KANTHARI MULAKU (Capsicum frutescences)

Common name: 

English:

Birds eye chilli,

Thai chilli,

Siling labuyo.

Botanical name: 

Capsicum frutescences.

Family:

Solanaceae

                                       Kanthari mulaku are perennial crop in Kerala which can be cultivated or naturally germinated by bird dropping. It is an erect, branched and half-woody plant, growing to a height of 0.5 to 1meter. It is an introduced plant; Native Americans have used this plant as both food and medicine for at least 9,000 years.

Leaves:

Leaves are oblong-ovate to ovate-lanceolate, 3 to 10 centimeters long, and pointed at the tip, and 8 to 9 millimeters in diameter.

Flowers:

Flowers are solitary or several in each axil, stalked, pale green or yellowish-green and facing down.

Fruits:

Fruits are small, tapering capsules, often 2-3, at a node. The fruits of most varieties are white, dark green, pale green or purple getting red on ripening. They are with distinguishable flavour, Fruit length  is about 2–3 cm and Seeds per fruit are 10–20 Nos.

Fruits and leaves of the plants are edible. Tribes of Wayanad districts use its leaves as vegetable.

Nutrient value:

Each 100 g edible portion of fruits contains:

Water 86.0 g

Protein 1.9 g

Fat 1.9 g

Carbohydrates 9.2 g

Iron 1.2 mg

Calcium 14.4 mg

Vitamin A 700-21600 IU

Vitamin C 242.0 mg

Energy Value 257.0 kJ

Cultivation:

Birds eye chilis are seeds are dispersed by birds and naturally distributed by birds dropping.

It can be cultivated from seeds extracted from the red fruits, with very care; direct contact of fruit pulp with skin may cause burning sensation, which may last for few days. The seeds should be pre- treated with hot water (hot but not boiling) and followed by ash powder for improving germination.

Medicinal properties:

It reduces Blood sugar.

It lowers cholesterol and works against arthritis and rheumatism.

Capsaicin has very powerful pain-relieving properties.

It increases appetite by stimulating the gut.

Various studies show that birds eye chilli has antimicrobial, antifungal and antibacterial activities.

It is also reported that it prevents blood clots, halts bleeding quickly, knocks out cold and flu miseries.

It also reduces risk of heart diseases and tuberculosis.

Precautions:

Khanthari mulaku may cause stomach irritation for the persons with ulcers or heart burn, Capsaicin can increase stomach acid, making certain drugs less effective.

Foot note: .

               Chilis are used as relishes, pickled, used in curries, or made into a fine powder for using as spices. Chilis derive their pungency from the compound Capsaicin (8-methyl-N-vanillyl-6-enamide).

          Capsaicin is a substance characterized by burning taste. It is a tasteless, odourless white crystalline substance. Pungency levels vary with variety, by geographical region, and in maturity levels and it is usually represented in Scoville heat values. The Pungency levels of birds eye chilli fruits are around 100,000–225,000 scoville units.

Kasturi venda (Abelmoschus moschatus)

Common name: 

English:

Musk Mallow,

Musk okra

Malayalam:

Kasturi venda,

Latha kasturi,

Kattu kasturi.  

Sanskrit:

Latha kasturika

Tamil:

Vettrilai kasturi

Telugu:

Kasturibhenda

Botanical name:

Abelmoschus moschatus

Family:

Malvaceae

             This plant is close relative of Okra, native to India, Valued for its scented seeds, It is an erect, annual herb with reflexed, reddish hairs on the stems, 50-180cm height.

Leaves:

Hairy, Alternate, 3-5 lobed, cordate at the base.

Flowers:

Large, hibiscus like, Yellow in colour with purple centres.

Fruits:

Edible, hairy capsule, 6-8 cm long and ovoid-cylindrical.

Seeds small, kidney shaped, dark in colour and musky-scented.

Medicinal properties:

Tender fruits are used as stimulant and used as a home remedy for mouth ulcers.

The seeds are bitter, sweet, aromatic, cooling, cardio tonic, digestive, improves digestion and appetite, constipating,antispasmodic, deodorant, insecticidal and tonic.

Foot note:

The generic name Abelmoschus is derived from Arabic ‘abu-l-mosk’ (father of musk) in reference to the smell of the seeds. It denotes the characteristics of the seeds ie, ‘musk smelling’.

Tagiades litigiosa

Common name: Water Snow Flat

 Malayalam name: Ila mungi

Family: Hesperiidae (Skippers)

They got their name from their erratic, darting and exceedingly rapid flight.

Water Snow Flat is found in Western Ghat areas of India.

Mala Inji (Zingiber zerumbet)

Common name: 

English:

Shampoo Ginger

Pinecone Ginger

Malayalam:

Kattu inji koova

Sanskrit:

Ahava,

Avanti,

Karpuraharidra

Botanical name: 

Zingiber zerumbet 

Family:

Zingiberaceae

This perennial wild ginger grows in moist places in the forests of Asian continent. The Rhizome is yellow inside, edible, and tuberous. The pseudo stems are 1m tall.

Leaves:

Leaves are arranged oppositely along the stem, the blade is oblong or elliptical, 15cm- 3cm to 40cm-10cm, narrowed at the base, and acuminate or acute at the apex.

Flowers:

Separate stalks grow out of the ground with green cone-shaped bracts that resemble pinecones these bracts are about 6cmX3.5 cm to 15 cm X 5cm in seize. The green cone turns red/ yellow over a couple of weeks and then small creamy yellow flowers appear on the cone.

Medicinal properties:

This plant is used to treat indigestion, cure fatigue, to treat convulsion and constipation and to break fever.

It is reported that, the rhizome is having anti-inflammatory properties, suppresses free radical generation.

 It is also reported that it is effective in the treatment of leukemia and tumours.

AGHORI ( Flacourtia indica )

Common name: 

English:

Governor's Plum,

Batoka Plum,

Flacourtia,

Indian plum,

Madagascar plum,

Mauritius plum

Malayalam:     Karimulli

Sanskrit:         Aghori

Hindi:   Bilangada

Botanical name:  Flacourtia indica    

Family:  Flacourtiaceae 

           

                Small tree or shrub , the trunk often armed.  Bark is usually pale, grey, powdery, may become brown to dark grey and flaking, revealing pale orange patches.

Leaves: Leaves are variable in seize, round to oval in shape.

Flowers: Almost clustered in short racemes.

Medicinal properties:

Bark-oil useful in gout and rheumatism.

Leaves and root infusion given in snake bite.

Distribution:

Commenly found in barren lands.

It is planted as live fence.

THAZHUTHAMA ( Boerhavia diffusa )

FORGOTTEN EDIBLE LEAVES OF KERALA

VOL.III

Common names:

English:     Hogweed

                   Pigweed

                   Boerhaavia.                                   

Hindi :        Gadahpurna, Punarnava              

Tamil:        Mukkarattai Keerai

Telugu:      Attamamidi        

Kannada:  Adakaputtana gida,   Sanadika.

Botanic name:  Boerhavia diffusa

Synonyms

Boerhavia repens,

Boerhavia coccinia.  

Family:       Nyctaginaceae 

Prostrately branched  annual herb with linear ovate, oblong or rounded leaves . Quite common in dry or rocky grounds and waysides.

Flowers:  Minute, bell-shaped, 2-5 flowers found in clusters

Propagation:  through seeds and stem cuttings.

Medicinal properties:

The plant contains an alkaloid “Punernavine”.

In Ayurveda Thazuthama is known for its anti-inflammatory and analgesic properties. Traditionally it is used for the treatment of various hepatic disorders.

Roots is used as expectorant, diuretic, laxative, stomachic, diaphoretic, emetic, anthelmintic, febrifuge, purgative,  used in anemia, jaundice, oedema and ascites.

.

Culinary Use/ Recipe:

Thazhuthama leaves- cut into very small pieces

Coconut - 1 cup grated
Greenchillies 5-6
Small onion chopped 1/4 cup
Mustard seeds 1/4 tsp
Turmeric 1/2 tsp
Oil 2 tablespoons
Curry leaves
Salt to taste

Method:

Heat coconut oil in a pan or Kadai.

Add the mustard seeds and fry till they crackle.

Then add the chopped onions and stir for a minute then add the turmeric powder, green chillies, thazhuthama leaves and salt.

Stir it well and cook for a minute.

Now add the grated coconut, stir again well, and cover the pan and cook for 5 minutes.

There is no need to add water while cooking.

Open the lid in between or every one minute and stir the mixture well.

When it is done add the curry leaves.

Thazhuthama thoran can be served with roti or rice .