Choriyanam Thoran

Choriyanam is a medicinal plant. The white small stings on the leaves and stems make itchiness in our hands and body if touched. Choriyanam is having other names, kodithoova, aanathoova etc. in Malayalam. In English it is known as Indian stinging nettle. Belongs to Euphorbiacece family. The botanical name is Tragia involucrata. This plant is having great medicinal properties and used largely in Ayurveda. The leaves are rich in vitamins, calcium and potassium. Relieves cough and cold. Beneficial for treating disorders in urinary tract and bladder.

The cooking of choriyanam leaves is having great importance in the Malayalam month

 

‘Karkkadakam’ that falls from 16th July to 16th August. 

Great care to take in plucking and chopping the leaves to avoid itching. It itches the top of the hands. Palms won’t get itchy. Rubbing the hands with coconut oil relieves itching. Uproot the choriyanam plants, cut of the roots. Soak the plants in a bucket of water for 5 minutes. Wash it for 3-4 times. Allow to drain the excess water. With a scissor cut the leaves and remove the stems and older leaves. Roll a bunch of leaves and cut with scissors or chop on a cutting board. Keep aside. Just like normal thoran ( coconut stir fry) this thoran is to cook. Heat oil in a shallow pan, drop in mustard seeds followed by broken dried red chilli pieces, drop in the chopped onion and garlic, sauté till tender, add chopped choriyanam leaves, add salt, turmeric and chilli powders, mix well and cook for 3 minutes in low flame. Add the grated coconut and cumin powder, combine well and allow to remain in the low flame for 2 more minutes. Dish is ready. Serve with hot rice, pickles and yogurt.

 

Other ingredients 

Onion 1, garlic cloves 7, both finely chopped,

Grated coconut 1/4 cup,

Coconut oil 2 tsp.,

Mustard seeds 1/4 tsp.,

Turmeric powder 1/3 tsp., 

Chilli powder 1/2 tsp.,

Cumin powder 1/3 tsp.,

Salt to taste.

Preparation