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.
Let's focus on the cuisine! Read this week's Star Lifestyle issue on 16 September 2014, where Reema Islam, our food columnists, shares her palm recipes.
Can’t wait? Here's a recipe:
Karupatti coffee
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.
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