6/4/2023 0 Comments Regi pandu in kannada![]() ![]() On the other hand, the 15th-century recipe book compiled by the Sultans of Mandu, Ni’matnama, recommends mixing cooked rice with dried jujube and rose water, flavouring vegetable oils with jujube flowers and adding the fruit to preserves. Chavundaraya’s Lokapakara, written in Kannada in the 11th century, contains elaborate recipes for sweets made with rice flour, ghee, and fermented milk, flavoured with jujube pulp or juice. It’s in regional medieval literature that we find a few interesting culinary references to jujube. The Vangasena Samhita states that the karakandhu, kola and badara varieties of jujube are sour and help alleviate pitta while old (mature) jujube “pacifies thirst, lessens fatigue and is particularly helpful in boosting the digestive fire. For instance, the Charaka Samhita prescribes “ghee cooked with decoction of kola and lac, eight times milk and paste of aralu, dáruharidrá (bark) and kutaja ( bark and fruit)” to treat chest wounds, and upodika (malabar spinach) soured with badara for haemorrhage. Ancient Ayurvedic texts like the Charaka Samhita and Sushruta Samhita mention different kinds of the jujube fruits- badara, kola, sauvira,- and liqueurs, pickles and other concoctions made with them and their medicinal virtues. Interestingly the Vishnu Purana mandates oblations of curds, unbruised grains and jujubes, or balls of meat mixed with curds, barley and jujubes, to ancestors on joyous occasions.īut ber is not just steeped in myths and antiquity, they are also rich in nutrients (antioxidants, vitamins and more) and curative virtues. In Valmiki’s Ramayana, for instance, Rama offers an oblation of ingudi pinda mixed with badara fruit to his deceased father. But first, she bites into each ber to ensure that Ram eats only the ripest, but there are other interesting instances that illustrate the status of ber in ancient India. Of course, the most popular story around it features the aged, tribal ascetic Shabari, a great devotee of Ram, who feeds him wild jujubes in the forest. The epics-both Ramayana and Mahabharata-too mention the ber. Be it the wild ber or it’s domesticated variants, the fruit has been around for thousands of years.ĭifferent kinds of the jujube fruit have been mentioned in Vedic literature including the Brahmanas and Samhitas and later in Sutra literature. Archaeobotanical records too, attest to the fruit’s prehistoric antiquity in the subcontinent. In fact, Hindu mythology is strewn with references to the jujube (both the fruit and the tree). As Badrinath, he is the lord of the jujube tree, known as badri or badara in Sanskrit. ![]() Ber is also among Shiva’s favourite fruits and is offered to him on Maha Shivratri. However, Saraswati isn’t the only deity that ber or the jujube is associated with. A khaager kalam (reed pen) is inserted into the pot, and a single kul is balanced on top of the pot. For instance, earthen ink pots filled with raw milk (symbolic of ink) are kept in front of the goddess. ![]() On Saraswati Puja, in Bengali homes, kul is not only offered to the Goddess as part of the naivedya, but has specific ritualistic use as well. Of course, one later learns how the custom is, perhaps, merely a way to discourage children from eating the somewhat astringent and highly acidic unripe kul. Popping a kul or two before Saraswati Puja would invariably result in poor grades, elders warn. The young, easily the greatest patrons of the sometimes sweet, deliciously tart, sweet smelling winter fruit, are typically scared into submission. Dubbed as Saraswati’s favourite fruit, it must be offered to the goddess of learning before mere mortals can feast on their favourite variety of the jujube. The occasion is celebrated on Vasant Panchami that generally falls during the peak kul season. A peculiar custom popular in Bengal prohibits the eating of kul, or ber, before Saraswati Puja. ![]()
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