Food recipe

Patrode identified as “AYUSH System of Medicine Traditional Food Recipe”


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The delicacy is one of the 26 traditional recipes presented in the booklet prepared by the Union Ministry of AYUSH

Patrode, a treat made from colocasia leaves that is popular in Malnad, the Karnataka coast and other parts of the country, has been identified as one of the “traditional food recipes of the AYUSH system of medicine” by the Union Ministry of AYUSH.

It is one of the 26 traditional recipes selected by the Ministry when developing a booklet, also available in electronic format on its website. The manual, with photographs of each dish, contains explanations of their ingredients, method of preparation, health benefits and contraindications.

In addition to Kerala where Patrode is called ‘chembila appam’, the dish is also prepared in parts of Maharashtra, Goa, Himachal Pradesh, Gujarat and the North East region. Patrode is widely cooked in the coastal belts and Malnad during the rainy season. A variant of the leaves of colocasia, which grows on tree trunks during the monsoon, is in great demand for the preparation of the dish.

“Iron-rich colocasia leaves help improve hemoglobin levels. The leaves contain phenols, tannins, flavonoids, glycosides, and sterols, which help reduce chronic inflammation such as rheumatoid arthritis. The leaves contain significant amounts of vitamin C and beta-carotene, ”according to the ministry.

Other traditional recipes selected by the ministry include peya (medicated rice porridge), lajardraka (ginger granules and puffed paddy), amalaki panaka (Indian gooseberry drink), amla squash, takra (buttermilk), khalam ‘(medicated buttermilk), yusha (medicated soup), rasala (medicated curd), banana ragi and smoothie, and niger laddu seeds.

In the preface to the handbook, Deputy Ministry Secretary Roshan Jaggi said that during the release of commemorative postage stamps and the distribution of the Yoga Awards on August 30, 2019, Prime Minister Narendra Modi advocated encouraging cooking recipes. traditional and incorporate them into the food. people’s habits. “The aim is to raise awareness in the community about healthy eating habits based on AYUSH,” he said.

The co-secretary urged state and UT governments to translate the manual into local languages ​​for easy access.

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