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Pañcakutādi Dry-Veggies, Superfoods

Pañcakutādi Dry-Veggies, Superfoods

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*

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

 

 

 

Kumta/ kumatha

Kachari

Ker

 

 

 

Gūnda

Gwar phali

Sangri

 


 

 

Bavaliya

Khelra (cucumber)

Badi

 

 

 

Tinda/ fofaliya

Tinda/ fofaliya

Tinda/ fofaliya

 


 

Kachri (green)

Kacchari (dry) (some say it is peeled without skin)

 



 

 

 


 

 

Usage

Recipe of assemblage of panchkuta Sabji/

Mixing

- Sandri

- Kumaṭyā

- Gundā

- Ker

 

Preparing separately

- Bāvaliyā/ bāvaḍiyā

 

 

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

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.

 

 

Sangri (in panchakuta)

Khejri, a medium-sized, deep-rooted prickly tree, is discovered in arid regions, particularly across the Thar desert. The edible fruits (pods) of Khejri, scientifically known as Prosopis cineraria, are referred to as ‘Sangri’ in Rajasthan. Known for its delightful taste, Sangri holds significant utility during periods of drought and famine.

 

This hardy tree, Khejri, has been a vital source of survival food in arid regions for centuries. Sangri, once plucked, undergoes a process of drying and careful storage, ensuring its availability throughout the year. In Rajasthan, Sangri is not only a food source but also a culinary gem, featuring in subzi, acting as an ingredient in Panchukta, and contributing to the preparation of kadi and pickle.

 

The utilization of Sangri highlights its adaptability in various culinary contexts, making it a key element in the gastronomic traditions of the Thar desert region.

 

Kumtha (in panchakuta)

Kumtha is a medium-sized tree with yellow fruits in heads. Its pods play a crucial role when eaten with ‘kair’ and ‘Sangri,’ contributing significantly to the Panchkuta vegetable. The dried seeds of Kumtha are edible and hold importance, particularly in the desert areas of Rajasthan.

 

Kair (in panchakuta)

Kair thrives in arid and semi-arid regions of Rajasthan, offering high nutritional value. The versatile nature of Kair is evident as it is used both in its fresh green and ripen forms, as well as in its dried state. In the realm of culinary creations, dried Kair takes center stage as the main ingredient in the preparation of Panchkuta sabji.

 

The fruits of Kair are not only utilized for immediate consumption but are also preserved as pickles, becoming a popular choice in the desert area. To ensure the best flavor, the fruits of Capparis are preserved by soaking them in brine or buttermilk for several days, effectively eliminating any bitterness, before being sundried. This preservation process adds to the culinary richness of the region, showcasing the resourcefulness and ingenuity in utilizing local produce.

 

Goonda (in panchakuta)

With its sour flavor, Goonda is a key ingredient in the Panchkuta vegetable. Fresh and green Goonda are employed in the creation of pickles and various vegetable dishes. Furthermore, the dried form of Goonda is also utilized as a food source throughout the entire year.

 

Kachri

Kachri, a wild species of cucumber, is valued for its richness in protein. Primarily used as a vegetable, it undergoes sun-drying after the removal of its epicarp. The dried form of Kachri, as well as its powder, finds extensive use in arid regions.

 

Guar fali

Guar fali, a valuable crop utilized for both vegetables and guar gum, is sun-dried in Rajasthan to prevent spoilage. It is commonly paired with various vegetables, such as Kachri. In the ethnic societies of Rajasthan, Guar fali serves as a dried vegetable during times of fasting and drought. Additionally, local people enjoy fried dry Guar fali as snacks.

 

Pemli Bor

Pemli Bor boasts a surprising density of vitamins and minerals. It is a rich source of Vitamin A, vital for healthy vision and immunity, Vitamin C, an antioxidant powerhouse, and Iron, essential for oxygen transport. Additionally, it provides a good dose of Calcium, crucial for bone health, and dietary fiber, aiding digestion.

 

Sun-drying, a traditional preservation technique, further concentrates Pemli Bor’s inherent goodness. This sun-kissed form becomes a versatile ingredient in Rajasthani cuisine. Often incorporated into dals and curries, its earthy, slightly bitter flavor adds a unique dimension to dishes. Pemli Bor can also be enjoyed as a nourishing side dish, sautéed with spices, or even ground into a flour for various culinary uses.

 

 

 

 

 

The magic of Rajasthan's legendary Sangri

https://in.desilea.com/blogs/news/the-magic-of-rajasthans-legendary-sangri?shpxid=62f0c6f5-1b90-44e4-b503-279536991a2c

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.