Jamun Raita

There is a legend associated with Jamun fruit and it begins with these lines , "Sutta Pazham Vendumaa Sudaatha Pazham Vendumaa". These are the immortal lines uttered by Skanda disguised as a child to Avaiyyar an ascetic and a poetess of the Sangam period. She was such a realized soul and yet she thought she was hitting a plateau in her learning curve and was thinking of retirement. Lord Muruga seized this opportune moment and let her know that learning is a lifelong process and ego is an obstruction to it, through these innocent words. I have explained the same below. 

Avvaiyar a travelling minstrel got tired one day and decided to take rest under the shadow of a Jamun tree. She was hugry and thirsty. Skanda disguised as a shepherd on the tree,  asked Avvai whether she wanted roasted fruit or unroasted fruit . Avvai answered that she wanted roasted fruit without thinking too much. Lord Muruga scattered some Jamun fruit to the ground. Avvaiyar started picking up the fruit and blowing the sand that was stuck to it. The fruit had become warm because of the hot sand. At that time the little boy asked her whether the fruits were warm. Being a highly evolved person she understood that this was divine play because it is not possible to have roasted fruit from the tree and yet there she was blowing on the fruit as if to cool. She was amazed by this analogy and was curious to find out the identity of the boy. Upon enquiry she found out that the little boy was none other than Lord Muruga. This legend is associated with a place called Pazhamudircholai in Madurai. This is the story behind the simple Jamun fruit and now I'm heading to the recipe.

I have made a raita out of this fruit. This is also known as Java plum. 

Ingredients

Jamun fruit-1 cup

Curd-1 cup

Salt to taste

To temper

Oil-1 tsp

Mustard-1 tsp

Urad dal-1 tsp

Asafoetida-a pinch

Red chili- 1 or 2

Curry leaves-a sprig

                

Method- This is incredibly easy to make. Take a cup add add the cut pulp of the Jamun fruit, salt and curd and mix well. Add the tempered ingredients. And your done! This tastes awesome sweet and slightly tart. I made this pachadi as a side dish to bisi bele bath. The seeds of this fruit is dried and powdered and is used to treat diabetes.  I loved every mouthful of this raita, leaving behind its unique taste and stories of a bygone era.

Banana Stem Raita-A summer cooler

Banana Stem raita is an ideal summer raita.This aids in cooling the body and with weight loss because of the fibre content.Its such a simple raita to make with so many benefits.

Ingredients
Banana Stem-1

Thin buttermilk water
Curd-1 cup
Salt to taste

To temper

Oil-1 tsp

Mustard-1/4 tsp
Urad dal-optional

Asafoetida-a pinch

Red Chillies-2

Coriander leaves-a sprig

Method: Use the inner pith of the stem.Discard the fibre.Cut this into small bits.Put this in a vessel with thin buttermilk water and salt.(You can add one or two spoons of curd to water,to make a thin buttermilk).This is done to prevent discoloration.I cooked this in a cooker.Cool this mixture.Take the plantain stem and add to yogurt.To this mixture splutter the ingredients to be tempered.Add salt to taste.I ran out of coriander leaves.You can certainly use it as a garnish.I just can't do with out this raita in the scorching summer sun of Chennai.Go ahead indulge.

This is going to Krithi's Kitchen who is guest hosting Healing Foods-Banana started by Siri of Cooking with Siri

Bell Pepper Raita

Made this simply and tasty raita on Saturday.

Ingredients:
Bell peppers- I used 3
Low fat yogurt-200 gms
Oil-1 tsp( i use sesame oil)

Asafoetida-a pinch(optional)
mustard seeds-1/2 tsp
Green chilli-1(optional)
Jeera powder-a pinch(optional)
Salt to taste

Method: I cut up three bell peppers(green,red and yellow) into small bite sized pieces. Use a tsp of oil to splutter mustard in a pan, add in a pinch of asafoetida and green chilli and scald it in the pan. Add the bell peppers and fry veggies till it cooked.Cool it and add it to the thick curd. Add in salt and jeera powder and serve as an accompaniment to pilafs or eat it as a salad.This is healthy too.