Mid-July to mid-August is Karkkidakam, a month as per Malayalam calendar that is famed for its heavy rains, flooding, and seasonal ailments. Both nature and humanity slow down at this time. As per Ayurveda, body
become more weak(less immune) and causes vitiation of all three Prakriti (which is called as Vikriti, and refers to the “current state” or “state of imbalance” of the tri-doshas). This month is also renowned as ‘Karkadam durghadam” (month of poverty, diseases and inauspicious), “Kadavotty Karkidakam (month of poverty) and “panja masam” (month of poverty and diseases).

Important auspicious events such as naming ceremonies, housewarmings, and weddings are typically avoided. If you assume that Karkkidakam is a dull month, you are wrong; it is full of traditions, health rites, and traditional rituals that have been practiced for many centuries.

In order to get ready for the upcoming month, residences and the surrounding area are cleaned and decluttered before Karkkidakam starts. Families use 10 sacred herbs (Dashapushpam) to worship Sree Bhagavathy (Goddess Lakshmi), also known as Seepothi, on the first day of Karkkidakam. This custom ushers in a new era, guaranteeing wealth and safety during the trying month.

This is also the month when people seek spirituality more than the usual months. Many people read the Adhyathma Ramayanam to find wisdom and harmony in its verses. A notable pilgrimage known as Naalambala Darshanam is held, during which devotees visit four temples devoted to Lord Rama and his brothers, Bharata, Lakshmana, and Shatrughna. Another major ritual is Karkkidaka Vavu Bali, which is performed to thank ancestors and ask their blessings.

Karkkidakam focuses on health too. With infections and seasonal diseases on the rise, immunity development becomes a top focus. People make herbal dishes from locally accessible plants and eat Karkkidaka Kanji, a therapeutic rice porridge made with herbs. These age-old traditions emphasizes the use of food as medicine.

This month has historical agricultural value as well. Farmers have little to harvest because they have only recently begun new agriculture for the next harvest season-Onam. In the past, this resulted in food shortages, forcing families to rely on backyard greens and stored grains. Even if there are many veggies available in today’s marketplaces, conventional wisdom continues to emphasize the importance of seasonal, locally cultivated plants.

One such dish, deeply rooted in Kerala’s culinary heritage, is Pathila Thoran (പത്തില തോരൻ), a stir-fry made with ten different edible leaves. This nutritious and immunity-boosting dish perfectly captures the wisdom of using nature’s seasonal bounty.. These extremely seasonal garden greens became an essential source of nutrition when normal veggies became scarce. The concept is the same—using nature’s abundance to increase resilience and strength—even though the precise combination of leaves differs depending on the area. Karkkidakam is the ideal period for holistic well-being because of this practice, which supports the idea that herbs and medicines function best during this season.

The name itself comes from pathu (ten) and ila (leaf), emphasizing the dish’s core concept. While the exact combination of leaves varies by region, some commonly used ones include:

In addition to this, the common greens that are readily available during this season are also consumed. This dish also denotes the realignment with nature – eat what is local, seasonal and simple.

Process

*Indian Stinging nettle – Take only the tender leaves without much touching, and dip it in hot water for 10mins and take them out. This helps to remove the sting.

You can take an equal amount of each of the above leaves(tender leaves). Wash them carefully and chop them finely. Combine the grated coconut, bird’s eye chili, garlic(optional), and cumin and put aside.

In a pan, heat the coconut oil and then add the mustard seeds, dried red chilies, curry leaves, and urad dal. Once they have spluttered, add the chopped leaves and turmeric powder and mix well. Cover and simmer over low heat for a bit. There is no need to add water because the leaves will naturally release moisture. After some time, when the leaves have shrunk to about half their original volume, add salt to taste.. Avoid adding salt too early, since it can become excessive.

Finally, add the crushed coconut mixture, stir thoroughly, and simmer for an additional five minutes. Make sure not to overcook. Pathila thoran is now ready.

Individuals with high blood pressure can use rock salt instead of ordinary salt. This incredibly nutritious dish is usually served with Karkidaka kanji (medicinal porridge).

Did you know that there is a similar traditional dish prepared with 101 greens in Assam during the GORU/RONGALI BIHU CALLED EKHO EK BIDH XAAK?

The Health Benefits of Pathila Thoran

Each leaf in Pathila Thoran brings a unique set of health benefits, making it a powerhouse of nutrition. This dish is believed to:

• Strengthens immunity and protects against seasonal infections.
• Aids digestion and detoxifies the body.
• Improves skin and hair health.
• Provides essential vitamins and minerals to counter nutrient deficiencies common during monsoons

Precautions while harvesting the leaves

• Correct Identification – Ensure you correctly identify edible leaves and avoid toxic lookalikes.
• Harvest from Safe Areas – Avoid leaves from polluted roadsides, industrial zones, or pesticide-sprayed farms.
• Sustainable Picking – Pluck only a few leaves from each plant to allow regrowth and prevent overharvesting.
• Check and Clean – Inspect for pests, damage, or infections, and wash thoroughly before use.
• Use Fresh or Store Properly – Consume fresh for maximum benefits or store in a damp cloth in the fridge for short-term use.

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