how to cook stems as vegetables
11 September 2020

Kshemakutuhalam chapter 8, part 20 – good food, healthy life

After having described a full section on leaf sprouts, author has thought of explaining about the stems used as vegetable… Let’s have a look…

1. Kadali danda – stem of plantain is well known to be cold in potency. It is a good diet for people suffering from menorrhagia (excessive menstrual bleeding), from general bleeding disorders, diseases of female genital tract etc… Apart from all these it is said to have strengthening action i.e. balavardhanam…

Kadali danda is initially soaked in water and free it from big fibres… It is then fried with kshara (any alkali) and jambeera (a sour fruit/lemon).. Along with frying, we have keep adding very small quantities of fresh wet ginger at repeated intervals.. Author says that it becomes a very tasty preperation..

2. Dhehi danda – (dhehi????) Fresh stem of this is powdered and steamed in sour buttermilk… It is then fried in ghee along with salt and asafoetida… This vegetable is said to be ruksha according to the author and is cold in potency…

Author also says that if this vegetable is not cooked properly it can cause a little irritation kind of problem to the throat… It increases vata when taken in excess, hence has to be cautious when taken… It can improve taste at the same time..

3. Sarshapa danda – It is nothing but the stem of mustard plant, particularly a tender stem is preferred here.. the stem is crushed and steamed in buttermilk.. it is then fried in hot oil and add salt and asafoetida..

There is another interesting recipe told for stem of mustard… A thin stem of mustard is cut into small pieces and kept in a vessel which is coated with a layer of oil, along with water in which rice is washed. It must be kept for almost seven days after which it turns sour.. this can be then removed from the vessel and used for other dishes or can be made into a broth… This preperation is called as ‘kaapyaka’.

Sarshapa is appetizing and hot in potency.. In general it decreases vata and kapha… It is a good diet for people suffering from skin infections, wounds, excessive itching etc…

4. Mulaka danda – mulaka is radish… Tender stem of radish along with its leaves, is steamed in buttermilk and is fried in ghee with asafoetida and salt… This vegetable improves taste and decreases vata and pitta….. Radish fruit is also possessing same properties…

These were the stems described by the author, used for cooking, with its properties in general… Next, and the last part of this chapter on vegetarian recipes is that of the kanda shaaka I.e. bulbs used…

Stay tuned !!! Happy time !!!

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