PARIPPU- NUT I really wondered in my boyhood days when I came toknow that there is a place by name PARIPPU (meaning nut) near Kottayam in Kerala.Similarly in 1964, when I came to Chennai on employment I had a colleague byname George from a place called KANNATI (meaning mirror) near Alleppy. Verylate I understood there is a river also called Kannatipuzha in Palghat district.
When I joined the training centre as senior lecturerin 1991, I had one junior engineer as staff by name R. Gopala Krishnan fromParippu. He was my staff in Hostel administration also. So for distinguishinghim from me either he was called Parippu Gopala Krishnan or Gopala Krishnan II. There is a dish called PARIPPU prepared with skin removed green dhal. There is parippukari in Kerala with greendhal without removing the green skin. Occasionally with Thoor dhal also parippuis prepared in homes. Update- A fewdays back I could learn from Sri Venkataraman Perinthalmanna, there is large specialthoordal for preparing parippuvadai. In all feasts parippu and warmed ghee are served asthe last item in the leaf over rice and after that only food is consumed. Manyadd appalam/ pappadam and eat parippu rice. A few add ginger pickle/ mangopickle etc. and eat the parippu rice. Some communities simply mix it withsambar while consuming. Parippu dish should be about 60% liquefied for more taste. A saying in Tamil is there meaning- this dhal willnot boil here (ENthaparippu inkae veakathu in Tamil). This saying means what you try toconvince is not acceptable to me. Green dhal skin removed is an ingredient for a typeof payasam or prathaman- called parippu payasam or parippu prathaman. For preparing sambar thoordhal is used. Someprobably for a change make sambar with green dhal. The water in which thoordhal is boiled isused by most caterers for rasam preparation. Most of the pulses end with name parippu in Tamil.Examples are thuvaramparippu, uluttham parippu, Katala parippu, Pasi parippu;these are all edible after processing. Black gram (Ulundu parippu) and Green dal (pasi parippu)are permitted in sraadha. Ulundu for vadai and pasiparippu for parippu dish.These two pulses are divine also. For paligai these pulses are used. For Anjaneyar vatamalai Blackgram (ulundu) mixedwith greendal (pasiparippu) is used. For jilebi to Anjaneyar ulundu isused. For preparing modakam to Vinayakapasiparuppu without removing skin is used. Black gram has cooling effect andhence 95% people do not get bored daily having them as tiffin. Parippuppodi with ghee is served inmany hotels especially in the Andhra Hotels. Half the stomach would become fullafter consuming hot rice added with parippupoti and ghee with big appalamserved in the plantain leaf over hot rice giving chlorophyll smell. During my earlier career days for taste ofparippupoti at weekends we friends used to visit hotels like udupi home etc. inChennai. Parippu or seed is germinated for new plants. Butthey should be well ripened and dried for germination. If the seed is warmed itloses the germinating power. Aninteresting legend about germination of seeds. To know the trustworthinessand integrity once a king called his 10 ministers and distributed seeds to growin pots and report growth after a month. After a fortnight he called the ministers and askedabout the germination and growth of seedlings. Nine senior ministers said thequality of seedlings coming up. One junior minister said- still no germination hasoccurred. King warned him for his carelessness. After a fortnight king again called ministers. All except the one saidthe beautiful appearance of seedlings. The one minister pleaded guilty andsaid, in spite of best care the seeds have not germinated. The king told the nine ministers- You were alltelling me lie to please me. I have given to all of you warmed seeds. Ministersasked for excuse. The junior minister was appointed as Principal Minister andall other ministers were warned for flattery telling lies. During my younger days we used to eat the just ripenseed of cashew cutting open and taken it from half ripen ones. But fully grownand processed ones are tastier. Peppertoo many eat raw adding with salt. My note-Recently I read the tender cashew seeds are slightly poisonous. The seeds eaten as it is after processing are cashewand ground nut. Both after well warming skins are removed. Ground nut candy is95% processed ground nut. Cashews are served after frying and adding salt inparties. In Tamilnadu boiled groundnuts are eaten while it is steamed. Tasty. Coconut is the seed containing water inside and getsgradually dried up if coconut is permitted to remain on tree and fall at itsown. But for germination coconuts fully grown are cut and slowly lowered toground using a rope tied to the bunch. During Navarathri Kaadala also is used for chundal. In police language “Atichhu nintae parippu edukkum”(We will blow and get out your parippu) is a threatening to get truth. Writer- R. GopalaKrishnan dated 28-12-2013. Re poster with additions on 9-1-2021. -- 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/827323298.134075.1610201078556%40mail.yahoo.com.
