Indian pennywort is a perennial prostrate medicinal herb flourishing on water and damp areas of tropical regions.It is used vastly in medicinal preparations as it has high medical benefits. It is also a popular kitchen herb in most parts of India finding a place in chutneys, pickles, refreshing drinks etc.

1. Curry: Prepared by cooking the Pennywort leaves along with dhal, grams or any other vegetables.

2. Thambuli: Roast pennywort leaves, cumin seeds and pepper with a little ghee. Grind along with grated coconut, Add salt to taste. Mix the paste with curds or butter milk.

3. Salad: Pennywort leaves, Cucumber, Carrots, Cut all the vegetables, mix and add salt to taste.

4. Cool drink: (A soothing drink for summer) Make the juice of pennywort leaves. Add sugar or jaggery.

5. Warm drink: During rainy season, prepare a decoction of pennywort leaves. Drink by adding jaggery.

6. Chutney: Cut the leaves, Add grated coconut, 1 or 2 green chillies, Salt and tamarind, if required little jaggery can be added. Grind all the ingredients.

While preparing Idli, dosa or roti the pennywort leaves can be added to the dough. Apart from being healthy, Indian Pennywort recipes adds to the taste.

Dr. Vasundhara Bhupathi
Sidhartha Ayurvedic Clinic,
No 222, 2nd E cross,
3rd Block, 3rd Stage
Basaweswara nagar
Bangaluru -560079
Mob: 9480334750

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