Clover or trefoil is a weed usually found in pots or any small kitchen garden. The name trefoil is from Latin ‘trifolium’ meaning three leaved! This is because common plant of this family is three leaved or three lobed (clover like). It is generally confused with oxalis as the leaf structure resembles one another. Both are different in nature as well as structurally they have minute differences. Each leaflet of clover is of oval shaped, whereas it is heart shaped in case of oxalis. I never knew about the culinary usage of this plant until a friend had introduced this to me when we spotted this in our garden. I am not very much aware of medicinal uses of these plants. Limited use of these in cooking will be helpful .
I am sharing the recipe of chutney in this post. It tastes very good with the natural tanginess. No tamarind, not too many ingredients!
Preparation time: 10 minutes
Clover/ Hulichikki soppu – fistful, about 3-4 tbsp
Grated coconut – 4 tbsp
Green chilli – 1
Salt – to taste
Oil – 1 tsp
Mustard – ¼ tsp
Red chilli – 1 (optional)
- Wash the leaves; wilt them with few drops of oil in a pan.
- Grind coconut, these leaves, salt & green chilli to smooth paste. Transfer to a bowl.
- Add oil, mustard, minced dry red chillis in a pan and heat. On spluttering, season the chutney with it. It makes a good combination for poori, neer dosa and rice.