Maddhu or aati payasam is made from the leaves of maddhu soppu or Justicia wynaadensis leaves, a medicinal plant, endemic to the Western Ghats. This plant grows in the shades of the Kodagu belt and has many medicinal properties. Traditionally, it is believed that this plant, if cooked on the 18th day after the onset of Aati thinga, has 18 types of medicines. It can be cooked any other time though. Let’s get on to the recipe, shall we?
The cuisine and diet of the people in Kodagu revolve cleverly around the season and the location. Amidst June, with its bone-chilling rains, it’s the time for delicacies that keep the body warm. These include mushrooms, bamboo shoots, colocasia, jackfruit, etc., which on consumption leads to ushna , which trust me, is a blessing during …
Along with the chilling weather of Coorg, tags along the spicy, sweet, and sour wild mango curry with a finger-licking taste. Not only in Coorg but this recipe is passed from generations in all parts of the western ghats. Here’s the recipe on what you’re missing out in Coorg or something you can whip up at home with simple ingredients.