Sir,
I have my residence at Hotel Sangeetha, while working in Trichy as Deputy
Divisional Engineer, with family at Pudukkottai.
During week ends I used to go Pudukkottai, Tiffin in morning and night I had
in the restaurant. I had no occasion to taste Manga inchi pickle along with
meals there.
Gopalakrishnan
On Monday, 27 November, 2023 at 10:46:53 am IST, Rajaram Krishnamurthy
<[email protected]> wrote:
I liked it; in Trichy in Hotel sangeetha once they were providing oorugai
which would be tasty. https://youtu.be/YPmZmpWfxk0 We can grow in our home
and also demo in you tube. KR IRS 271123
---------- Forwarded message ---------
From: venkat raman <[email protected]>
Date: Mon, 27 Nov 2023 at 09:56
Subject: [KeralaIyers] Re: Mango Ginger
To: gopala krishnan <[email protected]>
Cc: Patty Thatha <[email protected]>, Iyer
<[email protected]>, Kerala Iyer <[email protected]>, V.
Sridharan <[email protected]>, N Sekar <[email protected]>, n.
saikrishnan <[email protected]>
Namasthe. The synonyms of night are synonyms of turmeric. Raathri, rajani,
Nisha synonyms of Turmeric.
Venkataraman
On Mon, Nov 27, 2023, 09:40 gopala krishnan <[email protected]> wrote:
MANGO GINGER
Dearfriends,
I gotfamiliarised with mango ginger which belongs to turmeric family while
working inTamilnadu. In Trivandrum it was notavailable. Mango inchi pickle is
an excellent side dish with rice addedwith curd/butter milk. Once prepared at
home it has to be used within 2-3 days. Or else thefragrance will be lost. It
hasmango smell and appears like ginger. It is more yellowish comparing to
ginger.In Chennai it is available in vegetable shops at times. Most consumers
are Brahmins. In supermarket andpickle shops it is available in Chennai, as
pickle and thokku. I made Google searchesabout this rhizome, and the
information is shared below. I hope it can beinteresting reading.
Gopalakrishnan27-11-2023
1 What is Mango Ginger and is itreally healthy
TIMESOFINDIA.COM| Last updated on -Feb 10, 2023, 15:22
01/8Benefits of eating Mango Ginger
Alsoknown as Manga Inchi, Mango Ginger is an effective spice that helps treat
manyhealth issues. While it looks like normal ginger, it is not really ginger
andhas the rich, sweet flavour of raw mango. This spice actually belongs to
thesame family as turmeric, but unlike turmeric’s rich yellow colour, it has
apale yellow core. It is also known as Amaada in Bengal and Amba Haldar in
Gujarat. As per studies,100 gms of this spice offer 10 gms of carbohydrates, 25
mg of calcium, and 90mg of phosphorus. (Image: istock)
02/8Is it healthy?
As pera video post by celebrity nutritionist Pooja Makhija, mango ginger is
rich in antibacterial, antifungal,anti-inflammatory, and antioxidant
properties, and it helps pacify all threedoshas in the body, including vata,
pitta, and kaffa.
03/8Boosts digestive health
Itcontains an enzyme called enterokinase that helps break down proteins
intoorganic compounds, which helpsdigestion, and it also helps relieve gas and
improve appetite.
04/8Boosts skin health
It haspowerful antioxidant and antimicrobial properties that detoxify the body
and remove all harmful toxins,which ultimately remove all sorts of skin
problems like acne and itching.
05/8Reduces breathing problems
As perAyurveda, the expectorant and analgesic properties of this spice help
relievebronchitis and asthma. It is also effective in treating cold and cough.
06/8Helps deal with swelling
Theanti-inflammatory properties of this spice help in the treatment of swelling
inthe joints caused by arthritis and rheumatism. As per experts, it also
providesimmediate relief from swelling caused by injuries and sprains.
07/8Good for hair
Accordingto Ayurveda, mango ginger is helpful in getting rid of dandruff due to
itsantimicrobial and anti-fungal properties. Applying the paste of mango
andginger to the scalp and hair helps get rid of dandruff and lice, too.
08/8Culinary uses of mango ginger
It isoften used in pickles, chutneys, sauces and candies. One can eat it raw
too along with some salt and lemonjuice, as it works as a palate cleanser.
Mangoginger can pep up even simple meals, ensure well-being
By VibhaVarshney
Published:Sunday 06 February 2022
Mangoginger can be regarded as the master impersonator in the plant kingdom.
Thisspice, known as Curcuma amada in scientific lexicon, resembles ginger
becauseof its irregularly branched rhizomes and white flesh, and has the rich
sweetflavour of a raw mango.
However, it is nowhere close to amango or ginger. Rather, the spice belongs to
thesame genus as turmeric (Curcuma longa). But even here there is a
difference:Unlike turmeric’s rich yellow tissue, mango ginger just has a pale
yellow core.
TwoCurcuma species share the name mango ginger. While C mangga is native to
Indonesia, C amada is said tohave originated in India. Almost all the major
languages of India have aname for the spice, which suggests its long history of
use in the country.
ItsBengali name amaada, which literally means mango-like flavour, may
haveprovided its scientific name. Some names allude to its direct link
withturmeric, like amragandhi haridra (in Sanskrit), aam haldi (Hindi), ambe
halad(Marathi), amba haldar (Gujarati) and huliarasina (Kannada). Other
southernlanguages refer to it “mango ginger” or manga inchi (Malayalam),
mankayinchi (Tamil) andmamidi allam (in Telugu).
Thespice is cultivated in parts of Odisha, Karnataka, Kerala, Tamil Nadu
andAndhra Pradesh, where it is usually planted in April and harvested seven
toeight months later.
Butbecause of its scattered cultivation pattern, data on area, production
andproductivity are not available. Its flowers are white or pale yellow and
valued as decoratives.Good cut flowers have a vase life of 10 days.
Muchlike turmeric, the rhizome of mango ginger is used extensively in
traditional medicine. It hassome 130 compounds with antioxidant, antibacterial,
antifungal and insecticidalproperties, says a 2007 review article published in
Phytotherapy Research byresearchers in Japan.
Indiansystems of medicine such as Ayurveda and Unani use the wound-healing
propertiesof the crushed rhizome to treat internal injuries and sprains. A 2015
study on mice by researchers from VNS Group of Institutions inBhopal, published
in Current Traditional Medicine, also finds that applying anethanolic extract
of mango ginger to wounds results in faster healing.
Whileturmeric is known to have some success in cancer treatment not much
researchhas been done to show if mango ginger could have similar effects.
However, researchers from Tamil Nadu have found its methanol extract can
killbreast cancer cells without any adverse effects on non-cancerous cells.
Theirresults were published in Asian Pacific Journal of Tropical Medicine
inSeptember 2014. A study in March 2021 by Andhra Pradesh researchers says
mangoginger can be used to reduceobesity caused by high-fat and high-sugar
diets.
Rats,fed on 300 mg of the spice per kg of body weight, showed reduction
indiet-induced obesity, memory loss, oxidative stress and neurodegeneration,
saysthe study published in Nutritional Neuroscience.
Use as you wish
Alongwith medicine, mango ginger also finds extensive use in traditional
cuisine.The rhizome is known to stimulate appetite.
Peoplein Odisha, for example, use mango ginger as a palate cleanser between
mealcourses by simply cutting it into small pieces and mixing with salt and
lemonjuice, says Gurugram-based food blogger Shweta Mohapatra, who writes about
Odiafood.
Crushed mango ginger is also added, along with curd, chillies and salt, to
pakhala bhat, afermented rice dish prepared by soaking cooked rice overnight.
One of herfavourites is a sweet and sour tomato chutney (see recipe).
Chitra Balasubramaniam, a Delhi-basedfood writer, prepares an instant pickle
with the spice. Shesays that despite its benefits, unique taste and easy
availability, mangoginger remains under-utilised and has not been used much
beyond traditionalcuisine. She adds that peoplecan easily experiment with this
rhizome, as it can be added raw to severaldishes.
The spice is said to taste best when consumed freshor as pickles and chutneys.
Though mango ginger is easilyavailable in the forms of pickles and dried powder
on e-commerce sites, itspotential for greater use in the food industry is now
being explored.
Researcherswith the Council of Scientific and Industrial Research-Central
FoodTechnological Research Institute in Mysuru have mixed the rhizome powder
with wheat flour in the ratioof 1:10 to prepare soupsticks. They say the spice
improves both the texture and nutritionalproper-ties of the soup sticks.
Thesehad higher dietary fibre content (8.64 per cent) and antioxidant
activity(48.06 per cent) as against control sticks (3.31 per cent and 26.83 per
cent,respectively), they write in the Journal of Food Science and Tech-nology
inDecember 2014.
Used inany form, the quaintly named mango ginger is sure to add zing to a meal.
Recipe: Instant pickle
Ingredients
Mango ginger: 50 g Mustard seeds: 1 teaspoon Asafoetida: 1/4 teaspoon
Vegetable oil: for temper Lemon juice: 1 tablespoon Salt to taste
Method
Cutthe mango ginger(skin removed) into small pieces. Add salt and mix well.
Addoil heated and tempered with mustard seeds and asafoetida. Add lemon juice
andthe pickle is ready to eat.
Where is mango ginger found?
Native to India, mango ginger is cultivated mainly inIndia and Malaysia.
Fertile wetlands, partly shadedareas, and sunlight are essential for its growth
in the wild and farmlands. In India, the herb grows in WestBengal, Gujarat,
Tamil Nadu, Karnataka, the northeastern states, and the Konkanregion.
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