Mysuru: The way tribal people live and survive against odd evokes lot of interest among urbanites keen to know their lifestyle. Their dwellings, attire, hunting style, contribution to sustainable development by preserving nature are real amusement for all those who encounter them. But most aren’t aware of their food habits.
This dasara, tribal cuisine is on display where Bamboo Biriyani, Bidirakki payasa and Herbal tea are readily available for visitors at the food Mela pavilion managed by tribal research institute.
Bamboo Biriyani
Rice, masala and water in right proportions are mixed and inserted in the bamboo culm and the ends are sealed by providing a small hole. The culm is then cooked using fire wood for half an hour where one can hear a whistle (Indication that ingredients are boiled) like in pressure cookers. After cooling down (10 minutes) if the bamboo is cut between nodes (or if seal is opened) delicious bamboo biriyani will be ready to serve.
Bamboo Rice Payasam (Sweet)
Bamboo rice, milk, plain rice, cashew, grapes are added in right proportion first. The mixture is boiled for an hour and if one adds jaggery at the end. Payasam will be ready to serve. The special bamboo rice from Kerala costs Rs 600 a kg and hence the sweet is dear too!
Herbal tea
The other product is herbal tea which is meant for people suffering from gastritis and stomach ache. Ee-magale herbs (available in forests) are boiled in water till the herbs start giving out extract. When jaggery is added and cup of herbal tea is ready for consumption.
In Konkani cuisine, the tender shoots are used to prepare curry, pickles and with crushed jackfruit seeds to prepare kirl suke.
Bamboo is used in traditional Chinese medicines for treating infections and healing impotence, infertility, and menstrual pains. Bamboo is used as a food and medicinal item in most north eastern states where tribal communities live in abundance.
