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.