It's nungu.
Nungu 
IT'S ONE of Nature's delicious ironies. Nungu, the kernel of the Palmyra tree, which cools many a parched throat on a hot summer day, tastes best when it comes from arid fields.
Come summer, and roadside vendors start piling up these near-black fruits. Cut into the hard shell and out pop three heart-shaped cream-coloured nungus. Lucky ones manage to find up to four kernels in one fruit.
Villagers still insist on eating the fruit whole, fibrous skin intact, but city-dwellers have found ways to embellish this tasty wonder. Peel off the skin, cut into small cubes, sprinkle some sugar and cardamom powder and chill. The eater is often in raptures before making a demand for a second helping.
Else, try the nungu payasam. Boil chopped nungu, add nungu thanni (the sweet water in the heart of the kernel), milk, sugar and cardamom and slurp to your heart's content.
But, nutritionists say it is preferable to consume the fruit in its natural form. I too prefer eating it raw, with its outer skin and all.
The fruit is loaded with minerals, especially phosphorous and calcium. With absolutely no fat and protein, it is a boon for those on a diet.
We had Nungu last evening (8 pieces for 10 rupees) and old memories of eating Nungu in Hyderabad, and earlier in Tiruppapuliyur flooded in. I still remember Mr Rajamani (Magesh's father) buying Nungu at Tirunelveli for me!
Have you tried Neera (Patha Neer)? It was available in abundance in Poona during 1962 - 1974.
Happy eating!
Rajappa
7-30PM 10 May 2008
Nungu 
IT'S ONE of Nature's delicious ironies. Nungu, the kernel of the Palmyra tree, which cools many a parched throat on a hot summer day, tastes best when it comes from arid fields.
Come summer, and roadside vendors start piling up these near-black fruits. Cut into the hard shell and out pop three heart-shaped cream-coloured nungus. Lucky ones manage to find up to four kernels in one fruit.
Villagers still insist on eating the fruit whole, fibrous skin intact, but city-dwellers have found ways to embellish this tasty wonder. Peel off the skin, cut into small cubes, sprinkle some sugar and cardamom powder and chill. The eater is often in raptures before making a demand for a second helping.
Else, try the nungu payasam. Boil chopped nungu, add nungu thanni (the sweet water in the heart of the kernel), milk, sugar and cardamom and slurp to your heart's content.
But, nutritionists say it is preferable to consume the fruit in its natural form. I too prefer eating it raw, with its outer skin and all.
The fruit is loaded with minerals, especially phosphorous and calcium. With absolutely no fat and protein, it is a boon for those on a diet.
We had Nungu last evening (8 pieces for 10 rupees) and old memories of eating Nungu in Hyderabad, and earlier in Tiruppapuliyur flooded in. I still remember Mr Rajamani (Magesh's father) buying Nungu at Tirunelveli for me!
Have you tried Neera (Patha Neer)? It was available in abundance in Poona during 1962 - 1974.
Happy eating!
Rajappa
7-30PM 10 May 2008
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