The funny thing about food education is that very often most of us living in India are eating the right foods without even being aware of it’s health benefits.The reason for that is that these simple food ingredients tend to get overlooked or not taken seriously simply because their benefits are not spoken about loudly on global food platforms.
The funny thing about food education is that very often most of us living in India are eating the right foods without even being aware of it’s health benefits.The reason for that is that these simple food ingredients tend to get overlooked or not taken seriously simply because their benefits are not spoken about loudly on global food platforms.
But the one thing that we Indians must wake up to right now is that the food eaten by our ancestors in this ancient culture that is such a part of India’s history, is now coming under the growing list of ‘superfoods’ identified by the western world….information that we tend to lap up and then give the very same ingredient, which existed in our kitchens since eons, a re-think ! For example, turmeric, neem, coconut, moringa etc etc
It’s only a matter of time before they discover our vendhayam, don’t you agree?! It never ceases to fascinate me how we use both the greens and the dried portion of the same plant in such versatile ways. Vendhayam which is known as methi or fenugreek is so unusual in terms of taste and texture.The small oval shaped leaves are so delicious when mixed into wholemeal flour to make methi chappathis or as a pairing with mutton in the famous Andhra dish ‘menth aakku maamisam’. The slight bitterness fades to the background when it is combined with other native ingredients. We are fortunate to find an abundant source of it in Coimbatore and it's just as easy to grow our own.
While a lot of people believe that the best way to imbibe the health benefits of methi seeds is by soaking them in water overnight and drinking it on an empty stomach the next morning, Rujuta Diwekar (nutritionist par excellence) has a different approach to consuming the same.
She says it’s best to follow traditional recipes because the manner of cooking as well as the balance in proportion of other ingredients is what actually contributes to an ideal nourishment of the body. For example, we use roasted and powdered vendhayam for our pickles.A traditional kadhi (buttermilk gravy) uses whole methi seeds in the cooking process.So what happens is that the fenugreek has a role to play wherein it imparts just the right amount of health benefits alongside the other ingredients like yoghurt, turmeric, natural salt, curry leaves etc.When had in this manner it leads to a natural intake of multi vitamins and minerals which also aids the body in proper digestion and absorption.
This is the best way to approach healthy eating rather than to focus on a separate intake of any one food item.When we do that we are in danger of consuming excess of it and will then have to deal with an imbalance which will work against the body’s natural functions.(Excess of fenugreek leads to digestive dysfunction)
When we sit down to analyse this thought process, it makes so much sense. The origins of most of our dishes have been the outcome of seasonal availability, that which is grown locally and helps sustains an active body and mind throughout a busy day.It was never about any percentage of protein, carbohydrate, fat or antioxidants.So,it’s safe to say that our recipes handed down over generations can be followed as taught.
To help each one of us understand the amazing health benefits of vendhayam,we will follow this write up by including a small chart.Kasuri methi, ( dried fenugreek leaves) is also delicious when added to gravies that have a north indian influence.
This sort of mindset in relation to food has added new respect to our home made mango pickle ,not to mention the routine of roasting, powdering and cooking with these tiny brown seeds that are so much more necessary for our well-being than we could have known.For those of us who have always adhered to eating home cooked meals,we deserve a huge pat on the back and must continue the same.It just goes to show how important it is to cook our regional cuisine as often as possible.How else are we going to influence the children from adapting the same ?
Facts on Vendhayam
Reduces pain from headaches, menstrual cramps, fatigue due to it’s anti-inflammatory and analgesic properties
Contains phytoestrogen ,beneficial to lactating mothers
Contains naringenin that helps lower the lipid levels
Natural digestive and helps lubricate the stomach and intestines
Polyphenolic flavonoids help liver and kidney function
External applications of soaked and ground methi are advised for restoring lustre to skin and hair due to the natural hormones present in the seeds.
But the one thing that we Indians must wake up to right now is that the food eaten by our ancestors in this ancient culture that is such a part of India’s history, is now coming under the growing list of ‘superfoods’ identified by the western world….information that we tend to lap up and then give the very same ingredient, which existed in our kitchens since eons, a re-think ! For example, turmeric, neem, coconut, moringa etc etc
It’s only a matter of time before they discover our vendhayam, don’t you agree?! It never ceases to fascinate me how we use both the greens and the dried portion of the same plant in such versatile ways. Vendhayam which is known as methi or fenugreek is so unusual in terms of taste and texture.The small oval shaped leaves are so delicious when mixed into wholemeal flour to make methi chappathis or as a pairing with mutton in the famous Andhra dish ‘menth aakku maamisam’. The slight bitterness fades to the background when it is combined with other native ingredients. We are fortunate to find an abundant source of it in Coimbatore and it's just as easy to grow our own.
While a lot of people believe that the best way to imbibe the health benefits of methi seeds is by soaking them in water overnight and drinking it on an empty stomach the next morning, Rujuta Diwekar (nutritionist par excellence) has a different approach to consuming the same.
She says it’s best to follow traditional recipes because the manner of cooking as well as the balance in proportion of other ingredients is what actually contributes to an ideal nourishment of the body. For example, we use roasted and powdered vendhayam for our pickles.A traditional kadhi (buttermilk gravy) uses whole methi seeds in the cooking process.So what happens is that the fenugreek has a role to play wherein it imparts just the right amount of health benefits alongside the other ingredients like yoghurt, turmeric, natural salt, curry leaves etc.When had in this manner it leads to a natural intake of multi vitamins and minerals which also aids the body in proper digestion and absorption.
This is the best way to approach healthy eating rather than to focus on a separate intake of any one food item.When we do that we are in danger of consuming excess of it and will then have to deal with an imbalance which will work against the body’s natural functions.(Excess of fenugreek leads to digestive dysfunction)
When we sit down to analyse this thought process, it makes so much sense. The origins of most of our dishes have been the outcome of seasonal availability, that which is grown locally and helps sustains an active body and mind throughout a busy day.It was never about any percentage of protein, carbohydrate, fat or antioxidants.So,it’s safe to say that our recipes handed down over generations can be followed as taught.
To help each one of us understand the amazing health benefits of vendhayam,we will follow this write up by including a small chart.Kasuri methi, ( dried fenugreek leaves) is also delicious when added to gravies that have a north indian influence.
This sort of mindset in relation to food has added new respect to our home made mango pickle ,not to mention the routine of roasting, powdering and cooking with these tiny brown seeds that are so much more necessary for our well-being than we could have known.For those of us who have always adhered to eating home cooked meals,we deserve a huge pat on the back and must continue the same.It just goes to show how important it is to cook our regional cuisine as often as possible.How else are we going to influence the children from adapting the same ?
Facts on Vendhayam
Reduces pain from headaches, menstrual cramps, fatigue due to it’s anti-inflammatory and analgesic properties
Contains phytoestrogen ,beneficial to lactating mothers
Contains naringenin that helps lower the lipid levels
Natural digestive and helps lubricate the stomach and intestines
Polyphenolic flavonoids help liver and kidney function
External applications of soaked and ground methi are advised for restoring lustre to skin and hair due to the natural hormones present in the seeds.