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Madikeri: Kodagu district is abuzz with celebrations for Kakkada Padinet, observed on the 18th day of the Kakkada month in the Kodava calendar, typically falling on August 3.
This significant day is marked by the traditional preparation and consumption of Maddu Puttu, a distinctive sweet made from rice and juice extracted from the Maddu Thoppu plant (Justicia wynaadensis). This plant, revered for its medicinal properties, grows in the Western Ghats, spanning regions from Dakshina Kannada and Kodagu to Wayanad, and South Malabar Hills.
The tradition of eating Maddu Puttu on Kakkada Padinet is deeply rooted in the culture of Kodagu and continues to be widely practiced throughout the district.
On this day, it is believed that the Maddu Thoppu plant, known for its succulent stems, harbors 18 different medicinal properties. The stems are harvested and then soaked or boiled to extract a thick, dark violet juice. This juice, which has a distinct aromatic quality, is said to contain these 18 medicinal varieties. Notably, the plant emits this unique fragrance only on the 18th day of Kakkada, a scent that is absent before and after this date.
Meanwhile, on the new moon day of the Aashada month, members of the Gowda community in Kodagu prepare traditional dishes such as payasa, kesaribhath, or ghee rice, all incorporating these leaves.
The celebration of Kakkada Padinetis akin to the Ashada observed by Kannadigas, the Aati celebrated by Tuluvas, and the Aadi festival among Tamils, highlighting its significance in regional cultural practices.
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