TAIKILO
Taikilo (also spelled taikulo) is the local Goan name for Cassia tora, a legume‑family plant cherished in Goa during the monsoon. Here's what makes it special:
A wild edible green, Cassia tora sprouts prolifically about a week after the first heavy rains and continues through October.
It’s commonly seen along roadsides, open spaces, and fields across Goa.
The edible parts are the tender young shoots and leaves, picked similarly to tea leaves—two tips per shoot.
Reaches around 30–90 cm tall, with leaves about 5 cm long.
🍳 Culinary Uses in Goa
Commonly prepared just after the monsoon arrives:
Fritters (pakoras/bhajiyas): Leaves are chopped, mixed with spices and gram flour, then fried.
Bhaji and vadas: Stir‑fried or formed into grainy or smooth savory discs (bhojjos) often with soaked lentils, rice, chillies, coconut or jackfruit seeds.
Curries, chutneys and cooling 'tambli': Leafy paste or gravy variations are popular.
Herbal drink (kashaya): Made from seed powder decoction for immune boosting.
🌿 Nutritional and Medicinal Value
High in dietary fibre, vitamins, and antioxidants.
Ayurvedic credentials: touted as a liver stimulant, mild laxative, heart tonic, anthelmintic, anti‑periodic, and beneficial for eyes and digestion.
Traditionally used to manage blood sugar and support gut health during monsoons.
🌾 Cultural Significance
One of Goa’s signature wild monsoon greens—plucked as part of seasonal rituals, and sometimes even used in decorations or eco‑rituals.
Collecting taikilo signals the first flush of monsoon and brings nostalgia for older generations.
🪴 To Sum Up
Taikilo is more than a seasonal vegetable—it's a cultural, medicinal, and culinary emblem of the Goan monsoon. If you spot it, you’re seeing a cherished heritage green bursting with flavour and tradition.
