Mudakathan Keerai

Mudakathan Keerai

Mudakathan Keerai in Tamil is known as Indravalli in Sanskrit. Its botanical name is Cardiospermum halicababum and belongs to the soapberry family.
It is a woody perennial climbing plant with large ornamental seed pods that resemble balloons. Hence it is called Balloon Vine in English.
Originating from Tropical Asia, Africa and America, it is named as weed in some countries because of its fast growing nature and obstructing sunlight to other plants.
But in India, it is not growing in large (it grows only near river beds and other wetlands) and it is used as a herb in Ayurvedic and other Indian medicines for treating Gout , Rheumatoid arthritis, Skin diseases, Cough, Nervous disorders, Piles, Muscle wasting, Dysentery, Diarrhea, etc.
Even though it has lot of medicinal values, it is not used in regular cooking because it is rare to find and tastes slightly bitter. However, in Tamilnadu, you will get this keerai fresh in the morning hours in the vegetable market.
To reduce the rheumatic pain, Kashayam is very effective. To make Kashayam, put a handful of Mudakathan Keerai along with two cups of water, a tablespoon of jeera and a pinch of turmeric powder in a vessel and bring to boil. Allow to boil for five to ten minutes and strain it.
Adding this keerai to one’s diet at least twice a month will definitely help in curing joint pain.
It tastes slightly bitter when fresh, but when cooked, you will not feel the bitterness.
Normally, people make dosa with this keerai.
Recipe for Dosa:
Mudakathan Keerai Dosai
PS: Mr Devarajan, one of our readers, informed that in Khadi Store, “Mudakathan Keerai pickle” is available. Those who are interested can try this also.


  1. you can try this is nice one. i used the paste of mudakatan in wheat atta and made pholkas ie chappaties with the side dish of masoor dal for dinner.

  2. I prepare mudakathan keerai rasam ( i cooked the fresh keerai and it’s steams and use that watter to prepare the rasam ) but it is too bitter to taste what to do to reduce the bitter tase

    • Hi Naveen,

      To reduce the bitterness, we have to add this keerai to other main dishes like dosa, adai etc. Making rasam with the puree of this keerai will be bitter only.

  3. Hello mam.

    I tried mudakathan keerai kootu. It was so bitter in taste. I cud’t put it in my mouth. Pls tell me some way to remove the bitter taste. I need to eat it for my medical problem.

    thank you.

    • Mudakathan Keerai is bitter. You cannot make kootu. You can prepare dosai and have it with spicy chutney.

    • i have taken like paste with water and honey for my anklosing reduces pain and stiffness and good for digestion,removing toxins from kidney.but the taste is not good compare to my leg pain is not a issue.

  4. Can you please tell me the mudakkathaan keerai’s name in Telugu.Is it available in Hyderabad?If any visitors of your site is in the know of this availability,kindlylet us know and we will be highly obliged.


  5. hello,

    I’m leaving in Chennai [ villivakkam ] where will be available in the Chennai market.

    • You may get it from those who sell “Keerai” normally. However, it is not available regularly in the market. If you ask the “Keerai” vendor, they may bring it for you. I used to buy this in “Aminjikarai” market.

    • Hi Dinesh, it is available in koyambedu market also, today I bought it. very fresh keerai.

  6. N.Narasimhan

    R.N.CHOPRA’s Glossary of Indian Medicinal Plants
    has given the name”Karnasphota” in Sanskrit and
    “Kanphuti” in Hindi for this plant

  7. Sakthivel

    What is the use of modakathan powder.?

    • It can be used in “Soups” or make “Kashayam” with this powder. It can also be added to idli/dosa batter and make “Mudakathan Keerai Dosai”.

Leave a Comment

Your email address will not be published. Required fields are marked *