Indian Leaves- what is Mantharai illai/kachnar leaves/camel's foot leaves?, culinary uses of mandharai illai, how to purchase and store mandharai illai?
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Inside The Post -
What is Mantharai Ilai/Kachnar Leaves Uses/What are Camel's Foot Leaves/Mantharai Leaf/Kachnar Leaves Use/Thaiyal Illai
TABLE OF CONTENTS
ABOUT - "LEAF PLATES"
In India, serving food on leaf plates is a long-standing tradition and is considered auspicious. The various leaves and leaf plates are used for offering Naivedyam to God and prasadam to devotees. They are extensively used to serve food in eateries, during marriages, religious festivals, and family gatherings, particularly for the mass distribution of food, etc. The leaves from a different variety of plants are used as serving plates, and food wraps.
Among various leaves, Banana leaves are the well-known and highly used leaves throughout India. As a South Indian, I would love to eat food from fresh banana leaves. It definitely enhances the taste of the food. My next favourite plant leaf plate is MANTHARAI ILLAI or CAMEL’S FOOT PLANT LEAVES.
Indian Leaves: Mantharai Illai
Mandharai leaf, also known as Mantharai illai in Tamil, is one of India’s most traditional and eco-friendly natural food leaves. Used for centuries as a serving plate and food wrapper, Mandharai leaves hold a special place in South Indian cuisine, temple traditions, and festive cooking.
Long before disposable plates became common, Mandharai leaves were widely used across Tamil Nadu and other parts of India for serving meals, steaming food, and even stitching natural leaf plates. Apart from being biodegradable, these leaves are valued for the subtle earthy aroma they impart to hot food.
In this post, let’s explore what Mandharai leaf is, its traditional uses, cultural significance, and why it continues to be cherished even today.
WHAT IS MANTHARAI/KACHNAR?
Mantharai plant is scientifically known as Bauhinia variegate. It is also called mountain ebony, butterfly ash, or camel’s foot in English. It is a deciduous tree, native to the Southeast Asian countries of India, Sri Lanka and China. It is a medicinal plant used to treat various diseases. There is an ancient Tamil proverb that says,
“மந்தாரை உள்ள வரை நொந்தாரைக் காண முடியாது”
literally means -
(No human is weak until they have mantharai).
These leaves are usually collected, cleaned, dried, and sometimes stitched together using thin sticks or fibers to form natural plates. After banana leaves, mantharai illai is the next most used leaf for serving food.
APPEARANCE OF MANTHARAI ILLAI/KACHNAR LEAVESMantharai illai is formed of twin leaflets connate about halfway. The upper side of the leaf is dark green coloured and the bottom light green. To make mantharai illai, twin leaflets are cut into two individual leaves and then using 5-7 leaves stitched together to form a round plate.
To stitch mantharai illai, special wooden thin sticks are made out of cholam (small millet) stems.
FEW INDIAN REGIONAL OR VERNACULAR NAMES OF MANTHARAI LEAF
Tamil name – Mantharai leaf/Thaiyal illai (stitched leaves).
Hindi name – Kachanar/Kanchanar/Kachnar.
Malayalam name – Chuvanna Mandharam.
Punjabi name – Kanchnar.
Urdu name – Kachnal.
Telugu name – Rakta Kanchan.
Marathi name – Kanchana/Raktakancana.
Kannada name – Kanchavala.
FLAVOUR OF MANTHARAI LEAF/KACHNAR LEAVES
Mantharai illai has a natural dried leaf smell. However, when hot food touches the leaf imparts a unique earthy and woody aroma. In addition, it enhances the overall flavour of the dish.
Traditional Uses of Mandharai Leaves
Mandharai leaves have been used in Indian households for generations in many ways:- As natural plates for serving meals during festivals and weddings
- For wrapping hot food, especially snacks and sweets
- In temples and religious functions for prasadam distribution
- As a steaming liner for specific traditional dishes
One of the most famous culinary uses of Mandharai leaves is in the preparation of Kanchipuram Idli. The idli is steamed using Mandharai leaves, which gives it a distinctive aroma and flavour that cannot be replicated using modern alternatives.
INDIAN CULINARY USES OF MANTHARAI LEAF/KACHNAR LEAVES
Typically, mantharai illai is used in Temples, Hotels particularly small eateries, and family gatherings. The elaborated meals are always served on banana leaves and smaller meals like tiffin are served on mantharai leaves.
Mantharai illai is naturally waterproof, eco-friendly, and healthy. It is widely used as a food serving plate throughout India. In addition, mantharai illai is economical and convenient to use while hosting food to a larger number of people. It also reduces the hassle of washing.
It can be used to pack foods. Traditional meat sellers use mantharai illai to pack freshly cut meat. Mantharai illai helps to protect the meat from bacterial growth.
In the picture - Meat is placed on Mantharai leaf at the butcher shop
An iconic IDLI from Tamilnadu is called KANCHIPURAM IDLI. The cylindrical-shaped idli is traditionally wrapped in mantharai illai and steamed in a bamboo basket is a delicious variety of idli. The aroma of the mantharai illai is nicely infused in the idli and lends them a special flavour.
In the picture - Kanchipuram Idli Recipe
Cultural Significance of Mantharai Leaf
In many Tamil Muslim and Hindu households, using Mantharai leaves is not just about practicality — it is deeply connected to tradition and respect for nature. Serving food on natural leaves is believed to be hygienic, sacred, and environmentally responsible.
During temple festivals, community feasts, and village functions, Mandharai leaf plates were once the norm. Even today, many people prefer them for special occasions because they represent simplicity, sustainability, and ancestral wisdom.
Why Mandharai Leaves Are Special
Mandharai leaves continue to be valued for several reasons:
- Eco-friendly & biodegradable – completely plastic-free
- Food-safe and natural – no chemicals or coatings
- Enhances aroma – especially when used with hot or steamed food
- Strong and durable – does not tear easily like some other leaves
- Culturally rooted – connects food with tradition and heritage
These qualities make Mandharai leaves more than just a serving option — they are a symbol of mindful and traditional eating.
TIPS TO BUY AND STORE MANTHARAI ILLAI
It is available in the country's drug stores (Nattu Marundhu Kadai), shops near Indian Temples, and also in a few online organic stores.
HOW TO STORE MANTHARAI LEAF/KACHNAR LEAVES?
Always store mantharai illai in a dry place and away from any moisture content.
Frequently Asked Questions
1. Can Mandharai leaves be used for cooking or only for serving?
Mandharai leaves can be used for both. While they are commonly used as serving plates, they are also used for steaming dishes like Kanchipuram idli, where they add a mild, earthy aroma to the food.
2. Where can I buy Mandharai leaves?
Mandharai leaves are usually available in local traditional markets, especially during festival seasons. Some organic stores and village markets sell them dried and bundled.
3. How should Mandharai leaves be stored?
Store dried Mandharai leaves in a dry, well-ventilated place, away from moisture. Properly stored leaves can last for several months.
Did You Know?
Mandharai leaves were widely used long before disposable plates existed and are still preferred in many rural parts of Tamil Nadu for their natural strength, aroma, and eco-friendly nature.
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