Conserve & Consume

Since I am a Botany teacher, Most often I disuss about edible wild plants avaible in our locality with my students.I can make out one thing that technology is changing our relationship with nature as we know it.For many indigenous peoples, the contributions of wild edible plants go well beyond nourishment; they are often also used as  part of culture,medicines etc. Historical and contemporary processes of land grabbing, monoculture of crops, acculturation, and lifestyle changes may erode the transmission of plant knowledge to new generations. However, younger generations are not learning about ecofriendly concepts of living,  what their ancestors had. The lack of access to forests,ignorance the formal school regime,modern generation parental care are the main factors interrupting the transmission of knowledge.Yes this is the high time for you to take up green challenges.Teach your kids to recognise local plants,birds and insects.

THIS IS NOT AN ARGUMENT OR HYPOTHESIS.Hygenic Organic life style is part of Indian culture.But please avoid high use of pesticides,insectides to be obessed with artificial sanitized environment just to maintain your lawn grass or to stop ants marathon.

As part of this Challenge/need/passion for Coexistance with nature, I here by introducing a recipe of Tambuli.Thambuli is a type of Raita eaten in the Indian state of Karnataka. Thambuli, being a curd based cuisine, is consumed with rice. Tambuli is derived from Kannada word thampu. (ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ).I have added tender leaves of seven wild species for this - Holigarna (Causes Allergic reactions in some therfore dont collect),Mango,Cashew,Syzigium,Guava,Ixora,Careya.

handfull of leaves boiled with water.After 5 minutes grind boiled leaves with a cup of grated coconut .Add a cup of buttermilk+pinch of salt and boil.For tempering use Garlic.

Collection of wild edibles

Thambuli to beat the heat