Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu ;) It is very easy to prepare.I make this for my hubby's lunch box. It stays soft and onion raita is the best accompaniment. I use the same method to prepare palak and other keerai chapathis.
- Karisalankanni leaves- 1 bunch
- Wheat flour - 1 cup
- Besan flour - 1 tbsp
- Sambhar powder - 1 tsp
- Garam masala - 1/2 tsp
- Curd - 1/5 cup ( adjust)
- Olive oil - 1 tsp
- Salt -as needed
- water - As needed
- Wash the leaves .Heat the kadai with a tsp of oil and saute the leaves till it reduces to half in quantity.
- Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
- Roll to make thin chapathi and toast on a dosa tawa.
- Serve hot with onion raita and pickle.
Karisalankanni (Eclipta prostrata) is the herb of choice in treating liver diseases. This herb grows in marshy areas throughout the year. It grows abundantly during the rainy season. There are two varieties of karisilankanni, one has yellow flowers and the other white. The yellow one is more potent.
Karisalankanni is most effective when eaten raw. It can also be dried in shade and powdered.
karisalankanni is also a specific remedy for jaundice. It has a great medicinal value in the treatment of hair. Karisalankanni is said to protect against night blindness and other eye diseases probably because of its high carotene content.
1. It is good for teeth, skin and hair.