KATUKU- MUSTARD Dear friends,
Today my posting is about Mustard(Kaduku). Though it’s main use in South Indian kitchen is for seasoning, it isalso used in small quantity as a paste in mango pickles and now a day in somecurries also. Katuku mango is special for its taste. Diabetics should not use pickles more. Mustard oil it is essentiallyused in south for massaging after heating to relieve pain, in the North it isused widely for kitchen use. Recently I tasted Tomato currywith mustard paste added prepared by a cousin. What to say- I have taken one morecup of rice for its strange flavour and taste. Sincerely, Gopala Krishnan 4-11-2011 Reposted on 8-1-2021 after editing and updating. R. Gopala krishnan 1. KATUKU- AS A MEASUREMENT Normally to mention very small measurementof quantity it is common to say to the size of a kaduku Mani (mustard) .Somepowerful ayurvedic medicines are advised to take the size of mustard mixingwith water etc. A naughty small kid of 1-2 years is often toldas so small like a kadukumani, but creating lot of havoc. When a small kid of 10-12 yearsarguing with elders of 50-60 years are often told- Looks like a mustard seed-still arguing with elders. 2. KADUKU AND HEAD ACHE I have seen many people havingsevere head ache applying mustard paste on the fore-head. For them it will not harmthe skin and give good relief. If a person without head ache and pretend andmustard paste is applied forcibly – The forehead skin may get burnt likeanything till washed out completely. 3. KADUKU AND BODY PAIN The mustard oil is found as anexcellent pain killer especially for the aged with vatham. The mustard oil isslightly heated and applied. There are special mustard oils with more powerthan ordinary oils. But mustard oil is not easily available in South India ifmy information is correct. I brought mustard oil for my father from Delhi in1992’s. 4. KADUKU CHINTHIYAL KALAHAM VARUM (If mustard is slipped from hand andspread, it would invite quarrel) One thing is sure- If spread onground, it is very difficult to take it and spread like anything. If somebodywalk on it, it will smash and the person may slip. Normally mustard is kept intins or bottles and picked up with hand a small quantity. I have seen people carefullylooking at mustard pack to ensure it would not break. On olden days also theprovision merchants used special care to put additional newspaper and pack wellmustard when purchased. 5. WIKIPEDIA INFORMATION While reading the Wikipedia Icould gather leaves of some variety of mustard are edible. I could also gatherit is the acronym of for an experimental British air craft design. Mustardcolour is a shade of yellow, the colour of its condiment. Mustard is also name of a microblogging client software application for android. 6. KADUKENNA MOONNU VIDHAM (Three types of Mustard oil) First one is obtained by pressingthe seeds. Another one is obtained bygrinding the seeds a paste, add with water and distil. The volatile oilobtained (Oil has less specific gravity than water and will vaporise early) The third one is obtained byinfusing mustard seed extract with another vegetable oil like soya bean oil. It is interesting to note 30% of the seed is oil. 7. SEASON WELL MUSTARD (Kaduku nannai pottattae) It is found its slightly irritatingaroma go down with good seasoning. It may lose some times its Omega 3 contentwhich is good for health. So where the aroma is preferred, in heated oil addmustard and lower the flame, mustard will just start breaking with sound, stopthe flame. Without knowing about Omega 3 andall, I have tried dishes in my younger days with mustard just breaking. My wifeused to say it is not the way of seasoning, but my children used to relish thetaste- Now I recollect. 8. COLOUR OF MUSTARD There are three varieties, black,brown and white. Depend on the colour pungent varies, black has more, brown hasmedium and white has less. In the provision shops we getmore of the brown variety and we can see here and there white ones mingled. (Ihave checked with mustard bottle in the kitchen) 9. CHEENDAYIL KADUKU (Drums pasted with residue after extracting oil) In some drums to increase theweight of the skins on sides, the residue after extracting oil is pastedinside. This is named as Dholakmasala. A new information read from Wikipedia. 10. YELLOW FLOWERING MUSTARDS While going to Jabalpur, I couldsee mustard plants with yellow flowers and looking beautiful in the paddyfields of North India. The military people with me informed they are mustards –I was seeing mustard plant first time. 11. KADUKU CHORUNNATHU KANUM, THENGA CHORUNNATHU KANILLA It is a saying to mention pettymisappropriations are seen and major ones ignored. 12. DEEPAVALI AND MUSTARD OIL LAMPS I have read from Wikipedia thatearthen ware lamps are lighted with mustard oil during Deepavali in NorthIndia. Use of mustard oil for lighting lamps is new information to me. In New Delhi for seasoning onlymustard oil is used. While staying in Gazhiabad for training for months I hadto use items seasoned with mustard oil, prepared in mustard oil and got accustomedto. -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/1587455601.1166609.1610083862652%40mail.yahoo.com.
