.

Health Benefits of Jack Seed with Lasia (Kohila) Curry

Rich in Fiber: Both jack seeds and kohila contain high amounts of fiber, which aids in digestion and helps maintain healthy blood sugar levels.
Supports Heart Health: Jack seeds contain potassium and antioxidants that help lower blood pressure and reduce cholesterol.
Boosts Immunity: The vitamin C and other antioxidants in jack seeds enhance immunity, protecting against common infections.
Anti-inflammatory Properties: Kohila’s natural anti-inflammatory compounds can help reduce symptoms of inflammation-related conditions.
Nutrient Dense: The dish is rich in essential nutrients like B-complex vitamins, iron, magnesium, and folate, all of which support energy levels and overall well-being.

Tips for Making the Best Jack Seed with Lasia Curry

Choose Fresh Ingredients: Fresh jackfruit seeds and kohila provide the best flavor and texture. Be sure to peel the jack seeds thoroughly to avoid bitterness.
Adjust Spice Level: Sri Lankan dishes can be quite spicy, so feel free to reduce the amount of chili powder or green chilies if you prefer a milder curry.
Simmer for Flavor: Allow the curry to simmer on low heat, as this helps the flavors infuse into the jack seeds and kohila, creating a richer taste.

Conclusion

Jack Seed with Lasia (Kohila) Curry is a true celebration of Sri Lankan flavors. With its creamy coconut base, aromatic spices, and hearty ingredients, this dish is not only satisfying but also packed with health benefits. Whether you’re looking for a new recipe to try or want to explore traditional Sri Lankan cuisine, this curry is a delicious choice.