6 ayurveda recipes to cook healthy leafy vegetable
25 August 2020

Kshemakutuhalam chapter 8 part 16- good food,healthy life…

Kshemakutuhalam’s eight chapter is the most extensive ones and has a huge account of vegetable related recipes… Ofcourse, there are few vegetables which are not very well identified, but still keeps our interest with the way they are cooked…. Read on …

1. Vavauti leaves – Identification of this leaf is not very much clear to us. These leaves along with stem is chopped finely and fried in ghee with asafoetida. It is then steamed with buttermilk and salt…. A hint has been given in the next verse saying that this plant grows near betel leaves.. Vavauti has a good flavour and is good at imparting strength… It corrects the direction of vata, is good for the heart, and is light for digestion after cooking…. Now, this mystery plant has definitely impressed us with its qualities ….

2. Vellaja leaves – It was difficult to identify this because, vellaja is a synonym of black pepper and the later has already been mentioned as a vegetable before this, with its recipes… But, may be it’s a variety of black pepper (?)…

These leaves are cut into small pieces, fried in ghee with asafoetida…. It is then boiled with Buttermilk until it got whitish in colour and add adequate desirable spices to it…..

These vellaja leaves are pungent and bitter in taste… It is light for digestion… It has a good flavour and increases taste…

3. Chukraka leaves – A plant called amlavetasa has a synonym called chukraka… The same plant may be being described here… To have more clarity, it is a type of tamarind tree…. These leaves are fried in sesame oil, added with rock salt and spices… Author suggests that these leaves can be served with brinjal for better taste….

These leaves, tastes great, is slightly sour to taste. It decreases vata… Increases pitta… It improves taste and is light for digestion… It is an appetizer when served with brinjal…

4. Punarnava leaves – punarnava is a frequently used drug for various treatments in Ayurveda…Sweet leaves of this plant is steamed, made paste using hands itself. Cooked leaves which are rendered more sweet is fried in oil and flavoured with asafoetida and added with salt as per taste…

This vegetable is good for eye health, it is bitter in taste and causes dryness in the body… It decreases kapha and is good for people suffering from swellings, anaemia, fever, heart ailments etc…

5. Chitraka shaaka – chitraka is again a commonly used medicine… This vegetable is generally cooked with another variety of leaf called kasamarda…. It is cooked in oil and added with salt, buttermilk etc… These leaves are good for digestion and increases appetite… It decreases vata and kapha… It also works as an aphrodisiac…

6. Kousumbha shaaka – kusumbha is commonly called as safflower… These leaves are also cooked along with kasamarda… It is also added to hot oil and fried along with salt…. These leaves are hot in potency and increases pitta… It turns sweet after digestion and improves taste…

With this, the section related to leaves used as vegetable ends… Next section of eight chapter is about flowers used as vegetables ..

Stay tuned !!!! Happy time !!!!

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