Kandalee ka saag. Pahadi saag recipe.

Kandalee ka saag is a traditional dish of Uttarakhand. Kandali, also known as scorpion grass, is rich in nutrients. which is good for the body and gives taste. Kandalee ka saag, a recipe adopted by our forefathers, is relished in the mountains. In the present time, it is a bit strange to see that this scorpion grass creates tingling as soon as it is applied to the body. But our forefathers converted this scorpion grass into a delicious dish. How great were those people who discovered new dishes for their livelihood and which are being made generation after generation, even today?

What is Kandali ?

Kandali is a type of green scorpion grass that is also called Shishunag; in Garhwal of Uttarakhand it is called Kanali, in Kumaon it is called Shishun, and in English it is called nettle. Its scientific name is Urtica dioica, which belongs to the Urticaceae botanical family.

yield of Kandali

Kandali is a scorpion grass. Kandali is not cultivated in the mountains. It is completely wild grass. Apart from India, this grass plant is also found in Asia, including China, Nepal, Bhutan, and European countries.

How did the Kandalee ka Saag originate?

This scorpion grass with a dark green colour causes a burning sensation when applied to the body. when I ask my 90-year-old grandmother. Grandma, what did you eat earlier? So she tells about the grains grown in the mountains: Mandua’s bread; Jhangore’s rice; kheer, millet, vegetables of Timla; Kafli; Bhanjir’s chutney; hemp chutney; Pindalu Patayud; Churkani; Gathwandi; etc. hill dishes. I meant to ask grandmother why she chose scorpion grass like Kandali, so she says. Kandali is produced throughout the year. It is made when fresh vegetables are in season in the mountains. But when there were no vegetables left in the house, kandali was the only evergreen vegetable that we used to make. People live far away in the mountains, where connectivity is not good at present. Then the main occupation of the people was agriculture. There was a shortage of money. People used to earn their livelihood by working hard in the fields at home. But, be that as it may, the hard work of our forefathers made us taste this dish.

Caution in taking out the kandalee.

Kandali leaves have small, hairy thorns. Once applied to the body, it causes irritation. Kandali has a high amount of formic acid, which is the cause of irritation. In childhood, when we used to do mischief, our mother used to scare us with Kandali. Many times, due to Kannali’s nap, the body used to feel tingling for 24 hours. Whenever you go to extract Kandali leaves, first apply mustard oil on your hands. Take out the Kandali on a plate with the help of a scissor.

Health benefits of kandalee.

Kandali is known for its health benefits. Kandali acts as an antibiotic and antioxidant. Kandalee has iron content. Kandalee can relieve stomach-related diseases such as constipation and gas. Kandalee’s tendency is hot. Due to this, it is also beneficial for coughs and colds. Adding Kandali to your dishes is definitely the secret of the good health of our forefathers.

How to make Kandalee ka Saag?

Making saag of Kangali is similar to making saag of spinach leaves and mustard.

  • First of all, carefully take out the soft leaves of Kandali in a vessel. Boil these addresses for about 5 minutes. By boiling the leaves, their fine thorns come out.
  • When the oil is heated in an iron pan, add the dry red chilies and fry them. Take them out in a bowl.
  • Fry 10 cloves of garlic and one spoon of jakcha in oil.
  • When the smell of garlic comes, fry the boiled leaves of Kandalee in oil, add salt as desired, and mix.
  • Turn off the gas after cooking for 5 minutes.
  • Kandalee ka saag is ready; you can serve it with bhaat and roti.

Kandali’s greens are definitely delicious in the cuisine of Uttarakhand. You can also try to make it at home.

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