Iniya Tamil Puthandhu Valthukal ......Happy Tamil New year.......
Borassus flabellifer , the Asian palmyra palm , toddy palm or sugar palm is native to Indian subcontinent
and southeast Asia ,including Nepal , India , Bangladesh, Srilanka , Cambodia , Laos , Burma, Vietnam , Malaysia
, Indonesia and parts of china.
In tamil we call it
as Panai marram ( palm tree ). The fruit is known as Nungu.
This was a seasonal
fruit , it will be available during summer in India ( march till June ).
The overgrown fruits are buried in land , it will grow into
shoots ( panankilangu ), steam and have it , which is rich in fiber content.
The all parts of the
tree was useful , the wood and leaf were used in olden days for building huts.
They used to make a drink palm wine / toddy / palm toddy , theluvu / pathaneer as we call in tamil , is a drink
extracted by cutting a leaf and tie a small pot in its stem and left it the
whole day, the drained water from tree is drink as theluvu , if limestone was
added , if not it is known as kallu.
With this theluvu,
boil and condense it into a hard ,sweet known as palm jaggery / karuppati/ panakarrupatti .
This karuppati is used in olden days instead of sugar. We use karuppati in
making sukkukappi.
Another crystal with palm called as panakalkandu ( sugar candy ) , which is a coolant during summer.
It was brief
introduction though I just gave this for those who don’t know about this fruit.
Even in India also it will be unknown for future generation as there are few
trees nowadays. Even though it was a drought resistant tree , due to climatic
changes and less rainfall few trees are
remaining.
This nungu delight
was made by me to my sister Anu , it was simple and easy to make.
Ingredients:
Palm fruit – 3 – 4 nos
Boiled and cooled milk – 1 cup
Honey – 1 tbs (optional)
Chopped pistachios
Method:
Remove the outer skin (white layer) of palm fruit.
Add in a blender along with milk and blend well.
Pour into serving glass , drizzle the honey and sprinkle the chopped
pistachios.
Serve chill.
Nungu delight is ready to serve.
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