Madh Thoppu: Coorg’s Tradition of Health and Heritage

In the lush, misty hills of Kodagu in Karnataka, traditions run deep and are closely intertwined with nature. One such tradition is the preparation of Madh Kool, a unique and medicinal payasam made using the leaves of the Justicia Wynaadensis plant, locally known as "Madh Thoppu." This special dish is more than just a sweet treat; it’s a testament to the Kodava community’s deep connection with their environment and their ancestral wisdom.

Chaiitraa Ayyappa shares her memories & family recipe of Madh Kool, a unique Payasam.

The Unique Significance of Kakkada Padinett

Madh Kool is prepared only once a year on Kakkada Padinett, the 18th day of the Kakkada month in the Kodava calendar, which typically falls during the monsoon season. On this day, it is believed that the Madh Thoppu plant possesses 18 distinct medicinal properties that are especially potent. These properties are thought to be particularly beneficial for cleansing the body and boosting immunity, crucial during the monsoon when the body is more vulnerable to ailments.

The origins of Madh Kool are deeply tied to the Kodava community’s intimate knowledge of their local flora and their reliance on these plants for health and wellness. The practice of making Madh Kool likely evolved as a way to harness the health benefits of Madh Thoppu, especially during the monsoon season. Over time, this dish has become a staple in Kodava households, valued not only for its medicinal properties but also as a symbol of the region’s rich heritage.

More Than Just a Dish

In many Kodava families, preparing Madh Kool is more than a culinary task; it is a cherished tradition passed down through generations. This practice is a reflection of the wisdom of our ancestors, who understood the natural environment deeply and knew how to incorporate its elements into daily life for wellness and longevity. It also symbolizes the bond between generations and the resilience of the Kodava community.

Madh Kool stands as a culinary heritage that reminds us of the harmony between humans and nature. It is a dish that carries the essence of Kodagu’s landscape, the knowledge of its people, and the timeless traditions that continue to thrive in modern times. As we savour the rich, aromatic flavours of Madh Kool, we are also partaking in a legacy of health, heritage, and the enduring spirit of the Kodava people.

Recipe: Madh Kool

Ingredients

• 1 cup rice, washed

• 4-5 cups of Madh Thoppu extract

• 1/4 cup grated coconut

• 1/3 – 1/2 cup jaggery

• 2-3 green cardamoms

• A small pinch of salt

Instructions

• A bunch of leaves and stems from the Justicia Wynaadensis plant Crush the leaves and stems soak them in enough water and boil for an hour and a half. Strain, cool and store for use.

• Add the Madh Thoppu extract into a pan and bring it to a boil, add in salt and the washed rice. The rice will begin to cook and when it’s 1/2 way done proceed to the next step.

• Crush the jaggery a bit and add it into the water – a little at a time, and check for sweetness as desired. Continue stirring intermittently to avoid burning.

• Add in the grated coconut and the cardamom and mix to combine well.

• Once the rice is cooked and you have the desired consistency, remove it from the heat and cool it completely. The mixture should resemble payasam.

• Serve with a dollop of ghee on top.