FORGOTTEN EDIBLE LEAVES OF KERALA
English: Astma weed,
Hindi : Laldudhi
Tamil: Ammam Paccharisi
Botanic name: Euphorbia hirta
Chithirappala is a Perennial ascending hairy, purplish, green herb with opposite, elliptic-oblong 1-1.25cm long leaves.
Chithirappala commonly found in waste lands and way sides.
It grows up to 30cm tall.
Inflorescence found in leaf axils in clusters.
Propagated by seeds. Seeds are capsule.
Herb expectorant, anthelmintic (able to destroy intestinal worms), Used in bronchial affections, cough, asthma and in bowel complaints.
Culinary Use/ Recipe:
First cut Chithirappala Leaves in to small pieces mix it with grinded coconut, green chilli and salt as required and keep aside.
Heat coconut oil in a pan or Kadai.
Add the mustard seeds and fry till they crackle.
Then add finely cut Chithirappala leaves along with coconut, green chilli and salt.
Stir and sauté for a few minutes and serve hot.