Pranam
I do not know whether writing on Plantain title, fruits are mainly
targeted while srardham Vazhaikai is also mentioned, is relevant and
related , pardon me sir Sri Kr. If Kai and fruit are relevant then the
tree and the subjects are relevant. Maybe or maybe not?!.
The West always speaks of Banana and we in India think it is plantain.
NO. “Banana” is a term used for the edible fruits produced by various
large, herbaceous plants in the genus *Musa*. Botanically speaking, bananas
<https://www.healthline.com/nutrition/11-proven-benefits-of-bananas> are a
type of berry . Bananas are originally from the Malay Archipelago in
Southeast Asia. Bananas typically have a long, slender shape and are
covered by a thick skin. Many different kinds of bananas exist. However, in
Western cultures, the term “banana” usually refers to the sweet, yellow
variety. The outer skin is green, tough, and difficult to peel when unripe. As
the banana ripens, the skin changes to bright yellow, followed by a dark
brown. It also becomes progressively easier to peel. Bananas can be eaten
raw, and their edible flesh becomes sweeter, darker, and softer as it
ripens. They can also be enjoyed cooked when ripe, often in desserts. When
green, they can be boiled and mashed and eaten as you would mashed
potatoes. Plantains and bananas are genetically similar, but plantains are
primarily eaten and cooked. Like bananas, plantains are originally from
Southeast Asia. However, they are now grown all over the world, including
in India, Egypt, Indonesia, and tropical regions of the Americas. Plantains
are usually larger and tougher than bananas, with much thicker skin. They
may be green, yellow, or very dark brown. Plantains are starchier than
bananas and not very sweet when green. When ripe, they are sweeter and
become more so when cooked. Plantains can be boiled, baked, or fried.
Neither the banana nor the plantain is superior to the other
nutritionally, as they are both nutrient-rich foods. However, cooking
methods can affect the nutritional content of these fruits. This has less
to do with the fruit itself and more to do with what you’re adding to it. If
you’re concerned about blood sugar management
<https://www.healthline.com/nutrition/15-ways-to-lower-blood-sugar>, you’ll
still want to monitor your portions of both foods because they contain
carbohydrates that can increase blood sugar. Keep in mind, though, that
both plantains and bananas are whole foods that contain fibre. This may
help reduce blood sugar increases in some people, especially compared to
more refined, processed foods that don’t have fibre. AND PLANTAIN HAS THE
TENDENCY TO INCREASE YOUR PHLEGM FASTER, AND SO SINUS MUST AVOID; AVOID
EATING AT NIGHTS; AND BE CALCULATIVE.
Kadalī (कदली) is a Sanskrit word referring to “Banana”, a
hybrid-species of trees from the Musaceae family, native to the tropics of
Africa and Asia, and is used throughout Ayurvedic literature such as the
Caraka-saṃhitā. The official botanical name of the plant is *Musa
paradisiaca* but is listed as a hybrid between the species *Musa acuminata *
and *Musa balbisiana*. The equivalent name in the Prakrit language is
*kayalī *or *kelī*, and in Hindi it is known as *kelā*. kADALI IS ALSO A
NAME OF ONE VARIETY OF PLANTAIN. Kadalī (कदली) refers to the “plantain
fruits” and is used in oblation offerings, according to verse 25.137-141a
of the 8th-century Īśvarasaṃhitā. Accordingly, “... they [eg., *kadalī*]
are already cooked, filling the cooking vessels (*sthālī*) and dishes (
*śarāva*) are to be kept in all broad frying vessels (*ambarīṣa*). They are
to be placed on vessels (*pātra*) smeared with (within) ghee (*ghṛta*), are
hot and are to be spread out there. They are heated and made greasy with
powdered peppers, *jīraka* and ghee are to be stirred again and again with
a ladle. They are to be kept in vessels covered with clothes etc”.
(vaishnava sampradayam).
Ayurveda doctor Krishnamurthy says the varieties uses of the plantain
as: Medicinal importance
The ripe fruit is emollient (softening, demulcent (soothing) and cooling,
sweet and nutrient; the unripe one is cooling, astringent and in the dry
state anti-scorbutic (i.e. preventing scurvy). The fully ripe fruit is
laxative, especially when taken in the morning. The flowers are astringent.
The root counteracts biliousness and worm infection and is a valuable
alterative (i.e. brings desirable alterations in many vital functions) by
promoting intestinal growth of gram positive bacteria. Banana increases the
alkalinity of the blood and thus corrects acidosis. It regenerates red
blood cells by stimulating hemoglobin production. The ripe fruit is
beneficial for anaemia as it has a lot of iron.
Uses in traditional medicine
1) Gastrointestinal problems
(i) It is a valuable diet in chronic dysentery and diarrhoea, when taken
with half its weight of tamarind and a little salt.
(ii) In cases of sprue, diarrhoea and dysentery, a well washed fruit is
given mixed with 4 ounces of milk three times a day. This is curative and
sustaining. Soup of the raw fruit is also given for the same purpose with
sugar or sugar candy instead of salt.
(iii) The soup of the flower is good for recovering from diarrhoea.
(iv) Raw banana is an excellent diet for patients of dysentery and
diarrhoea. It controls the bleeding when you eat the pulp of two fruits
cook in hot ashes. The pulp should be taken bland, without adding either
salt or sugar.
(v) Giving Plantain along with buttermilk is beneficial for patients of
typhoid fever, diarrhoea and piles.
(vi) For patients of diarrhoea, a drink of the juice of plantain flowers
mixed with curds acts as a curative.
(vii) Juice of the fruit is sometimes made into a fermented liquor and
given in atonic dyspepsia (indigestion due to a loss of muscle tone).
(viii) Ashes produced by burning the plant are rich in potash salts and are
useful in acidity, heartburn and colic.
(ix) Flour made from green plantains is used for chapatis in cases of
indigestion accompanied with flatulence and acidity.
(x) A gruel made of banana flour mixed with milk is an easily digestible
diet for patients of gastritis or inflammation of the stomach.
(xi) Cooking pieces of vegetable plantain in milk and consuming it wards
off piles, gastric ulcers, anal burning and pains following stools.
(xii) Raw plantain of the nendrem type (common in Kerala) is an excellent
medicine for gastric ulcers. For this, take two big fruits, remove the skin
as well as fibres and cut the pulp into small pieces. Cook well in water to
a soft consistency and mash fully. While cooking add two teaspoonfuls of
dry ginger powder and an equal quantity of cumin powder, ghee and jaggery
and mix well. Remove from the fire, cool down and use. Regular use would
cure gastric ulcers.
(xiii) Burn plantain leaves of plantain to ashes. Take two grams of this
ash and add a gram of honey. Taking this as an electuary will stop
persistent hiccups.
(xiv) Plantain powder is effective in treating coeliac disease, sprue and
other forms of carbohydrate intolerance in children.
(xv) Taking unripe plantain along with the skin expels intestinal worms
with stool.
(xvi) The ash of the root is a worm killer.
(xvii) For constipation in infants, give them a drink of ripened kadali
fruit mashed well with milk and sugar.
(xviii) Twenty one ripened banana pulps mashed well with eleven grams of
tamarind pulp removes even stubborn constipation.
(xix) Taking a plantain fruit with a cup of milk two hours after dinner
increases digestive ability, augments weight and has an aphrodisiac effect.
(xx) The flowers of plantain have an antiseptic property. Curries prepared
from these flowers prove beneficial for patients of many diseases
particularly those due to incomplete assimilation of food.
(xxi) Take very well ripened kadali pulp, mash it in a cupful of sour
butter milk. This is very beneficial for patients of piles when taken
regularly for a long time. These patients should take a diet of curd rice
mixed with jaggery.
2) Wounds and ulcers
(i) Young tender leaves of banana form a cool dressing material for
inflamed and blistered surfaces.
(ii) When a blister is exposed, a piece of plantain leaf smeared with any
bland oil is useful. This dressing should be changed at least twice a day
or as often as needed.
(iii) Green tender leaves are good substitutes for gutta percha, to treat
exposed injuries and are extensively used in indigenous surgery.
3) Eye problems
Older and greener leaves are excellent eyeshades for eye diseases and are
so used.
4) Respiratory diseases
(i) The syrup of plantain is a popular refreshing drink and effective
remedy for bronchitis.
(ii) Root when tender is used in making a juice to check bleeding from
genital and air passages.
(iii) Eating plantain fruit pulp mashed with sugar and honey would lessen
the violence of cough and chest pain.
5) Genito-urinary problems
(i) Root juice, in which burnt borax and nitra are dissolved, is given to
relieve urinary retention.
(ii) Giving a cup of the juice of plantain flowers mixed with another
cupful of the juice of cucumber, proves advantageous in cases of
insufficient urination.
(iii) The flakes at the base of the banana stem are succulent, watery and
fleshy. Take forty grams of their juice and add ten grams of liquid cow's
ghee. Administer this to a patient of obstructed urine. He will quickly
pass urine.
(iv) Root juice when mixed with ghee and sugar is helpful in gonorrhea.
(v) Juice of the flowers mixed with curds is given for menstrual problems.
(vi) A curry of plantain flowers if consumed along with curds will prevent
excessive hemorrhage during menses.
6) Thirst
(i) The freshly extracted juice of the central stem promotes sweat
formation and quenches thirst.
(ii) Prepare a decoction of the plantain skin and add a requisite quantity
of sugar. This quenches thirst and results in good urination.
(iii) Plantain juice is a refreshing drink that quenches excessive thirst.
7) Pregnancy
Consuming ripe banana fruits regularly nourishes and helps pregnant ladies
in a safe delivery.
8) Anaemia
Drinking the juice of plantain and orange for an adequate period wards off
anaemia.
9) Reducing weight
Mash the pulp of a well ripened banana in milk. Add a spoonful of the juice
of its flowers. Taking this twice a day for two months would appreciably
reduce the body weight. During this period sweets and fried things should
strictly be avoided.
10) Abscesses
Plantain can be usefully employed in treating an abscess. Mash its ripened
pulp, apply over an abscess thickly and tie a bandage. This will hasten the
maturation of the abscess which will then rupture quickly, expelling pus
and vitiated blood.
11) Insanity, Epilepsy
In cases of insanity due to nervous debility and also epilepsy, squeeze the
juice of banana pith, mix it with tender coconut water and give it as a
drink. This soothes the nerves and nourishes the patient. It should however
be used in limited quantities and only occasionally.
12) Other uses
(i) The cold infusion of the root juice is useful for neutralising
intoxication of liquor. For this, the fluid extract of the root is given in
a dose of 10-20 minims.
(ii) Cooked flowers are a good diet for diabetics.
(iii) Juice of the `bark' and leaf is given to children affected with an
overdose of opium. One ounce with an equal amount of ghee is a quick
purgative.
(iv) Plantain powder is a useful ingredient for the infant's diet.
(v) Syrup from the ripe fruit given with milk serves as an excellent infant
feed.
(vi) Taking its soft mashed pulp with buttermilk cools burning sensations
at the soles of the feet, palms and eyes.
(vii) Take a big glassful of tender coconut water. Mash a well ripened
banana in it. Add a spoonful of honey or glucose and mix well. Filter this
mixture through a fine cloth piece. Administered thrice a day this
constitutes a delectable and nutritious liquid diet for patients of
tuberculosis, jaundice, typhoid and smallpox.
Caution!
(1) Patients with breathlessness and asthmatic troubles should consume
plantain only under a physician's advice.
(2) Patients of diabetes should take this fruit under medical advice since
its mineral value is helpful for diabetics, so as not to avoid it
completely.
Conclusion
In Tamil Nadu, the plantain is a backyard plant utilizing the drainage
water in an ecologically sustainable way. Eating food on plantain leaves
is considered most hygienic. Peeled leaf sheaths are dried and used for
packing flowers, betel leaves, fruits etc. They are also stripped into
threads, dried and used for tying things or garland making. Plantain
fibres are also used as cordage for mat making and coarse paper. Doorways
are decorated with plantain for all auspicious occasions. The chariots and
mandapas for Gods also have small `trees' of plantain tied on the sides, as
auspicious decoration.
The fruit is a golden treasure of health. It is alkaline and a source of
calcium, phosphorus, manganese vitamin A, pyridoxine, inositol, folic acid,
vitamin C and many other nutrients. These maintain the health of the skin,
eyes and mucous membranes; detoxify infectious bacteria, aid storage of
body protein, build resistance to allergy, relieve constipation, soothe and
heal colitis and ulcers, calm the kidneys, increase the appetite and create
a well balanced and vigorous digestive system. No wonder a plateful of
bananas with a coconut are offered to God.
KR IRS 231221
On Wed, 22 Dec 2021 at 21:04, 'gopala krishnan' via iyer123 <
iyer...@googlegroups.com> wrote:
> *PLANTAIN*
>
> In all the fruit shops in Chennai, the fruit minimum priced now is
> plantain. Earlier different varieties of plantain were priced differently.
> Now the price is Rs 80-00 per kg for all varieties except for Malappazham
> (Hill plantain). Another thing I have noted is the abundance of red
> plantains which was scarce earlier. Banana (Nenthran) had become abundant
> years back. Number of fruit sellers has increased similar to
> nationalised banks in our area. Some provision shops have started selling
> plantains. Some vegetable shops also have started selling fruits. Already
> many air conditioned supermarkets have packed fruits in shelves.
>
> In many countries the word Banana is used instead of plantain. Probably
> the stem of a tree used as food item is only plantain. I thought today my
> posting can be about plantain and plantain products. Hope an interesting
> reading.
>
> Sincerely,
>
> Gopala krishnan 22-12-2021
>
> *1. Plantains not fully ripen*
>
> Recently in doctor’s talk in you-tube channel, I could listen not fully
> ripe bananas can be eaten by diabetic patients. I tried for a week eating
> half of banana not fully ripened after the meals. I found there was no
> increase in blood sugar level.
>
> Bottom of the thick skins of banana are also edible and contain many
> vitamins. I recollect in my boyhood days my grandmother ate bottom of
> thick skin first.
>
> The doctors talked in you-tube are working in established hospital as
> diabetic specialists.
>
> According to many doctors other than they are crispy and tasty, all
> proteins and vitamins are lost in fried banana chips. However crispy banana
> chips are very tasty snack.
>
> *2. Serving in feasts.*
>
> A feast is not complete without serving of plantain called Poovan in
> Kerala/Rasthali in Tamilnadu. Feasts are served in banana leaf. If the
> size of fruit is small, two numbers are served. Some eat plantain along
> with payasam (sweet slightly liquid pudding), some in the end, some in the
> very beginning itself, before other things are served. Nowadays the size of
> plantain is so large; one cannot eat even one fully. During feasts banana
> chips and sarkarapuratti is also served.
>
> *3 Serving in srardha*
>
> One of the fruits served to bhokthas during srardha is poovan type plantain
> fully ripe. *The fruit is served after removing skin*. Reason is
> obvious. Two skin removed plantains are served. Another fruit served is
> Jackfruit flesh during its season. It is told equal to serving meat if some
> pithrus desired it.
>
> Fully ripe nenthran is cut to pieces and fried in ghee adding jaggery and
> served to bhokthas.
>
> Some areas Banana chips are served, slicing raw banana and cutting to
> pieces and fried in coconut oil.
>
> In the dish called poduthooval either monthan or nenthran raw pieces are
> added along with other items. Items are served in lengthy not torn two
> banana leaves type thoosan (leaf with growing end) one placed over another,
> upper one about three inches below the bottom leaf.
>
> *3a. Hiranya/aama srardha*
>
> On the thithi day of their pithrus many Brahmins performs aama srardham,
> giving the bhokthas raw rice and two numbers monthan raw plantain in
> plantain leaf along with Dakshina.
>
> Monthan is a variety large in size above banana. But after ripening it is
> least tasty. Some people who appear stout but less knowledge is called
> *Monthanpazham.
> *
>
> *4. Method of keeping.*
>
> Generally the kula is suspended with a rope in Kerala shops. In Tamilnadu
> some shops suspend bunches from Kula, many shops keeps bunches on
> table/basket. In Tamilnadu the customers have liberty to cut any plantain
> they desire or the shop man will cut and give as desired. In Kerala only
> the shop man cut and gives- Either from top or from the bottom. He will not
> cut and give mid portion expressing difficulty to cut.
>
> *5. Pricing*
>
> The total plantains in the kula are counted and price is fixed for 50%.
> The remaining can remain unsold or decayed. Keeping marginal profit
> plantains are sold. If all plantains are sold the shop owner gets more
> money.
>
> Every day one can see before the fruit shops baskets filled and kept with
> decayed fruits for eating by cows. Plantains are one among the fruits kept.
> One can see more cows near fruit shops.
>
> *6. Kadali phalam*
>
> Though Kadalai is a variety of plantain given for nivedyam in temples, in
> general plantain is called *Kadaliphalam in Sanskrit*. Earlier
> sasthrikals preferred ordinary plantain called Palayamthodan for functions.
> Now they accept any type other than red plantain and Nenthran.
> *6a.Malappazham*
>
> The malappazham is least attractive , smaller in size, somewhat thin with
> more dark spots and thick skin. They are highly priced. For the high
> cost and taste, inside of the thick skin is also eaten by many. It is
> having special taste and sweetness.
>
> *7. Red plantain*
>
> Red plantain has special smell, attraction, thick skin, and above the size
> of the rasthali/poovan. The present day rasthali or red plantain cannot be
> eaten fully by a person. Normally it is cut to two pieces and one piece is
> eaten. Red plantain has one or two days more shelf life comparing to
> Rasthali.
>
> *8 Banana(Nenthran)*
>
> Banana is called king of plantains. At one time banana cultivation was
> mostly limited to Kerala. Now it is cultivated in Tamilnadu and Karnataka.
> Hence the abundance in Chennai.
>
> Raw banana chips fried, half ripe fried are prepared in Chennai outskirts
> itself and comes in packets. Bakeries get bulk packets and sold as the
> quantity required. Now sarkarapuratti is also prepared by a company in
> Trichy and available in shops. Once banana skin was used to prepare a
> dish called sammanthi. Nowadays they are fed to cows.
>
> Ripe banana boiled is part of Tiffin in many restaurants in Kerala. Some
> restaurants cut banana to three parts and boil and serve. Ripe banana cut
> to pieces and boiled is evening snack in many iyer homes in Tamilnadu.
>
> Even today banana fry is monopoly of Kerala restaurants. I have not seen
> it in Tamilnadu restaurants
>
> *9. Monthan plantain*
>
> I am not aware any other use of monthan other than dish thoran or
> mezhukkupuratti on amavasi day in Kerala iyer homes. In Tamilnadu it is
> used largely in preparation of snack item- bajji. What pazhampori to a
> Keralalite is vazhaikka bajji to Tamilnadu person. Montham is also used to
> prepare chips in Tamilnadu. Salted, and pepper/ chilli powder applied chips
> are available.
>
> *10 Plantain stem and flower*
>
> After cutting plantain kula, the stem called Pindi is taken and used to
> prepare thoran. Some drink juice of the stem. It is told, drinking juice of
> stem or consuming any other preparation is good to remove *kidney stones*.
> In Tamilnadu the stem cut to pieces are available for sale in vegetable
> shops. A pickle for use for 1-2 days is also prepared in some homes using
> banana stem.
>
> The flower is used to prepare thoran and a fried preparation called Gola
> in iyer homes.
>
> *11. Vazhappola*
>
> The outer covering of plantain stem is called pola. The top end of pola is
> plantain leaf. After kula is cut and removed, these coverings are cut to
> uniform length and dried in sunshine. Then it is split as lengthy pieces
> and used as strings to stitch garlands in temples and by flower
> merchants for various functions (either auspicious or in auspicious). We
> can see bunches of such strings with flower merchants.
>
> The dried pola cut to pieces is also used to pack snuff merchants to pack
> snuff. The use to pack snuff is less now.
>
> *12. Plantain leaves merchants*
>
> Plantain leaves are normally cut before the flower appeared. Lengthy
> leaves are packed together from cultivation fields and send to shops by
> mini Lorries. In plantain leaves shops they are opened and sized, cleaned
> and sold. Nowadays most restaurants use plantain leaf to serve food
> item .Leaf is placed over the top of plate and items are served. During
> this Sabarimalai season, bottom plate is not used.
>
> *13 Plantains in homes.*
>
> Plantains are grown even in small homes where some space is available.
> Only thing one should be cautious the growing leaves should not touch EB
> current lines. Before the flower appears new plants would appear near
> bottom. Before the kula is cut, they may be growing even to 3/4th size of
> the plantain tree.
>
> On Amavasi day most iyers use plantain leaves to eat food. For srardha the
> Bhokthas are served food on two thoosan leaves, one placed over the other
> about three inches below the first leaf to serve all the food items.
>
> *14. Blessing- vazhayadi vazhai*
>
> Young couples are blessed to live happily like vazhayadi vazhai meaning
> with number of children and grandchildren and useful to all life.
>
> On many occasions during marriage couples are given milk added with sliced
> plantain.
>
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