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Kaodi is the first wild edilbe the monsoon earth offers. It is deeply intrenched in tribal life. Albeit arriving after a long summer spell, this green is not harvested until the seed of rice is sown across the village. On such specific day, a village-wide announcement sends lads onto forest slopes to forage for kaodi. It is cooked, typically with daal made from whole toor and offered to the spirit of the forest. The prasadam is shared with as many as possible, before eating; thus marking the beginning of foraging wild monsoon foods. 


RECIPE TIP: Simply sautee this green with ginger,  garlic, and onions, lightly salted. Pairs beautifully with bhakri. Or cook with whole toor as a daal. 


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