Mysuru: Like in the previous years, tribal food, that too Bamboo Biriyani, juice made out of Makali Beru, Ragi Rotti made of Muthuga leaves, traditional and spicy crab curry are in great demand at the Dasara Aahara Mela that was inaugurated at Scouts and Guides Ground and at MUDA Ground near Lalitha Mahal Palace Hotel yesterday.

Bamboo Chicken Biriyani is rice and chicken mixed in spices stuffed into a piece of raw bamboo stem that is put into fire till outer later becomes charcoal. The bamboo stem is closed with green leaves blocking the steam while food gets cooked. And the result is the rich flavour of bamboo extracted by the circulating steam while aroma of food itself remains largely contained.

According to the tribals who are experts in making Bamboo Biriyani, the first and foremost requirement is that bamboo used to cook must be tender, green and juicy. Fully grown and mature bamboo should not be used as it tends to burn faster.

Tender bamboo is used as it burns slowly, cooking the meat and rice inside. The colour of rice used is brown which they grow and it is nutritious, tasty and has a sweet smell.

Hours before the contents are put inside the bamboo, the meat is seasoned with sour curds and good amount of fresh garlic, ginger, turmeric powder and other spices. Partly cooked rice and chicken with all spices is stuffed into the bamboo and is slowly cooked with firewood or charcoal. The aroma of cooked rice with chicken and the fresh smell of bamboo attract attention.

Ragi Rotti in Muthuga leaves

The Muthuga leaves that is used to prepare ragi rotti is found in abundance in forests. Once the ragi dough is kneaded, the rotti is made and covered on both sides using Muthuga leaves. The rotti is then put into fire or a cauldron that has burning charcoal.

As the rotti is cooked, the juices inside the Muthuga leaves are absorbed by the rotti which gives it a distinct aroma. This dish has Ayurvedic properties and is good for common ailments like stomach ache, gastric and cold.  

“Earlier, there were no vessels to cook such rottis and we used to depend on Muthuga leaves to hold the rotti and then put them directly into fire. The Muthuga leaves have great medicinal properties and it is known to cure stammering,” said Jadesidda, a tribal who is an expert in this dish.

Bamboo rice: Another much sought-after dish at the Aahara Mela is bamboo rice. Tribals are experts in collecting the bamboo rice and make different dishes (sweet and spicy) out of it. Bamboo rice is a special rice that is grown out of a dying bamboo shoot. When the bamboo shoot breathes its last, it flowers into a rare variety of rice seeds, which are known as bamboo rice.

Bamboo rice has a striking resemblance to paddy rice and tastes more like wheat. Slightly sweet in taste and generally cooked like any other rice, bamboo rice makes a great combination with any normal food. The difference lies in its texture when cooked, which is mostly moist and sticky. It is chewy when consumed. It is prepared as Khichdi and bamboo rice Kheer.

Bamboo rice has low glycemic index when compared to other varieties of rice, which is considered to be a healthier option for diabetics. The rice has low or no fat and is rich in Vitamin B. Tribals use this rice to cure joint pain owing to the presence of immense calcium and phosphorus content.

TRIBAL MENU

• Bamboo Biriyani- Rs. 160/ plate
•  Crab curry and Ragi Mudde- Rs. 100
•  Ragi Rotti cooked in Muthuga leaves and Avarekai palya- Rs. 100
•  Bamboo rice Kheer- Rs. 50
•  Wild tuber with honey- Rs. 30/ cup
•  Pure forest honey per half kg –  Rs. 150
• Pure forest honey per kg- Rs. 250