Hendua

Dear reader, We need your support to keep the flame of knowledge burning bright! Our hosting server bill is due on June 1st, and without your help, Bharatpedia faces the risk of shutdown. We've come a long way together in exploring and celebrating our rich heritage. Now, let's unite to ensure Bharatpedia continues to be a beacon of knowledge for generations to come. Every contribution, big or small, makes a difference. Together, let's preserve and share the essence of Bharat.

Thank you for being part of the Bharatpedia family!
Please scan the QR code on the right click here to donate.

0%

transparency: ₹0 raised out of ₹100,000 (0 supporter)

Hendua (also Hendua chutchuta) is an Indian cuisine of Western Odisha that is normally consumed as pickle or seasoning,^[1] garnishing as a liquor when fermented^[2] and eaten with roasted or fried tomatoes. Hendua is hard-sundried^[3] or pickled (allowing fermentation) bamboo shoot (locally known as "karadi") that is eaten alone and also by adding with other dishes,^[4] both fresh and stored as pickle.^[5] 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 people generally use hendua for making curries. Hendua is generally produced in households and sold in village haats.^[5]

Medicinal use[edit]

Hendua is also arguably used for its medicinal values. It is mixed with 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.^[5]

References[edit]

↑ "Kakharu Saga (Pumpkin leaves)". odiakitchen.com. Odia Kitchen. Retrieved 3 November 2015.
↑ Choudhury, Sahu, Sharma, Debangana, Jatindra K and GD (April 2012). "Bamboo shoot: Microbiology, Biochemistry and Technology of fermentation - a review" (PDF). Indian Journal of Traditional Knowledge. 11 (2): 242–249. Retrieved 3 November 2015.{{cite journal}}: CS1 maint: multiple names: authors list (link)
↑ "Bamboo Shoots". Odishabamboo.org. Retrieved 3 November 2015.
↑ Patnaik, Nageshwar (16 January 2009). "'Orissa can make Rs 600 cr from bamboo trade'". The Economic Times. Retrieved 3 November 2015.
↑ ^5.0 ^5.1 ^5.2 Rath, Bikash. "Bamboo in Orissa: Trade and Livelihood Perspective (Therapeutic applications)" (PDF). Vasundhara. Vasundhara Odisha. Retrieved 3 November 2015.

This Indian cuisine–related article is a stub. You can help Bharatpedia by expanding it.

[odiakitchen-1] "Kakharu Saga (Pumpkin leaves)". odiakitchen.com. Odia Kitchen. Retrieved 3 November 2015.

[IJTK-2] Choudhury, Sahu, Sharma, Debangana, Jatindra K and GD (April 2012). "Bamboo shoot: Microbiology, Biochemistry and Technology of fermentation - a review" (PDF). Indian Journal of Traditional Knowledge. 11 (2): 242–249. Retrieved 3 November 2015.{{cite journal}}: CS1 maint: multiple names: authors list (link)

[Odishabamboo-3] "Bamboo Shoots". Odishabamboo.org. Retrieved 3 November 2015.

[ET-4] Patnaik, Nageshwar (16 January 2009). "'Orissa can make Rs 600 cr from bamboo trade'". The Economic Times. Retrieved 3 November 2015.

[Vasundhara-5] 5.0 ^5.1 ^5.2 Rath, Bikash. "Bamboo in Orissa: Trade and Livelihood Perspective (Therapeutic applications)" (PDF). Vasundhara. Vasundhara Odisha. Retrieved 3 November 2015.

[1]

[2]

[3]

[4]

[5]