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Houttuynia Cordata in North East Indian Cuisine

Houttuynia Cordata in North East Indian CuisineIn North Eastern India, Houttuynia Cordata is known commonly as Ja Mardoh and it is a popular addition to salads. However, in regions such Meghalaya and Manipur, which feature their own unique cuisine, it is known as Toningkok and used as a garnish on side dishes. Whilst in Assam it’s known as “Mosunduri” and eaten by local tribes both raw as a salad and as a herb in curries and soups.

One of the most popular Assamese dishes which uses Houttuynia Cordata is Mosundori Xaakor Suruha, or Houttuynia Cordata and lentil soup, and this dish is not only simple in preparation, but also for its ingredients. The main ingredient of this dish is Houttuynia Cordata leaves.

2 Bunches of Houttuynia cordata leaves
Half a cup of lentils
1 pinch of 5 spice powder
2 crushed garlics
2 green chillies
1 tablespoon of lemon juice
Turmeric powder
Mustard oil
3 1/2 cups of water

Bring to the boil the water and add the lentils, Houttuynia cordata leaves, salt and turmeric powder and boil until the lentils are cooked.
In a frying pan fry the 5 spice powder in a little oil, once aromatic add the crushed garlic and fry until the mixture turns a reddish colour.
Add the boiled lentils, Houttuynia cordata leaves etc and stir together well.
Add the green Chillies and Lemon juice and serve.

Houttuynia Cordata has a number of medicinal uses, to read more about them please visit

For more information about “Houttuynia Cordata”, please call Khun Jan on +66 (0) 81-205-0575

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