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| Category |
Tamil Nadu |
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| Title |
Traditional food preparation |
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| Abstract |
Smt Jothymani (59) lives in Vellankoil village of Erode district. Smt Malathis also lives in Vellankoil. Together, they work at an SHG. They have been working as its member for poverty alleviation in the society for the past two years. Their traditional food preparations are given below. |
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| Details |
wo kilogram ragi, 2 kg kambu (pearl millet), 1 kg thinai (Setaria italica (L.) P. Beauv), 1 kg jowar , 2 kg maize, 1 kg wheat, 1 kg horse gram, 1/2 kg green nut, 1 kg soya bean, 1 kg groundnut, 1/2 kg moong, ¼ kg sago (tapioca powder), ¼ kg barley, 25 g poppy seeds, 25 g omum (Trachispermum ammi Spr.), two jathikai, two masikkai, 100 g dry ginger, 50 g cardamom, 1 kg sesame, 50 g cashew nuts, 50 g walnuts and 100 g white sesame are mixed, ground well and made into a fine powder, except ragi, jowar, kambu, groundnut and horse gram, which are instead sprouted for eight hours. After eight hours, they are ground to obtain a fine paste. Now, the innovators mix all of these together. Whenever needed, they boil this mixture with palm jaggery and take as kanji (gruel), a nutritious food. It has to be taken once in a week. The benefits include keeping cholesterol levels in check, curing ulcers and improving health. Smt Jothymani has been selling the mixture at ¹ 200 per kg. |
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| Volume No. |
Honey Bee 27(2) 12, 2016 |
