<p>Several rituals are associated with the Kodavas from time immemorial. One such ritual is ‘Kakkada Padinet.’<br /><br /></p>.<p>‘Kakkada Padinet’ is 18th day of the month of Kakkada in Kodava calender and is a significant day in the lives of Kodavas. It will be observed across Kodagu on August 2. It is said that the 18th day of Kakkada month of the calender is associated with medicinal values. As the per the traditions, the paddy seedlings are transplanted in paddy fields on the day. Later, they prepare a sweet dish made of ‘Madhubana’ leaves or ‘maddu soppu.’<br /><br />On the 18th day of Kakkada, the leaves are said to contain 18 medicinal values. The leaves grown in the wild are plucked and boiled in water to get the aromatic juice, which has thick and unique flavour and has dark violet colour. The leaves are used either for preparing sweet or rice. It is said that consuming the leaves on the 18th day of Kakkada will be useful for the health of an individual. <br /><br />The Gowda community members prepare payasa, kesaribhath or ghee rice made of this leaves on the day of newmoon in the month of Aashada. <br /><br />‘Marakesu’ soppu which is widely grown during monsoon are used only in the month of Aashada. It is believed that the use of the leaves are good for health. People prepare ‘Pathrode’ from Marakesu leaves. <br /></p>
<p>Several rituals are associated with the Kodavas from time immemorial. One such ritual is ‘Kakkada Padinet.’<br /><br /></p>.<p>‘Kakkada Padinet’ is 18th day of the month of Kakkada in Kodava calender and is a significant day in the lives of Kodavas. It will be observed across Kodagu on August 2. It is said that the 18th day of Kakkada month of the calender is associated with medicinal values. As the per the traditions, the paddy seedlings are transplanted in paddy fields on the day. Later, they prepare a sweet dish made of ‘Madhubana’ leaves or ‘maddu soppu.’<br /><br />On the 18th day of Kakkada, the leaves are said to contain 18 medicinal values. The leaves grown in the wild are plucked and boiled in water to get the aromatic juice, which has thick and unique flavour and has dark violet colour. The leaves are used either for preparing sweet or rice. It is said that consuming the leaves on the 18th day of Kakkada will be useful for the health of an individual. <br /><br />The Gowda community members prepare payasa, kesaribhath or ghee rice made of this leaves on the day of newmoon in the month of Aashada. <br /><br />‘Marakesu’ soppu which is widely grown during monsoon are used only in the month of Aashada. It is believed that the use of the leaves are good for health. People prepare ‘Pathrode’ from Marakesu leaves. <br /></p>
