Hendua - Revision history

UpdateBot: robot: Update article (please report if you notice any mistake or error in this edit)

2022-01-05T05:55:44Z

robot: Update article (please report if you notice any mistake or error in this edit)

← Older revision		Revision as of 11:25, 5 January 2022
Line 1:		Line 1:
	{{Use dmy dates\|date=August 2019}}		{{Use dmy dates\|date=August 2019}}
	'''Hendua''' (also '''Hendua chutchuta''') is an ~~[[India]]n~~ cuisine of Western [[Odisha]] that is normally consumed as pickle or seasoning,<ref name=odiakitchen>{{cite web\|title=Kakharu Saga (Pumpkin leaves)\|url=http://www.odiakitchen.com/kakharu-sagapumpkin-leaves/\|website=odiakitchen.com\|publisher=Odia Kitchen\|accessdate=3 November 2015}}</ref> garnishing as a liquor when fermented<ref name=IJTK>{{cite journal\|last=Choudhury, Sahu, Sharma\|first=Debangana, Jatindra K and GD\|title=Bamboo shoot: Microbiology, Biochemistry and Technology of fermentation - a review\|journal=Indian Journal of Traditional Knowledge\|date=April 2012\|volume=11 \|issue=2\|pages=242–249\|url=http://nopr.niscair.res.in/bitstream/123456789/13852/1/IJTK%2011%282%29%20242-249.pdf\|accessdate=3 November 2015}}</ref> and eaten with roasted or fried tomatoes. Hendua is [[Drying (food)\|hard-sundried]]<ref name=Odishabamboo>{{cite web\|title=Bamboo Shoots\|url=http://www.odishabamboo.org/usages.php\|website=Odishabamboo.org\|accessdate=3 November 2015}}</ref> or [[pickled]] (allowing fermentation) [[bamboo shoot]] (locally known as "{{transl\|or\|karadi}}") that is eaten alone and also by adding with other dishes,<ref name=ET>{{cite news\|last1=Patnaik\|first1=Nageshwar\|title=‘Orissa can make Rs 600 cr from bamboo trade’\|url=http://articles.economictimes.indiatimes.com/2009-01-16/news/27660654_1_national-bamboo-mission-bamboo-business-bamboo-handicrafts\|accessdate=3 November 2015\|work=The Economic Times\|date=16 January 2009}}</ref> both fresh and stored as pickle.<ref name=Vasundhara>{{cite news\|last1=Rath\|first1=Bikash\|title=Bamboo in Orissa: Trade and Livelihood Perspective (Therapeutic applications)\|url=http://vasundharaodisha.org/NTFP/BambooInOrissa.pdf\|accessdate=3 November 2015\|agency=Vasundhara Odisha\|publisher=Vasundhara}}</ref> New sprouts of bamboo culms that are procured from bamboo-forests by locals are sliced and pickled. They are fried to prepare the dish. Many locals and [[indigenous peoples\|indigenous]] people generally use {{transl\|or\|hendua}} for making [[curry\|curries]]. Hendua is generally produced in households and sold in village {{transl\|or\|[[haat bazaar\|haat]]s}}.<ref name=Vasundhara/>		'''Hendua''' (also '''Hendua chutchuta''') is an Indian cuisine of Western [[Odisha]] that is normally consumed as pickle or seasoning,<ref name=odiakitchen>{{cite web\|title=Kakharu Saga (Pumpkin leaves)\|url=http://www.odiakitchen.com/kakharu-sagapumpkin-leaves/\|website=odiakitchen.com\|publisher=Odia Kitchen\|accessdate=3 November 2015}}</ref> garnishing as a liquor when fermented<ref name=IJTK>{{cite journal\|last=Choudhury, Sahu, Sharma\|first=Debangana, Jatindra K and GD\|title=Bamboo shoot: Microbiology, Biochemistry and Technology of fermentation - a review\|journal=Indian Journal of Traditional Knowledge\|date=April 2012\|volume=11 \|issue=2\|pages=242–249\|url=http://nopr.niscair.res.in/bitstream/123456789/13852/1/IJTK%2011%282%29%20242-249.pdf\|accessdate=3 November 2015}}</ref> and eaten with roasted or fried tomatoes. Hendua is [[Drying (food)\|hard-sundried]]<ref name=Odishabamboo>{{cite web\|title=Bamboo Shoots\|url=http://www.odishabamboo.org/usages.php\|website=Odishabamboo.org\|accessdate=3 November 2015}}</ref> or [[pickled]] (allowing fermentation) [[bamboo shoot]] (locally known as "{{transl\|or\|karadi}}") that is eaten alone and also by adding with other dishes,<ref name=ET>{{cite news\|last1=Patnaik\|first1=Nageshwar\|title=‘Orissa can make Rs 600 cr from bamboo trade’\|url=http://articles.economictimes.indiatimes.com/2009-01-16/news/27660654_1_national-bamboo-mission-bamboo-business-bamboo-handicrafts\|accessdate=3 November 2015\|work=The Economic Times\|date=16 January 2009}}</ref> both fresh and stored as pickle.<ref name=Vasundhara>{{cite news\|last1=Rath\|first1=Bikash\|title=Bamboo in Orissa: Trade and Livelihood Perspective (Therapeutic applications)\|url=http://vasundharaodisha.org/NTFP/BambooInOrissa.pdf\|accessdate=3 November 2015\|agency=Vasundhara Odisha\|publisher=Vasundhara}}</ref> New sprouts of bamboo culms that are procured from bamboo-forests by locals are sliced and pickled. They are fried to prepare the dish. Many locals and [[indigenous peoples\|indigenous]] people generally use {{transl\|or\|hendua}} for making [[curry\|curries]]. Hendua is generally produced in households and sold in village {{transl\|or\|[[haat bazaar\|haat]]s}}.<ref name=Vasundhara/>

	== Medicinal use ==		== Medicinal use ==
Line 12:		Line 12:

	{{India-cuisine-stub}}		{{India-cuisine-stub}}
	~~{{en-Wikipedia}}~~

CleanupBot: /* References */clean up, add source tag

2021-06-01T21:19:46Z

References: clean up, add source tag

← Older revision		Revision as of 02:49, 2 June 2021
Line 12:		Line 12:

	{{India-cuisine-stub}}		{{India-cuisine-stub}}
			{{en-Wikipedia}}

>Ira Leviton: Fixed my previous errors in a transliteration tag.

2020-10-29T16:08:49Z

Fixed my previous errors in a transliteration tag.

New page

{{Use dmy dates|date=August 2019}}
'''Hendua''' (also '''Hendua chutchuta''') is an [[India]]n cuisine of Western [[Odisha]] that is normally consumed as pickle or seasoning,<ref name=odiakitchen>{{cite web|title=Kakharu Saga (Pumpkin leaves)|url=http://www.odiakitchen.com/kakharu-sagapumpkin-leaves/|website=odiakitchen.com|publisher=Odia Kitchen|accessdate=3 November 2015}}</ref> garnishing as a liquor when fermented<ref name=IJTK>{{cite journal|last=Choudhury, Sahu, Sharma|first=Debangana, Jatindra K and GD|title=Bamboo shoot: Microbiology, Biochemistry and Technology of fermentation - a review|journal=Indian Journal of Traditional Knowledge|date=April 2012|volume=11 |issue=2|pages=242–249|url=http://nopr.niscair.res.in/bitstream/123456789/13852/1/IJTK%2011%282%29%20242-249.pdf|accessdate=3 November 2015}}</ref> and eaten with roasted or fried tomatoes. Hendua is [[Drying (food)|hard-sundried]]<ref name=Odishabamboo>{{cite web|title=Bamboo Shoots|url=http://www.odishabamboo.org/usages.php|website=Odishabamboo.org|accessdate=3 November 2015}}</ref> or [[pickled]] (allowing fermentation) [[bamboo shoot]] (locally known as "{{transl|or|karadi}}") that is eaten alone and also by adding with other dishes,<ref name=ET>{{cite news|last1=Patnaik|first1=Nageshwar|title=‘Orissa can make Rs 600 cr from bamboo trade’|url=http://articles.economictimes.indiatimes.com/2009-01-16/news/27660654_1_national-bamboo-mission-bamboo-business-bamboo-handicrafts|accessdate=3 November 2015|work=The Economic Times|date=16 January 2009}}</ref> both fresh and stored as pickle.<ref name=Vasundhara>{{cite news|last1=Rath|first1=Bikash|title=Bamboo in Orissa: Trade and Livelihood Perspective (Therapeutic applications)|url=http://vasundharaodisha.org/NTFP/BambooInOrissa.pdf|accessdate=3 November 2015|agency=Vasundhara Odisha|publisher=Vasundhara}}</ref> New sprouts of bamboo culms that are procured from bamboo-forests by locals are sliced and pickled. They are fried to prepare the dish. Many locals and [[indigenous peoples|indigenous]] people generally use {{transl|or|hendua}} for making [[curry|curries]]. Hendua is generally produced in households and sold in village {{transl|or|[[haat bazaar|haat]]s}}.<ref name=Vasundhara/>

== Medicinal use ==
Hendua is also arguably used for its medicinal values. It is mixed with [[Madhuca longifolia|mahua]] seed oil for body massage during [[common cold]] of both humans and cattle. Fried hendua is consumed with old [[jaggery]] for gastric trouble of cattle.<ref name=Vasundhara/>

== References ==
{{Reflist}}

[[Category:Indian cuisine]]

{{India-cuisine-stub}}