Indian Pennywort(scientific name Centella Asiatica) is a small perennial and medicinal herb that crawls on low lying areas and widely spread easily. It is suitable in a warm climate but also grows well in all types of soil too. It is cultivated all over the world for food flavoring, essential oil, and use in traditional medicines.
Benefits :
These tiny leaves of Centella Asiatica which resemble the shape of a heart, bean or lotus leaves have been used as treatments for thousands of years, based on experience and folk remedies and continues to draw wide attention for their role in the treatment of mild and chronic diseases. Known by different names, ‘Brahma Manduki or Gotu Kola’ in Hindi, ‘Peruk’ in Manipuri, ‘Lambak’ in Hmar and ‘Khliang syiar’ in Khasi. It is used as a medicine in Ayurvedic in the Indian context, also by the people of Java in Indonesia and is regarded as “miracle elixirs of life” by the Chinese. Now, it is eaten by people of all countries especially in Asia and also mostly in the North-Eastern parts of India.
Indian pennywort is effective for cold, cough, swine flu, H1N1 and Tuberculosis. It is a good treatment for herbal treatment for poor blood circulation, it purifies the blood and cures skin eruptions. It also serves as antibacterial, antiviral and antiparasitic elements, goods for digestions – strengthens the stomach.
It is also beneficial for a person with Alzheimer’s disease, enhances brain functioning and mental health. Indian pennywort is also applied to the skin for wound healing, reducing scars and on conditions like leprosy.
Preparations :
- The whole part of the herb can be eaten raw.
- The leaves are boiled, the liquid can be consumed which is mildly bitter in taste but goes well with salt.
- The raw leaves are also prepared in salads and also used as seasonings.
- The boiled leaves are also crushed and make it in a paste and eaten with chili-sauce or chutney.
- It can also be prepared as a stew with vegetable ingredients like mustard, potatoes, and onions.
Personal Recipe: Raw Indian Pennywort Salad
Ingredients :
- Raw Indian Pennywort leaves(about 100g)
- Dry powdered chilies
- Roasted fermented fish( 4-5 small fish pieces)
- Roasted and crushed peanuts(mumfali)
Methods of preparations :
- Wash and clean the leaves properly.
- Chop the leaves along with the stems.
- Put it in a container
- Add chili, crushed peanuts, fermented fish
- Add a little water and mix it well(hands preferred)
- Garnished it with coriander or fish mint leaves.
Your raw Indian Pennywort salad is now ready to be served.
Gastronomic Journey 