uncultivated edible greens from small millet farms

Uncultivated Edible GreensFrom Small Millet Farms

Tamil Nadu India2014

Under the aegis of theRevalorizing Small Millets in

Rain fed Regions of South Asia (RESMISA)Project

Key facilitators: Karthi, sathya & Salome

CONTENTS

S.No

.

Particulars Page No.

1 Introduction 1

2 Background of the Study 4

3 Individual Profiles of Uncultivated

Edible Greens

5

4 Location wise availability of

Uncultivated Greens from 3 research

73

locations

5 List of Recipes documented in 3 research

locations

74

6 Medicinal Uses of different UCG 80

7 List of Resource Persons 82

8 References 89

List of Uncultivated Edible Greens

Sl. No. Name of UCGs Sl.No.

Name of UCGs

1. Kanan keerai 31. Saranathy (Satna)

2. Pannai keerai 32. Vallarai keerai

3. Ponnakanni keerai 33. Seenga keerai

4. Manalthakali keerai 34. Seemanthandu (Seembu)

5. Kuppa keerai 35. Latchakattai keerai

6. Bhadurai keerai 36. Tamarind leaf

7. Modakathan keerai 37. Senthatti keerai

8. Thoyya keerai 38. Thagadu keerai

9. Paruppu keerai 39. Kova keerai

10. Nairusedi keerai (Naagar)

40. Karisilanganni

11. Mullu keerai 41. Thiruvannamalai keerai

12. Nirmulli 42. Aathu kanan keerai

13. Sakravarthi keerai 43. Kaara keerai

14. Sadakuppi 44. Paal keerai

15. Kuppameni 45. Kuttumudi

16. Kaduguilai 46. Poola keerai

17. Sabekki soppu 47. Vathanarani keerai

18. Nirunji 48. Aruvamanai keerai

19. Valakotha keerai 49. Sembarai keerai

20. Thavarai keerai 50. Thakali leaves

21. Keelanelli 51. Veliparuthi keerai

22. Sodakuthakali 52. Mosu mosu keerai

23. Airoplane keerai 53. Mullu murungai

24. Kattu kodi 54. Thuthuvalai keerai

25. Mullangiilai 55. Mugatta

26. Avaram puvvu 56. Kumuti keerai

27. Perandai keerai 57. Vandukodi keerai

28. Puli keerai 58. Kaatupusan kodi

29. Elikadhu keerai 59. Kal keerai

30. Poosani kolunthu

Introduction

In today’s world, Global Food Security and economic growth nowdepend on a declining number of plant species. This has placedthe future supply of food and rural incomes at risk. Ethnobotanicsurveys confirm to be found in many countries, representing anenormous wealth of agro-biodiversity that has the potential tocontribute to improved incomes, food security, and nutrition.Throughout history, human beings have used somewhere between40,000 and 100,000 different plant species for food, fiber,forage, fuel, crafts, industrial, cultural, and medicinalpurposes. At least 7,000 cultivated species are still in usearound the world today. However, over the past 500 years, withincreased contacts between disparate human populations and thedevelopment of a global trading system, only thirty or so cropspecies have become the basis for most of the world’sagriculture.

As of recently, the focus of research and crop improvement on alimited number of widely used species has helped meet the foodneeds of the rapidly growing human population. Consequently,however, it has dramatically narrowed the number of species uponwhich global food security and agricultural incomes depend on.With more than half of humanity’s needs for energy and proteinbeing met by only three cropsmaize, wheat, and ricealong with theincreasing speed and intensity of social and environmentalchange, human beings are vulnerable. We need urgent action topromote a more diverse portfolio of species used in agriculture.(Ref: IPGRI 2002)

There is no question that wild and cultivated plant species makefundamental contributions to human health and nutrition. They areable to accomplish this by securing food supplies, meeting energyand micronutrients requirements, and providing medicinal

resources (Esquinas-Alcazar, 2005; Grifo & Rosenthal, 1997; Johns& Eyzaguirre, 2006; Toledo & Burlingame, 2006). Plant speciesand their multiple varieties have different nutrient and non-nutrient compositions (Kennedy, etal., 2005), The consumption ofa variety of foods across the food groups has been shown tobenefit human health by improving nutritional status and reducingrisks of specific diseases (Fernandez, et al., 2000; Kant, etal., 1995; LaVecchia, et al1997; Ruel, 2003; Tucker, 2001). Eventhough the nature of the evidence is still circumstantial, theassumption that increased agricultural and forest biologicaldiversity leads to a more varied diet, which in turn improvesspecific health outcomes, is reasonable and compelling.

In the Zaheerabad region of Andhra Pradesh, a southern state inIndia, agriculture within the communities of the poor ischaracterized by the celebration of bio-diversity on their lands.A minimum of 8 to 12 crops are usually grown simultaneously onthe same plot of land. The symbiotic relationship between thesecrops can be seen in a wide range of issues: soil management,fertility management, internal cycle of inputs, pest control,labour management, diet management, risk insurance, and manyothers.

Outside of such materialistic issues, farmers also look at theiragro bio-diversity from a spiritual point of view. The diversityon their fields is viewed as their way of celebrating nature andestablishing a communion with it. In this celebration, they notonly see the role of their cultivated diversity, but also theoverwhelming contribution of the enormous diversity ofuncultivated foods.

A major reason for this spiritual celebration of diversity is thefact that uncultivated foods, over the millennia, have been thesource of life for the poor. These plants have not only provedto be their main sources of food, but have also offered a vastamount of health benefits to their communities. Many types of green leaves are consumed as vegetables, and mostof them are rich sources of calcium, iron, carotene, vitamin c,riboflavin, and folic acid. These greens have proven to beinexpensive sources of many nutrients which are essential forhuman growth and maintenance of normal health. Consumption ofsuch greens in adequate amounts, especially by children andpregnant or nursing women should be strongly encouraged. Ifgreens are included in the daily diet in adequate amounts, theneed for fruits as an essential item becomes greatly reduced.This would, in turn, financially benefit the community as fruitsare often high priced items.

Green leafy vegetable requirements per day in grams are asfollows:

Adult woman 125 gms Adult man 100-125 gms Pregnant & lactating women 150 gms Adolescent girls 150 gms Adolescent boys 100 gms School children 75 gms Pre-school children 50 gms

An average intake of approximately 50 gms of greens provides therequired amount of vitamin-A for most young children. Regularintake of greens in such amounts will also help build up a store

of vitamin-A in the body in order to provide for the leanseasons. A daily intake of about 100 gms of a mixture of greensby pregnant women will ensure adequate storage of vitamin-A inthe liver of infants at birth. Consumption of adequate amountsof greens, which are rich in folic acid, also helps to correctMegaloblastic anemia. Other illnesses, such as iron deficiencyanemia can also be prevented by daily consumption of greens. Mostof the greens are alkali-producing foods, which act as fiber tothe diet. Greens are also particularly rich in riboflavin. Ingeneral greens are rich sources of calcium, iron, magnesium, andmany other valuable nutrients. In addition to all the healthbenefits listed above, practically every health and nutritionagency advises people to grow greens in their kitchen gardens,nutrition gardens, and school gardens.

What are uncultivated greens?

In this study, we have used word “uncultivated” in a more generalway to denote any of the following three categories.

The greens originating from lands that are not cultivatedsuch as plant, creeper etc.

The greens that are not cultivated but are available as perpartner crop in a cultivated field.

The greens that are available from cultivated plants, butthe product was not the explicit objective of thecultivation.

(Ref: Uncultivated Greens - Major source of food for the poorin the Zaheerabad region of Deccan, India B.SURESH REDDY,SCIENTIST (Agricultural Extension), DDSB.SALOME YESUDAS,SCIENTIST (Nutrition), DDS, 2002)

Background of the Study

Individual profiles of Uncultivated Edible Greens

Scientific name: Commelina benghalensis

Tamil: Kanan keerai, Thenga puttu keerai

Telugu: Ennadri

General information: Grows in rainfed farms. Found predominantly in the red soil of millet farms during the rainy season (June to September). The leaves with tenderstems are plucked. Once the plant flowers, the leaves are consideredto be matured and are generally not preferred for cooking.

Type of Plant: Herb

Properties: This plant acts as a coolant to the body.

Cooking combination: Can be cooked alone or with other greens like thoyya keerai, pannai keerai.

Eating combination: Finger millet ball, rice

Nutritional profile: This plant isa rich source of calcium and phosphorus. As a result, it strengthens bones and teeth, and acts as a good source of vitamin Cand carotene.

Protein

G

Fat

g

CHO

G

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Mg

mg

Zn

mg

Vitamin c

Mg

Carotene

µg

2.3 0.4

5.6 1.9 35 243 47 17 67 0.4

123.6 3502

Information from other source: Delicious bajjis are made from these greens.

Scientific Name: Celosia argentea

Tamil name: Panna keerai, Magili keerai

General information: Grows in rain fedfarms. Found predominantly in the red soil

of millet farms during the rainy season (June to September). Theleaves with tender stems are plucked. Once the plant flowers, theleaves are considered to be matured and are generally not preferredfor cooking.

Type of plant: Herb


Medicinal uses: The seeds are used to treat diseases of blood and mouth sores. Oil extracted from the seeds is mixed with milk and sugar and

used as tonic. The plant has immense medicinal value in stomach related

problems. In case of more consumption fever, hip, and leg pain will come. This plant is not advisable for pregnant ladies.

Cooking combination: You can either cook the plant separately or withother greens such as thoyya and kanan keerai.

Eating combination: Finger millet ball, Finger millet porridge.

Better to Pregnant Ladies: It will provide some coolness to the body.

Varieties: The leaves are identified under two different categories.

Nutritional profile: This plant has high levels of micronutrientcontents that are helpful in strengthening bones and teeth.

Protein

G

Fat

g

Minerals

g

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Mg

mg

Zn

mg

VitaminC

mg

Carotene

µg

3.9 0.3

3 2.1 49 398 78 20.9

291 0.8

99 2963

Information from other source:

This plant closely resembles neisatti keerai. In the past, this green has often been consumed by people of all

economic statuses. The Pannai keerai plant contains white flowers and has a sweet

taste with a little bitterness. It has quality of giving offheat.

Continuous consumption of this green provides strength to boththe small and large intestines.

It has the ability to heal bodily problems related to thethyroid, skin-irritation, basic every day wounds, and thedigestive system.

It contains chemicals that help fight off parasitic worms in thestomach.

Its taste resembles arai keerai. People who are already consuming vitamin tablets are advised to

take this green as it helps strengthen the benefits of thevitamin.

Let cooks 15 flowers of panna keerai with 500ml of water for sometime. The filtered extract of cooked green cures severe bleedingof blood will stop .if it is consumed in a measure of 1/4litretwice in a day for four days.

Has the potential to cure diarrhea and urinary problems byconsuming a mixture of the dry milled contents of the plant withmilk..

While taking this green, consumption of pumpkin, agathi, tea,coffee, siru keerai, tobacco, mustard, and groundnut oil shouldbe strictly avoided.

Continuous usage of this green will prevent appendix problem. Usage of this green for 48 days will give strength and beauty to

the body.

Scientific name: Alternanthera sessilis

Tamil name: Ponnaganni keerai,Vanaganasoppu

General information: Grows in rain fedfarms near river banks and paddy fields.Found predominantly in the red soil ofmillet farms during the rainy season (Juneto September). The leaves with tender

stems are plucked. Once the plant flowers, the leaves are consideredto be matured and are generally not preferred for cooking.

Type of Plant: Herb


Cooking combination: This plant is usually cooked separately from allother ingredients.

Eating Combination: Finger millet ball, rice, little millet rice.

Medicinal uses Improves hair growth. Improves skin condition. Improves eye sight. When eaten during the rainy season, it is considered good for

lactating mothers. Its high levels of calcium and carotene are good for the bones.

Nutritional profileProtein

g

Fat

g

Minerals

G

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

Mg

Mg

mg

Carotene

µg

Vitamin c

mg

5.0 0.7

2.5 2.8 73 510 60 16.7

46 1926 17

Information from other source: This plant is believed to enhance hair growth and add glow to the

skin. Improves eye sight and increases milk secretion for lactating

mothers. Tastes sweet. Acts as a coolant to the body. Consumption of this cooked green for 40 days will cure all eye

diseases. As the name indicates, it will give elegant look to the body. Provides a cooling effects to the eyes. If this green is consumed without tamarind and along with pepper

and salt for 40 days cures burns, heat problem, and bad breath.

Scientific name: Solanum nigrum

Tamil name: Manathakali keerai,Kaakamunju keerai, kaasisoppu, kangesoppu

General information: Grows in rain fedfarms. Found predominantly in the red soilof millet farms during the rainy season(June to September). The leaves with

tender stems are plucked. Once the plant flowers, the leaves areconsidered to be matured and are generally not preferred for cooking.

Type of plant: Herb



Eating combination: Finger millet ball, porridge, rice, littlemillet rice

Medicinal uses: All parts of the plant are considered to be demulcent and

laxative. Fresh juice from the plant is used for treating dysentery,

dropsy, and enlargement of liver. Believed to cure all types of stomach ulcers.

Nutritional profile: High levels of vitamin C offer strength to thebody’s immune system and enhances the bioavailability of iron.

Protein

G

Fat

g

Minerals

G

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Mg

mg

Zn

mg

Carotene

µg

Vitaminc

mg

4.6 1.7 2.8 2.4 62 367 79 7.1 87 0.7 13919 257.7

Information from other source: It removes sweet from the body. Consumption of this green in any form can help cure T.B, cough,

burns, and several varieties of mouth wounds. The leaves, roots, and fruits of this plant can be processed and

consumed for the treatment of diarrhea. Extract of this will cure heat of the body. It gives good relief to cough

Scientific name: Amaranthus viridis

Tamil Name: Kuppa keerai,Thogalasoppu,Sotthu keerai

General information: Grows in rain fedfarms. Found predominantly in in the redsoils of millet farms during the rainyseason (June to September). The leaveswith tender stems are plucked. Once the

plant flowers, the leaves are considered to be matured and aregenerally not preferred for cooking.

Type of plant: Herb


Cooking combination: Can be cooked separately or with other greenssuch as murungai keerai.

Eating Combination: Finger millet ball, rice

Medicinal value:

The plant is used as a diuretic, purgative enema during stomachtroubles.

Believed to cure all types of stomach ulcers.


Protein

G

Fat

g

Minerals

G

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Vitamin c

mg

5.2 0.3

2.8 6.1 38 330 52 18.7

178

Scientific name: Trianthemadecandra

Tamil name: Bhadurai keerai / pasalai

General information: Grows in rain fed farms. Found predominantly in the red soil of millet farms during the rainy season (June to September). The leaves with tender stems are plucked. Once the plant flowers, the leaves are considered to be matured and are generally notpreferred for cooking.

Type of plant: Creeper



Eating combination: Green curry with finger millet ball

Varieties: The stems of this plant are typical either red or green.

Nutritional profile: High levels of vitamin C offer strength to the body’s immune system and enhances the bioavailability of iron.

Prote Fa Minera Fibe Energ Calciu Phos Iro Caroten Vitamin

in

G

t

g

ls

g

r

g

y

kcal

m

mg phorous

mg

n

mg

e

µg

c

mg

2.9 0.4

3.8 1.9 38 219 45 20.7

6052 88.06

Scientific name: Cardiospermum halicababum

Tamil name: Modakathan keerai

General information: Grows in rain fed farms. Found predominantly inthe red soils of millet farms during the rainy season (June toSeptember). The leaves with tender stems are plucked. Once the plantflowers, the leaves are considered to be matured and are generally notpreferred for cooking.

Type of Plant: Creeper



Eating combination: Rice

Medicinal uses: Widely used to treat joint pain.

Nutritional profile

Protein

G

Fat

g

Minerals

G

Energy

Kcal

4.7 0.6 2.3 61

Information from other source:

It is a very good medicinal plant in curing the menses problems inwomen’s.

It is a good barrier to prevent the most diseases.

Scientific name: Digeraarvensis

Tamil name: Thoyya keerai, korithusoppu

General information: Grows in rain fed farms. Found predominantly inthe red soil of millet farms during the rainy season (June toSeptember). The leaves with tender stems are plucked. Once the plantflowers, the leaves are considered to be matured and are generally notpreferred for cooking.

Type of Plant: Herb


Cooking combination: This plant is either cooked separately or withother greens such as pannai keerai and kanan keerai.

Eating combination: Finger millet ball, rice, little millet rice, ragiporridge

Medicinal uses: Increases milk secretion in lactating mothers.


Protein

Fat

g

Minerals

Fiber

g

Energy

Calcium

Phos

phorou

Iron

mg

Mg

mg

Zn

mg

Carotene

Vitaminc

G G kcal mg s

mg

µg mg

9.3 1.6 14.2 8.8 183 3237 154 111.3

520 2.7

6438 127.42

Scientific name: Portulaca oleracea

Tamil name: Paruppu keerai, konipaisoppu,Kozhi keerai

General information: Grows in rain fedfarms. Found predominantly in the red soilof millet farms during the rainy season(June to September). The leaves with

tender stems are plucked. Once the plant flowers, the leaves areconsidered to be matured and are generally not preferred for cooking.

Type of Plant: Herb



Eating Combination: Rice, Finger millet ball

Medicinal uses: The leaves are often eaten as a cooked vegetable for the

treatment of liver and kidney disorders. Juices from the leaves are used to treat earaches. Consumption of this plant helps improve eye sight.


G

Fat

g

Minerals

G

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Mg

mg

Carotene

µg

Vitamin c

mg

2.4 0.6

2.3 1.3 27 111 45 14.8

120

2292 29

Information from other source: The plant tastes sweet with a little bit of sourness.

Acts as a coolant to the body.

Headaches due to heat can be treated by applying a pack of thisgreen to the forehead.

It will cure liver disorders.

A mixture of this green with coconut water is often used to treaturinary problems.

Heat boils along with burning sensations in the hands and legscan be treated by applying the extract of this plant.

Daily consumption of 50 ml of this green extract in the morningand evening will assist in treating urinary problems.

Scientific name: Achyranthesaspera

Tamil name: Nairusedi keerai, Naagar, uthlandigasepu, nayuruvi


Medicinal use:

Brushing of teeth with the root cleans the teeth and helps inkilling germs.

Powdered root mixed with honey is given to treat hemorrhoids. Root paste is consumed to stop bleeding after abortion. Root powder with pepper and honey acts as a good remedy for

cough. Leaf paste is applied to bites of poisonous insects, wasps, and

bees. Seeds are considered highly nutritious.

A mixture of the plant’s ashes along with water and jiggery is aneffective treatment of cites and anasarca.


Protein

Fat

Minerals

Fiber

Energy

Calcium

Phos

phorou

Iron

Mg Zn Carotene

Vitaminc

G g g g Kcal mg s

mg

mg mg mg µg mg

3.3 0.3

3.5 3.3 49 417 68 12.5

188

0.4

6022 31.8

Scientific name: Amaranthus spinosus

Tamil name: Mullu keerai


Type of Plant: Herb



Eating combination: Rice, finger millet ball

Medicinal use: A decoction from this plant is diuretic, emollient, and a good

remedy for colic. Leaves applied as poultice to wounds and burns are able to

promote suppuration and discharge of pus. The root is beneficial in treating gonorrhea, menorrhagia, and

onychia. The leaves are often applied as a poultice to treat bruises,

abscesses, burn wounds, and inflammation.

Nutritional profile: Strengthens bones.Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

3 0.3

3.6 1.1 43 800 50 22.9

3564 33

Scientific name: Asteracanthalongifolia

Tamil Name: Nirmulli

General information: Grows in rain fed farms. Found predominantly nearsmall water pits during the rainy season (June to September). Theleaves with tender stems are plucked. Once the plant flowers, theleaves are considered to be matured and are generally not preferredfor cooking.

Type of plant: Herb


Cooling combination: This plant is usually cooked separately from allother ingredients.


Medicinal uses: Helpful in releasing water from the body.


G

Fat

g

Minerals

G

Fiber

g

Energy

Kcal

Calcium

mg

Phos

phorous

Iron

mg

Mg

mg

Zn

mg

mg

7.1 0.7

8.4 4.2 140 1641 81 49.9

384 1.4

Scientific name: Amaranthusp.s

Tamil name: Sakravarthi keerai


Type of plant: Herb




Nutritional profile:Protein

g

Fat

g

Minerals

g

Fiber

g

Energy

kcal

Calcium

mg

Phosphorous

mg

4.5 0.6

4.2 1.6 57 321 71

Information from other source: This green has a sweet taste. Regular consumption of this green along with ghee in the morning

and afternoon provides extra strength to the body.

Scientific name: Aurthumgraveolus wild

Tamil name: Sadakuppi


Type of plant: Herb


Cooking combination: This plant is usually cooked separately from allother ingredients.Eating Combination: Rice


g

Fat

g

Minerals

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Mg

mg

Zn

mg

2.9 0.8

2.1 73 412 48 26.6

134 1.1

Scientific name: Acalypha indica

Tamil name: Kuppameni keerai

General information: Grows in rain fed farms. Found predominantly nearsmall water pits during the rainy season (June to September). The leaves with tender stems are plucked. Once the plant flowers, the leaves are considered to be matured and are generally not preferred for cooking. This plant is considered to be a hot green.

Type of plant: Herb

Cooking combination: This plant is usually cooked separately from all other ingredients.



G

Fat

g

Minerals

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

Mg

Mg

mg

Zn

mg

Carotene

µg

Vitaminc

mg

5.4 1.0

4.4 97 1342 152 40.7

130 1 4904 296

Scientific name: Brassica campestris var. sarason

Tamil name: Kaduguilai


Type of plant: Herb



Eating combination: Rice, Finger millet ball

Nutritional profile

Protein

G

Fat

g

Minerals

G

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitaminc

Mg

4.0 0.6

1.6 0.8 34 155 26 16.3

2622 33

Scientific name: Chenopodium album

Tamil name: Sabekki soppu

General information: Grows in rain fed farms. Found predominantly nearsmall water pits during the rainy season (June to September). Theleaves with tender stems are plucked. Once the plant flowers, theleaves are considered to be matured and are generally not preferredfor cooking.Type of plant: Herb




Nutritional profile Protein

g

Fat

g

Minerals

G

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

3.0 0. 2.2 1.1 37 190 42 17. 7182

Scientific name: Tibulus terrestris

Tamil name: Nirunji

General information: Grows in rain fedfarms. Found predominantly near smallwater pits during the rainy season (Juneto September). The leaves with tenderstems are plucked. Once the plant flowers,

the leaves are considered to be matured and are generally notpreferred for cooking.This plant is considered to be a cool green.



Cooking Combination: This plant is usually cooked separately from allother ingredients.

Eating Combination: Rice

Varieties: China Nirunji Yanai Nerinji

Medicinal uses: Often used to treat jaundice.


G

Fat

g

Minerals

G

Energy

Kcal

Calcium

mg

Phosphorous

mg

Iron

mg

Vitaminc

mg

7.2 0.5 4.6 68 1550 82 9.2 41

Scientific name: Corchorus olitorius

Tamil name: Valakotha keerai

General information: Grows in rain fed farms. Found predominantly nearsmall water pits during the rainy season (June to September). Theleaves with tender stems are plucked. Once the plant flowers, theleaves are considered to be matured and are generally not preferredfor cooking. This plant is considered to be a cool green.Type of plant: Herb




Varieties: Stems are identified in two different types (white andred).


G

Fat

g

Minerals

g

Energy

Kcal

Calcium

mg

Phos

phorous

Iron

mg

Mg

mg

Zn

mg

Carotene

µg

Vitamin c

mg

mg

5 0.8

3.7 88 366 77 15.4

82 0.5

7019 151.2

Scientific name: Cassia tora

Tamil name: Thavarai keerai

General information: Grows in rain fedfarms. Found predominantly near smallwater pits during the rainy season (Juneto September). The leaves with tenderstems are plucked. Once the plant flowers,

the leaves are considered to be matured and are generally notpreferred for cooking. This plant is considered to be a cool green.

Type of plant: Herb

Cooking combination: This plant is usually cooked separately or withother greens.



G

Fat

g

Minerals

g

Energy

Kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Mg

mg

Zn

mg

Carotene

µg

Vitamin c

mg

Fiberg

6.8 0.7

3.7 87 869 108 9.7 94 1.2

10418 225 2.7

Scientific name: Phyllanthus maderaspatensis

Tamil name: Keelanelli

General information: Grows in rain fed farms. Found predominantly nearsmall water pits during the rainy season (June to September). Theleaves with tender stems are plucked. Once the plant flowers, theleaves are considered to be matured and are generally not preferredfor cooking. This plant is considered to be a cool green.

Type of plant: Herb




Medicinal uses: The leaves from this plant are often used to treat jaundice.

Nutritional profileProtei

n

G

Fat

g

Minerals

g

Energy

Kcal

Calcium

mg

Phos

phorous

Iron

mg

Mg

mg

Zn

mg

Carotene

µg

Vitamin c

mg

Fiber g

mg

3 2.6 5.2 132 767 91 59.4 205 1 9404 1045.52

4.2

Scientific name: Physalis minima

Tamil name: Sodakkuthakali

General information: Grows in rain fedfarms. Found predominantly near smallwater pits during the rainy season (Juneto September). The leaves with tenderstems are plucked. Once the plant

flowers, the leaves are considered to be matured and are generally notpreferred for cooking.Type of plant: Herb


Cooking combination: This plant is either cooked separately or withsmall amounts of millet rice.


Medicinal properties: The fruits from this plant are considered to be tonic, diuretic,

and purgative.


g

Fat

g

Minerals

g

Energy

Kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitaminc

mg

Fiberg

6 0.8

3.8 65 424 96 24.4

6340 135 1.5

Scientific name: Alternanthera sp.

Tamil name: Airoplane keerai

General information: Grows in river bank. Found predominantly nearsmall water pits during the rainy season (June to September). Theleaves with tender stems are plucked. Once the plant flowers, theleaves are considered to be matured and are generally not preferredfor cooking.This plant is considered to be a cool green.


Cooking combination: This plant is either cooked separately or withsmall amounts of millet rice.



g

Fat

g

Minerals

G

Energy

Kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitaminc

mg

Fiber

g

2.7 1.9

1.6 92 171 33 34.9

2957 260 3.4

Scientific name: Cocculus hirsutus

Tamil name: kattu kodi keerai

General information: Grows in the hedges of rain fed farms during therainy season (June to September). The leaves with tender stems areplucked. It is considered to be a cool green. Type of plant: Creeper


Eating combination: Rice, ragi ball

Medicinal uses: The root is used as mild laxative. The powder from the root is given to children as a remedy for

stomachache. The root is often given with ginger and sugar to treat bilious

dyspepsia. The juices from the leaves can be mixed with sugar and used as

treatment for gonorrhea.


Fat

Minerals

Fiber

Energy

Calcium

Phos

phorou

Iron

Carotene

Vitamin c

Mg

mg

Zn

mg

G g g g kcal mg s

mg

mg µg mg

9.1 1.9

3.2 7.6 189 1152 107 10.7

4305 232.17 161 1.4

Information from other source: It is used for rope making.

Scientific name: Raphanus sativus

Tamil Name: Mullangiilai

General information: Grows in irrigated lands. Leaves with tenderstems are plucked. It is considered to be a cool green.

Type of plant: Herb

Cooking combination: Cooked separately like poriyal



g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

3.8 0.4

1.6 1 28 265 59 0.09

5295 81

Scientific name:Cassia auriculata

Tamil name: Avaram puvvu

General information: Grows in hedges. Found predominantly in blacksoil during the rainy season (June to September).

Type of plant: Tree




Medicinal uses:

A decoction from this plant is given to relieve stomachache anddysentery.

The leaves are useful for treating ulcers, swellings, boils,skin diseases, and neprosy.

Consumption of this plant reduces body heat. A mixture of curd with the leaves of this plant is often used

for hair treatment.

Nutritional profile

Protein

G

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

2.5 2.2

1.3 3.7 84 167 42 12.7

1940 968.56

Scientific name: Vitisquadrangularis

Tamil name: Perandai keerai

General information: Perandai is considered an uncultivated climber.The tender is plucked to consume, and the edible part can be consumedwhen it is tender.



Cooking Combination: This plant is usually cooked separately from allother ingredients. like chatney


Medicinal use: Increases the appetite.

Nutritional profile

Protein

g

Fat

g

Minerals

G

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

1.2 0.3

2 1.8 37 650 50 2.1

Scientific Name: Oxalis corniculata

Tamil Name: Puli keerai

General information: Grows in rain fed farms during the rainy season(June to September). The whole plant is edible before flowering. Itis considered to be a cool green.

Type of plant: Herb


Cooking Combination: Cooked with dhal.

Eating combination: Millet Rice

Medicinal uses: Juices from the plant are used to treat contract and

conjunctivitis. Useful in treating anemia, dyspepsia, and piles. Leaves are used as poultice for treatment of inflammatory

swellings.

Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

6.0 2.5

4.0 4.1 90 331 98 139 2292 29

Scientific name: Merremia emarginata

Tamil name: Elikadhu keerai

General information: Grows in rain fed farms during the rainy season(June to September). The leaves are plucked before flowering. It isconsidered to be a cool green.

Type of plant: Herb/Creeper


Cooking Combination: Cooked with dhal.


Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

14.3 1.5

6.0 5.4 202 1350 166 97 8787 164

Scientific Name: Cucurbita maxima

Tamil name: Poosani kolunthu

General information: Grows in rain fed farms. Found predominantly inthe red soil of millet farms. The leaves with tender stems areplucked. Once the plant flowers, the leaves are considered to bematured and are generally not preferred for cooking.





Nutritional profile

Protein

g

Fat

g

Minerals

G

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

Iron

mg

Mg

mg

Carotene

µg

Vitaminc

mg

mg

4.6

0.8

2.7 2.1 57 392 112 - - -

Scientific name: Boerhavia diffusa

Tamil name: Saranathy /Mukatan kodi/Satna

General information: Grows in rain fed farms. Found predominantly inthe red soil of millet farms. The leaves with tender stems areplucked. Once the plant flowers, the leaves are considered to bematured and are generally not preferred for cooking.





Medicinal uses: A mixture of the powdered plant along with ginger is taken to

treat oedema, ascites, and dropsy. The root powder is often mixed with honey as treatment for an

assortment of eye problems. The leaf paste can be consumed in Jaundice.

Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Folicacid

mg

Iron

mg

BetaCaroten

e

µg

Vitaminc

mg

8.6 0.2

2.4 0.4 117 193 7 6.1 109 5.49

Scientific name: Centella asiatica

Tamil name: Vallarai

General information: Grows in rain fed farms and river banks. Foundpredominantly in hedges during the rainy season (June to September).Leaves with tender stems are plucked. This plant is considered to be acool green. Type of plant: Herb/Creeper



Medicinal uses: Improves memory power

Nutritional profile

Protein

Fat

g

Minerals

Fiber

Energy

zinc

mg

Iron

BetaCarotene

Vitamin c

mg

g g G kcal mg µg

2.1 0.96

3.45 1.18 57 0.38 4.28

11,813 2.39

Scientific name: Acacia penneta

Tamil name: Seenga keerai

General information: Grows in forests. Found predominantly during therainy season (June to September). Leaves with tender stems areplucked. This plant is considered to be a hot green.

Cleaning: Tender leaves are checked for the presence of eggs on leavesand are washed.

Type of plant: Tree

Cooking combination: Only the tender leaves are edible. It is usuallycooked separately from all other ingredients.

Eating combination: Rice , ragi ball

Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Zinc

mg

Iron

mg

BetaCaroten

e

Vitamin c

mg

µg

10.5 1.4 3.9 67 41 0.5 2.5 1297 47

Scientific name: Colocasia anti- quorum

Tamil Name: Seemanthandu / Seembu

General information: Leaves are plucked. It is considered to be a coolgreen.

Type of plant: Herb

Cooking combination: This plant can be cooked separately or with othergreens such as kanan keerai or pannai kerrai.


Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

3.9 1.5

2.2 2.9 56 227 82 10 10,278 12

Scientific name: Pisonia alba

Tamil name: Latchakattai keerai

General information: Leaves are plucked. This plant is considered tobe a cool green.

Type of plant: Tree

Cooking combination: This plant can either be cooked separately orcooked with goat’s blood.


Medicinal uses: Used to treat cold symptoms.

Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phosphorous

mg

Iron

mg

3.6 0. 2.2 0.6 29 170 60 3.6

Scientific name: Tamarindus indica L

Tamil name: Tamarind leaf

General information: Leaves are plucked. This plant is considered tobe a cool green.

Type of plant: Tree

Cooking combination: This plant is usually cooked with dhal.


Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Iron

mg

BetaCaroten

e

µg

Vitamin c

mg

3.6 0.3

1.4 12.6 55 19 1 228 53

Scientific name: Lactuca runcinata

Tamil name: Senthatti keerai (Athhelli )

General information: Grows in rain fed farms. Found predominantlyduring the rainy season (June to September). The whole plant isplucked before flowering. It is considered to be a cool green.

Type of plant: Herb

Cooking combination: This plant can be cooked either separately orwith dhal.


Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

BetaCaroten

e

µg

Vitamin c

mg

4 1. 3 1.7 192 320 152 15. 6454 64.8

Scientific name: Cassia occidentalis

Tamil name: Thagadu keerai/Veppalai

General information: Grows in rain fed farms. Found predominantly onhedges during the rainy season (June to September). Leaves areplucked. The plant is considered to be a cool green.

Type of plant: Tree

Cooking combination: The plant leaves are often used to make chutneys.


Medicinal uses: Helps treat symptoms of diabetes.

Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

Iron

mg

BetaCarotene

µg

Vitamin c

mg

mg

8.5 1.3

3.6 3.3 456 882 125 10.7

119

Scientific name: Coccinis cordifolia

Tamil name: Kova keerai

General information: People grow this for vegetable but leaf is alsoedible. It is considered to be a cool green.



Eating combination: Rice, ragi roti

Nutritional profile

Protein

G

Fat

g

Minerals

G

Fiber

G

Energy

kcal

Calcium

mg

Zinc

mg

Iron

mg

BetaCarotene

µg

Vitamin c

Mg

3.6 0. 1.3 2.7 32 57 0.5 1. 4036 13

Scientific name: Euphorbia Hirta Linn.

Tamil name: Karisilanganni/Amman patcharasi

General information: Grows in rain fed farms. Generally found in redsoil during the rainy season (June to September). Leaves are plucked.It is considered to be a cool green.

Type of plant: Herb



Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

BetaCaroten

e

µg

Zinc

mg

3.9 0.1

4.1 2.1 140 280 129 6.7 201 5.6

Scientific name:

Tamil name: Thiruvannamalai keerai

General information: Grows in rain fed farms. Found predominantly onhedges during the rainy season (June to September). Leaves with tenderstems are plucked. The plant is considered to be a cool green.

Type of plant: Herb

Cooking combination: This plant is usually cooked separately or withmurungai keerai.


Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

Scientific Name:

Tamil name: Aathu kanan keerai

General information: Grows in river banks and paddy fields. Foundpredominantly in black soil during rainy season (June to September).The leaves with tender stems are plucked. Once the plant flowers, theleaves are considered to be matured and are generally not preferredfor cooking.

Type of Plant: Herb


Cooking combination: Can be either cooked separately or with othergreens such as thoyya keerai and pannai keerai.

Eating combination: Finger millet ball, rice

Nutritional profile

Protein

Fat

Minerals

Fiber

Energy

Calcium

Phos

phorou

Iron

Carotene

Vitaminc

G g g G kcal Mg s

mg

mg µg mg

Scientific name: Canthimum parviflorum lam

Tamil name: Kaara keerai

General information: Grows in rain fed farms and forest areas. Foundpredominantly on hedges during the rainy season (June to September).The leaves are plucked. It is considered to be a cool green.

Type of Plant: Shrub



Medicinal uses: A concoction of the root and leaves is often used to treat

certain stages of flux.

Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

Scientific name: Euphorbia hirta

Tamil name: Paal keerai/Aalgundiga soppu

General information: Grows in forest areas. Found predominantly duringthe rainy season (June to September). The leaves are plucked. It isconsidered to be a cool green.




Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitaminc

mg

Scientific name:

Tamil name: Kuttu mudi/mutti pundu

General information: Grows in the hedges of rain fed farms. Usuallyfound in red soil during the rainy season (June to September). Theleaves are plucked. It is considered to be a cool green.

Type of Plant: Herb



Medicinal uses: The plant is easy for the body to digest. The plant can help treat urinary problems.

Nutritional profile

Protein

g

Fat

G

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

Scientific name:

Tamil name: Poola keerai

General information: Grows in forest areas. Found in red soil duringthe rainy season (June to September).s The leaves are plucked. It isconsidered to be a cool green.

Type of Plant: Herb



Nutritional profile

Protein

g

Fat

g

Minerals

G

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Mg

mg

Carotene

µg

Vitamin c

mg

Information from other source: It is a popular dish during the Pongal Holiday.

Scientific name:

Tamil name: Vathanarani keerai/Vainarani keerai

General information: Grows in rain fed farms and forest areas. Foundpredominantly on hedges during the rainy season (June to September).The leaves with tender stems are plucked. It is considered to be acool green.

Type of Plant: Tree



Medicinal uses: The plant is often used to treat joint pain.

Nutritional profile

Protein

G

Fat

g

Minerals

g

Energy

Kcal

Calcium

mg

Phos

phorous

Iron

mg

Mg

mg

Zn

mg

Carotene

µg

Vitamin c

mg

Scientific name:

Tamil name: Aruvamanai keerai/Aruvapudi keerai

General information: Grows in forest areas. Found predominantly duringthe rainy season (June to September). The leaves are plucked. It isconsidered to be a cool green.




Nutritional profile

Protein

G

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

Scientific name:

Tamil name: Sembarai keerai

General information: Grows in rain fed farms. Found predominantlyduring the rainy season (June to September). Leaves with tender stemsare plucked. It is considered to be a cool green.

Type of Plant: Herb

Cooking combination: This plant can either be cooked separately orwith other greens such as kanan keerai or pannai keerai.


Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

Scientific name:Lycopersicon esculentum

Tamil name: Thakali leaves

General information: Cultivated for fruit as vegetable but leaf isalso edible.

Type of Plant: Herb


Cooking combination: This plant is either cooked separately or withother greens.


Nutrition profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitaminc

mg

Scientific name:

Tamil name: Veliparuthi keerai

General information: Grows in rain fed farms. Found predominantly onhedges during the rainy season (June to September). The leaves withtender stems are plucked. It is considered to be a cool green.




Nutritional profile

Protein

G

Fat

g

Minerals

g

Energy

Kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Mg

mg

Zn

mg

Carotene

µg

Vitamin c

mg

Scientific name: Mukia maderaspatansLinn.

Tamil name: Mosu mosu keerai

General information: Grows in rain fed farms. Found predominantly inthe red soil of millet farms during the rainy season (June toSeptember). Once the plant flowers and becomes matured, the leaveswith tender stems are plucked.





Nutritional profile

Protein

G

Fat

g

Minerals

G

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

Iron

mg

Carotene

µg

Vitamin c

Mg

Scientific name: Mohonia leschenaultii

Tamil Name: Mullu murungai keerai

General information: Grows in irrigated lands. The leaves with tenderstems are plucked. It is considered to be a cool green.

Type of Plant: Tree


Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitaminc

mg

Scientific name: Solanum trilobatum.

Tamil name: Thuthuvalai keerai





Medicinal uses: The liquid from this plant is often used to treat cold symptoms.

Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

Iron

mg

Carotene

µg

Vitamin c

mg

Scientific Name: Hylocereus undatus (Haw.)

Tamil name: Mugatta/Utchimamarunthu/kalli mulli

General information: Grows in forest areas. Found predominantly onhedges during the rainy season (June to September). The leaves withtender stems are plucked. It is considered to be a cool green.

Type of Plant: Herb


Nutritional profile

Protein

G

Fat

g

Minerals

G

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

Mg

Scientific name:

Tamil name: kumuti keerai


Type of Plant: Herb



Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitaminc

mg

Scientific name:

Tamil name: Vandu kodi keerai/Bendu keerai

General information: Grows in forest areas. Found predominantly duringthe rainy season (June to September). The leaves with tender stems areplucked. It is considered to be a cool green.




Varieties Chinna vandukodi only edible.

Nutritional profile

Protein

G

Fat

g

Minerals

g

Fiber

g

Energy

kcal

Calcium

mg

Phos

phorous

Iron

mg

Carotene

µg

Vitaminc

mg

Scientific name:

Tamil name: Kaatu pusan kodi

General information: Grows in forest areas. Found in red soil duringthe rainy season (June to September). The leaves are plucked. It isconsidered to be a cool green.


Cooking combination: Due to its sour taste, this plant is often cookedwith pannai keerai.


Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitaminc

mg

Scientific name:

Tamil name: Kal keerai

General information: Grows in forest areas. Found in red soil duringthe rainy season (June to September). The leaves are plucked. It isconsidered to be a cool green.

Type of Plant: Herb



Nutritional profile

Protein

g

Fat

g

Minerals

g

Fiber

G

Energy

kcal

Calcium

mg

Phos

phorous

mg

Iron

mg

Carotene

µg

Vitamin c

mg

General instruction for cooking greens

Loosen the bunch of greens. Look for pest infected leaves andremove them.

Soak the greens in water and stir well. Wait a few more minutefor the mud to settle to the bottom. Take the greens out and washthem one more time. Now they are ready to cook or eat.

Always use fresh greens.

Always wash the greens thoroughly before cutting.

Always cover the pot with a lid while cooking the greens.

Cook the greensfor an appropriate amount of time.If the greensare overcooked, the nutrients will be destroyed.

Never use cooking soda for greens as it destroys nutrients.

One option is to wash the greens thoroughly and let them dry offin the shade. This will allow for the green to be preserved as adry leaf.

Blend finely chopped greens in all types of flours for rotimaking. –Optional flowers include: wheat, cholam, Cumbu, samai,kudaraivalli, thenai,kodo, proso, and Ragi flours.

Blend finely chopped greens in batters of Idly, vada, and dosajust before cooking.

Blend finely chopped greens in fresh curd along with onions andchilies.

Inculcate the habit of eating greens as a fresh salad.

Use the greens to make fresh chutneys. These are extremely tastyand nutritious.

Regular consumption of greens is strongly encouraged for childrenand adults as it leads to improved health.

1. RAGI ROTI

This is a main item of the meals commonly consumed in millet growingareas.

Ingredients

Ragi flour : 500gSalt : to tasteFinely Chopped greens : 200g

Method

1.) Make the dough by mixing flour, salt, chopped greens, andwater.

2.) Flatten out a ball of dough by using both hands on a woodenboard.

3.) Bake the flattened dough on a hot tawa,4.) Afterwards, heat the dough on a direct flame until the roti

is completely cooked.

Variation: Roti can also be made with sorghum and Bajra flours.

2. PAKODI

This dish is a special preparation of Bengal gram flour. It is atea time snack.

Ingredients

Bengal gram flour : 200gCurry leaves : a fewChoppedGreens : 100 gSalt : to tasteOil : for frying

Green chillies : 4

Method

1.) Chop up the onions, chillies and curry leaves. 2.) Add salt to Bengal gram flour and mix well. 3.) Mix all of the chopped ingredients together. 4.) Add water to the flour to make a thick dough-like paste. 5.) Heat oil in a deep pan. When the oil is hot, add small

quantities of the dough and deep fry until it turns golden brownin colour. The dough should be soft and crispy and form anirregular shape.

Yield : Six servings

Important Nutrients/100g: Protein 3.6g; Calcium 143 mg; Iron 6.3 mg;Thiamine 0.49mg; Niacin 1.1 mg; Calories 299.

3. BAJJI

This is a deep fried preparation eaten as a small snack. It can beprepared using kaanan green.

Ingredients

Bengal gram flour : 200 gkaanan : 200gSalt : to tasteChilli powder : 2 tspsOil : for fryingWater : as requiredBaking Soda : a pinch

Method

1.) Add soda, salt, and chilli powder to Bengal gram flour. Mixin water and stir to make a batter.

2.) Clean and wash palak and spread them on plate. 3.) Heat oil in a deep pan. Dip each leaf into the batter. When

the oil is hot, add slices separately and fry until they aregolden brown in colour.

4. CURRY LEAF PODI

This recipe is a powder mixture which can be stored and consumedalong with rice whenever required. It is also prepared with Bengalgram and Green gram dhal.

Ingredients

Curry leaf : 250 gRed chillies : 20Cumin : 1 tspCoriander seds : 1 tspMustard : 1 tsp

Salt : to tasteOil : 1 tsp

Method

1.) Roast the curry leaves for a few minutes and keep themaside.

2.) Heat oil and fry all other ingredients. Pound all theingredients into a slightly coarse powder.

3.) Store the finished product in a bottle to be used wheneverrequired.

Yield : Twenty Servings

5. CHUTNEY

Ingredients

Thagadu keerai : 100gRed chillies : 10 Tamarind : 15 gCumin : 1 tspSalt : to tasteOil : 15 gMustard : 1 tsp

Method

1.) Roast horse gram, chillies, cumin, and mustard seeds in oil.2.) Grind the finished product into a coarse mixture, adding

salt and tamarind.

Yield : Six servings

6. MASALA ATTU

Ingredients

Little millet : 750 gSalt : to tasteCumin : 1 tspGreens : 100 gChilli powder : 2 tspsGarlic : 2-3 podsOil : 100 g

Method

1.) Soak the little millet rice for twelve hours.Afterwards,drain the water,

2.) Pound, and sieve the flour.3.) Make a batter of pouring consistency, mixing flour and

water.4.) Add salt, chilli powder, cumin, finely chopped greens, and

garlic. 5.) Spread a ladle full of batter on a hot tawa and shallow fry

on both sides, adding a teaspoon of oil around it.

***Half the rice flour is substituted with little millet flouralso.***

Yield : Ten Servings

7. UTHA APPAM

Ingredients

Rice : 500 ggreens : 150 gGreen chillies : 10Cumin : 2 tspsSalt : to tasteOil : 50 g

Method

1.) Soak the rice for three hours, grind into a thick batter,and ferment overnight.

2.) Mix all the other ingredients and add salt. 3.) Pour a ladle full of batter on a tawa and shallow fry.The

finished product should turn out thick, unlike dosas. 4.) Spread finely chopped greens and roast both sides.

Yield : Eight Servings

8. ALL MILLET ROTI

Ingredients

2 OR 3 millet‘s flour each : 50 gChilli powder : 1 to 2 tspsOnion : 150 gLeafy vegetables : 100gSalt : to tasteOil : 50g

Method

1.) Finely chop the onion and greens.

2.) Mix with flour, salt, and chilli powder to make a dough. 3.) Roll out and bake both sides on a tawa using oil.

Yield : Ten Servings

9. KICHIDI

Ingredients

Fox tail millet : 1 kgWater to cook : 2 litresGreens : 500 gOnion : 25 gGreen gram dal : 250 gGreen chilly : 6NosOil : 20 gSeasoning seedsCurry leafGinger garlic paste: To tasteSalt to taste

Method

1.) Wash and chop onion chillies and greens. 2.) Clean and wash green gram dal.Afterwards, soak for half an

hour. 3.) Heat oil in a large, clean vessel. Add seasoning seeds,

curry leaf, chopped onion, ginger garlic paste, greens, and greengram dal.

4.) Allow the mixture to fry well. Add salt to taste and add twovolumes of water. Close with a lid (to foxtail millet volume 1:2) and boil it.

5.) Wash and add foxtail millet. Stir well. 6.) Close the lid and cook to a firm consistency over a steady

flame.

10. FRIED RICE

IngredientsCookedsamai rice : 100 g Puli keerai leaf : 100 g Green chili : 2 nos

Oil : 10 gSalt for taste Seasonings

Method

1.) Heat oil using a fying pan.2.) Once the oil has been heated, add seasonings and methi leaf.3.) Fry thoroughly along with salt and rice. Allow it to simmer.

Serve hot with curd or chutney

11. GREEN RICE

Ingredients

Cooked rice : 100 g Coriander or mint leaf : 100 g Green chili : 2 nosOnion : medium size one Oil : 10 gSalt for taste Groundnut : 15 g Seasonings

Method

1.) Make a fine paste by grinding chopped greens, onions, andchilli.

2.) Heat oil using a frying pan. 3.) Once the oil has been heated, add seasonings, ground nuts,

and green paste. 4.) Fry thoroughly along with salt and rice. Allow it to simmer.

Serve hot with curd or chutney

12. JAM WITH GREENS

Ingredients

Amaranthus , Drumstick, gogu : 100 g each or a bundle each Jaggery : 150 g Little water Elachi powder for flavor

Method

1.) After washing the greens, chop and grind them into a finepaste.

2.) Grate the jaggery. Soak the jaggery with water in a thickvessel.

3.) Bring the jaggery and water to a boil. 4.) Add greens paste and simmer until the ingredients form a

thick paste.. 5.) Add elachi powder, stir well, and store in a dry bottle.

Good for children and will last for one month at roomtemperature.

13. Green soup

Ingredients

Water : 300mlPonnaganni : 50 gFresh garlic pods : 2 Pepper and saltto taste Coriander for garnishing Method

1.) Add chopped greens to boiling water. Let the mixture simmerover a slow flame.

2.) After 5 minutes, add salt, pepper, and crushed garlic. Closethe lid and switch off flame.

3.) After 5 minutes, filter the soup, add fresh coriander, andserve.

If you prefer thick soup, add a half tea spoon of corn flourto ¼ cup of cold water. Add this mixture to the soup alongwith palak.

14. Ragi Roti

Ingredients

Ragi Flour : ¼ kg

Groundnut greens : ¼ kgChopped green chillies : 10Salt to tasteSesame seeds : 4 table spoons

Method

1.) Mix Ragi flour, greens, green chillies, salt, and sesameseeds.

2.) Add water to the mixture and prepare as dough. 3.) Make roties and roast them on a pan.

Energy value = 2375.8 calories

15. Salad

Take a big bowel, chop all greens about 500 g except mint. Choplittle piece of fresh ginger and 2 chilies finely chopped. Mix themwell after adding salt and 2 table spoons of any cooking oil.Serve fresh, never mix tomatoes and mint into this salad

16. Dosa and Idli

Follow the normal procedure for making dosa or idli. However, beforecooking the batter, mix in finely chopped greens. Palak, amaranthus,and coriander are usually the preferred greens to incorporate.

Location wise availability of Uncultivated Greens from 3 researchlocations of

Tamil Nadu, IndiaPeriayur

Madurai district

Jawadhu hills

Thiruvannamalai district

Anchetty

Krishnagiri district

1. Avaram poo 1. Aero plane keerai 1. BadhuraKeerai

2. PasalaiKeerai 2. Aathukanankeerai 2. Pusini kodi

3. Kadugu 3. Kaatupusankodikeerai 3. Seenga keerai

4. Keelanelli 4. Vandukodi keerai 4. Kadugu

5. Kuppai keerai 5. Kanankeerai 5. Kattukodi

6. Kuppameni 6. Kuppakeerai(sotthukeerai) 6. Kanan keerai

7. Kovai keerai 7. Kuppameni 7. Kaara keerai

8. Manathakkalikeerai 8. Manathakkali keerai 8. Mugatta(kalli mulli)

9. MudakkathanKeerai 9. Mudakkathan Keerai 9. Kuppa keerai (Maavukeerai)

10. Mullu 10. Nirmulli 10. Keelanelli

11. Naagar/naayuruvi 11. Pannai keerai 11. Kova keerai

12. Nerrenjikeerai 12. Paruppu keerai 12. Manathakkali

keerai

13. Magilikeerai 13. Ponnagannikeerai

13. MudakkathanKeerai

14. Paruppukeerai(Kozhi keerai)

14. Mukattankodikeerai/bhadurai 14. Mullangi ilai

15. Ponnagannikeerai/ vella 15. Thavarai 15. Mullu

16. Saranathy 16. Thoyya keerai 16. Naagar/

naayuruvi

17. Sakkaravarthi Keerai 17. Vaalakottha 17. Nerrenjikeerai

18. ThogiliKeerai

18. Sodakuthakkali

(Buttukai keerai)18. Nirmulli

19. Sodakuthakkali

19. Perundaikeerai 19. Pannakeerai

20. Perandaikeerai

20. Thirvannamalaikeerai

20. Paalkeerai /algundiga

21. Kumitikeerai 21. Seembukeerai 21. Paruppukeerai

22. Veliaponnagani 22. Mullukeerai 22. Ponnaganni

keerai

23. Vallarai 23. Tamarind youngleaves 23. Sadakuppi

24. Elikadhukeerai

24. Pusanikolunthu 24. Satna

25. Mosu mosukeerai

25. Mullangileaves 25. Sabeki

26. Latchakattai 26. Kadugu keerai 26. SakkaravarthiKeerai

27. Agathi 27. Thavarai

28. Karisilanganni 28. ThoyyaKeerai

29. Thengaputtukeerai(Kanan keerai)

29. Perandai

30. Senthattikeerai 30. Kumitikeerai

31. Mullumurungai keerai 31. Muttipundu

32. Thagadukeerai(Veppalai) 32. Bendu keerai

33. Pusani kodi 33. Poola

34. Thuthuvalai 34. Vathanarani

35. Aruvamanai

36. Agathi

37. Kal keerai

38. Sembara keerai

39. Thakali keeari

List of recipes documented in 3 research locations

1. Peraiyur locationS.No Greens Name Poriy

alKuttu Curry Chatney Dosa,

Rotti,Vadai

Poriyal

(egg)

1. Avaram poo

2. PasalaiKeerai

3. Kadugu

4. Keelanelli

5. Kuppai keerai

6. Kuppameni

7. Kovai keerai

8. Manathakkali keerai

9. Mudakkathan Keerai

10. Mullu

11. Naagar/naayuruvi

12. Nerrenjikeerai

13. Magilikeerai

14. Paruppukeerai(Kozhikeerai)

15. Ponnagannikeerai

16. Saranathy

17. SakkaravarthiKeerai

18. Thogili Keerai

19. Sodakuthakkali

20. Perandai keerai

21. Kumitikeerai

22. Veliparuthi

23. Vallarai

24. Elikadhukeerai

25. Mosu mosu keerai

26. Latchakattai

27. Agathi

28. Karisilanganni

29. Thengaputtukeerai(Kanankeerai)

30. Senthatti keerai

31. Mullu murungaikeerai

32. Thagadukeerai(Veppalai)

33. Thuthuvalai

34. Pusani kodi

Kulambu: Method of cooking

Boil water, wash dhal and add to boiling water. Cook dhal in halfboiled and add tamarind extract, tomato, garlic, chilli, salt, onion,keerai and again boiled in remove from fire. Filtered and mass cookedall to a fine paste like kulambu. Shred onion, curry leaves, Bengalgram, mustard to fry all and add this kulambu.

Add washed dhal to boiling water and cook at a half boil. Add tamarindextract, tomatoes, garlic, chilli, salt, onions, and keerai into thepot. Afterwards, filter and cook the concoction into a fine paste.Shredded onions, curry leaves, Bengal gram, and mustard can also befried and added to the kulambu.

Poriyal: Method of cooking

Boil water, wash dhal and add to boiling water. Cook dhal in halfboiled and add salt, keerai and again boiled and filtered it. Shredonion, curry leaves, Bengal gram, mustard to fry and add filteredkeerai,shred coconut,groundnut powder,gingelly powder.

Add washed dhal to boiling water and cook at a half boil. Add Salt andkeerai into the pot while the dhal is boiling.

Kuttu: Method of cooking

Boil water, wash dhal and add to boiling water. Cook dhal in halfboiled and add tomato, garlic, chilli, salt, onion, keerai and againboiled in remove from fire.

Add washed dhal to boiling water and cook at a half boil. Addtomatoes, garlic, chilli, salt, onions, and keerai into the pot ofdhal. After being left for some time to boil, remove the pot from thefire.

Rotti with greens: Method of cooking

Make dough by mixing flour, salt, chopped greens, and water. Flattenout a ball of dough between both the palms on a wooden board. Bake ona hot tawa. After some time on the tawa, heat the roti directly on theflame until the roti is complete.

Chatney: Method of cooking

Roast greens, chillies, cumin, and mustard seeds in oil. Grind thisconcoction into a coarse paste, add salt and tamarind, and continuegrinding to get a smooth consistency. Season it if required.

2. Jawadhu hills S.No

Greens name Curry Poriyal

Dosa,vadai

Keerairice

1. Aero plane keerai

2. Aathukanankeerai

3. Kaatupusankodikeerai

4. Vandukodi keerai

5. Kanankeerai

6. Kuppakeerai(sotthukeerai)

7. Kuppameni

8. Manathakkalikeerai

9. Mudakkathan Keerai

10.Nirmulli

11.Pannai keerai

12.Paruppu keerai

13.Ponnaganni keerai

14.Mukattankodikeerai/bhadurai

15.Thavarai

16.Thoyya keerai

17.Vaalakottha

18.Sodakuthakkali(Buttu kai keerai)

19.Peranda ikeerai

20.Thirvannamalaikeerai

21.Seembukeerai

22.Mullukeerai

23.Tamarind youngleaves

24.Pusani kolunthu

25.Mullangi leaves

26.Kadudu keerai






Make dough by mixing flour, salt, chopped greens, and water. Flattenout a ball of dough between both the palms on a wooden board. Bake on

a hot tawa. After some time on the tawa, heat the roti directly on theflame until the roti is complete.

Keerai rice: Method of cookingFollow the same cooking method forKulambu, yet add rice (little millet). Cook the rice with the Kulambu.

3. Anchetty recipesS.

No

Greens name Curry Poriyal Paalkolambu

Upputhanni

Pulikolambu

Dosa,

Vadai,

Rotti

Poriyal

(egg)

1 Badhura Keerai

2 Pusini kodi

3 Seenga keerai

4 Kadugu

5 Kattukodi

6 Kanan keerai

7 Kaara keerai

8 Keelanelli

9 Kuppa keerai(Maavu keerai)

10 Kova keerai

11 Manathakkalikeerai

12 Mudakkathan Keerai

13 Mullangi ilai

14 Mullu

S.

No


Upputhanni

Pulikolambu

Dosa,

Vadai,

Rotti

Poriyal

(egg)

15 Naagar/naayuruvi

16 Nerrenjikeerai

17 Nirmulli

18 Pannakeerai

19 Paalkeerai/algundiga

20 Paruppukeerai

21 Ponnaganni keerai

22 Sadakuppi

23 Satna

24 Sothukoppi

25 Sakkaravarthikeerai

26 Thavarai

27 ThoyyaKeerai

28 Perandai

29 Kumitikeerai

30 Muttipundu

31 Poola keerai

32 Mugatta(kallimulli)

S.

No


Upputhanni

Pulikolambu

Dosa,

Vadai,

Rotti

Poriyal

(egg)

33 Vathanarani

34 Aruvamanai

36 Kal keerai

37 Bendu keerai

38 Sembara keerai

39 Thakali keeari






Make dough by mixing flour, salt, chopped greens, and water. Flattenout a ball of dough between both the palms on a wooden board. Bake ona hot tawa. . After some time on the tawa, heat the roti directly onthe flame until the roti is complete.

Uppu thanni: Add keerai ,salt, and milk into half cooked dhal. After cooking it forsome time, filter the concoction. Add grinded cumin seed, garlic, andchilli into the filtered keerai water. Boil for some more time ifneeded.

Puli kolambu:

Grind cooked greens, tamarind, chilli, cumin seed, and garlictogether. Add the grinded concoction into filtered keerai water.

Top ten uncultivated greens in terms of their nutrition contribution

Ironmg/100g

Vitamin Cmg/100g

Calciummg/100g

Fiberg/100g

Thoyya111.3 Kelanelli 1045 Thoyya 3237 Thoyya8.8Thumbai81.6 Avarampuvvu 968 Neermulli 1641 Kuppakeerai

6.1Kelanelli59.4 Kuppameni 296 Neerungi 1550 Thumbai 4.5Neermulli 49.9 Aeroplane260 Kuppameni 1342 Neermulli &

Kelanelli 4.2Kuppameni40.7 Manathakkali 257 Kattukodi 1152 Avarampuvvu

3.7

Aeroplane 34.9 Kattukodi 232 Thavarai 869 Aeroplane 3.4Sadakeppai 26.6 Thavarai 225 Mullukeerai 800 Naagar 3.3Sodakuthakkali24.4

Kuppakeerai 178 Kelanelli 767 Thavarai 2.7

Mullu 22 Valakotha 151.2 Thumbai 719 Manathakkali2.4

Pannai 20.9 Thumbai&Sodakuthakkali 135

Perundai 650 Pannai 2.1

Comparison of nutrition of commonly consumed greens with thatof UCGNURTIENT Sirr

uThandu

Ara Pulchi

Ventheyam Puthina

Kothamilli

Palakeerai

Fiber - 1.0 - - 1.1 2.0 1.2 0.6Calcium 251 397 364 172 395 200 184 73Iron 27.3 3.5 38.

52.3 1.93 15.6 1.4 1.1

Vitamin-C 99 20 52 27 135 28

Medicinal Uses of different UCG

SNo. Botanical name Local Name Habit Parts

usedMethod of preparationand mode of usage

Ailmentstreated

1 Amaranthusspinosus Linn.

Mullu Keerai Herb LeafandRoot

Leaf paste along withlemon juice is takenwith food to curestomach ulcer

Stomachulcer

2 Leucasaspera Spreng.

Thumbai Herb Leaf Leaf paste or crushedleaf is taken bothexternally &internally to treatsnake bite, It isalso appliedtopically on theforehead to cure oneside headache

Snakebite, Onesideheadache

3 CissusquadrangularisLinn.

Perandai Lianas

Stemandleaf

Paste of stem andleaf is taken orallywith food for easydigestion and toincrease appetite

Stomachdisorder

4 Achyranthesaspera Linn.

Nauruvi Herb Leaf Paste of leaf withonion is appliedexternally on thebitten site of dogand to cure skindiseases

Rabies,Skindiseases

5 Solanumnigrum Linn.

Manathakkali Herb LeafandFruit

Leaves and fruits arechewed and swallowedto cure mouth ulcer

Mouthulcer

6 Phyllanthusamarus Linn.

Keela nelli Herb Rootandfruit

Roots and fruits arecrushed and mixedwith goat’s milk. Themixture is takenorally to cure

Liverproblems



Ailmentstreated

jaundice and liverproblems

7 EuphorbiaHirta Linn.

Ammaanpachcharsi

Herb Leafandfruit

Leaf and fruit powderis mixed with cow’smilk and taken orallyto treat Leucorrhoeaand to keep the bodycool

Leucorrhoea

8 Cassiatora Linn.

Thavarai Herb Shoottip

Tender twigs arecooked with onion andtaken with food

Used as avegetable

9 SolanumxanthocarpumSchrad

Kandankattiri

Herb Fruit Unripe fruits arecooked and taken withfood

Used as avegetable

10 Solanumindicum Linn.

Mulluchundal

Herb Fruit Unripe fruits arecooked and taken withfood to expeltapeworms. Thesefruits are used topreparing pickles

Expellingworms

11 OxalisCorniculataLinn.

Puli keerai Smallherb

Root Paste of Root istaken orally to treatcommon fever

Fever

12 EuphorbiaheterophyllaLinn.

Paal Poodu Herb Leaf Leaf is cooked withcoconut oil andonion. It is takenwith food for stomachproblems and to treatdysentery

Stomachproblemsanddysentery

13 Ecliptaprostrate Linn.

karisalanganni

Herb Wholeplant

The powder of Ecliptaprostrata,Leucasaspera andPhyllanthusniruri are mixed withbutter milk and taken

Jaundice



Ailmentstreated

orally to curejaundice

14 MukiamaderaspatansLinn.

Musu musukai Leaf Climber

Boil the leaf juicewith gingelly oil andapplied topically onthe head beforetaking bath to cureAsthma

Asthma

15 Trianthemadecandra Linn.

Satna Root Herb The root of thisplant is takeninternally to treatElephant dialysis

Elephantiasis

16 Cassia hirsutaLinn. Paaparettai Root Shrub The root is pastedwith cumin and takeninternally to treatstomach burning aftera meal.

Digestivedisorders

17 Glycosmispentaphyllacorrea.

Molehulukki Root Shrub The root is pastedwith cumin and takeninternally to treatAsthma.

Asthma

Rubia cordifoliaLinn Chevvalikodi

Leaf Climber

The leaf paste isapplied topically toscorpion sting anddizziness

Scorpionsting

Boerhaaviadiffusa Linn

Badhurai Wholeplant

Herb The plant is pastedwith cumin and takeninternally to curedigestive problems

Digestivedisorder

List of Resource Persons

PRA participants profile in thamsanapalli (anchetty location)S.No.

Name of theParticipants

Village

1 Raja Gopal Thamsanapalli

2 Krishnan Thamsanapalli

3 Cinnasamy Thamsanapalli

4 Nataraj Thamsanapalli

5 Jayaraman seengottai

6 Munusamy Thamsanapalli

7 Patchiyappan Thamsanapalli

8 Chitra Thamsanapallicolony

9 Madheswara Thamsanapallicolony

10 Revathi Thamsanapallicolony

11 Munikrishni Thamsanapallicolony

12 Periyasamy Thamsanapalli

13 Perumal Thamsanapalli

14 T.Perumal Thamsanapalli

15 Suresh Thamsanapalli

16 Govindhan Thamsanapalli

17 Mariyappan Thamsanapalli

PRA Participants profile in Ulipenda (Anchetty location)S.No.


1 Ganesan

2 Krishnappa

3 Govindha

4 Thathappa

5 Thimmanna

6 Krishnappa

7 Krishnayya

8 Anumathappa

9 Ramamoorthy

10 Thimmanna

11 Narasimmappa

12 Sikka nagappa

13 Thajekavudu

14 Madhappa

15 Amrutha

16 Thasamma

17 Vengateswara

18 Ganguthar

PRA Partipants profile in perungattur (Jawadhu hill location)

S.No


Village

1 Valli perungattur

2 Bhakyam perungattur

3 Malliga Thomma retti

4 Suguna perungattur

5 Gowri perungattur

6 Nandhini perungattur

7 Vasantha Thomma retti

8 Govindhan perungattur

9 Ganesan perungattur

10 Ponnusamy perungattur

11 Kaasi perungattur

12 Kuppusamy perungattur

13 Kuppu raj perungattur

14 Moorthy perungattur

15 Vengatesan perungattur

16 Kulli perungattur

PRA Participants profile in Patnur, Nammiyampatti (Jawadhu hilllocation)

S.No.

Name of the Participants

1 Thangammal

2 Ramasamy

3 Govindasamy

4 Cinnasamy

5 Kamala

6 Revathi

7 Lakshmi

8 Chandra

9 Cinnakannu

10 Appasamy

11 Sivaji

12 Jayalaliitha

Focus Group Discussion conducted in AnchettyS.No Name of the Farmers Village

1. Madeswaran Sengottai

2. Murugesh Thamsanapalli

3. P.Kulanthai Sengottai

4. Rathna Tham

5. Madhappan A.pudhur

6. Sivalingappa Jeemanatham

7. Jayapal Sengottai

8. A.S.Madhevayya Athinatham

9. Madhappan Soul bail

10. Kalveerayya Athinatham

11. Nagarathinam Thamsapalli

12. Sivan Jeemanatham

13. Santhanam Nooruthu samy malai

14. Muthappa Nooruthu samy malai

15. Madheva Nooruthu samy malai

16. Muthuvel Nooruthu samy malai

17. Siva Nooruthu samy malai

18. Kembayan Jeemanatham

19. Patchiyappan Thamsanapalli

20. P.munusamy Thamsanapalli

21. V.Mahalingam Seengottai

22. Devaraj Bail guard

Focus Group Discussion (Jawadhu hills)S.No Name of the

FarmersVillage

1. Neela Amattan kollai

2. Paapathi Mamarathur

3. Santhi Kometri

4. Kuppu samy Boornellimarathur

5. Sivaji patnoor

6. Chandren patnoor

PRA Participants profile in Sengapadai (Peraiyur location)S.No Name of the

ParticipantsAge

1 Subbuthai 48

2 Vijaya 58

3 Rajamani 62

4 Ramani 40

5 Lakshmi 70

6 Ramalingam 75

7 Moorthy 56

8 Subbaiya 59

9 Narasimma perumal 57

10 Periyasami 75

11 Latchappan 60

12 Manogaran 45

13 Ramasamy 63

14 Chellayya 70

15 Amaravathi 50

16 V.Moorthy 40

17 Rangasamy 40

18 Dhamothara kannan 52

Focus Group Discussion atThottiyapatti (Peraiyur location)

S.No Name of the Farmers

1. Pandiyammal

2. Pitchai mani

3. Muthulakshmi

4. Muthu

5. Sellan

6. Muthalagi

7. Kitnamma

8. Mariyamma

9. Vijayalakshmi

10. Velmayil selvi

References

1. A.H. Rajasab and Mahamad Isaq, Documentation of folk knowledgeon edible wild plants of North Karnataka, Indian Journal ofTraditional Knowledge, Vol. 3 (4), October 2004, pp. 419-429

2. Ethnobotanical Leaflets 14: 136-60, 2010.

3. https://www.mcgill.ca/cine/resources/data

4. K.N. Reddy, Chiranjibi Pattanaik, C.S.Reddy & V.S. Raju,Traditional Knowledge on Wild food plants in Andhra Pradesh,Indian Journal of Traditional Knowledge, Vol. 6 (1), January2007, pp. 223-229.

5. Rajayalakshmi, P., Recipes with under utilized greens, ANGRAU,Hyderabad, October 2004.

6. Rajayalakshmi, P., Venkatalaxmi, K., Venkatalakshmamma, Y.,Jyothsna, K., Balachandramani, D., Suneetha, V., 2001. Totalcarotenoids and beta-carotene contents of forest green leafyvegetables consumed by tribal of South India. Plant Foods forHuman Nutrition 56: 225-238.

7. Traditional Knowledge on Medicinal Plants Used by the Irula Tribeof Hasanur Hills, Erode District, Tamil Nadu, IndiaP. Revathi andT. Parimelazhagan* Bioprospecting Laboratory, Department ofBotany, Bharathiar University, Coimbatore,641046, India*Corresponding author E-mail:[email protected]: February 01, 2010

8. VS Ramachandran, Wild edible plants of the Anamalais, Coimbatoredistrict, western Ghats, Tamil Nadu, Indian Journal ofTraditional Knowledge Vol. 6(1),January 2007, pp. 173-176.`

mailto:[email protected]

https://www.mcgill.ca/cine/resources/data

uncultivated edible greens from small millet farms

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