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Known as the last month of the Malayalam calendar, Karkidakam is a time of spiritual reflection, devotion, and rejuvenation. The month falls during the monsoon season and marks the beginning of the revered "Ramayana Masam," or "Ramayana month." As the monsoon is considered a challenging time in terms of health and well-being due to the heavy rainfall and associated ailments, the incorporation of various medicinal herbs and spices is added to the diet.
The importance of food in Karkidakam lies in its potential to support overall health and well-being during this challenging time. Traditional practises, including the consumption of Karkidakam kanji and Ayurvedic treatments, are thought to help maintain balance in the body and prevent illnesses that may arise due to seasonal changes. Among the foods, dishes based on colocasia stem cannot be avoided.
Colocasia, also known as taro, is a tropical plant that produces edible corms (underground stems) and leaves. It is used in various regional cuisines across India and other parts of the world. They have a mild, starchy flavour and a crunchy texture, making them a versatile ingredient in both savoury and sweet preparations. Rich in dietary fibre, vitamins, and minerals, colocasia stems not only add a delightful taste to the cuisine but also provide nutritional benefits.
The stem is low in calories, making it an ideal option for those looking to manage their weight. Additionally, colocasia stem contains essential vitamins and minerals such as vitamin C, vitamin A, vitamin B6, potassium, and manganese. These nutrients play crucial roles in supporting the immune system, maintaining healthy skin, promoting nerve function, and regulating blood pressure. Moreover, colocasia stem is rich in antioxidants that help combat harmful free radicals in the body, reducing the risk of chronic diseases.
In Kerela, Maruthorvattam Dhanwanthari temple serves a special thaalu curry or colocasia stem dish that is offered on the day of Karkidakam. Interestingly, Dhanwanthari Moorthi, the divine master of Ayurveda, is the main idol in this temple. This temple, located in Cherthala, is one of the most famous temples in Southern Kerala.
Notably, on the day of Karkidaka Vaavu, the devotees enjoy dishes made with colocasia stems, which are loaded with several health benefits for both mental and physical wellbeing. The dish is served at Maruthovattam temple for free.
The thaalu curry, made of colocasia stems and other ayurvedic ingredients, is good for gastrointestinal health and prevents constipation as it is rich in dietary fibres. It also helps in managing weight as it is low in calories. It supports various bodily functions, including immune system health, vision, nerve function, and electrolyte balance, as the dish is packed with vitamin C, vitamin A, vitamin B6, potassium, and manganese. Potassium present in colocasia stem helps regulate blood pressure and support heart health.
Thaalu curry is usually eaten with rice, and the devotees eat the dish that is cooked at the temple. Notably, last year, around 40,000 litres of curry were distributed at the temple. Karkidaka marunnu seva, or consuming the special medicinal preparation, begins after the usha puja on all days in Karkidakam. Besides, Karkidakam Kanji, a traditional medicinal rice gruel, is also consumed. It is prepared using special herbs, medicinal plants, and spices that are believed to have healing properties. This nutritious gruel is considered a therapeutic food that helps detoxify the body and boost immunity.
Interestingly, the temple is known for making ayurvedic medicines like ‘Attayum Kuzhambum’ for curing vata-related diseases, ‘Narayana Thailam’ for skin ailments, and ‘Mukkudi, made by mixing herbs in buttermilk, known for curing stomach illnesses.
Thaalu Curry Recipe
Ingredients:
- 2 colocasia stems peeled and diced into small pieces
- 1/2 teaspoon mustard seeds
- 2 broken dried red chillies
- ½ cups of tur daal
- 2 cups of water
- 1 green chilli
- 1 tomato
- 1 teaspoon red chilli powder
- 1 teaspoon of turmeric powder
- 1 cup of tamarind water
- Coconut oil
- Salt
- ¼ teaspoon fenugreek seeds
- 10 shallots
- Curry Leaves
Direction:
- Wash the chopped colocasia pieces well.
- Pressure-cook the dal for three whistles. Ensure that it doesn’t overcook.
- Add colocasia stems, tomato, green chilli, red chilli powder, turmeric, and tamarind to cook the dal. Pressure-cook for another two to three whistles.
- Cook again, opening the cover lid so that the water evaporates.
- Saute the fenugreek seeds, mustard seeds, chilli, shallots, and curry leaves together and add them to the curry, mixing well.
- Serve hot with rice.
