Gastronomy of the palm fruit
The tree grew strong and tall, and gave sustenance to all who marvelled at its many uses. It was so versatile that the Tamils called it the celestial tree. To this day the Palmyra Palm, or better known as the taal gaach for us Bangladeshis, has been an essential part of everyday life and an integral part of folklore in the Indian subcontinent.
From its leaves being woven into mats, baskets, fans, hats, used for roof thatching, to its stalks and branches being used as more sturdy materials, the Palmyra then offers us its fruits, seeds and the sweet sap. The taal and its many uses have become synonymous with our culture and cuisine.
The Chinese traveller Hiuen Tsang in the 7th century CE took back thousands of manuscripts with him from India to China, upon his research on Buddhism, which survived up until the 20th century, when they were lost in a fire.
Tsang took back these manuscripts on rectangular sheets called Ola, which were made out of the Plamyra leaf. Back in ancient times, the leaves were processed and used as material to write upon. All ancient texts have been preserved for thousands of years upon the long, yellowing expanse of a Palmyra leaf where each leaf gives four pages.
Hieun Tsang is still a modern mention compared to the times when these leaves were possibly used for the first time, when the Sanskrit alphabet itself was apparently being formed in 400 BCE. The writing on these manuscripts was done with a stylus, a hole bored into the top corner and the leaves were then tied up as sheaves.
As Buddhism spread to other parts of South East Asia, so did the use of writing on these versatile Olas and the Palmyra Palm was often planted near temples so the leaves could be used frequently.
Angkor Wat in Cambodia is one such example of a temple surrounded by tall, swaying Palmyra Palms.
With over 800 uses of the Palmyra in India, the cuisine of our region is incomplete without the sweetness of palm jaggery or taler gur, the soft jelly beans that are the seeds and the refreshing sap drink.
So this week we bring to you some recipes from around the region that pay their homage to this wondrous palm!
Karupatti coffee
The Tamils love their coffee and figured out a way to mix their favourite beverage with another popular condiment, Palm jaggery. Known as Karupatti in Tamil, this coffee is super easy to make and will add a whole new dimension to your morning coffee experience!
Ingredients
2 cups water
¼ cup palm jaggery
1 pod cardamom
1 tsp instant coffee powder
Method
Bring the water to boil then add the jaggery and let it simmer for up to 3 to 4 minutes or until the jaggery is properly mixed. Add the coffee and cardamom and brew for another 2-3 minutes or until it smells just the right amount of heavenly!
Serving --
Strain it and serve. You may add milk to this.
Health spotlight
As an alternate to sugar, palm jaggery is being heavily promoted as its numerous health benefits, if consumed in moderate amounts, are innumerable. It helps relax muscles, nerves and blood vessels, thus enhancing their functions and is also known to be a good digestive aid. It is also known to relieve debilitating migraines. This type of sugar is generally easier to burn so do let us inspire you to discard your sugar and turn to eating palm jaggery or taler gur!
Palm jaggery and sesame laddus
This week we look at two items on the traditional Bengali menu which have held themselves despite growing health concerns and our ever changing eating habits. We take a look at jaggery and pure ghee! A deadly combo, with a burst of decadent flavours, which is surprisingly safer to eat than common sugar and oil products.
Ingredients
½ kg palm jaggery
250g white sesame seeds
1 tbsp pure ghee
100g cashew nuts powder
Method
Roast the sesame in a frying pan for up to 30 seconds. Break the jaggery up into a malleable powder and add the powdered cashew nut, the ghee and the sesame seeds and mix them well. Roll them up into small balls. You may add some extra ghee if you feel the laddu is looking to dry or the laddus keep flaking off.
Serving --
Place a chopped almond or a raisin on top before serving.
Health spotlight:
Our surprise ingredient this week happens to be one of the most ancient forms of grease which is still consumed in large amounts all over the Indian subcontinent and our parents still swear by its magical properties. Yet, one look at the Punjabis in India and you begin to see a flicker of sense in what our parents have been trying to make us realise.
Pure ghee indeed is by many means a better substitute to vegetable oils and definitely synthetic ghees. It reduces cholesterol both in the serum and intestine by triggering an increased secretion of biliary lipids that break down the fats.
Ghee is mostly known for its properties that stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and remain longer in the system making us less hungry for longer periods. Ghee also helps control eye pressure and is beneficial to glaucoma patients.
Shakkara Pongal
A dish popularly eaten during Pongal or the end of the harvesting season which is considered the South Indian New Year, around our Poush Sankranti, is the Shakkara Pongal or 'sweet rice lentil dish'.
Ingredients
100ml pure ghee
30g cashews
2 tbsp raisins
150g split yellow lentils (moong dal)
250g basmati rice
350ml milk
150g-200g jaggery
½ tsp ground cardamom
¼ tsp ground star anise
Method
Melt the ghee in a large frying pan over medium heat; fry the cashews and raisins in the melted ghee until the cashews are brown, about 5 minutes. Remove the cashews and raisins from the frying pan, set aside and add the lentils to the frying pan and fry in the ghee until fragrant. Stir in the rice, milk, jaggery and cardamom with the lentils. Cook like any normal 'polao' or until the rice is tender, adding water as needed to keep moist, about 30 minutes.
Serving --
Mix the cashews and raisins into the mixture to serve and sprinkle some mint leaves on top.
Nungu shake or palm fruit milkshake
Now we come to that little jelly bean and how we can make it more interesting. Also known as an ice apple, we yet again turn towards South India for their innovative us use of ice apples.
Ingredients
3 ice apples or palm fruits
1 cup chilled milk
Few saffron strands
1 tsp jaggery
Lots of ice
Method
Blend the ingredients together except for the saffron. Use the saffron sparingly so as not to overpower the entire taste of the fruit with that of the fragrant saffron.
Serving --
Serve chilled with a spring of mint on top!
Health spotlight
The fruit contains Vitamin A and also Vitamin C in the form of ascorbic acid and is very rich in minerals such as Potassium, Iron, Calcium, Phosphorous and Zinc. Let this power fruit be a part of your summer intake of healthy products as the essential minerals build up those new cells and the vitamins A, B and C help build stronger immunity!
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