Kiri ala is the Sinhala name for the edible tuber of the taro plant, also known as taro root. It is a staple in Sri Lankan cuisine and is valued for its mild, nutty flavor and creamy texture.
Here are some details about kiri ala:
- Scientific name: Xanthosoma sagittifolium
- Other names: Arrowleaf Elephant’s Ear
- Growing conditions: Kiri ala grows best in humus soil with organic litter. It prefers warm temperatures and some dry periods, with a yearly rainfall of around 1,500 millimeters.
- Harvesting: Kiri ala is ready to harvest after 8–10 months.
- Diseases: The main disease that affects kiri ala is leaf yellowing, which can be caused by root rot or rot inside the corm. To control this, you can prepare well-drained soil with good ventilation.
- Preparation: Kiri ala can be boiled, baked, parboiled, or fried in oil. It can also be grated and cooked in crepes or made into fritters. Boiled kiri ala can be mashed like a potato and eaten with meat or vegetable stews.
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