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2 days ago

By Barnali Dutta - June 27, 2014

I must say my parents are very much bangal [a typical identification of Bengali

people who migrated from Bangladesh to west Bengal] due to their food choice and

cooking habits, but they used to quickly adopt to the good food habits of the ghoti

people here after knowing some very important food values like gota sheddho of

sheetal shasthi puja. Though there were no ritualistic food culture in our family, but I

can still remember how we used to relish gota sheddho in the winter when new and

baby vegetables were easily available. My mother used to soak kulotthokalai and

green whole mung dal usually on the Saturday nights and our Sunday breakfast

comprised of a big bowl of gota sheddho and gola bhat of lal rice [overcooked

unpolished rice aoush or gobindo bhog rice] and every time my father used to

repeat the story of dhenki chhata chal and it’s flavor.

I can still remember because of my unwillingness to go to general washrooms on

school days, my mother was so anxious about my health that she used to soak the

kulottho ritually on holidays and gave me in the morning to drink in an empty

stomach to keep my renal function healthy. Needless to say the rest of the handful

of soaked dal was added to the curry or lentil for the meal for that day.

[http://3.bp.blogspot.com/-

tNblmxCXq24/U61wRulItXI/AAAAAAAAATI/M072BiEDOmQ/s1600/horse+gram.JPG]Kulotthokalai w ater

What we eat why we eat

Kulottokolai - overnight soaked horsegram seeds

water

Prevention is better than cure

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In Bengal the Sheetal shashti puja [Sheetal means the cool and shasti means the

6th day] is observed on the 6th day of the Sukla Paksha of Magha month the day

after the sukla panchami or Saraswati puja. A special preparation of cooked whole

vegetables [usually consisting of five different types of vegetables and 6 number of

each] in legumes traditionally called Gota Sheddho is cooked on the day before the

puja that is on panchami day (fifth day)in the evening of saraswati puja and the food

is served on the next day when it is cooled or sheetal. Hence comes the name. This

ritual is mainly observed by the Bengali mothers wishing for a long and healthy life

of their children by cooking the best new vegetables.

Almost every family has their own version of making gota sheddho, like my mother

who could not compromise with the items, which listed a big handful of kulthi with the

whole green gram legume [gota mung], jujube [topa kul], drumsticks [sojne danta],

white broad bean [sada sheem], baby potato [notun aloo], baby brinjal [choto

begun], green tomato [kancha tomato], arbi root [gati kochu], green peas with peel

[gota karaishuti] and saindhob labon [sea salt] and it is very common to exchange a

bowl of gota sheddho among the neighborhood.

Wash and soak legumes in clean and enough water for at least 6 hours before

cooking. Do not discard the water. Boil the legumes and add all the vegetables one

by one. Vegetables which need more time to cook properly has to be added first.

Cook on medium heat for about 20-30 mins. Dal and vegetables should be well-

over-it (almost boiled but not completely) cooked but not mushy. Turn off the heat

and drizzle 2 tbsp raw mustard oil over it.

Horse gram or Kulattha kalai s the poor man’s pulse in India and is consumed as dal

or sprouts, Kulattha guda, Kulattha yoosha, and Kulatthadya ghrita. The seeds are

generally parched and then boiled.

The perennial horsegram (Dolichos uniflorus) is a twining herb grown in India for

food and fodder. The original Latin name for horsegram was Dolichos biflorus and

the exact synonym for horse-gram is Macrotyloma uniflorum commonly known as

Moth bean.

VernacularBengali Kulthi, Kulttho-kalai. kutthiKannada Hurali/ Hurule.English Madras horse-gram,Hindi KulthiMaithali MuthenifSanskrit Rahitha, Culutu,Gujarati, Marathi Kulitha, Kultha

Gota sheddho [boiled whole baby vegetables in

legume] traditional Bengali dish

Ingredients:

Method:

Horse gram or Kulottho-Kalai. Some references

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Panjab Rarat, BotangKumaun Himalaya and Gadhwal GahethTamil KolluTelugu Walawalli , Ulava, vulavalu.Marathi kulitha, hulageArab habulakultaKonkani kulithu

Nutritional value (per 100 gm.) of different nutrient in horse gram.

[http://3.bp.blogspot.com/-

z2gb0Q5UgVk/U60olqOdHGI/AAAAAAAAAS4/b__TZtZF4z0/s1600/horsegram+kulattha+kalai-

001.jpg]

Horse gram contains 0.39% phosphorus, one-third by weight of the ash is phosphoric acid.

A soak solution (1.5% NaHCO3 + 0.5% Na 2CO3 + 0.75% citric acid).

It also possesses phyto agglutinin, globulin, psoralin and coumestrol in a considerable amount,

though like in many other modern age commercially refined and processed food grains the content may be greatly reduced.

Kulthi, Hurali, Madras gram, Muthenif, Rahitha, Culutu, hulage, kulithu, habulakulta,

Kultha, Rarat, vulavalu, Gaheth, Botang, Kollu, Horse gram contains 0.39%

phosphorus, one-third by weight of the ash is phosphoric acid. A soak solution

(1.5% NaHCO3 + 0.5% Na 2CO3 + 0.75% citric acid). It also possesses phyto

agglutinin, globulin, psoralin and coumestrol in a considerable amount, though like

in many other modern age commercially refined and processed food grains the

content may be greatly reduced.

· It helps in eliminating kidney stones. · It also helps in lowering cholesterol levels. ·

Horse gramis famous for its medicinal uses because different parts of the plant are

used for the treatment of asthma, urinary disorder and kidney stones. · The

residual water after soaking the gram is prescribed for treating jaundice in Andhra

Pradesh. · It also aids in the treatment of heart diseases, asthma, bronchitis, urinary

discharge ailments and for the treatment of kidney stones.(Ghani 2003)

Therapeutic evaluation

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In a clinical study on 30 cases of urolithiasis, of which 17 cases were having renal

calculi and 13 having ureteric calculi, the combination of Svetaparpati with Kulatha

Kvatha proved to be effective in relieving pain, burning micturition and showed

appreciable lithotriptic and diuretic action. This drug was also found to be highly

effective in checking haematuria in cases of urolithiasis and is reported to have

good therapeutic value in the treatment of urolithiasis, especially in cases of

ureteric calculi. Ref: mpuas_vol.5_pg.123-138.

Scientists from the Indian Institute of Chemical Technology have found that

unprocessed raw horse gram seeds not only possess anti-hyperglycemic properties

but also have qualities which reduce insulin resistance. The scientists made a

comparative analysis between horse gram seeds and their sprouts and found that

the seeds would have greater beneficial effects on the health of hyperglycemic

individuals. The majority of anti-oxidant properties are confined to the seed coat

and its removal would not do any good. Raw horse gram seed is rich in

polyphenols, flavonoids and proteins, the major anti-oxidants present in fruits and

other food materials. The seed has the ability to reduce post-prandial

hyperglycemia by slowing down carbohydrate digestion and reduce insulin

resistance by inhibiting protein-tyrosine phosphatase 1 beta enzyme. It is an

excellent source of iron and molybdenum.

There was once a time when people had to be convinced only by ritualistic customs

to maintain health issues compared to now where an overrated objective approach

has developed in our minds that tend us to justify anything and everything by

scientific reasoning. “Oh this is clinically proven” they say and derive satisfaction.

The rural people who constitute 70 to 75% of the Indian population live in about

5,76,000 villages located in different agroclimatic conditions. The village people

have their own diverse systems of health management. While most of the common

ailments were managed in the house by home remedies which included many

species and condiments like pepper, ginger, turmeric, coriander, cumins, tamarind,

fenugreek , tulsi, etc., more complicated cases were attended by the traditional

physicians who used a large number of plants from the ambient vegetations and

some products of animal or mineral origin to deal with the local diseases and

ailments.

In Andhra Pradesh, horse gram or Ulavalu is prescribed for persons suffering from

jaundice or water retention, and as part of a weight loss diet. It is considered helpful

for rejuvinating iron deficiencies, and also for maintaining body temperature in the

winter season. Ulavacharu (Horse gram soup) is a popular dish in Andhra Pradesh,

which is served in most of the Telugu speaking people's weddings and ceremonies

and tastes wonderful with boiled rice.

In Kerala, horse gram, Muthira in Malayalam, stir fry horsegram or Muthira Upperi or

Kollu Poriyal is used as a home remedy to reduce high blood pressure.

In Tamil Nadu, horse gram called Kollu, in the southern districts it is called Kaanam

is commonly used in Tamil dishes, including kollu chutney, kollu thoran, kollu porial,

kollu avial, kollu sambar, and kollu rasam.

What we eat why we eat

Indian recipe regional specialities

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In traditional siddha cuisine, horse gram is considered a food with medicinal

qualities.

In Maharashtra, and specifically the coastal Konkan region and Goa, horse gram

(Kulith) is often used to make Kulith Usual, pithla and laddu. It is used to make

popular dishes like Kulitan Saaru, Kulitan Upkari, Kulitan Ghassi (coconut curry

preparation) and idli like preparation(but not fermented) called Kulitan Sannan. In

Karnataka cuisine, huraLi saaru, huraLi is a main ingredient. Hurali is also used in

preparation like usali, chutney and Basaaru.

In South Canara region of Karnataka, in Tulu it is also called as Kudu.

Gahat or Kulath is a major ingredient in the Pahari region of northern India. In

Himachal Pradesh, Kulath is used to make Khichdi.

In Uttarakhand, it is cooked in a round iron saute pan kadhai to prepare Ras, a

favorite of most Kumaonis.

In Gharwal region, another more elaborate dish is phanu which is made in a kadhai

with roughly ground gahat [previously soaked overnight] boiled over several hours.

Towards the end, some finely chopped greens like palak or spinach, rai, tender

radish leaves, or coriander leaves if nothing else is available, are added to

complete the dish. Served with boiled rice, jhangora [a millet-like grain, used as a

staple by poorer Garhwalis only a decade ago and now a prized health-food] or just

roti, phanu is a wholesome and nutritious meal.

In Myanmar, the dry seeds after boiling are pounded with salt and then fermented to

produce a sauce similar to soya sauce from soyabean. ref:wikipedia.org

The Bhava Prakasha refers the kulattha [kulathi, dolichos biflorus, horse gram] and

some other vegetations under priyangu or a flowering tree under yagnic ausadhis.

The ausadhi is not used in the modern context of medicine. Nandikeswara

mentioned in The Nandikesa kāsika there are four classes of plants – vanaspati,

vrksa, osadhi and virudha. Plants bearing fruits are called Vanaspati. Those having

both visible flowers and fruits are called Vrksa. Those that die after their fruits ripen

are Ausadhis and the weak plants and shrubs are called Virudha. It is clear from the

Susruta samhita that the word ausadhi is used in a dual sense, viz, grains as well as

medicine.

The medicinal use of horse gram dates back to Charaka and Susrutha samhita [1-2

century BC]. It is referred as kulattha [in sanskrit] in these texts. Acharya Charaka

categorized it as a diaphoretic [swedopaga]. In various ayurvedic texts, it is called

with different names like – tamra beeja, stiramutra, kaala vrudda, kulittha, shweta

beeja, sitetara,anilapaha, kharshana, peetarmudga, aliskandha, surashtaka, tamra

vrinta etc.

Doshic action: pacifier of vata pitta and kapha doshas.

1. Lithotripsic [asmari bhedana]

2. Lipolytic [medohara]

3. Spermicidal [shukrahara]

4. Burning [vidahi]

5. Diuretic [mutrala]

6. Eye tonic [chakshushya]

7. Analgesic [shoola prasamana]

8. Coolant [daha prashamana, on application]

9. Laxative [bhedana]

10. Sangrahi [absorbent]

11. Healing [vrana ropana]

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12. Anti inflammatory [sotha hara]

13. Diaphoretic [sweda karaka]

14. Wormicidal [krimighna]

15. Vata pacifier [vata hara]

Horse gram : Softly boiled, 25 gm. Take in the Morning and Evening. Can add

onion and chilly pieces along with seasoning.

Take butter milk and barley for reducing heat generated due to above food.

Collect and store rain water before reaching ground in a container other than

plastic, distill the water. Add 1/4 teaspoon good turmeric powder to half glass

rain water and take early in the morning. Do not take food for one hour.

Food to be taken at night for weight reduction: Take old rice, Jowar, old wheat,

Moong dal, horse gram, barley seeds in equal proportion. Soak them overnight,

dry them in the morning. Add little by little quantity in pan and fry them. Later

powder the contents and store. Prepare roti and take them in the nights as

food.

Stoneless horse gram is washed and cleaned. On the day before soak in water and

on the next day, it should be cooked well with the same water. On proper cooking

add salt, jaggery, pepper powder and mix well. Add 5 ml ghee, coconut pulp at the

end seasoned with curry leaf, asafoetida and cumin seed tempering. This is served

when it is warm. It is very tasty and nutritive. This dish is good in chronic cold,

cough, urinary disorder etc.

Rheumatoid arthritis - soup of horse gram (kulattha yusha) and excess

perspiration powder of fried horse gram is rubbed to the body.

Chronic cough – ghee or linctus (lehya) prepared out of horse gram/soup of

horse gram

Urinary calculi - decoction of horse gram or medicated ghee prepared out of

horse gram.

Amenorrhea/ dysmenorrhoea - to the decoction of horse gram asafoetida is

added and given Utricaria – soup of dried raddish and horse gram.

Ayurvedic remedies for WEIGHT LOSS

For cough and cold home remedies

Pharmacotherapeutic uses of horse gram in various Vedic contexts

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[http://1.bp.blogspot.com/-

zcWi9ujsh4A/U62cbGgU8_I/AAAAAAAAATY/YAyCeIF2O10/s1600/IMG_0090.JPG]

image courtsey: pocketfullofspices. blogspot.in Gota Sheddho

Folk Stream:

Comprising mostly of the oral traditions practiced by the rural villages. Carriers of

these traditions are millions of housewives, thousands of traditional birth attendants,

bone setters, village practitioners skilled in accupressure, eye treatments, treatment

of snake bites and the traditional village physicians/herbal healers, the vaidyas' or

the tribal physicians. This stream of inherited traditions are together known as Local

Health Traditions (LHT). It represents an autonomous, community supported health

management system which efficiently and effectively manage the primary health

care of the Indian rural mass.

Classical stream:

At the second level of traditional health care system is scientific or classical systems

of medicine. This comprises of the codified and organized medicinal wisdom with

sophisticated theoretical foundations and philosophical explanations expressed in

classical texts like ‘Charka Samhita', 'Sushruta samhita', 'Bhela samhita', and

hundreds of other treatises including some in the regional languages covering

treaties of all branches of medicine and surgery. Systems like Ayurveda, Siddha,

Unani, Amchi and Tibetan, etc. are expressions of the same. Ayurveda was taught

in the ancient Universities in India and evolved, developed and flourished mostly

among the urban centers and thus used to be a refined system of medicine.

History of AYURVEDA

Beginnings of medicine in India,As in Greece, is found in mythology. According to

this realm, medicine and surgery were gifts from the god Indra to Sages

Bharadwaja, the patron saint of medicine, and Dhanvantari, the patron saint of

surgery. Sage Dhanvatari renounced his royal status as Prince of Kasi [Varanasi]

and retired into forest where he dictated his Ayur Veda to Susruta. These two

scholars passed on their knowledge to two worthy men, Atreya and Susruta. The

earliest records of medical practice in the world began about 600 B.C., with the

Sanskrit Treatise of Sages Atreya and Susruta.

Believe be saved

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Pioneers of Medical Education Located on the present Jhelum River, Takshasila

[Taxila] was the second ancient school of medicine. Sage Atreya, who is believed to

have imbibed the Ayur Veda [science of life] directly from Sage Bharadwaja, headed

the medical school in Taxila. His treatise on medicine is contained in 46,500 verses.

When Emperor Alexander invaded India in 327 B.C., physicians and surgeons in

India were well respected for their knowledge and skill.

Some writers say that Aristotle was inspired by Eastern knowledge. Both Sages

Atreya and Susruta practiced around 600 B.C., nearly 150 years before

Hippocrates. Buddhist folklore indicates the existence of two great schools in India

during Vedic period where medicine, astronomy, mathematics and philosophy were

taught. East of the River Ganga was city Varanasi [Kasi] where Sage Susruta

headed the medical department. Having learned anatomy from Sage Atreya,

Susruta points out in his treatise, Susruta Samhita, the differences between his

techniques and Atreya's. The treatise on surgery indicates that he was probably the

first surgeon to perform a rhinoplasty and ear lobe reconstruction.

Another great contributor to the ancient medical system was Sage Charaka, a

philosopher, Astronomer and physician in the second century B.C.. As the physician

of King Kanishka, Charaka edited and revised the Atreya Samhita. Charaka's

contributions, in 120 chapters, deals with the symptoms, diagnosis and treatment of

diseases of the heart, chest, abdomen, genital organs and extremities. Charaka's

wide range of knowledge was evident from his instructions on building hospitals,

maintaining hygienic atmosphere for patients and in details like providing toys for

children. A detailed code of medical ethics was already well-evolved in India by 600

B.C. In essence, the code required medical practitioners to lead a life dedicated to

caring for the sick and maintaining patient confidentiality. Cultural conducts while

treating patients were also presented in detail.

Plants and Ayurveda

Ayurvedic formulations use combinations of a selection of around 1200 species,

about 500 of which are commercially traded. Ayurveda uses medicinal plants in

various forms, some of which can be gathered only by destructive harvesting: in 30

per cent cases only the roots are used, in another 13 per cent only the bark and it

is only in about 16 per cent that the whole plant is used. In other cases, medicines

use the fruits, leaves, flowers, rhizome, seeds etc. It is commonly thought that

medicinal plants are mainly herbs, but in fact about one-third are trees—this has

implications for conservation and management of supplies to the industry. The

majority of plants used in ayurveda are procured from the wild, though around 10

per cent are cultivated on private lands.

Traditional Medicinal Plants

Medieval ideas regarding nutrition were firmly rooted in the medical theories of

antiquity, which saw a close connection between food and medicine. Along with

breathing, exercise, sleep, digestion, sweat, hygiene, and emotional health, diet was

considered an integral part of a person’s overall well-being. The theory of

maintaining or regaining one’s health through a lifestyle of moderation and balance

was called “dietetics.” More than in our days, diet played a role in preventing and

curing diseases, and in fact it was one of the main areas of study at medieval

medical schools. Not surprisingly, foodstuffs and dishes were seen in much the

same way as simple and compound drugs, and like them were classified in

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accordance with the theory of the four humors, by which was meant a theory of the

four bodily fluids. To find out the history of this early scientific theory we must go

back to the sixth century B.C., to such Greek philosophers as Anaximenes,

Heraclitus, and Thales. In their attempts to find answers to the question of what the

basis was for all life, they came up with various elements, including air, fire, and

water. By the fifth century B.C. Empedocles postulated that there were four basic

elements, fire, water, air, and earth, and four basic colors; and his contemporary

Zeno spoke of four basic qualities, hot, cold, wet, and dry. Ref http://saneinetwork.net/

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