Clover or trefoil is a weed usually found in pots or
any small kitchen garden. The name trefoil is from Latin ‘trifolium’ meaning
three leaved! This is because common plant of this family is three leaved or
three lobed (clover like). It is generally confused with oxalis as the leaf structure
resembles one another. Both are different in nature as well as structurally
they have minute differences. Each leaflet of clover is of oval shaped, whereas
it is heart shaped in case of oxalis. I never knew about the culinary usage of
this plant until a friend had introduced this to me when we spotted this in our
garden. I am not very much aware of medicinal uses of these plants. Limited use
of these in cooking will be helpful .
I am sharing the recipe of chutney in this post. It tastes
very good with the natural tanginess. No tamarind, not too many ingredients!
Preparation time: 10 minutes
Serves: 2-3
Ingredients:
Clover/ Hulichikki soppu – fistful, about 3-4 tbsp
Grated coconut – 4 tbsp
Green chilli – 1
Salt – to taste
Oil – 1 tsp
Mustard – ¼ tsp
Red chilli – 1 (optional)
Method:
- Wash the leaves; wilt them with few drops of oil in a pan.
- Grind coconut, these leaves, salt & green chilli to smooth paste. Transfer to a bowl.
- Add oil, mustard, minced dry red chillis in a pan and heat. On spluttering, season the chutney with it. It makes a good combination for poori, neer dosa and rice.
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