Chinese weed or Kanne-kudi as it is known in the western ghat region of Karnataka, is an uncultivated plant, found in abundance across the region.
The English name for the same seems to me an extreme misnomer, as there is absolute no China connection to it. Nonetheless I would use that in this post for the understanding of mas. There is so little information about this plant, available on the web, I have to request a biologist friend validate my understanding on this plant and provide more information.
This post has been sitting in my draft least from Jan 2016. I wanted to post these recipes, as many of us, who hail from the westernghat region, adore this plant and recipe for the nostalgia it creates, for the high nutritional and comfort value, it brings to the table. Also This would be such a divine way to get a peak into ancient wisdom of healing at home.
These leaves are one of the most sought after leaves during the cold seasons, especially in terrific rainy seasons of Western ghats. The entire region will be filled with monsoon mood – damp, cold, green,beautiful – and people around the area cook suitable warm food for the season.
This plant is used as precautionary food for common cold, indigestion and viral fever, which are the common consequences of heavy rains in the region.
With the monsoon approaching in Indian sub-continent, do make it a point to savour this soup, if you get hold of this plant.
- 1 cup of kanne kudi/chinese weed (tightly packed)
- 1 tbsp cumin seeds
- 1 tbsp coconut oil 1/2 cup freshly grated coconut
- 10 numbers of white pepper (substitute black pepper)
- Sea salt 1 tbsp
- 2 tbsp of freshly squeezed lemon juice
- 1/2 liters of water or more
Method – heat the oil and ad cumin seeds. Once the splutter add kannekudi / chinese weed and white pepper. Roast until the herb becomes tender and semi dry. Grind this with the grated coconut, into fine paste.
Add water to this mixture and bring it to boil. Add salt and boil it for a minute more. Switch of the flame and add the squeezed lemon. Adjust the salt at this stage, if need be.
Serve it hot as an appetizing soup or along with steamed rice.