Thavasi Keerai Poriyal

In southeast Asia, leaves of the Vitamin Plant commonly known as sweet leaf, katuk, are popularly used as a highly nutritious leaf.There is no wonder that it is valued for its nutrition, if one examines the diversity of micronutrients and protein that it has to offer.

That a Tamil name exists for these greens (Thavasi Keerai) is proof that it has some culinary history here as well. At solitude, we use it in salads, smoothies, detox juices and stir fries.

Here’s a recipe for our simple stir fry:

The recipe:

• Collect, wash, destem and finely chop enough Vitamin Plant leaves to fill 2 cups.
• In a Kadai, heat 1 tablespoon of oil, add 1 teaspoon of Mustard seeds and fry them until they splutter. Then add 1 sprig of Curry leaves, 2 Green Chilies (slit open) and 1 small Onion (chopped fine). Here one may also add a few crushed Garlic cloves if one chooses. Saute until the Onion has turned translucent.
• Add the chopped Vitamin Plant leaves, mix well, cover and cook on medium heat for 4 minutes. Open and add salt to taste, then mix well, cover and cook on medium heat for another 2 minutes.
• Open, add ⅓ cup of grated Coconut, stir it in and turn the heat off.

We encourage you to attempt this recipe, and even try to grow this plant yourself, find a cutting and just plug the stem into the ground and you’ll be surprised to see how quickly the little leaves start appearing on the stem! The ease at which sweet leaf grows, it’s nutritional value and it’s taste make it an invaluable plant on our Road Back to Nature.