Traditional food

Traditional food recipes from the AYUSH system of
medicine

• India has a very rich tradition of diverse food
practices in different parts.

• AYUSH compilation of recipes- exploration of
traditional systems of eating for health and
nourishment.

• Encompasses cooking methods of some selected
traditional food items.

Patrode (Colocasia Leaf Rolls)

• A delicacy made with colocasia leaves.

• Popular in Malnad and coastal Karnataka;
prepared in Maharashtra, Goa, Himachal Pradesh,
Gujarat, and NE region.

Malnad region

• A region of Karnataka.

• covers the western and eastern slopes of the Western Ghats – 100 km in width.

• A hilly terrain under the heavy rain fall belt – annual rainfall of 1000 to 3800 mm.

• Agumbe, Shivamogga: receives highest rainfall in Karnataka (10000 mm).

• Known as Karnataka’s
Cherrapunji.

Health benefits of Patrode

• Easily digestible; rich in dietary fibres- help in easy bowel movement.

• Iron rich colocasia leaves- improving the hemoglobin.

• Colocasia leaves contain phenols, tannins, flavonoids, glycosides and sterols.
 Help in reducing chronic inflammation- rheumatoid arthritis.

• Colocasia leaves have significant amounts of vitamin C and beta carotene.

• Contraindications:
 Using too much of oil- unsuitable for cardiac patients, diabetics, obese etc.
 Too much spice is not recommended in acid peptic diseases.