Pepperomia Pellucida also known as Vietnams Crab claw herb. which is known as Neer kaddi/ Neer panthi in our coastal line. Even though it is known for its medicinal as well as culinary use, we never use this in cooking.
Whenever I see a Peperomia herb in my small kitchen garden, feel nostalgic by thinking about my childhood activity. During that time, we used to play with its watery stem and used to wipe our writing slate with it 😀 It is a common weed, which is shallow rooted, water filled stem and light green transparent leaves with a tiny granule kind of flowers.
Which has a peppery taste with a pleasant aroma. Entire plant is an edible and known for its medicinal properties such as anti-arthritic, diuretic as well as analgesic . It is very popular as a salad herb and here I have used it in a curd-based dish.
Peperomia herb – one small bunch
Coconut oil – 1 tsp
Mustard – ½ tsp
Urad dal – ½ tsp
Hing – little
Green chilli – 1
Onion – 1 (small)
-Remove root, wash and drain the herb. Chop herb, green chilli.
-Do seasoning- heat oil, splutter mustard, add urad dal and fry. Add hing, curry leaves, green chilli and fry until green chilli wilts.
-Now add chopped herb and toss until it wilts.
-Cool the mixture, add chopped onion, salt, curd , coriander leaves.
-Tastes good as a side dish with hot rice or whole wheat paratha.