Having spent last Saturday at the Uzhave Thalai 2.0 conference on sustainable farming,it has further driven home the importance of rain fed methods of Agriculture.
Having spent last Saturday at the Uzhave Thalai 2.0 conference on sustainable farming,it has further driven home the importance of rain fed methods of Agriculture.
The farming sector came into being by co-existing with weather conditions. That’s how farmers knew which crop was suited for the right time of the year. When greed reared it’s ugly head to plunder the land then all manner of sustainability got sidelined and people began to eat whatever caught their fancy thereby adding to the many ills that plague the human body.
This came to mind a few years ago after a bout of heavy rain when the front yard was filled with spindly stemmed but lush sukkuti keerai. I learnt later that it is commonly referred to as manathakkali. We always called it sukkuti. Growing up we have eaten so much of the tiny fruit.
Today, I’m not sure how many are aware of it much less feed it to their children. Breakfast at home always comprises of one or several fruit options. During the monsoons, there is always a wide ceramic bowl filled to the brim with these ripe, black, satiny looking, tiny berries. The over ripe ones get a bit squishy when washed and leave a stain which is quite visible by a telltale purple smear on the rim of the dish.
One needs to take in a big spoonful to actually enjoy the taste. It’s on the sweeter side but what I like best is that little burst in the mouth when the teeth cut through the thin skin.
It’s not just the fruit, we make sure every bit of this highly nutritious plant is included in as many dishes as possible. The green fruit along with the leaves is a tasty addition to a simple puli kozhambhu made with tamarind, small onions and garlic. The green berries must never be consumed raw. A sukkuti keerai poriyal was again a familiar lunch accompaniment when we were growing up and now for our children as well.
These greens are highly medicinal and an instant cure for ulcers in the mouth or along the digestive tract. Just wash the leaves and rub between the fingers before pressing directly on the spot which causes discomfort. It provides great relief. A small lesion on one corner of my tongue went away within two days of chewing these leaves. Grandma remedies that are not to be taken lightly!
I always thought that these greens were best eaten when they grew wild and could not be cultivated. But recently I found that most organic seed suppliers do sell the manathakkali keerai seeds. It’s important though to understand why they grow during this particular season. The seeds actually lie dormant in the soil and sprout out when it rains. Interestingly enough I’ve never seen a sukkuti plant grow when watering the lawn but a few showers later, lo and behold the same grassy patch will have a small profusion of these greens. That’s nature at her best.
The damp weather is also the time when bacteria love to thrive. The moisture hastens it’s growth and thereby gives rise to a host of bugs which cause coughs, cold sores, stomach disorders etc. that irritate the human body. Before you decide what best medication to have on hand, do consider your local seasonal produce. When food is used as medicine in it’s natural state, it not only eases the problem but also boosts immunity and good health.
The botanical name for this native green is is Solanum nigrum, also known as purple night shade. While the western world has yet to discover the benefits of this plant, ancient reports suggest that this species has been in existence since the first century AD and was used by herbalists.
We must understand that a species that has managed to survive the ravages of time must be allowed to thrive for the greater good of not just mankind but the entire planet. Fill that koodai up with these precious sukkuti greens on your next trip to the market and remember to pass on that wisdom to your young.
The farming sector came into being by co-existing with weather conditions. That’s how farmers knew which crop was suited for the right time of the year. When greed reared it’s ugly head to plunder the land then all manner of sustainability got sidelined and people began to eat whatever caught their fancy thereby adding to the many ills that plague the human body.
This came to mind a few years ago after a bout of heavy rain when the front yard was filled with spindly stemmed but lush sukkuti keerai. I learnt later that it is commonly referred to as manathakkali. We always called it sukkuti. Growing up we have eaten so much of the tiny fruit.
Today, I’m not sure how many are aware of it much less feed it to their children. Breakfast at home always comprises of one or several fruit options. During the monsoons, there is always a wide ceramic bowl filled to the brim with these ripe, black, satiny looking, tiny berries. The over ripe ones get a bit squishy when washed and leave a stain which is quite visible by a telltale purple smear on the rim of the dish.
One needs to take in a big spoonful to actually enjoy the taste. It’s on the sweeter side but what I like best is that little burst in the mouth when the teeth cut through the thin skin.
It’s not just the fruit, we make sure every bit of this highly nutritious plant is included in as many dishes as possible. The green fruit along with the leaves is a tasty addition to a simple puli kozhambhu made with tamarind, small onions and garlic. The green berries must never be consumed raw. A sukkuti keerai poriyal was again a familiar lunch accompaniment when we were growing up and now for our children as well.
These greens are highly medicinal and an instant cure for ulcers in the mouth or along the digestive tract. Just wash the leaves and rub between the fingers before pressing directly on the spot which causes discomfort. It provides great relief. A small lesion on one corner of my tongue went away within two days of chewing these leaves. Grandma remedies that are not to be taken lightly!
I always thought that these greens were best eaten when they grew wild and could not be cultivated. But recently I found that most organic seed suppliers do sell the manathakkali keerai seeds. It’s important though to understand why they grow during this particular season. The seeds actually lie dormant in the soil and sprout out when it rains. Interestingly enough I’ve never seen a sukkuti plant grow when watering the lawn but a few showers later, lo and behold the same grassy patch will have a small profusion of these greens. That’s nature at her best.
The damp weather is also the time when bacteria love to thrive. The moisture hastens it’s growth and thereby gives rise to a host of bugs which cause coughs, cold sores, stomach disorders etc. that irritate the human body. Before you decide what best medication to have on hand, do consider your local seasonal produce. When food is used as medicine in it’s natural state, it not only eases the problem but also boosts immunity and good health.
The botanical name for this native green is is Solanum nigrum, also known as purple night shade. While the western world has yet to discover the benefits of this plant, ancient reports suggest that this species has been in existence since the first century AD and was used by herbalists.
We must understand that a species that has managed to survive the ravages of time must be allowed to thrive for the greater good of not just mankind but the entire planet. Fill that koodai up with these precious sukkuti greens on your next trip to the market and remember to pass on that wisdom to your young.