Jamun’s Salad
- 19
- November
- 2008
Naawal Pazham – Tempered with Spices:
The Botanical name of this tree is Syzygium jambolanum. Commonly known as ‘jambolão’ in Brazil. We call this as ‘Naval pazham’ in Tamil and in English-speaking countries they call it as jambolan, sweet olive or java plum. One of my Kenyan friend called it as wild blue berry!
The leaves and pits are more curative in nature than the berries themselves. As mentioned in my other post…about pits, being used for diabetes treatment. It has a property to maintain/lower blood glucose level…..maybe I’ll republish it!:)
Well…leaves have been used for centuries by witch doctors for treating microbial infections! Also proved in laboratory results. Its conclusive!!!
Many species have been used in the folk medicine to treat infectious diseases, and some of their anti-microbial activities have been proved. In fact, the anti-microbial activity has been recognized in different species of vegetal families, and this activity is usually due to the presence of secondary metabolites.
The antimicrobial activity of S. jambolanum has been confirmed in vitro by some researchers using bacteria strains.
Today I used the country fruits…these are very small and round in shape(unlike grafted ones…which are oblong, large and high in pulp). Nothing much to talk about the recipe. Just tempered with spices. Thought using bit of oil…will make the fat soluble vitamins available to the body.
Ingredients:
Country Jamuns/ Naagapazham/ Naawal pazham 1 cup
Salt
Turmeric pinch(but I spilled little extra by mistake)
Chili powder 1 spoon
Mustard seeds 1/4 spoon
CUmin 1/4 spoon
Asafoetida 1 pinch
Urad dal 1/4 spoon
Oil few spoons
Curry leaves few.
Method:
Wash and clean berries gently. Set aside in a bowl.
Heat oil and add spices. Let them splutter well. Then run this seasonning over the fruits. Mix well. Chill this for about 2-4 hours…before serving.
Hi Malar
Thanks a lot for adding me as a friend in Blog catalog.
Have a nice day
Your blog’s very colourful and filled with wondeful flowers
)))
Cheers
Niyaprakash
Kala Jamuns reminds me of my childhood days,we use to pick fresh from huge trees.Looks spicy with tempering:)
Dear Niya, welcome to my blog. It was pleasure meeting you thro’ blog catalog! Btn…I enjoyed reading ur blog too!
Thank you dear Yasmeen. I have never seen this tree b’4 or maybe I would have….but never recognised. Its good to know about ur childhood memories….this makes us nostalgia, right!
Its such a pleasure to see this Naval fruit… I wish I could get some here…
naawa pazham is my mom’s favorite, even though I am not a big fan,I remember that once I tasted it and it was fun to have a blue tongue;D
wow , Naval Pazham ..this tempts me a lot. Nice salad.
I love these navalpazham. I wish i could get it here.
I have something for you here : http://vibaas-world.blogspot.com/2008/11/wow-is-all-i-can-say.html
Looks delicious.
Wow! Navapazham is tempting..My hubby& my Motherin law’s favorite..Very Informative Post!
Woww delicious..u r lucky to get all these countryside vegetables, fruits n greens…
Oh Ramya….I feel the same way! But atleast veggies first than this unique fruits, you know.
Yes Raje…it leave the blue stain, that nice to see in the mirror…as a kid!
Thanks viki.
Welcome Vibaa. Everyone wishes the same….we really miss those little fun here, right!
Thanks Uma.
Thank you Shree….you like my information all the time. I know some of them may find it useful! Thats why I take time…to post like this now and then.
Oh no Priya….hardly I get regular English veggies here. I clicked these fruits and greens while in India.
join in the sweet event going in my blog
My school canteen used to sell navapazam. I love this fruit very much with just a sprinkle of salt and coming home staining my uniforms…
Boy ….I love jamuns and I’ve never heard or seen anything like this before…they must taste lovely
I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Sarah
http://www.thetreadmillguide.com