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.

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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 .

CHITTHIRAPPALA

FORGOTTEN EDIBLE LEAVES OF KERALA

VOL.II

Common names:

English:               Astma weed,

                             Cats hair,

Common spurge.

Hindi :                  Laldudhi

                             Bara dudhi.

Tamil:                  Ammam Paccharisi

Telugu:                Nanabalu.

Kannada:            Achchedia

Other names:

                             Palcheera

Nilapala

Kuzhinagapala.

Botanic name:   Euphorbia hirta

Family:                Euphorbiaceae.

                        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.

Flowers:

Inflorescence found in leaf axils in clusters.

Propagated by seeds. Seeds are capsule.

Medicinal properties:

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.