Tasty village food making by Elephant Foot Yam flower | ചേന പൂ ഉപ്പേരി
Amorphophallus paeoniifolius, the elephant foot yam or whitespot giant arum, is a tropical tuber crop grown primarily in Africa, South Asia, Southeast Asia and the tropical Pacific islands.
The elephant foot yam is used as food in Island Southeast Asia, Mainland Southeast Asia, South Asia, New Guinea, Oceania, and Madagascar. Its origin and center of domestication was formerly considered to be India, where it is most widely utilized as a food resource in recent times.
In Bangladesh, it is called Ol Kochu.
In Uttar Pradesh and Gujarat, It is called Suran.
In Bihar, it is used in oal curry (i.e. Elephant Foot curry), oal bharta or chokha, pickles and chutney. Oal chutney is also called Barabar chutney.
In Chhattisgarh, it is called Zimmikanda.
In Tripura, it is called Batema.
In Southern India, especially Kerala, it is known as Chena (ചേന), the tuber has been a part of people's diet for centuries. In Tamil it is called chénaikkizangu (சேனைக்கிழங்கு). It is mainly served as steamed pieces (പുഴുക്ക്) along with traditional chutney made of green chilli, coconut oil, shallots and garlic although the curry preparation is also common as a side dish for rice. It is made into a thick chutney (masiyal, மசியல்), typically eaten as an accompaniment with a rice dish. It has served as the main source of carbohydrates especially during the famine-stricken days of the region in the past along with the more popular tapioca. The flower bud before it blooms is also used for making curry. All parts of the flower can be used for making different types of side dishes.
Chena poo kerala food monsoon food upperi mezhukk varatti മെഴുക്ക് വരട്ടി തോരൻ thoran അച്ചാർ കറി variety taste food
The elephant-foot yam is widely used in Indian medicine and is recommended as a remedy in all three of the major Indian medicinal systems: Ayurveda, Siddha and Unani. The corm is prescribed in those systems for a variety of ailments.The tuber is reported to be useful in treatment of piles.
Видео Tasty village food making by Elephant Foot Yam flower | ചേന പൂ ഉപ്പേരി канала Plant Art
The elephant foot yam is used as food in Island Southeast Asia, Mainland Southeast Asia, South Asia, New Guinea, Oceania, and Madagascar. Its origin and center of domestication was formerly considered to be India, where it is most widely utilized as a food resource in recent times.
In Bangladesh, it is called Ol Kochu.
In Uttar Pradesh and Gujarat, It is called Suran.
In Bihar, it is used in oal curry (i.e. Elephant Foot curry), oal bharta or chokha, pickles and chutney. Oal chutney is also called Barabar chutney.
In Chhattisgarh, it is called Zimmikanda.
In Tripura, it is called Batema.
In Southern India, especially Kerala, it is known as Chena (ചേന), the tuber has been a part of people's diet for centuries. In Tamil it is called chénaikkizangu (சேனைக்கிழங்கு). It is mainly served as steamed pieces (പുഴുക്ക്) along with traditional chutney made of green chilli, coconut oil, shallots and garlic although the curry preparation is also common as a side dish for rice. It is made into a thick chutney (masiyal, மசியல்), typically eaten as an accompaniment with a rice dish. It has served as the main source of carbohydrates especially during the famine-stricken days of the region in the past along with the more popular tapioca. The flower bud before it blooms is also used for making curry. All parts of the flower can be used for making different types of side dishes.
Chena poo kerala food monsoon food upperi mezhukk varatti മെഴുക്ക് വരട്ടി തോരൻ thoran അച്ചാർ കറി variety taste food
The elephant-foot yam is widely used in Indian medicine and is recommended as a remedy in all three of the major Indian medicinal systems: Ayurveda, Siddha and Unani. The corm is prescribed in those systems for a variety of ailments.The tuber is reported to be useful in treatment of piles.
Видео Tasty village food making by Elephant Foot Yam flower | ചേന പൂ ഉപ്പേരി канала Plant Art
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