Love, Akki.
This book has been developed as a part of PGDP programme at Srishti Institute of Arts, Design and Technology.
Neha Sasi
Introduction
Akki. This is Akki. Her lineage is traced to the Sonamasuri clan of Karnataka. Akki loves reading books and researching about issues related to environmental concerns. She is very well informed and updated about the activities happening around. In this story we would have a journey along with Akki and meet three of her sisters. All the three sisters belong to different states in India. The first one Ari is from Kerala. The second one is Dhana from Kolkata. The third sister belongs to the north east. Her name is Ambing and she lives in Arunachal Pradesh. We would look at the lives of Akki’s sisters and their companions. There are certain companions which are common to Akki and her sisters even though mostly the friends differ from one state to the other. We would read more about them when we look at their individual lives. Akki has a really huge family which is spread out almost all over India. In fact, her family is not only in India but in many countries around the world. The story includes certain exchange of ideas between the sisters. The discussion which they have as a result makes them realise the current scenario of farming and how it might not secure our future. They come up with some ideas which are environment friendly. To know more, lets start reading the story.
ARI
T
his is Akki’s sister Ari from Kerala. She is the most predominant food in her state. Depending on the region she changes her forms. People have embraced her in all her forms. Some of her famous forms include Idiappam, Appam, Sadya, Puttu and Pathiri. Interestingly, the brown Ari is the most favourite variety in Kerala which is also famous for being healthy.
Sadya is the traditional vegetarian feast of Kerala in which the most crucial element could be termed as the boiled brown rice. It is usually served on the banana leaf. The tradition insists that the narrow end of the leaf should point to the left of the seated guest. Sadya has around twenty four dishes and the dishes are to be served in a specific order. The pickles, chips and pappad are served on the left top side of the leaf and the main
Idiappam
Appam
Sadya
www.sanjeevkapoor.com/ Siva Prasad www.keralatourism.org/kerala www.coorgexperiences.orangecoun- Recipe/Appam-Sanjeev-Kapoor-Kitchen-FoodFood-amp. ty.in html
dishes like avial, pachadi, thoran etc are served on the right hand side of the upper side of the leaf. This is because the main dishes need more accessibilty as they are consumed more frequently than the pickles and chips. The rice is served on the lower half of the leaf followed by dal and ghee. Sambar, rasam and buttermilk follows after that. The final and the most favourite of all is the sweet dish called payasam. Sadya is usually prepared during functions such as weddings and festivals. Pathiri is a delicacy popular among the Muslims in the Malabar. Its origin is traced to the Arbic dish fateerah. It is often soaked in coconut milk once its prepared. It is usually consumed with meat or fish. The prominence and imporatnce of rice in Kerala is very evident from the choices of food available in the state. Almost all the native dishes here has rice as an inevitable constituent. Hence, for malayalees a life without rice would literally mean a life without food.
a-food/sadya
Puttu
Pathiri
Mia, https://www.youtube.com/ watch?v=Z7wivPcq7zU
V. Chitralekha beta.lekhafoods.com
AMBING
A
mbing belongs to the land of rising sun, Arunachal Pradesh. She is one among those wonderful indigenous people who coexist with our nature. Even though the people of Arunachal are meat lovers, meat is always a side dish to them. The main food is always rice.
Rice is usually cooked in hollow bamboo stems which is called Kholam. The form of cooked rice is usually a bit sticky than the usual rice. The rice is wrapped in banana-like leaf called ekkam which is then stuffed inside the bamboo stem. All the food consumed is either steamed or boiled. This could be called the most natural way of cooking whch is definitely healthy. The meat is the most desirable food among the Arunachalis irrespective of the tribe they belong to. The most common and favourite meat is of the animal called Mithun (Gayal). It is a domesticated form of wild gaur. https://www.thebetterindia.com/69969/adi-tribe-arunachal-pradesh-sustainable-living/
Apong, local rice wine made by the Adi Tribe in Arunachal Pradesh, Rice and meat wrapped in a protecti served in hollow bamboo canes with a leaf stuffed to constrict the flow hollows of the bamboo stems, which is th ALL IMAGES COURTESY OF NEELIMA VALLANGI.
Mithun, the favourite meat of the Arunachalis Magnus Liden, https:// voices.nationalgeographic. org/2014/10/22/the-mythicmithun/
This rice beer is an indispensable drink during festivals and rituals.
Mithun has great significance at religious festivals. The usual practice of the people is to dry the meat keeping it above the burner for few days until it loses its moisture. The dried meat is later used to make chutneys using king chillies which are really hot and another common food of the natives. Apong is an important alcoholic beverage made with fermented rice. Apong: Rice beer of Arunachal Pradesh https://www. holidify.com/blog/ food-of-arunachal-pradesh/
The people of Arunachal live in complete harmony with the nature. They are the true models who show us how to eat locally. Through their lifestyle and culture we could clearly see that they promote the concept of sustainable living.
ive leaf is cooked inside the hen slowly burnt over fire
Rice and Fish, just removed from the bamboo stems after cooking over fire(L); Dried bamboo shoot powder that has a tangy flavor, used extensively as seasoning by the Adi people(R)
DHAN
D
han is Akki’s sister from Kolkata. She isalso known as bhaat when cooked and apparently is eveyones favourite. She never forgets to give the people a lip smacking experience especially when she is accompanied by Maach(fish). She is capable of takinfg many forms as we hve seen already. Some of them are Kichuri, Muri, Gobindobhog and Muri Ghonto.
Jhal muri is one of the most popular dishes in the state which is made with puffed rice. It is a mixture of puffed rice with incredients such as onion, tomato,cucumber, lemon, chilli, peanut, oil, sprouts, mixture(namkeen), salt, chat masala and red chilli powder. The constituents could vary depending on the region and person making it.
http://recipes.timesofindia.com/recipes/jhal-muri/rs55129660.cms
Rice doesn’t fail to dissapoint us even in this state with its delicious dishes and popularity. Jhal muri, Ankita, http://eat-hearty.blogspot. in/2011/04/jhal-muri-puffed-rice-salad. html
One fine day when all the three sisters decided to meet Akki for a casual conversation...
AMBING
“Rice is undoutedly the main food we eat. It is abundantly available in the nature and can be easily cooked in our own indigenous ways without using much modern equipments. I believe having a good connection with the nature is very crucial to everyones survival in the coming years.”
1
DHAN
“Really? That is a great information. Thanks. Well, regarding the use of harmful pesticides and chemicals; aren’t they used more than enough during farming? I recently read an article which proposes a new method of rice cultivation for the future. This is known as the ‘Future rice policy’ proposed by Philippines goverment.1 The policy looks very impressive. Let me draw a map to make you all understand about the structure and contents of the policy.”
1. http://www.philrice.gov.ph/future-rice/
3
ARI
“I can’t agree more Ambing. Eating locally should be a practice which people start adopting as mentioned by the author Michael Pollan in the book ‘In defence of food’. I feel that it also saves time and energy required in transporting exclusive food unavailable in one country from some other country. The pesticides and chemicals used to prevent and preserve it for days could be really harmful. Dhan, did you know that the carbs in us can really boost the mood of the people consuming us?” 2
AKKI
“Cool, the idea sounds quite fascinating! But how much practical is it? Also, for something like this to get implemented in India we might have to wait atleast for a decade. I came across something really interesting recently. It is using a biofertilizer named Azolla instead of the usual chemical fertilizers. It has amazing qulaities and doesn’t harm the environment. Let’s look at what this exactly is.”
4
AZOLLA These are tiny leaves floating on the surface of water. Azolla has high nitrogen content which makes it an ideal bio fertilizer as nitrogen is one of the most essential elements needed by plants for their growth.1
productive potential of the land in the long term. This situation creates a great need and at the same time opens a huge opportunity for an alternative fertilizer based on native resources, like AzollaAnabaena (AA), and its technical
In the current scenario most of the fertilizers used are chemical based. It not only contaminates the environment but also requires heavy import of these chemicals. It is said that more than 40% of the fertilizer applied is released Source: Anil Kumar, http://www.agrifarming.in/azolla-cultivation-information/ into the environment, as plants cannot utilize the full 100% of the chemicals sprayed application.2 to them. In addition, purchases The inorganic fertilizers made of of imported chemical fertilizers artificial chemicals could have for agriculture account for about numerous detrimental effects on 30% of current production the Earth System. Azolla has many costs. The artificial fertilizer also benefits from fixing atmospheric contaminates the soil, surface nitrogen to providing nutrition to water and groundwater, affecting plants. Hence, the usage of Azolla the development of beneficial for rice cultivation in the future flora and fauna, and decreasing definitely ensures sustainability. 1. This concept is conveyed by ‘ The Azolla Foundation’ through the website http://theazollafoundation.org/azollas-uses/as-a-biofertilizer/ 2. This data is taken from the article ‘Azolla: A New Paradigm of the Future of Rice’ written by the author Mariano Montano, http://blogs.worldbank.org/dmblog/
Hope this helped you to understand more about rice and its importance in our lives. I strongly believe usage of bio fertilizers ensures sustainability by preventing our environment from further damage done by artificial chemicals and fertilizers. We could spread this awareness to the people involved in the process. This step taken by us collectively will ensure a secure future for the coming generations.
Love, Akki