Mudakkathan Keerai or Balloon vein leaves is the greens that I picked up a couple of weeks back at the greens vendor @ the farmer's market. It was the last bunch so I knew they were in demand.I had in mind a few recipes to try with it, so got the bunch and set out make them.
The first dish that I made is this soup that is very easy to make. This soup is a part of Blogging Marathon # 60,Week 1, Day 2 with the theme Diabetic / Healthy dishes.
If you are new to this greens, here is what it looks like...
The name is actually from the term - Mudakku + Atraan, meaning it prevents the immobility of the joints.Over time, it came to be called mudakkathan.
This is a green leafy vegetable that grows extensively in the rural areas,in
almost everybody's backyard. Though it doesn't grow in our backyard, we
are fortunate enough to get these from the farmers market where the
produce comes mostly from the rural areas around here.
It tastes a little bitter when eaten raw but when it is made into a dish or added to a dish,the bitter taste disappears.
Some of the health benefits.
Now to the recipes.
- It is used to treat joint pains.In folk medicine, it is said to cure Rheumatoid Arthritis.
- It has anti inflammatory properties.
- It is rich in anti oxidants.
Water- 2 cups
Balloon vein leaves- a handful
Balloon vein stalks, tender- a few, chopped
Garlic- 2 pods
Cumin seeds- 1/2 teaspoon
Peppercorns- 1/2 teaspoon
Asafotida powder- a large pinch
Salt to taste
Heat water in a pan and add the garlic, peppercorns, cumin seeds and bring to boil. Add the tender stalks and leaves and simmer for 10 minutes.
Add the asafoetida powder and remove from heat. Strain and add salt.
Serve hot / warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60
Labels: Blogging Marathon, Cooking with herbs / flowers, Herbs, Mudakkathan Keerai, Slurpy soups, Step-by-step Pictorial Recipes, Vegan varieties