Why to avoid moringa leaves during Karkidakam

It is believed that pathila or 10 different varieties of leaves and herbs should be included in our diet during the Malayalam month of Karkidakam. While thalu (wild coloccasia), thakara (oval shaped cassia) and thazhuthama (spreading hogweed) from our backyards find a way to the dining tables, drumstick or moringa leaves are shown the way out.

As per traditional belief, the moringa leaves which are touted as one of the most nutritious leaves might act as a poison during the Karkidakam. Some say that the moringa leaves develop a bitter taste during the Karkidakam.

As in tapioca and many other tubers, the presence of cyanide increases in moringa leaves during karkidakam. If you consume dishes cooked using moringa leaves during this time, it may cause digestive problems and lethargy. Digestive power of the body reduces during the monsoon season anyway. This may add to many health problems.

Moringa is often planted near a well as it is believed that it can draw in the poisonous substances from the atmosphere and the earth.