Author: Archana
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Cardiospermum halicacabum – Balloon vine
Balloon vine aka Uzhinja(ഉഴിഞ്ഞ) is one among the sacred Dashapushpams of Kerala and the first time I would have seen this plant was during the school youth festivals. Wondering how? I used to participate in Thiruvaathirakali dance competitions and its not just the synchronicity and elegance of dancers that matter, when it comes to the…
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Basella alba – Malabar Spinach
What makes Basella especially valuable is that almost every part of the plant can be used. Its leaves, tender stems, and fruits are all edible. Additionally, its roots have been used for medicinal purposes worldwide. There are two types of Basella: one with green stems and another with red or violet stems. The red Basella…
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Ekho-Ek Bidh Xaak/101 Greens Dish of Assam
While South India marks the New Year with Ugadi, Vishu, or Samsaar Padavo, celebrating with dishes that include all six tastes, in Assam the festival of Goru/Rongali Bihu carries its own beautiful culinary tradition. On this day, families collect 101 different greens, herbs, vegetables, and roots (xaak) to prepare a special dish that celebrates abundance…
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Ipomoea aquatica -Water Spinach
Kalmi saag, also known as water spinach, is a versatile green found in various regions and is rich in nutrients. With culinary uses ranging from stir-fries to fritters, it is popular in rainy season recipes. Its low-calorie, nutrient-rich profile makes it beneficial for health, including aiding sleep and treating ailments.
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Mollugo pentaphylla & Glinus oppositifolius – Carpet Weed
Mollugo pentaphylla and Glinus oppositifolius, both members of the Molluginaceae family, are recognized as edible greens known for their bitterness. Varieties exist in many languages and regions. The author shares personal experiences in finding and cooking dishes like dosa with these greens, highlighting their culinary significance and cultural enjoyment.
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Rooted in Nutrition Series 13 : Lesser Known Tubers
After exploring the 12 different categories of tubers in this series—like Cassava, Sweet potatoes, winged bean tubers, arrowroot, edible canna, Taro and Tannia and Elephant foot yam, Chinese potato, Larger Yam, Lesser Yam, Air potato, the Gingers and Turmerics— I’m excited to share the next in the series! This time, we’ll dive into some of the lesser-known, local…
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Rooted in Nutrition Series 12 : Gingers & Turmerics
Turmeric and ginger are must-haves in any Indian household, right? I don’t have to write so much for these two as we all are aware of the benefits, uses and much more. We consider both of them more than a spice/culinary ingredient for any Indian. Turmeric is used as medicinal, therapeutic, cosmetic, dyeing agent, pest…
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Rooted in Nutrition Series 11: Air potato
When I kicked off this tuber series, I honestly didn’t think I’d make it past 10 posts, but here we are with the 11th one! If you happened to miss the previous entries—featuring Cassava, Sweet potatoes, winged bean tubers, arrowroot, edible canna, Taro and Tannia and Elephant foot yam, Chinese potato, Larger Yam & Lesser Yam—definitely take a…
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Rooted in Nutrition Series 10: Lesser Yam
You know by now that it can be a bit tricky to distinguish between local varieties and botanical names when it comes to tuber crops. Take Lesser Yam, for instance; it’s all part of the Dioscoreaceae family, with Dioscorea esculenta being the most commonly recognized member. There’s a whole world of local types out there,…
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Rooted in Nutrition Series 9: Larger Yam
Let’s dive into the world of larger/greater yams! The superstar of the yam family is definitely Dioscorea alata, which you might know as greater yam, larger yam, water yam, purple yam, or ube. But that’s just the tip of the iceberg! Within the Dioscorea genus, we’ve got a whole lineup of economically important species to…
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Rooted in Nutrition Series 8: Chinese Potato
I can’t stress enough that koorkka isn’t just a vegetable; it’s a whole vibe for so many of us, including me! It’s funny how people have this love-hate relationship with this little veggie. Some can’t stand it, while others adore it but dread the cleaning. And then there are those who love it so much…
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Rooted in Nutrition Series 7: Elephant Foot Yam
This series explores lesser-known tuber crops, starting with tapioca and featuring various yam types. The author recounts a childhood disdain for elephant yam, later developing a craving for it in Bangalore due to its unique taste and aroma, attributed to Kerala’s soil. Cultural dishes using yams highlight their culinary versatility.
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