Koiralo
Koiralo
Buds of the Mountain
This flowering plant is native to Southeast Asia and can be found most in Nepalese cuisine as a pickle. Very little is known about the mountain ebony buds, famous for their scented flowers. About time you know more about the koiralo.
On a recent trip to Indore, we were going through a list of recipes from the repertoire of the Jhabua royal family when this one ingredient stood out from the milieu. It was used in an achaar with potato, a famed dish of Nepal. Curious as we are about all things food, we dug deeper and found the koiralo worth pursuing. Not just for its pretty pink look and floral scent that lingers but for its use in cooking, too.
Try this recipe by Arunima Singh, with boiled potatoes and sesame and timur powder which is more commonly known as Sichuan pepper powder, and get a taste of the koiralo. This is a traditional Nepalese dish which can be seen in other parts of Southeast Asia, where the Kachnar tree is found. The buds of this tree are known by several names, such as mountain ebony buds, orchid, camel’s foot, gurial, etc; and it is found in Nepal, Pakistan, Sri Lanka, India and Burma. In India, you will find this flowering plant in parts of the north like Sikkim and Punjab where it can be used as a vegetable in food or for its scented flowers.
A whiff of the koiralo, with its purple and red insides, supported by a green hard pod stem, will leave you wanting for more. Which is why it is said the Kachnar tree is grown as an ornamental tree with its benefits extending to the medical sphere as well. Given its healthy properties, the koiralo is employed in herbal medicine and is known for its aid in digestion and in increasing one’s appetite. You might spot your cattle grazing on the leaves and pods of this plant which is natural fodder for them. The mountain ebony buds are also useful in treating skin ailments given their anti-inflammatory purpose. It hence works as an analgesic, to relieve pain, so it would prove effective in treating ulcers as well.
The extract of the Kachnar leaves may also help reduce elevated blood sugar levels, thus working in favour of diabetics. Similarly, studies have shown that it can work to counteract oxidation in cells and thus prove a powerful natural tool in combating free radicals that play a part in diseases like cancer, heart issues, Alzheimer’s and other such ailments. There is a lot of research conducted on rats to determine the effects of the Kachnar tree, its buds, stem, root, which makes it inconclusive yet for the human body. A lot more needs to be achieved and verified to completely validate the benefits of the Kachnar and the koiralo in particular. Always consult with your physician when using natural remedies to combat any physical affliction.
But go ahead and use the koiralo in your food and let us know how it turns out. We have tasted the dish you see on the page here, made in a royal household, with the sumptuousness of this traditional serve intact. It is delicious and you would not even know about the mountain ebony in the potato dish unless you were made privy to it. You could order the plant online or check in with folks in the areas we mentioned above and innovate with the koiralo at home. Or just take a trip to any of these locales and try it at the home of a local, why don’t you!