Pañcakutādi Dry-Veggies, Superfoods
Types of pañcakutādi - dry veggies
Sangri (phali family)
- Sangri (phali/ fabeaceae) Kalpataru (in ayurvedic and siddha) - Prosopis Cineraria - beans – dry _ ‘जांटी’, ‘खार’, ‘शमी’, ‘राज्य वृक्ष’, khejari vṛkṣa (other names)
- Sangri varieties/bhedha
. Śamīra (Prosopis stephaniana kunth) Smaller variety - Found in Punjab and Gujarat (according to Bhavaprakasha)
. Śanta (Prosopis grandulosa) (according to Raja Nighantu)
important in composition of panchkuta vegetable*
Ker (berry family)
- Ker/ kair round berries, dry (Capparis decidua)
important in composition of panchkuta vegetable*
Kumatyā (berry family)
- Kumaat flat berries, dry
- Kumaṭyā – flat berries, dark brown, dry
- Kumta / kumtha (Acacia senegal) is a medium-sized tree with yellow fruits in heads,
important in composition of panchkuta vegetable*
Gundā (boraginaceae family)
- Gundā – green – as white pieces like peel - from which comes the gund gum that is used in food and for sticking
- Goonda (Cordia myxa) fruits
important in composition of panchkuta vegetable*
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Subkingdom: Tracheobionta Superdivision: Spermatophyta Division: Magnoliophyta Class: Magnoliopsida Subclass: Asteridae Order: Lamiales Family: Boraginaceae Genus: Cordia L. Species: Cordia myxa L. |
Kachari (Gourd family)
- Kachari, Kachri, Phophalia, wild berries, a wild species of cucumber, (family of pumkin & cucumber)
Bāvaliyā (Phali family)
- Bāvaliyā/ bāvaḍiyā (phali/ fabeaceae)
Guar-phali (Phali family)
- Guar-phali (phali/ fabeaceae) both vegetables and guar gum
Premli bor (Berry family)
- Pemli Bor
Tindi (Gourd family)
- Ṭīṇḍī/ Fofaliya/ Tindsi/ Tinda / Apple Gourd/ Baby Pumkin– round white
Tinda
Common names Indian Round Gourd or Apple Gourd or Indian Baby Pumpkin
Scientific Name Benincasa fistulosa
Name in Indian languages Tinda (Punjabi), Tindsi (Rajasthan), Dhemase (Marathi), Meha (Sindhi)
Sīmaṇḍayā (Gourd family)
Moongbadi & badi
- Moongbadi cf. Picture
- Badi cf. Picture
Khelra (Gourd family)
- Khelra (cucumber) cf. Picture
Karela (Gourd family)
- Karela (bitter gourd) also Rajasthani dry sabji
Amchur (Fruit family)
- Amchoor (dry mango powder)
- Aam (Mangifera indica) raw-dried slices
- Piece of dry mango seed
Hāji, sāji (Stone family)
To preparf hāji water
250g + 6 glass or 4 lota (+200g)
Pāpadkhar (Stone family)
Other names papad-khar-soda, sajji-sajjige, papadiao, papadiao-karo, papad-kharo, Alkaline Salt, Sodium Sesquicarbonate
General use: as sodium bicarbonate in food and hours hold works
Useful in khichu recipe
Photos for Pañcakutādi identification |
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Kumta/ kumatha |
Kachari |
Ker |
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Gūnda |
Gwar phali |
Sangri |
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Bavaliya |
Khelra (cucumber) |
Badi |
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Tinda/ fofaliya |
Tinda/ fofaliya |
Tinda/ fofaliya |
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Kachri (green) |
Kacchari (dry) (some say it is peeled without skin) |
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Usage |
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Recipe of assemblage of panchkuta Sabji/ Mixing - Sandri - Kumaṭyā - Gundā - Ker
Preparing separately - Bāvaliyā/ bāvaḍiyā
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Kair Saangri (Panchkuta Sabji/Pickle) cf https://www.mamtaskitchen.com/recipe_display.php?id=14011
Recipe of sabji pickle 100 gm. Sangri beans, dry 10 gm. Phophalia or Kachari wild berries 10 gm. Ker round berries, dry 10 gm. Kumaat flat berries, dry 10 gm. Amchoor 1 tbsp. Mustard oil, use vegetable oil if you don't have it. 2/2 tsp. Cumin seeds 1/2 tsp. Turmeric powder 1 tsp. Coriander powder 1 tsp red Chilli powder 1 tsp. Coriander powder 1 tsp. ground fennel seeds 1 1/2 tsp. Salt, adjust to taste |
Shop & distributors
See lists of shops and distributors of pañcakutādi dry veggies of Hubli resources
Pranayu.org (Indian flag)
Article – Resources & links – Hubli Health & Ahiṃsā Shops, etc.
Literature from scientific and journalistic articles
Sangri (Prosopis Cineraria Pods) - A Rich Protein Source of Rajasthani Cuisine
Yadav, N., & Choudhury, M. K. (2023). Review of Sangri (Prosopis Cineraria Pods) - A Rich Protein Source of Rajasthani Cuisine. International Research Journal of Ayurveda & Yoga, 06(06), 188–192. https://doi.org/10.47223/IRJAY.2023.6631
Gunda (Cordia myxa L.), The Gift of the Nature, A Review
Al-Khafaji, S. A., Alsaadawi, M. A., Al-Yasari, A. M., & Al-Saadawe, M. A. (2021). Cordia myxa L.: The Gift of the Nature, A Review (Gunda). Basrah Journal of Agricultural Sciences, 34(2), 267–277. https://doi.org/10.37077/25200860.2021.34.2.20
Sun-Kissed Superfoods: The Nutrient-Rich Dried Vegetables of Rajasthan |
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Prakati India January 13, 2024 https://prakati.in/sun-kissed-superfoods-the-nutrient-rich-dried-vegetables-of-rajasthan/
Panchkuta Panchkuta, a traditional dish from Rajasthan, gets its name from its five key ingredients: - Kair, Sangri, Amchur, Goonda, and Kumta.
The preparation involves using pods of - Sangri (Prosopis cineraria), - seeds of Kumta / kumtha (Acacia senegal), - fruits of Kair (Capparis decidua), - raw-dried slices of Aam (Mangifera indica), - fruits of Goonda (Cordia myxa). These ingredients are crushed, mixed, and fried after adding various condiments to enhance the flavor.
Panchakuta is a valuable source of carbohydrates, protein, vitamins, fiber, minerals (calcium, phosphorus, iron, zinc, and magnesium), antioxidants (carotenoids, ascorbic acid, and flavonoids), phenols, tannins, saponins, and other phytochemicals.
This unique sabzi can be stored for an extended period without spoilage, making it a versatile addition to meals. Panchkuta can be enjoyed during breakfast, lunch, or dinner, showcasing its adaptability in various culinary scenarios. It holds a special place in Rajasthani wedding ceremonies and celebrations, often featuring on the menu of parties and functions.The dish’s widespread use reflects its significance and popularity in the culinary traditions of Rajasthan.
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The magic of Rajasthan's legendary Sangri |
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https://in.desilea.com/blogs/news/the-magic-of-rajasthans-legendary-sangri?shpxid=62f0c6f5-1b90-44e4-b503-279536991a2c |
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September 17, 2023 In the heart of the Thar desert, on the outskirts of Jaisalmer, lived a humble woman named Lata. She was widely known, not for her wealth or stature, but for her unique relationship with the Sangri tree.
Unlike others in the village, Lata didn’t just see the Sangri tree as a source of food. For her, each tree had a soul, a life, and a story to share. She would often be found talking to the trees, caressing their branches, and even singing lullabies to the young saplings. Villagers often joked about Lata’s whimsical ways, dubbing her the “Sangri Whisperer.”
One year, a terrible drought struck the region. Water became scarce, and crops withered. However, to everyone's astonishment, the Sangri trees in Lata's grove continued to flourish, bearing more pods than ever before.
Out of gratitude and concern for her fellow villagers, Lata started harvesting these pods, sun-drying them, and then distributing them among the families. With her deep knowledge of Rajasthani cuisine, she taught them various recipes to make the most of the Sangri. From tangy pickles to flavorful curries, every dish was a testimony to the desert's resilience.
Word of the magical Sangri grove spread beyond the village. Travelers, merchants, and even chefs from distant cities visited Lata to experience the wonder of her Sangri trees. Everyone wanted to know her secret.
With a twinkle in her eye, Lata would reply, "It's simple. Listen to them. Respect them. Love them. They will reciprocate in kind."
The village, once skeptical of Lata’s ways, began to revere her. They realized the depth of her connection with nature and the profound lessons she offered.
As years passed, Lata’s grove became a sanctuary. People from all walks of life visited, not just to taste the extraordinary Sangri but to learn the art of listening, the patience of understanding, and the magic of harmonizing with nature.
Lata's legacy wasn’t just the Sangri recipes that were passed down generations but the ethos of living in harmony with the environment. And thus, in the golden sands of Rajasthan, amidst the vastness of the Thar, stood a testament to a woman's love for nature – the thriving grove of the Sangri Whisperer of Jaisalmer. |
- Category: English (India)
- Read Time: 1 min
