Jun 18, 2010



This herb is known as kannekudi in my native place.(in the western ghat region of karnataka) (i am sorry i do not know the botanical name, or any other name for that matter.)
It is widely used for cooking purpose. Today i am writing an authentic havyaka recipe using this herb.

Kannekudi -- 1 smal bowl

Coconut -- 1/2 cup (grated)
Coconut oil/ghee -- 1 tablespoon
Peppercorns (white) -- 6-8
Cumin seeds -- 1/2 teaspoon
Amchur -- 1 teaspoon

Oil -- 2 tablespoons
Mustard seeds -- 1/2 teaspoon
Garlic -- 5-6 pods (peeled)
Salt to taste

Clean and wash the kannekudi. cook it ith little waterwith salt and amchur , on low flame until it wilts and turns mushy.

Heat oil/ghee in a small pan and fry cumin seeds and peppercorns in it. grind it with the coconut and the cooked kannekudi to a smooth paste.

Heat oil in a small wok. Add mustard and garlic. when the garlic is cooked add the ground paste.

Add salt(if necessary) and bring the katne to boil.
Serve hot with rice.

1 comment:

  1. The scientific name of this plant is Persicaria piripi belongs to polygonaceae family. Really its very tasty.