WHO FORMULATED IT?

 WHO FORMULATED IT?

Certainly the opening word in caps is no reference to World Health Organization; it is a question trying to figure out the names or identities of persons behind the very formulation. Of what value has this formulation been is a matter for deeper assessment and appreciation. Yes, I am presenting the real concept of a balanced food preparation that takes care of essential dietary needs of humans. I deem it ‘balanced‘because the ingredients thereof serve defined purposes in the item – ‘PONGAL’. Across best part of the country, the name ‘Pongal’ is widely used and understood.

The very nomenclature of the item refers to its preparatory method of ‘boiling’ [pongudhal in Tamil] the ingredients to derive the hot amalgam of healthy assemblage. Look at its constituents and evaluate their individual value as a food or medicine or both. That is why my ‘awe’ as to who formulated it.       It must have been a product of lengthy evolution of food, food culture, recipe science or recipe art , native wisdom to associate or incorporate herbal medicines with [or into] food. By common sense, several points appear vivid.

CARBOHYDRATE [For Energy]

Any staple cereal is a carbohydrate source as the basic donor of energy. No other plant product can deliver so much energy as do the carbohydrates. [Rice/ Wheat/ other Cereals serve our energy needs]   In ‘Pongal’ the main ingredient is Rice – a Carbohydrate.

PROTEINS [For well-being]

Proteins are essential for healthy organization of tissues / muscles and several functional enzymes are also proteins by organization. The common proteins are different pulses or grams. They are from plants of the ‘Bean’ family. In ‘Pongal’ the protein is green gram [Vigna radiata] [Payaththam paruppu or Pasi paruppuTamil] / Pesarat bele [Kannada]. It is low in Fat, rich in vitamin –B, Calcium, Potassium, fibre and  it readily promotes digestion.

SPICES [For health /Immunity]

‘Pongal’ commands a wide appeal largely due to a set of spices which go into its making. Often, the flavour that accrues to this amalgam is a legitimate taste besides the satiation of palate when the stuff is steaming hot. Quite a few items line-up in decorating the stuff by appearance of looks and appeal to olfactory tickle.

PEPPER [Piper nigrum]

The ‘black pearls’ liberally strewn in the stuff are pepper a stimulant spice that triggers copious salivary output if pepper is half chewed. The hot feel of pepper is a positive addition more as a medicine than as any irritant. There are a range of biochemical constituents in pepper. In addition ‘Piperine’ –an alkaloid in pepper is known to handle a variety of dysfunctions and restore health in humans. Pepper promotes ‘absorption’ of nutrients. Vitamin-C , tannins, flavonoids , carotenoids occur in pepper adding to its value.

CUMIN SEEDS [Cuminum cyminum]

The tiny sharp ‘arrow-like’ brown seeds of Cumin [ jeerakam or jeera or jeerige] are nature’s gift to human welfare. It improves taste and digestive ability. It is a carminative and can control fever. Cumin in the preparation adds to aroma and draws attention. 

MILK [A balanced diet in itself]

At least on the occasion of ‘Pongal festival’, ‘Pongal‘ is prepared in ‘boiling’ cow’s milk as the cooking liquid to which soaked rice is added . On other occasions water is the cooking medium.

CASHEW NUT KERNELS [A Sensational additive]

Cashew kernels contain Potassium, Sodium, Magnesium, Iron, Zinc, Calcium and Proteins. They have soft texture and mesmerizing ‘taste’. Vitamin –B, C and proteins also add to taste.

MAGIC INGREDIENT [For supplementation]

What makes ‘pongal’ a palate –enslaving item is the optimum content of fresh ghee ; it serves to render the amalgam soft , non sticky and pleasant to taste. Too little or too high Ghee is not helpful.                               

Ghee there- in, serves to provide some PLEASANT flavor and a little healthy fat. 

EVALUATION

‘Pongal’ has total food value with all vital supplements to human health and its holistic formulation is in principle –a working concept of ‘balanced diet’ through a single item. No wonder, all South Indian hotels have pongal as a break-fast item. Who formulated it? It is a product of ‘evolved civilization’.

Prof. K .Raman