Edible Leaves With Coconut

IMG_20180727_094249.jpg
Exif_JPEG_420

In the time of monsoon season our ancestors followed ayurvedic treatment and healthy food habit like medicinal rice soup (karkidaka kanji) and edible leaves with coconut ( ela thoran).

Edible leaves improve digestive health, maintaining weak eye sight, balancing cholesterol level, enhancing youthful skin and fighting free radicals.

Ingredients

Leaves of spinach, pumpkin, pennywort, buckler sorrel, puliyaril and tulsi,chopped all together                              – 3 bowls

IMG_20180727_094557.jpg
Exif_JPEG_420

Grated coconut                 – 1 bowl

Long green chilli             – 2 nos

Small onion                      – 10 nos

Custard                            – 1 tea spoon

Cumin seeds                     – 1/2 tea spoon

Coconut oil                       – 2 table spoon

Salt                                     – for taste

Method

Place a thawa on fire and heat the oil add mustard for sputter, then put cumin seed, chopped small onions, slitted green chilly and coconut. Mix it well. Add the leaves and salt to it and saute well for two or thre minutes. tasty thoran ready.

IMG_20180727_094759.jpg
Exif_JPEG_420
Advertisements

Leave a Reply