leafy vegetable ayurveda cooking recipes
18 August 2020

Kshemakutuhalam chapter 8,part 14 – good food, healthy life..

Kshemakutuhalam is indeed an incredible collection of culinary methods of medieval India… Eight chapter in particular deals with the vegetarian recipes and with various parts of the plants used in cooking.

1. Leaves of kakamachi – also called as the plant of black night shade, these leaves are very much edible and used in cooking since ages… Leaves of this plant are mixed with veshavara and many aromatic substances of choice.. It is then cooked in hot oil ….

Apparently, these leaves are very good for health …. They have pungent and slightly bitter taste… It is very good for people suffering from eye related disorders, vomiting and heart related ailments…

2. Segunda leaves – Segunda is a plant which is also called as Euphorbia neriifolia (?) This leaf is cut into small pieces and boiled and then cooked in ghee, cumin seeds and salt… This is appetizing, heavy for digestion. It is said to be good for people suffering from prostate enlargement, gassy tummy etc…

3. Two leaved prapunnata leaves – A plant of the cassia variety, these leaves are cleaned, steamed and then mixed with salt, mustard and curds. This can be taken as it is or can be added with buttermilk too.. this dish is light for digestion… It decreases vata and kapha. It is good for people with worm infestations, skin lesions and itching kind of conditions…

4. Lounika leaves – belonging to Portulaca variety, these leaves are cleaned, fried in ghee and added with asafoetida, fresh ginger, salt. It is later added with buttermilk and cooked well.

There is another way of cooking it too… In this, leaves are fried in oil containing asafoetida. Then cooked with rice, later adding salt… Here buttermilk is not used for steaming the leaves… This apparently becomes a rice dish…

Lonika leaves are in general heavy for digestion…These leaves increases vata. Point of caution is, these leaves may cause acidity issues for people who are susceptible…

Some leaves which are generally not seen in usage is described in the book which triggers our interest in trying them out… Wondering the intelligence, knowledge and dedication of creating and offering such books to the world by our countrymen… Big salute…

Stay tuned for more recipes of interest !!!! Happy time !!!

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