six little know leaves and their ayurveda recipes
20 August 2020

Kshemakutuhalam chapter 8,part 15- good food,healthy life…

This chapter has had a very very incredible length and I’m surprised with the amount of research it would have taken for the author to compile and create a cooking encyclopaedia like this one…. Some leaves mentioned here for cooking would be out of our imaginary boundaries as something eatable… Or may be they are indeed consumed in some parts of india… Let’s move on read some more amazing stuff from the book.

1. Chanaka shaaka – chanaka is nothing but bengal-gram. In a simplest of recipes, it is cooked in heated oil. Along with rice ( rice or rice flour is not clear), salt, asafoetida and grated fresh ginger..

In other recipe, they are boiled in sour buttermilk. They are then fried in oil containing salt, asafoetida and fresh ginger…

Bengal gram is very difficult for digestion… It may increase kapha and vata. It can be constipating too for people who are susceptible to it…

2. Chanchu shaaka – chanchu is known as Corchorus acutangulus or Corchorus capsularis. These leaves are boiled in ‘tusha jala’ i.e identified as fermented bean-husk water… It is then fried in oil with addition of asafoetida and salt. These leaves are cold in potency… It decreases or balances all three doshas… It gives nourishment and strength to all body tissues. It is also good for improving intelligence….

3. Naali shaaka – it’s a kind of jute plant… These leaves which are devoid of pods are steamed and pressed with hand… Later fried with ghee and added with salt and tamarind extracts… These leaves are light for digestion and cold in potency. Decreases pitta but increases kapha and vata… Externally if the paste of these leaves are applied, it can cure swelling…

4. Palikya shaaka – These leaves are fried in sesame oil and added with salt, asafoetida and tamarind like any sour flavoured ingredient… This vegetable increases vata and kapha. It is cold in potency but caution part is overuse can cause eye related issues…

5. Maricha shaaka – This is nothing but leaves of black pepper…. These leaves are fried in ghee which is heated well and added with a lot of cumin seeds… Later rock salt is added.. Later, rendered a little soft again with buttermilk…. This is a very appetizing vegetable just like pepper seeds. It decreases vata and kapha. It increases pitta a little. It is good for heart health…

6. Jeevanti shaaka – Who is not familiar with jeevanti, one of the most used medicines in Ayurveda…. Tender young leaves of jeevanti are steamed in buttermilk, made into a pinda i.e. ball like shape and fried in oil with asafoetida and salt… It is then again made like a ‘praleha’ i.e. broth with more buttermilk… This vegetable is strengthening, is aphrodisiac, improves health, good for eyes and is good at balancing all doshas…

Well, some more leafy vegetables to go in the next write ups… Until then, stay tuned and happy time !!!

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