Here are some of the top five recipes we have picked for you to try it out this season.
Mukkutti or biophytum sensitivum is hailed as one of the dasapushpam or the ten sacred flowers of Kerala.
You could also enjoy simple dishes like kanji (rice gruel) that are lighter on the stomach during Karkidakam.
Pathroda rolls are a unique dish that is commonly cooked during Karkidakam. The batter is spread on chembila or colocasia leaves and then rolled into pinwheels.
Horse gram works best during the cold monsoon months. Easy on the stomach, its digestive properties are commendable.
Karkadakam is the time when the body prepares itself for a shift from the summer heat to the cold and damp of the wet season.
As in tapioca and many other tubers, the presence of cyanide increases in moringa leaves during karkidakam.
During this season, you must choose food items that are easily digestible, and should abstain from heavy intakes.
The Karkidaka kanji is prepared in a kashayam or a herbal concoction made of various herbs and spices.
The karkidaka kozhi or the special chicken preparation enjoyed during the Malayalam month of Karkidakam is loaded with nutrients.