Scientifically identified as Justicia wynaadensis, Maddh Thoppu belongs to the Acanthaceae family and grows naturally in the Western Ghats, from Dakshina Kannada and Kodagu to Wayanad and the South Malabar Hills.
The Kakkada Padinett tradition:
Kakkada Padinett (18th day of Ashada) is observed as a special day of Kakkada. The Madd Thoppu (medicinal plant) which is said to contain as many as 18 types of herbs. On the 18th day of Kakkada, the curative effect and the aromatic essence of Madd Thoppu are said to be at their peak.
The Preparation of Maddh Thoppu Dishes:
The stems and leaves are harvested and then soaked and boiled to extract a thick, dark violet juice, which has a distinct aromatic quality. It is believed that the plant emits this unique fragrance only on the 18th day of Kakkada, a scent that is absent before and after this date.
This extract goes into dishes like Madd Payasa, Madd Puttu, Kesaribhath, and even ghee rice. It is believed that Kakkada Koli traditional country chicken (Naad Koli) curry is prepared and eaten on Kakkada Padinett along with Ghee Rice made of Madd Thoppu extract juice.
Medicinal properties:
Scientific studies suggest that Maddh Thoppu contains several natural compounds that may be beneficial to health, supporting what people have believed for generations. Studies also suggest that it possesses antioxidant, antimicrobial, anti-inflammatory, and immune-supporting properties. While science has not established the existence of exactly “18 medicines,” the number is generally regarded as symbolic, linked to the eighteenth day of Kakkada rather than a literal count of medicinal compounds.
According to long-held belief of people in Kodagu, Maddh Thoppu releases its distinctive sweet medicinal fragrance only on the eighteenth day of Kakkada. The leaves have little or no aroma before the day, and the fragrance fades soon after. This fascinating belief has been passed down through generations and continues to be cherished today.
Why only during Kakkada?
There is a practical explanation behind this centuries-old observance. Kakkada is traditionally regarded as the coldest, wettest, and most disease-prone period of the year in Kodagu. For generations, people spent long hours working in rain-soaked paddy fields, making seasonal nourishment essential. Maddh Payasa and Puttu, prepared from Maddh Thoppu, was believed to keep the body warm, strengthen immunity, and help protect against monsoon-related illnesses. It became an integral part of people in Kodagu’s seasonal health practices, where food was regarded not merely as nourishment, but as medicine.
More than a seasonal delicacy, Maddh Thoppu reflects the Kodava people’s deep connection with nature, food, and tradition. As Kakkada Padinett approaches, this cherished custom continues to be passed down through generations.
The facts, views and opinions expressed are solely those of the author and do not necessarily reflect the views of Coffeeland News.
Values are taught mostly when one is less than 10 years of age!!
Hi Vishwanath Anna,
Thanks for sharing this knowledge.
A few years back, when I understood the importance of Madh Thoppu, Kakkada Koli was still a mystery to me, with many claiming that it tasted better during the Kakkada season.
Later, this is the explanation I managed to derive: As the monsoon sets in, the abundance of monsoon-bred insects provides free-range country chickens with a naturally rich and varied diet. Feeding on protein- and fat-rich insects, worms, termites, and other small invertebrates found across Kodagu’s plantations and forests, the birds gradually develop firm, well-nourished meat with exceptional flavour. By the middle of Kakkada, this seasonal feeding reaches its peak, and the chickens are considered to be in their finest condition—making it the perfect time for the much-awaited Kakkada Koli feast.
Last monsoon, on a day when thousands of mayflies had fallen in my yard, I witnessed garden birds feasting on them. Those insects, rich in fats and nutrients, attracted every bird around. Even the dogs had their share. By the next morning, the yard was spotless, as if nature itself had cleared the plates and readied them for the next day’s feast.
This may be common knowledge for those who live in the valleys, but for me, a city dweller, it was a day of learning through experience.
For me, that was the day the secret behind the taste of Kakkada Koli was finally decoded.
Deeply informative. This captures the true essence of kakkada 18 by explaining not just the tradition, but also the wisdom behind it. The connection between nature, seasonal food, health and kodava heritage is presented with clarity and authenticity. It reminds us that our ancestors celebrated food not merely as nourishment, but as medicine and a way of life. And excellent article that helps preserve and pass on this cultural legacy.