Kos Ata Curry

Finger licking good, this Kos Ata Curry is ideal for your lunch spread today!


  • Kos Ata 400g
  • Water to boil Kos Ata
  • Oil 3 tbsp
  • Onion 1 (medium)
  • Green Chili 2 nos.
  • Garlic 2 cloves
  • Mustard Seeds 1/4 tsp
  • Salt 1 tsp
  • Chili Powder 1 tsp
  • Curry Powder 1/2 tsp
  • Roasted coconut with other spices (kalu kudu) 2tbsp
  • Coconut Milk (second milk) 1 cup
  • Thick Coconut Milk 1 1/2 cups
  • Turmeric Powder 1/2 tsp
  • Curry Leaves/ Rampe
  • Tamarind (optional)


  1. Add water to Kos Ata and boil them well.
  2. Don’t use salt as it is very difficult to remove the outer cover once the salt is added.
  3. After boiling, mash each Kos Ata a little.
  4. Heat oil and add onion, curry leaves, rampe, green chili, garlic, mustard seeds, turmeric powder and mix.
  5. Add mashed Kos Ata, salt, chili powder, curry powder, kalu kudu and second coconut milk.
  6. After bringing it to a boil, add the thick coconut milk, reduce the flame, cover with a lid and cook.

Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!

The post Kos Ata Curry appeared first on Pulse.

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