Pathila curry, made using ten different types of locally grown leaves is quite popular in Kerala cuisine. Also known as the Karkidakam curry, this extremely nutritious dish is mainly cooked during the Malayalam month of Karkidakam when Keralites take extra care to relax and rejuvenate their body.
Thazhuthama (boerhavia diffusa), chembila (colocasia leaf), cheera (spinach), veli cheera (sweet leaf), Mysore spinach, baby tomato leaves, pumpkin leaves, ash gourd leaves, thakarayila (cassia tora) and payarila (cow pea leaves) are the types of leaves that are usually added in the pathila thoran. Check out the incredibly easy recipe of the pathila curry/thoran which is delicious. It can be had with the marunnu kanji (herbal porridge) as well.
Ten types of leaves, as required
50 gm ginger
4 green chillies
Salt as required
Wash the ten varieties of leaves and drain them
However, leaves of colocasia which are quite itchy and make your throat feel uncomfortable should be used less in quantity
Finely chop the washed leaves and it should come up to at least a kilo
Heat oil and sauté the green chillies, ginger, turmeric, and curry leaves
Add the finely chopped leaves into it and cook
Take care not to overcook these leaves as it would lose its green colour and freshness
Add ground coconut when the leaves begin to get cooked
Taste for seasoning and add salt as required.