Nettle grass or superfood? Story of Kandali vegetable of Kumaon, know its recipe and benefits

In Bageshwar and Kumaon regions, Kandali is known as scorpion grass. As soon as one touches it, there is severe burning, itching and swelling in the skin, hence people stay away from it. But this grass is considered the superfood of the mountains. According to Ayurvedic physician Dr. Sangeeta, iron, calcium, protein, vitamin A and C are found in abundance in it. Its greens are especially liked in the entire Kumaon during the cold season. After boiling and cooking, its prickliness is completely lost and it turns into a very nutritious food.

There are very fine and sharp hairs on the leaves of Kandali, in which chemicals like histamine and formic acid are found. These cause severe burning, itching and swelling as soon as they come in contact with the skin. In the mountains children are especially prevented from touching this plant. The interesting thing is that these chemicals become completely inactive during the process of cooking or boiling. For this reason, boiled and ground kandali is not only safe but also becomes a nutritious food. It is also respected as a medicinal plant in many villages of Kumaon.

Kandali is considered a storehouse of nutrition in mountainous areas. The amount of iron in it is so high that it is considered very effective in removing anemia. The calcium present strengthens the bones, while protein provides energy to the body. This is the reason why in rural areas it is cooked especially for pregnant women and people recovering from weakness. Modern research also gives Kandali the status of ‘Himalayan Superfood’, because it plays an important role in increasing immunity.

It can be dangerous to touch Kandali directly. Therefore, in hilly areas, gloves, thick cloth or wooden tongs are used to break it. When the plant is moist in the morning, its leaves become soft and can be plucked easily. The plucked leaves are kept in a jute sack or basket. Rural women wash them carefully and start the further process. All this preparation is done so that no trace of the sting of the leaves remains till cooking.

Kandali Saag is very much liked in Kumaon in winter. In Pahari kitchen it is also prepared on festivals and special occasions. Its mild astringent taste and aroma with desi ghee is enticing. At many places it is served with chansu dal and bajra or manduve roti. The people of the mountains consider it a strength-boosting food, which keeps the body warm in cold weather.

Wash Kandali leaves thoroughly and boil for 10-15 minutes. Cool the boiled leaves and grind them in a mixer. Heat ghee in a pan and fry the garlic and onion till golden, prepare the masala by adding turmeric, chilli and salt. Add ground greens to it and cook on low flame for 10 minutes. Finally add one spoon ghee. Prepared Kandali Saag is nutritious and tasty.

Kandali Saag is served with traditional dishes in Bageshwar, Pithoragarh and Almora. The most popular is to eat it with hot roti or Jhangore kheer. It tastes amazing with boiled rice also. Elders say that it makes the body warm and strong in winter.

Earlier Kandali was known only in villages, but now it is becoming popular in cities as a superfood. Health experts consider it a natural multivitamin. Food processing units in the hill districts are preparing Kandali powder and soup mix. With the increase in tourism, people coming from outside also appreciate its traditional taste. Kandali is no longer just a grass but is becoming the identity of Uttarakhand.