Pranam
Plantain leaf in Hindu traditions
*Hindus use plantain leaves to serve food on festival and other special
days. Besides traditional value, plantain leaves are good for health.
According to Hinduism, the plantain is Holy plant. Now read the other
factors of plantain leaves and why they are considered sacred. Hinduism has
spared nothing to explain about its customs and traditions. Particularly,
the Hindu youths must understand our esteemed value and try to follow at
least a few according to their family background.*
A) Plantain: Plantains are mostly sterile triploid hybrids between the
species Musa acuminata (A genome), and Musa balbisiana (B genome). Musa
species are likely native to India and Southern Asia. Plantain or Banana
Tree symbolically represents Goddess Brahmani. In rituals plantain is
referred as Rambha.
Sanskrit names of plantain:
Kadali, Vana Lakshmi, Rambha, Mmochaka, Svaduphala, Dirghapatra,
Kashthirasa, Amrit, Balak Priya, Urustambha, Tantu, Vigraha.
Most regional languages of the North derive their names for banana from
`kadali' while those of the South from `valai'. So its names are kala in
Hindi, Marathi, Gujrati; Keli or kala in Bengali; Vazhai in Tamil; vala in
Malayalam; bala in Kannada and ariti kadalamu in Telugu.
1. A pair of plantain trees tied at the main entrance of the venue of the
function:
வள்ளற் பெருமான் வள்ளலார் வாக்கு:
"வாழையடி வாழை என வந்த திருக்கூட்ட மரபினின் தான் ஒருவன்"
Vallalar Ramalinga Adigal said that he had born in a tribal group whose
generation is like that of plantain after plantain in a sequence.
The primary aim of a Hindu marriage is dharma praja (progeny, particularly
sons) and rati (pleasure). Plantain represents progeny.
2. For performing "Kalasa Pooja", rice is spread on a plantain leave and
the kalasa is installed on it: Turmeric, Betal leaves and Plantain are
associated to Goddess Lakshmi.
3. Plantain curry is a must on Amavaasya days:
During annual srardha day, annam (cooked rice), plantain curry and vada are
offered to agni with mantra for taking those to pitru loka. Plantain,
tender jackfruit, bitter gourd curries are essential in annual srardha.
Amavasya is also Tharpana day and plantain curry is a must.
Since plantain belongs to India our ancestor's could have eaten that
positively. For their remembrance plantain curry is the most suitable item
in the cooking recipes.
4. Normally the meals/food is served on plantain leaves:
The leaves of jackfruit, mango, coconut, plantain and vilva are suitable
for placing meals for eating (from Smirities). Plantain leaves are spacious
and available on all 365 days.
Other leaves are to be stitched together for eating.
The following are the advantages in taking food on plantain leaves; It is
believed that by taking food in plantain leaves from early childhood, the
head hair will remain black for a long time.
Face becomes bright and beautiful.
Good for Pitha and Slethuma diseaes.
B) Plantain Medicinal Properties and Herbal Use:
Plantain is edible and medicinal, the young leaves are edible raw in salad
or cooked as a pot herb, they are very rich in vitamin B1 and riboflavin.
The herb has a long history of use as an alternative medicine dating back
to ancient times.
Being used as a panacea (medicinal for everything) in some cultures, one
American Indian name for the plant translates to "life medicine." And
recent research indicates that this name may not be far from true!
The chemical analysis of Plantgo Major reveals the remarkable glycoside
Aucubin. Acubin has been reported in the Journal Of Toxicology as a
powerful anti-toxin.
There are many more highly effective constituents in this plant including
Ascorbic-acid, Apigenin, Baicalein, Benzoic-acid, Chlorogenic-acid,
Citric-acid, Ferulic-acid, Oleanolic-acid, Salicylic-acid, and Ursolic-acid.
The leaves and the seed are medicinal used as an antibacterial, antidote,
astringent, anti-inflammatory, antiseptic, antitussive, cardiac, demulcent,
diuretic, expectorant, haemostatic, laxative, ophthalmic, poultice,
refrigerant, and vermifuge.
Medical evidence exists to confirm uses as an alternative medicine for
asthma, emphysema, bladder problems, bronchitis, fever, hypertension,
rheumatism and blood sugar control.
A decoction of the roots is used in the treatment of a wide range of
complaints including diarrhoea, dysentery, gastritis, peptic ulcers,
irritable bowel syndrome, haemorrhage, haemorrhoids, cystitis, bronchitis,
catarrh, sinusitis, coughs, asthma and hay fever.
It also causes a natural aversion to tobacco and is currently being used in
stop smoking preparations. Extracts of the plant have antibacterial
activity, it is a safe and effective treatment for bleeding, it quickly
stops blood flow and encourages the repair of damaged tissue.
The heated leaves are used as a wet dressing for wounds, skin
inflammations, malignant ulcers, cuts, stings and swellings and said to
promote healing without scars. Poultice of hot leaves is bound onto cuts
and wounds to draw out thorns, splinters, and inflammation.
The root is said to be used as an anti-venom for rattlesnakes’ bites.
Plantain seeds contain up to 30% mucilage which swells in the gut, acting
as a bulk laxative and soothing irritated membranes. The seeds are used in
the treatment of parasitic worms. A distilled water made from the plant
makes an excellent eye lotion. Courtesy Uma shankar K
In USA in California Sanjose, santa clara etc homes to day have the
plantain trees of utility as well as the VISIRI VAZHAI.
Certain dreams that pregnant women have (“garbha linga dharana”) can
specify the gender of the child to be born. The objects observed in such a
dream are evaluated as having masculine or feminine gender qualities based
on which classification is used. For example, doing activities, taking food
and drinks like a male, seeing fruits, a red lotus flower (“padama”), a
blue lotus flower (“utpala”), a night blooming lotus (“kumuda”), thickened
mango juice (“amrataka”), and seeing things like this (“padartha”) in their
dreams means the new born will be male whereas doing thinks like taking
food and drinks like a female, *seeing sweet bananas (“kadali”),* flowers
like the taruni (a wildflower native to south India), hibiscus flowers
(e.g., the rosejapa-shoe flower), or seeing similar things in their
dreams denotes
that the new born will be female.
Banana leaves contain a lot of polyphenols
<https://www.sciencedirect.com/topics/nursing-and-health-professions/polyphenol>,
a characteristic cancer-preventing agent found in many plant-based foods
<https://www.sciencedirect.com/topics/food-science/plant-based-food>. The
banana leaf additionally imparts a smell to the sustenance and improves the
taste. While serving sustenance, the banana leaf is placed in a specific
way: the tip of the leaf should be on the left side. Sages opine that the
development of universe occurred on the left side and obliteration occurs
on the right side. Therefore, the tip of leaf should be on the left side to
indicate development and advancement. This demonstrates the useful effect
of leaf on development of the body. Sages encourage using the tipped leaf
for eating food because they compared it to the spinal line
. The jackfruit leaf is also used to serve the sustenance. However, storing
foods for long periods in this leaf causes acid reflux. Sages prefer the
lotus leaf, which is restricted to household use. The explanation for this
is that lotus leaf never adheres to the water droplets even though it is
always in water. Shree Rangamahaguru {“Bhojana Kutoohalam”.} explains that
a greasy layer present on the lotus leaf repels water. Likewise, sages do
not get attached to the extravagant matter of outside world because of the
inner power. Along these lines, the sages prompted the usage of lotus leaf
to serve *prasad* as the blossom is viewed as sacrosanct and unadulterated.
Table 1. Leaves and their benefits
*Name of the leaf*
*Benefits*
Plantain leaf
Cordial, aphrodisiac, strengthening, improves taste, stimulates the
digestive fire, useful in the treatment of toxicity, tiredness, and gout.
Bastard teak leaf
Alleviates *vata* and *kapha*, treats ascites and abdominal tumor, cures
dyspnea, improves taste, and promotes health.
*Ricinus communis* leaf
Alleviates *kapha*, kills worms, and treats fever.
*Calotropis* leaf
Treats abdominal tumor, pain, poisoning, dyspnea, anemia, and skin
diseases but aggravates *pitta*.
Castor leaf
Greatly beneficial for eyes and light to digest. Stimulates the digestive
fire and alleviates *vata*
Secrete milky sap leaf
Helps to overcome thirst, burning sensation, and bleeding disorder.
Lotus petals
Aphrodisiac, removes weariness, and is recommended for travelers.
Tahitian screwpine leaf
Treats all types of glandular swellings and is beneficial to the eyes.
*Stereospermum suaveolens* leaf
Cures anemia, inflammatory swelling, dyspnea, and sexual disorders .
K R IRS 23121
On Sat, 23 Jan 2021 at 04:12, 'gopala krishnan' via Thatha_Patty <
[email protected]> wrote:
> *VAZHAYILA (PLANTANIN LEAF)*
> Dear friends,
>
> Yesterday there was a mail to me from Sri Narasimha Arunachalam, an
> esteemed member of iyer123 group asking to write about the items we use
> to take food beginning with plantain leaf. Honouring Mr Arunachalam this
> posting is about Plantain leaf.
>
> Sincerely,
>
> Gopala Krishnan 15-9-2010.
>
> *Reposted on 22-1-2021 after editing and updating. R. Gopala Krishnan.*
>
> 1. Sadya and Vazayila
>
> The beginning of sadya (feast) is called *Elayituka *(Placing of
> leaves). Before placing leaves the leaves are cut to proper size, *cleaned
> both sides* and ensured the leaves are not damaged. When all
> preparations are ready and time for meals, leaves are laid. If it is for
> a marriage leaves are laid after muhurtha is over.
>
> When persons are eagerly waiting for the sadya during an afternoon
> marriage, the information “Elayittu” (leaves are placed) would be the
> most relieving and welcoming information to many. Full row of leaves are
> laid in a sadya room is referred as a Panthi. Normally marriages may have
> 7-8 Panthies to complete sadya to all the invitees. Earlier days during
> marriage there was *separate Panthi for sambandhies. Now it is not there*.
> Earlier days leaves were laid on cleaned floor and invitees had to sit on
> Panthippai. Now with dining hall and dining tables with chairs *all* sit
> on chairs.
>
> Update- Till a few years back sasthrikals used to sit on floor on
> planks, now all sit on chairs and take food from leaf laid in dining
> tables. Only thing they perform pranahoothi before taking food.
>
> From the beginning it is a practice to lay leaf in order before persons
> take seat to take meals. The other way is also there some times, in the
> homes at least. The un- broken leaf from the tip to about 2 feet is cut
> and used from the big plantain leaf. This leaf is called *“Thoosan ila”*
> in Malaylalam. The cleaned leaf should have a width of above one feet. One
> leaf should not touch the other. The remaining part of leaf is cut to
> pieces after splitting through the centre nerve and used. It is not
> wasted. All the waste bits are normally fed to cow. Items are served after
> invitees sitting.
> *Update-* Now most dishes are served and invitees are asked to sit and
> then hot rice and ghee is served in dining halls. Afterwards other
> liquid dishes like sambar are served. Mostly payasam is served in cup.
> Water is served in sealed water bottle .
> I recollect a TV show, regarding Ona sadya at Dubai. While a child was
> asked what onam sadya is, *he replied taking meals in plantain leaf* and
> everybody was put in to laughter!!
>
> We can see sadya being served to persons sitting on floor and taking from
> leaf at least in the TV shows made especially for Onam. For marriages and
> other functions now a day leaf is laid on dining table. Now a day most
> sasthrikal too having many body ailing prefer dining table.
>
> Update- There are few sasthrikals in Chennai also very close to me in our
> area. *They know I am not performing srardha to my parents*.. They visit
> home to give panchangaam, give Tali for karadayan nombu, give mantrams,
> dharbham and upaveetham for upakarmam, more often to cut plantain leaves
> and pluck mango leaves for kumbham from my garden and they wish me and
> talk to me on the ways etc. etc.
>
> 1.1 Manya sthanam
>
>
>
> While sadya being conducted at Vaikam Temple for Ashtami a leaf served is
> kept spare for the Vaikkathappan with a lamp lit near a pillar in the
> dining hall called Oottupura. The story about this go as follows:-
> Once Vilwamangalam swamiyar came to worship Vaikathappan. Prathal was
> going on in the Oottu pura. He found Vaikkathappan missing in the sanctum.
> While passing through Oottu pura he found Vaikkathappan taking prathal
> along with devotees in the Oottu pura near a pillar.
>
> After Vilwamangalam swamiyar saw Vaikkathappam taking food along with
> devotees, a practice of separate leaf for deity is followed. This place
> is called Manya sthanam.
>
> 1.2 Ambala puzha food serving in cut leaves
>
> Though Thoosanila is served mostly I have taken meals from Muriyila (Cut
> leaf) at Ambalapuzha temple. Here actually it is not sadya, but food
> serving after uchhapooja and temple is closed. *My contention is that it
> is not necessary to serve sadya only in Thoosanila.*
>
> 2. Tiffin and Muriyila
>
> Normally plantain leaf is lengthy, after making 2 feet Thoosan Lila, there
> would be a left out of more than 2 feet again. This is cut in to pieces
> after slitting through centre nerve for taking refreshments. Invariably
> for refreshments, about 1’x1’ cut leaf is used. To cover the food items
> also plantain leaf is used. Plantain leaf is not touched with leg. *If
> accidentally touched, it is not used.*
>
> In modern restaurants leafs cut to round or oval size is kept over plate
> to serve items. I recollect objecting to the sizing round or oval by
> esteemed member Sri Narayanaswamy iyer while I posted earlier.
>
> 3. Muriyila in temples
>
> Invariably in temples along with thoosanila muriyila too are used.
> Prasadam in many temples given in Muriyila. Thrimadhuram is given in
> muriyila. Inside sreekovil only thoosanila is used.
>
> 4. Appa, innam Chatham
>
> For chorunu-Annaprasanam (First feeding of child) invariably food is
> served to child either in house or temple in small Thoosanila.
>
> I had desired of conducting chorunu to my son at Guruvayoor. He was well
> above one year at that time. By the time he was talking a little. He
> wanted more rice than given in plantain leaf at Guruvayoor- he said “appa
> innam chatham”.
>
> 5. Vazhayila in kitchen
>
> While preparing vada and elayada in variably our women folk would be
> asking for plantain leaf. For keeping Kozhukkata they want plantain
> leaf. Packing of tiffin or Thayir Chatham (Curd rice), Sambar rice. Lemon
> rice or Puliyotharai for journeys invariably plantain leaves are used after
> warming.
>
> (My note- It is for all other family members except the lady of home. –
> She would take some eatables from the refreshment stalls!!).
>
> Update- Now they also have to eat food items from home due because of covid
> 19. After vaccination situation may change again.
>
> In olden days a lot more requirement was there for plantain leaf- like
> coconut grinding, keeping cut vegetables for curries etc. Now a day they
> are all fading with alternate arrangements available.
>
> 6. Vilakku pooja and kumbham
>
> Invariably for kumbham and vilakkupooja we use plantain leaves. On
> thoosanila raw rice is spread and kumbham is placed.
>
> For vilakkupooja vilakku is also placed on small thoosanila or cut
> plantain leaf if members are in thousands like in Amirtanadamayi matam etc.
>
>
> 7. Method of using leaf.
>
> There is the upper surface with more chlorophyll and greenish. We should
> take meals only on the upper surface. Leaf should be cut to size. Broken
> leaves should not be used. (Slightly brocken in end or edges does not
> matter). Thoosan leaf should be laid in such a way before us so that, our
> left side should be in line with thoosan end. Cut leaves should be placed
> in such a way, the cut nerve should be near to us.
>
> Tender leaves should not be used. Once used the leaf should be discarded. It
> should not be reused by washing etc.
>
> The leaves has to be well cleaned both side with water and dry cloth
> before use. Normally a set of people would be there for plantain leaf
> preparation.
>
> 8. Sraadha and plantain leaves.
>
> As far as my knowledge goes in south India for sraadha we use only best
> plantain leaves. Normally we take a few more than requirement, taking
> special care to ensure the leaves are not broken. If at all any break
> take place, spare has to be used.
>
> For sraadha instead of one we use two-thoosan ela for bhokthas. Both are
> cut to same size, one placed over the other with 70% over -lapping towards
> the Brahmin. In the bottom leaf where no overlapping away from the Brahmin,
> dishes are served and on the other rice, ghee etc are served.
>
> My note- I have no answer if any person ask why two leaves are used during
> sraadha. Learnt members can write about it.
>
> *Donna (mini container) for sraadha ritual as well as for Bhokthas are
> made from cut leaves* using new Eerkil (coconut nerve) for stitching it.
> Normally vadhayar now a day bring coconut nerves.
>
> During Hiranya sraadham, monthanka(large size raw plantain) and rice are
> given to Brahmins in thoosanila. Normally Monthan plantain is used raw and
> not as ripen fruit.
>
> 9. Method of serving in plantain leaf
>
> In sadya there is a method of serving items in the plantain leaf. Seeing
> from the person left top is for pickles, sweets, Pappadam, pazham etc. Then
> Poriyal, Aviyal, pachadi, Kitchadi are served
>
> In the centre of leaf rice, parippu sambar, etc are served. Normally
> payasam is served as the last but one item. Then moru/curd is served. There
> is special taste for *adaprathaman, idichupizhinja payasam etc taken from
> leaf than consuming form a gla*ss. I normally prefer the person serving to
> pour them in leaf.
>
> Update- Earlier among Brahmins only Brahmins used to serve. Now with most
> caterers he only is Brahmin.
>
> 10 Sumangali prarthani
>
> For sumangali prarthanai only one leaf is used though it is like a mini
> sraaddha performed by women as a ritual. *Manthras are their own,
> procedures are their ow*n. No sasthrikal other than elder ladies to
> guide. The satisfaction our women get after a sumangali prarthanai is very
> very big. *After sumangali prarthanai actually our women look more happy
> and relieved.* After a sraadha preparation they may get tired, but not
> that much after sumangali prarthana.Before upanayanam and after marriage
> normally sumangali prarthanai is conducted in homes.
>
> 11. Plantain cultivation
>
> Plantain normally come up without any special care. Cultivation is done by
> cutting or growing *“maanam”* with roots separated from the mother tree.
> After
> about two to three weeks good small leaves start appearing. Outer leaves
> are cut and used after 2-3 months. Some people do not cut leaves after
> “Kula” has appeared.
>
> Update- Where CCTV are installed, leaves are cut to avoid shades from
> plantain tree.
>
> Normally in all homes earlier plantain trees were there. Now with flat
> system, there is no space in home to grow plantain. We depend on the
> market. However in homes built on about one and a half or two grounds we
> get some outer space and we can grow at least two or three plantains. I
> have planted four plantains.
>
> In Tamilnadu there are major cultivating fields for plantain for acres in
> villages *supplying plantain and leaves for cities.* In Kerala too in
> village areas plantains are in homes or towards hilly areas cultivations
> are there.
>
> 12. Vazhakka mezhukkuvaratti
>
> In home many a day we were having vazhakka mezhukkvaratti as a side dish
> since at any day we had some kula in my school days. It was a practice to
> remove grown up plantains from the kula as required for daily use.
>
> 13, Vazhayadi vazhai
>
> When couples are blessed, there used to be a pharse, *grow as vazhayadi
> vazai- meaning expand in multiple*. The reason being by the time one
> Plantain tree come with Kula, at least three or four mini plantains would
> have started growing from the bottom maanam.
>
> 14. Difference in leaves
>
> Certain varieties of plantain will have broader leaves. There is a
> variety called *malavazha,* where the leaves will be more thick, darker
> and broader. However its kula will have stones. (I am having one in my
> house). Leaves and flower only are used from it. Plantain fruit is given to
> cow.
>
> Another variety is called *Chevvazha.* Its central stem will be in
> pink/rose colour. Its leaves are also broader. (I was having one in my
> home). Plantains are brownish with peculiar smell. Now most fruit shops in
> Chennai are having all sorts of plantain fruits. This plantain has
> medicinal value and in Chennai one fruit cost above 15-00 now.
>
> Another variety is called Poovan or Rasakadali. Its leaf will be thin,
> slightly yellowish and not darker. (I am having a few in my home)
>
> Another is monthan variety. Its leaves will be of standard size. (I was
> having one in my house)
>
> Finally banana- Its leaves also will be thin, but broader. Normally
> leaves are not cut from these plantain trees. It is general contention, if
> leaves are cut plantain size would be less. At one time rare in Tamilnadu,
> now most fruit shops have Banana fruit and not cost more.
>
> 15. Leaf venders
>
> Today scenario in Chennai there are leaf and plantain merchants. In
> Trivandrum too there are merchants dealing with plantain and leaves. Small
> merchants procure from them, cut to thoosan and muri leaves and supply.
>
> 15a. Amavasi and taking food in plantain leaves
>
> Many persons prefer to take food on Amavasi day on plantain leaves. My
> next house being sasthrikal, initially used to ask me for leaves. Later I
> made it a practice to supply for or five big leaves before their asking
> calling them to our home. I felt a big satisfaction by myself cutting and
> giving the leaves to them and their acknowledging smile.
>
> 16. Andhra Hotels
>
> Andhra hotels invariably supply food in plantain leaves. By taking first
> the hot rice with parippu podi, ghee, big appalam, and gongura chatni, 70%
> of the stomach is filled. The special taste of hot raw rice, parippu podi
> and ghee mixed and consuming is to be enjoyed only in Andhra hotels.
>
> 17. Sabari malai season
>
> Invariably all vegetarian hotels supply food to Ayyappa devotees in
> plantain leaf whether it is tiffin or meals during Mandla and makara viakku
> seasons.
>
> 18. Circular Cut plantain leaves
>
> Today in most of the Chennai hotels circular cut leaves are used for
> supplying iddali vadi sambar, masal dosai, pongal etc. It was there in
> Trivandrum also in Tamil Pillaivals running hotels.
>
> 19. Disposing difficulty
>
> An unforeseen difficulty has come up with disposing plantain leaves after
> food even in city suburban areas. Practically dustbins have disappeared in
> all streets. *The house kitchen waste collecting people will take cut
> leaves, but not one used for meal*s. We have to search for at least half
> a kilometre to find a waste deposit area. If after sadya there is
> arrangement by paying charges to Municipality to collect from Marriage
> halls.
>
> 20. Vazhayila sappadu
>
> I will conclude this posting with a mention- my daughter like very much to
> take meals in plantain leaves. My son in law likes Koombu and Pindi
> preparations as favourable items. So when they come, I ensure not to cut
> a few leaves and ensure the ripen vazhakkula is not cut to keep the pindi
> fresh if available.
>
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