Sonia Mishra/Chamoli. Devbhoomi is experiencing severe cold in the hilly districts of Uttarakhand. In the mountainous areas, there is bright sunshine during the day and severe cold in the morning and evening. Now even in the field the temperature is continuously falling. Due to the drop in temperature, the cold is continuously increasing. At the same time, the temperature has reached minus due to snowfall on the mountain peaks. Many waterfalls in Chamoli have frozen.
Amidst the harsh cold in the hill districts, the hill people have invented many types of delicious dishes according to their needs. These include dal bhaat kaapli/kaafli, fanu, jhwali (cymbal greens), chansu (ground black lentils), railu raita, as well as kandali i.e. nettle grass greens, which are eaten with great relish in winters.
More names of Kandali grass…
Kandali vegetables and greens are very beneficial for taste as well as health. Its nature is hot, hence it is eaten with great relish in the mountains. While Kandali is called Scorpion grass, Sisoun or Sisoun in Kumaon division of Devbhoomi, it is called Kandali in Garhwal division.
Why is it called scorpion grass?
The botanical name of this plant of the Urticaceae botanical family is Urtica parviflora. There are small hair-like thorns on the leaves of nettle grass. As soon as the leaves touch the hand or any other part of the body, a tingling sensation starts in it. Which goes away by rubbing with blanket. Its effect is no less than the sting of a scorpion. That is why it is also called scorpion grass.
How is Kandali Saag made?
Basanti Devi, the maternal grandmother of her maternal home Chamoli, tells that in earlier times, when there was nothing to eat at home, people used to drink kandali saag and jholi (kadhi) to fill their stomach. Which was hot as well as very tasty. To make this, first the soft Kandali is broken, its thorns are burnt in a furnace and then it is cleaned with water. Then Kandali is cooked in a pan over hot water and after cooking it is ground in a mortar and pestle. To make saag, rice or cumin seeds are added to the oil and ground kandali is added to it and fried. Then add salt and spices as per taste and eat it with roti or rice. Nowadays people add onion, tomato and gram flour solution or flour solution in it, which is called ‘Aalan’.
disease-relieving greens
Doctor Rajat posted at Gauchar Hospital says that Kandali leaves contain a lot of iron which removes anemia. Apart from this, formic acid, acetyl choline and vitamin A are also found in abundance in Kandali, which is beneficial in jaundice, stomach diseases, cough and cold. Apart from this, this greens/vegetables are also beneficial in kidney related diseases.
Disclaimer: The medicine/medicine and health benefit recipe advice given in this news is based on the discussion with our experts. This is general information and not personal advice. The needs of every person are different, so use anything only after consulting doctors. Please note, the Local 18 team will not be responsible for any damages caused by any use.
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Tags: Chamoli News, food 18, life18, Local18, Uttarakhand news
FIRST PUBLISHED: January 18, 2024, 15:26 IST