Poster

A poster to bring out awareness on Azolla.

Azolla as a Mosquito Fern/Mat

A chat with Dr Sunny Chunkapura

We met Dr Sunny Chunkapura at St. John's Hospital, Bengaluru. 

“It is a kind of crytogam or seedless plant that multiplies very fast. This plant, which grows in water, needs little space to grow. Even a tub of water is enough to grow it. With zero investment anyone can grow it at home. The speciality of this plant is its high nutritious value,” said Dr Chunkapura.

At St John’s Hospital, this fern is being served along with upma, curries, cutlets and salads. “You can make a chutney of it or add in any food to increase the nutrition level in your diet. It is quite good for diabetic patients because it has no starch or fat but only the high nutritious elements,” said Dr Chunkapura.

The hospital has already included azolla in the diet for its staff and select patients. Since maintaining immunity is the biggest challenge for the HIV/AIDS patients, this fern is soon to be included in the diet given to the patients. The community medicine department of the hospital is already growing it in a large scale.

Azolla dip and chips

Ingredients:

Hung curd - 1 cup
Finely chopped onion - 1
Grated cheese cube - 1
Salt - according to taste
Azolla - 1/4 cup
Finely chopped green chillies - 3

Method :

Add finely chopped onions, green chillies, cheese, azolla and salt and mix well.
Keep the dip in the fridge for atleast an hour for it to cool.
Serve with chips of your choice!

Azolla Egg Bhurji

Ingredients:

Eggs - 6
Finely chopped onions - 150gms
Finley chopped tomatoes - 200gms
Finely chopped green chillies - 2
Finely chopped garlic - few cloves
Azolla - 1/2 cup
Red chilli powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Garam masala - as per taste
Pepper - as per taste
Salt - as per taste
Butter - 50gms

Method:

Fry the onions, garlic and green chillies in butter till the onions turn golden-brown.
Add tomatoes, turmeric powder, red chilli powder, garam masala, pepper and salt.
Mix well and allow it to cook for 2 minutes.
Add the eggs and stir well till it dries. Add azolla and allow to cook for 5 minutes.
Serve hot with bread.

Azolla Cutlets

Ingredients:

Boiled Potatoes - 1/2 kg
Finely chopped onions - 250 gms
Finely chopped green chillies - 2-3
Azolla - 1/2 cup
Salt - as per taste
pepper - as per taste
Dry mango powder (aamchur) - as per taste
Red chilli powder - as per taste
Garam masala - as per taste
Oil to fry

Method:

Peel the potatoes and mash. Add onions, azolla, green chillies, salt, pepper, aamchur,
red chilli powder and garam masala.
Mix well and make cutlets as per your choice of size and shape.
Fry the cutlets till they turn golden-brown.
Serve with sauce or chutney. And enjoy!

Azolla Corn

Ingredients:

Boiled Sweet Corn - 3 cups
Chopped Capsicum - 1
Chopped spring onions - few leaves
Chopped garlic - few cloves
Oil - 1 tablespoon
Lemon juice - 2 teaspoons
Salt - as per taste
Pepper - as per taste
Azolla - 1/2 a cup

Method:

Add garlic to hot oil in the pan and fry till it turns golden-brown. Now added the chopped capsicum and spring onions and saute for 2 minutes. Add the sweet corn once the capsicum gets a little soft. Add salt, pepper and azolla and toss. Cover the frying pan with the lid for 2 minutes and allow the corn to cook.
Once cooked add lemon juice and stir.
Add chopped coriander to garnish and serve hot.