KADUKU- MUSTARD Dear friends,
Today my posting is about Kaduku(mustard). Though its main use in South Indian kitchen is adding during fryingthings, it is also used in small quantity as a paste in mango pickles and now aday in some dishes also. Though as oil it is essentiallyused in south for massaging after heating to relieve pain, in the North it isused widely for all kitchen uses during frying. About a year back I tasted Tomatodish with mustard paste added prepared by a cousin. What to say- I took one morecup of rice adding it for its strange liking taste. Sincerely, Gopala Krishnan 13-02-2022 1. KADUKU- AS A MEASUREMENT Normally to mention a very small measurementof quantity it is compared to the size of a mustard seed .While prescribing somepowerful ayurvedic medicines it is common to advise to take the size of mustardfrom it and mix with one cup of water etc. A naughty small kid of 1-2 yearsis often told like a mustard seed and creating lot of havoc. When a small kid of 10-12 yearsarguing with elders of 50-60 years are often told- Appears like a mustard seed- still arguing withelders. 2. KADUKU AND HEAD ACHE I have seen many people havingsevere head ache applying mustard paste on the forehead. For them it would notboil and give good relief. If a person without head ache and pretend andmustard paste is applied forcibly – The forehead will boil like anything tillwashed out completely. My late eldest brother used to apply paste of mustardseed and tie with a towel for head ache when was in his 25’s. In a few years itgradually reduced. 3. KADUKU AND BODY PAIN The mustard oil is found as anexcellent pain killer especially for the aged with vatham (Rheumatism). 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 late father from Delhiin 1993’s when I attended a new technology training there. 4. KADUKU CHINTHIYAL KALAHAM VARUM (If mustard is slipped from handand spread on ground, it would invite quarrel) Comparing to other pulsesmustards on spilling spread on a large area in the ground. If somebody walks there,seeds would smash and the person may slip. Normally mustard is kept in tins orbottles and picked up in small quantity by a spoon with depth. I have seen people carefullylooking at mustard pack to ensure it would not break. In olden days also theprovision merchant used special care to put additional newspaper and pack wellmustard when purchased. 5. WIKIPEDIA INFORMATION While reading the Wikipedia Icould gather leaves of some varieties of mustard are edible. I could alsogather it is the acronym of for an experimental British air craft design.Mustard colour is a shade of yellow, the colour of its condiment. Mustard isalso name of a micro blogging client software application for android. 6. KADUKENNA MOONNU VIDHAM (Three types of Mustard oil) First one is obtained by pressing the seeds. Another one is obtained by grindingthe seeds a paste, add with water and distil. The volatile oilobtained (Oil has less specific gravity than water and will vaporise early).Thethird one is obtained by infusingmustard seed extract with another vegetable oil like soya bean oil.It is interesting to note that 30% of the seed is oil. 7. FRYING WELL THE MUSTARD SEED (Kaduku nannai pottattae) It is found its slightly irritatingaroma go down with good FRYING. It may lose sometimes its Omega 3 content whichis good for health. So where the aroma is preferred, in heated oil add mustardand lower the flame, mustard will just start breaking with sound, stop theflame. 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 frying, but my children used to relish thetaste- Now I recollect. Mustard seed unless fried in low flame may jump andfall on the person frying. Mustard must not be over fried. One can relish thetaste of mustard oil in the pachatii, in which it is added while frying 50% forthe taste. 8. COLOUR OF MUSTARD There are three varieties, black, brown and white.Depend on the colour pungent varies, black has more, brown has medium and whitehas less. In the provision shops we getmore of the brown variety and we can see 10-20 white ones mingled in 100 gramsof mustard seeds. 9. (Drums pasted with residue of mustard 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. 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 Middle India. The military people with me informed they are mustards– on seeing first time. 11. KADUKU CHORUNNATHU KANUM, THENGA CHORUNNATHU KANILLA It is a saying to mention petty miss-appropriationsare enlarged and punished while major ones are 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. -- 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/1172452468.776705.1644743712130%40mail.yahoo.com.
