Mudakathan juice cure gout

Gout is a type of Arthritis or joint pain which causes swelling around the joints along with stiffness and pain. The pain is mostly severe and stings unlike rheumatoid or osteoarthritis. Mudakathan keerai or Balloon vine is a leafy green that can be used in the treatment of gout. Mudakathan has analgesic and ant-inflammatory properties in it. This is true of both the leaves as well as the root of the plant. One way is to make a poultice with balloon vine and give compress on the affected area in specific intervals of time.

The other option is to internally consume Balloon vine as a part of your diet. For early stages or mild cases of gout, balloon vine leaves and stem can be consumed in the form of a soup or a concoction. You can see how to prepare the concoction here. You can also make dosa batter with the leaves and eat the green dosa which is actually quite tasty than the regular ones! Chutneys are also made of Balloon vine but it is bitter in taste. For advanced stages, it is preferable to consume the leaf in its raw form so as to derive the maximum benefit.

The recipe here shows a simple way to consume Mudakathan keerai (or Balloon vine) as a juice to cure gout. If you are okay with its bitter taste, you can just wash the fresh leaves and chew on them as well. Simple and powerful!

Mudakathan (Balloon vine) juice to cure gout – Home remedy

  • 8-10 leaves Balloon vine (Known as Mudakathan in Tamil)
  • 1/4 teaspoon Salt
  • 150 ml Filtered water
  1. Take filtered water, fresh Balloon vine (Mudakathan) leaves and salt. Wash and clean the leaves.
  2. Place washed leaves on a grinding stone. (You can also use a blender)
  3. Add water and grind.
  4. Add salt while grinding.
  5. You will get a smooth paste. Transfer the paste to a cup.
  6. Pour water into the the cup.
  7. Stir well.
  8. The raw Mudakathan juice is ready.


Consume this juice once in two days for 48 days.

Ramya Srinivasan, PDGBA, earned her Master’s degree in Business. As a result of her passion in native medicine, she got her Diploma in Traditional Siddha Medicine from Bharat Sevak Samaj registered under the Indian Planning Commission. She is certified by Stanford University School of Medicine in Introduction to Food and Health.