_Cissus trifoliata_ is a perennial plant that belongs to the grape family (_Vitaceae_) and thrives in tropical climates. It produces trailing vines with trifoliate leaves, each consisting of three leaflets. The leaves are dark green in color, with a smooth texture and a slightly sour taste.
Kumlada holds significant importance in the cuisine of the Konkan region. It is often used as a primary ingredient in various dishes, especially during the monsoon season when it is abundantly available. Some popular delicacies featuring kumlada include:
1. Kumlada Bhaji: This is a simple yet flavorful dish prepared using chopped kumlada leaves, which are stir-fried with spices like cumin seeds, red chili powder, turmeric, and salt. It is commonly paired with rice or chapati.
2. Kumlada Usal: This is a mildly spicy curry prepared with soaked and cooked dried black gram lentils (urad dal). Chopped kumlada leaves are added to the curry along with spices, onions, tomatoes, and coconut.
3. Kumlada Kadhi: Kadhi is a yogurt-based gravy that is an integral part of Konkani cuisine. Kumlada leaves are simmered in yogurt along with spices, gram flour, and curry leaves. The result is a tangy and aromatic curry.
4. Kumlada Sukke: This dry preparation involves roasting kumlada leaves with oil, spices, and grated coconut. It serves as a delectable side dish or condiment.
5. Kumlada Kosambir: Kosambir is a type of salad that is prevalent in Maharashtrian cuisine. Chopped kumlada leaves are combined with boiled potatoes, onions, tomatoes, and a yogurt-based dressing for a refreshing and light salad.
Kumlada is not only popular as a cooking ingredient but is also valued for its medicinal properties. It is traditionally used to alleviate various ailments such as indigestion, constipation, and skin conditions. The leaves are considered a natural source of vitamins, minerals, and antioxidants.
This leafy vegetable is generally available in local markets and grocery stores within the Konkan region, especially during the monsoon season. With its distinct flavor and versatility, kumlada continues to be a beloved culinary ingredient in the traditional cuisines of the Konkan.