CHAPTER 4

THE FOOD PLANTS OF THE MUTHUVANS

THE FOOD PLANTS OF THE MUTHUVANS

INTRODUCTION

Man's preliminary interest in plants has been as food. The tribal belt has

rnorc ofien been the centre of divcrsity and origin of many of our crop plants. Almost

all the cultivated plants wcre originally domesticated by the primitive pcoplc. Over

the ages tribal pcaple had grown several plants as part of life-support system for

survival and subsistence. The food and food habits ofthe people are usually governed

by the climate, economic condition, l i k style and ethnic background. Thc Muihuvans

of Devikulam taluk collect and use a number of plant spccics available in the forest

unknown to the common man as food. They also cultivate cereals, tubers, vegetables,

fruits and spices. This chaptcr deals with the various food plants cultivated and

collected fiom the wild, traditional met hods of cultivation, cxtraction of starch, palm

wine and preparation of some traditional dishcs.

4.1 REVIEW OF LITERATURE

Very few studies have been conducted cxclusivcly on the food plants

used by the Muthuvuns of Devikularn taluk. Sebastine and Vivekananthan ( 1 967)

studied thc vascular flora of Dcvikulam taluk. Shetty and Vivekananthan ( 1 971)

st udicd the vascular flora o T Anamudi and surrounding regions o C Devikulam taluk.

Sanjeev and Sasidharan ( 1 997) made somc cthnohotanical observations on the tribes

of Chinnar wild life sanctuary in Dcvikulam taluk. Nair and Jayakurnar ( 1999) studied

the ethnobotany of Hill-Pulaya in the Chinnar wild life sanctuary and identified I 1 3

species o f plants exploited by them to meet their requirements. Kishore Kumar

ct al. (1 999) studicd the ethno botany of hill tribes of shola forests and provided

information on 1 04 plant species used by tribals of the region. Nazurudeen et al. \- .

(2000) studied the edibility of the stamina1 tube and seeds of Cullenin exurilluta

among the major tribal communities of Kerala.

The ethnoh~tanical studies conducted throughout the world has a mention ofthe

food plants used by the people ofthe region. King ( 1 869) rcportcd the famine foods used by

the local people of Marwar in Rajasthan. King (1 870) reported the vegetahlc products used

as food during the latc faminc in Rajputana, Rajast han. Ethno botany and economic role of

Cr~curbit aceae of China was squdied by Yang and Wal ters ( 1 992) and surnmarised the economic

role of cultivated Cucurbits in present-day China The Ethnobotany of Odentocarya mar(fbZiu

(Mcnispermaceae) as an edible plant from the South American Chaco region was studicd

and reported by Areans md Giberti (1 987). The stem ofthis plant is cooked and consumed

by several Indian ethnic groups ofthe region. Sangal(1971) listed some ofthc food plants

consumed by different tribcs o f h d a m a n and Nicobar islands. An ethnobotanical study of

the Negrito islanders by Awasthi (1 991) reveals thirty-thrcc plant species used for food alone.

Gangwar a d Ramakrishnan ( I 990) nude some ethnological observations on the Nishis, the

Hi22 Miris, the Sulungs and thc Apatunis ofkunachal Pradesh ant1 reported onc hundred

and scventy one plant species used by them. This includes 48 wild edible plants, 64 wild

vegetables and 14 less known food plants. Saiprasad and Pullaiah ( 1 996) conducted an

ethnobotanical survey among the tribals of Kurnool district in Andhra Pradesh and reported

forty wild plantsas bod. Hositgc)uder and Henry ( 1 996 b) studicd the ethnobotany ofKudus,

Mulusuras and Muthuvans of Anam* in Coimbatore district in Tamilnadu. They reported

various plants used in medicine, food, customs, fish stupefaction, as insect repellent and rat

poison. Mandal and Basu ( 1 996) reported 35 plant spccics used by six ethnic communities in

Nilgiri District Tor hod, medicine, fodder and various p u p s s . Ethnolwtany of Indian desert

was studied by Bhandari (1 974) and rcvealed the native plant resources used as famine food

in Rajasthan. A study on the ethnc>h>tany of Sawai Madhopw districts of Kajasthan by Das

(1 997) reveals 268 plants used for various purposes by the native people. Singh and Singh

( 1 98 1 ) studied the wild edible plants of Eastern Rajasthan. Singh et al. (1 999) studied the

et hnobotany of wild edible plants off ripura and providcd an account of 3 7 plant species used

as food by the Trburz tribes. Ethnohotany of Korkt~s in Maharashtra was studicd by Kamble

and Pradhan (1 980). Kothari and Rao (1 999) epumeri\!es , I. , 45 plant species oSethnobotanica.1

S- used by the Warli tribes and local Mqwamhi ofthat area for their food, clothing,

shelter and day-to-day needs. Jha e s (1 996) reported the use of leaves of fifty plants and F .--

flowers of twenty-one plants as vegetables in Northern Bihar. The study also discusses their

ethnobo tanical sigdicance. Arora (1 995) has reported 1 32 species of wild food plants fkom

Northern region of India. Lalramnghinglova (1999) conducted Ethnobotanical and

Agroeco logical studies on genetic resources of bod plants in Mizoram state and identified

1 1 6 species as resource for food. Khan et al. (2000) surveyed and recorded the folklore -/

pertaining to the food utility of 58 plant species belonging to 49 genera and 34 families of

angiosperms fiom central India and some are being used as medicines. Kak (1999) has 1 q,.--

provided a brief description of d plant species which are less known and their ut&y

as food and medicine. Chen et al. (1 999) presented a list of 1 23 wild edible W s used by the -- e--

ethnic groups of Southem Yiuman province of China The nutritional value of coconut toddy

was studied by Leong (1 95 3) and the role of Palm wine in human nutrition was studied by

Heard (1955). Nutritional d u e ofpalmwine fiom ffphaene cwincea and Phoenix reclimta

(Arecaceae) consumed by the m d people in Maputland, Natal, South &ca was studied by

Cumjngham and Wehmeyer (1 988) and had shown that it is an important source ofPotassium,

Magnesium, Nicotinic acid and vitamin C. Ethnobotany of Phoenix daciylifra among the

tribal communities ofuttar M e s h was studied by Bajpayee (1 997) and enumerated its use

among them Ethnobotanical studies on the foodstuffused by the tribes ofTerai region, Uttar

Pradesh was carried out by Bajpayee and Diuit ( 1 996).

4.2 OBSERVATIONS

The plants which are used by the Mulhuvans of Devikulam tahk for hod, both

cultivated and collected fkom the forest are listed. The method

plants and.& method of preparation of important dishes are described. ;'

4.2.1 CEREALS

Cereals are the most important source of hod for mankind. The Rolllans have

coined the m e cereal after the Roman Gpflflqss 'Ceres' , the giver of grain 0

40

42.1.1 RICE (KARANELLU) O R Y a U T W A L.

Muthuvam cultivate this as a dry land crop (fig-4 1 ). The shrubs and herbs are I

cut, allowed to dry and the dry matter is bumdby the end of February. The seeds will be P

sown on Pathnmdqam (Medam tenth) ie. in May. They have two rice varieties for upland

cultivation, one with hur-month maturity and other with six-month maturity. They will not

soak and germinate but broadcast the highly dried seeds. After sowing, the land is slightly

hawed T h e ~ ~ h u o w ~ H t h i s p a r t i c u ~ t i m e d h e l p t h e g ~ o n a n d e ~ ~ F /

of the seedlings. Except weeding no other cultural operations are done. The crop grows with

the monsoon rains and the four-monthvariety will be ready to harvest in August and the six-

month-old ones wiU be harvested in November. The grains are separated, dried, dehusked

and boiled in water to prepare cooked rice. The healthy spikes are collected for sowing in the

next season. The spikes are bundled and preserved (fig-42).

Maize is mostly cultivated as an inter-crop along with vegetables and spices and

sometimes here and there in the backyard. Pure crop is not seen anywhere near the h d e t s . ( bV<fi.'G- . L - )

The grains are powdered for m a h g rotty or roasted and used. -

4.2.2 MILLETS

Millets are small grains highly nutritive and often cheaper than cereals. Finger

millet was the most important food of the Mufhuvans.

4.2.2.1 FNVGER MILLET @PA) ELEUCINE O U W A (L.) CAERTEN. ,I M U I ~ ~ ~ S adopt slash and & method for the cultivation of finger millet. Open

area without trees but with lot of herbs and shrubs are selected. The selection of Iand is based

on biological indicators, two gasses known as (Imhla. Carex myosurus Nees. and Scleria 4

tmestris (I,.) Fasset. (See 6. L 3 & Fig - 205, 206). The selected area is known as Hmppu.

Selection is followed by the cutting and burning of all the plants in summer. They usually

cultivate three varieties of Repa (Finger millet). They are those with three months, four months

and six months maturity. The seeds are sown with the onset of pre-monsoon showers on

Pathamudqum ie. in May. The seeds are broadcasted along with Cheera (Amaranlus

caudatus L:) and slight hawing follows this. Vegetables and mustard are sown along the

borders immediately after the broadcasting of Kepa. Neither fertilizer nor pesticide is applied.

A rnaranf us caudatus L. will be harvested fkom 3 0th day and used as vegetable. The first

harvest of finger millet is in August, second in October and the third in December. The grains

separated from straw, sundried for 3 to 4 days and kept in gunny bags. The seeds for the next

season are selected fiom the fully matured and healthy plants. The heads along with the straw J

is staked and hanged vertically over the &$*lace above the Chem (f ig - 43). The smoke and !

heat fiom the fireplace protects, preserve's and extends the viability of the seeds. According

to the Muthuvam, the viability oft he seed stored in this method will remain for five years.

Once cultivated with Finger millet, that area is abandoned for seven years to recover the

krtllay status of the soil.

4.2.2.1.1 Preparation of Ka@ (Pudding)

Katty is the unique pudding prepared by the Mu&huvans fkom the grains of

finger millet. The dried grains are winnowed (fig - 44) and then dehusked in an Ural (fig - 45)

and powdered in a millstone (fig-46). For one kilogram of powder four liters of water is

required. Then with constant stirring using two thin strong sticks, the powder is added in to the

boding water. At this time the fire has to be regulated to adjust the sofhess of the preparation.

This is a skilled work and requires some experience. If the stirring is not uniform the hot water

will not reach every portion m the powder and ifwater is more, pudding will lose it's property.

After coolug it is cut into pieces and consumed with or without side dishes.

4

4.2.2.2 TH ENA - SETARB ITALKA (I,.) BEAUV.

The grains are roasted and eaten. Sometimes roasted, powdered, mixed with

jaggery and consumed.

4.2.2.3 . CHENKITTA CHOLA M - PSEUDOSORGHUM FASICULARE A.CAMUS

It is a tall grass growing to a height of 10 ft. and above. Usually cultivated for the

grains and sometimes seen y o wing wild (fig - 47). The seeds are sown in May-June after

removing the weeds. Competing with the weeds, it grows and the grains will mature in

December- January. The panicles are harvested, dried in sun and the grains separated. The

grains are usually roasted and eaten, sometimes boiled and consumed

4.2.3 PULSES

Though rich in protein, only few pulses are cultivated by the Muthuvan, that too

i n a s d d .

Red gram

Horse gram

Ground nut

Black gram

Soya been

Green peas

French bean

Cow pea

Thuvara

Muthira

Kadala

Cherupayur

Uzhunnu

Soyapayar

Pachapattani

Beans

Payar

Cajanus cujan (L.) Mill.

Dolichos biJlorus L.

Arachb hypogen L.

figna radiata ( L. ) Wdczek

fignu mungo (L.) Hepper.

Glycine max (L.) Merril

Pisum sativum L.

Phaseolus vulgaris L.

Hgna ungiculata ( L .) Walp.

4.2.4 TUBERS

Tubers form an important source ofcarbohydrate to the ttr'bes living inside the

forest .The Mu [ham use cultivated tubers and those collected from the forest.

43.81 CULTWATEXI TUBERS

Tapioca Kappa Maniho t escukanta Crantz.

Yam

Yam

Elephant Yam

Potato

Sweet potato

W i h

Canna

Colocasia

Colocasia

Kachil

Cheruhzhngu

Chenu

Kezhangu

Madhura kezhangu

MulIanki

Cheeni vazha

Chembts

Chembu

Dioscorea alata L.

Dioscorea esculenta (Lour.) Burk.

Amorphophallus compunul~tus B1.

Solanum tuberosum L. (Fig-SO).

Ipomoea batatas (L.) Lam.

Raphanus sativus L.

Canna edulis Ker-Gawl. (Fig-78).

Colocasia esculenta (L.) Schoot.

Xanthosoma sagittifolium (L. ) Scho ot .

4.2.4.2 WILD TUBERS

Nooron Dioscoreu pentaphylla L. (Fig-56)

Nelappan Dioscorea oppositifolia L. (Fig-52)

Vallihzhangu Diosco rea bulb Vera L . (Fig-5 1 )

Arthi Dioscorea Wghtii Hook.F. (Fig-5 5 )

Sathaveri Asparagus racernosus Wad.

Chnnakoova Costus speciosus (Koe. ) Sm.

Kanavazha Canna indica L. (Fk-78)

The tuber collection from the wild Dioscorea sp. is tedious and requires a days A & - -

work as the tubers go as deep as four to six feet in the soil (fig-53,54,56). The tuber thus

collected is washed, sliced and boiled. While boding the water is changed 3-4 times to

eliminate the possible toxins. The skin is removed with a sharp bamboo split.The cooked

tubers are consumed with salt and chilli (Capsicumfrutescens L. ) .

4.2.4.2.1 BIOCHEMICA

soluble sugars, total carbohydrates

and pro tiens were carried out in Dioscorea opposit ifilia, Dioscorea pentaphylla,

Dioscoreu wightii, Dioscoreu waNichii tuber and pith of Arenga wightii. The result

obtained are given in the table - 5 . All values are given in 1 OOg edible port ion.

Name of the Starch Sol. Sugar Total Protein plant (9) (mg) Carbohydrate (g) (mg)

Dioscorea 5.20 450 13.88 60 opposit ifolia

Dioscorea 5.83 pe ntaphylla

Dioscorea wightii

Dioscorea 1.10 26.00 4.16 23.75 wcallichii A renga 29.68 222.00 48.86 33.00 wigh tii

Table - 5

Preliminary phyt o-ihernical studies were carried out on the edible tubers X

of Dioscorea penlaphylla L . , Dioscorea opposirifolia L. and Dioscorea wightii

Hk. f. for detection of steroids, triterpenes, sugars, alkaloids, pheno is, flavones,

catechines, saponins and tannins. The results are given below.

Table - 6 Dioscorea oppositifblia tuber

55

Heme Cdwrless -

1

k n m e

Chloroform

M o l

Wer

Pale yellow

Colourless

Paleyellow

h $ t h

-

+

-

-

+

+

+

+

+

+

+

+

+ +

+

+

Table - 7 Dioscorea pentaphylla tuber

TarPli.1

+

+

+

Table - 8 Dioscorea wightii tubcr

4.2.5 STARCH YIELDING PLANTS

The Muthuvans of Devikularn taluk extract starch mainly &om the

following plants.

Ayyapana Amnga wightii GrS.

. Chuondupana Caryota urem L.

Manja korangatti (Rhizome) Cuvcuma zeoduria Rosc.

VelIakiwva (Rhizome) C'urcuma montana Rosc.

Mango seed Mangifera indica L.

Aawme Cateddn Saponin

+

+

Extract

H m e

Benzme

Chloroform

Alcohol

W a t ~

Saponin Extract

H m e

Ehzene

Chloroform

Alcohol

Water

b n h

+

+

R m e

henol

+

Sugar

+

+

Cobur

Colwrless

Colourles

Colwrless

Colourless

Pale brown

W h

Alkaloid

+

Cohr

Colwrless

Colourless

Light orange

tight Orange

Orange

Stmid

+

+

+

-

-

Afkaloid

+

+

+

Ttiterpene

Phenol !kgar

+

+

+

Stemid

+

-

+

+

-

Trikrpene

Katteenl hu (Stem) Phoenix humilis Royl.

Vazha mang (Rhizome) Musn paradisinca L.

425.1 THEMETHODOFTHE EXTRACTION OFSTARCH FROMARENGA CnG'lZGRIFE

A renga wightii GriE is a palm found mostly in the steep slopes of Western

Ghats of Kerala. This plant is known among the tribals as Azhapana or Auapana. The

starch is atnxted h m the cylindrical stemof the plant with an age ranging h m 1 5 -30 years

(fig-5 7). To check the availability of starch, a test cut is made at the base with a sharp knife

and the exudation is examined. If the sap is concentrated they will confirm the presence of

starch. They say that the maximum starch is available in the pith before the formation of new

inflorescence. Then the tree is cut down and sliced into convenient length. The very hard

outer sclerenchymatous hypodermis is carefblly removed and the inner cortex is taken out.

It looks like a cylinder (fig-5 8, 59). This is again split into splinters of ten inch length

(fig-60,6 1). The splinters are hammered over the rock using wooden hammers (fig-62). The

hammering results in the separation of fiber and pith This is then put in a vessel containing

water, rubbed against the wall and pressed to release the starch. The pith and fibre is taken

out in the shape of a ball and is squeezed through a cotton cloth tied to the mouth ofthe vessel

(fig-63). The pith with fibre is again hammered (fig-@) to extract the lefi over starch. The

brownish red solution (fig-65) thus obtained is allowed to settle. Mer an hour the water is

decanted from the vessel (fig-66). The settled starch is washed in water and filtered through

cotton cloth to eliminate the impurities and allowed to sediment. The water is drained out and

the r&g is crude starch, white in co lour . This is sun dried for 2-3 days and stored for

' f b t ~ 1 ~ ~ ( & - 6 7 ) .

The extracted starch is used for the preparation of loose sticky pudding called

Kumkku. The starch gins imbibe water and expand considerably. After cooling, it is taken

with salt, sugar or other side dishes.The dry powder after slight wetting with water and some

salt is filled in the bamboo internode and is steamed and Puftu, a local dish is prepared.

Uppuma is also prepared using Arenga starch.

4.2.5.2 STARCH EXTRACTION FROM CAR YOTA LhWiNS L. (Fit-72)

The method of extraction of the starch and preparation of dishes from Arenga

wightii Griff. and Curyot a urens L. are one and the same. During field visits the investigator

has got the opportunity to taste both the starch dishes and found that Arenga wightii Gr8. is

having more acceptable taste.

42.53 THE METHOD OF THE EXTRACTION OF STARCH FROM CURCZlM4 ZEODARIA ROSC

Mature rhizomes and fingers of Curcuma zeodaria Rosc. are harvested in

December. The roots and epidermis are removed using knife or bamboo splits. (fig-68). After

washing in water, this is grated against rough rock surface (fig-69) or on a perforated tin

sheet. The reding chutney like rnass is collected in a basket made up ofbamboo and placed

over a vessel (fig-7 1 ). After pouring water, the grated mass is mixed throughly with hand

(fig-71) and filtered. The-iopyebw solutionis fiitered thomugha cottonclothand allowed

to settle. Mer few hours the water is decanted to collect the starch that is settled down and is

dried in sun light and stored for future use. The investigator had the opportunity to taste the

dishes made out of Curcuma zeodnria Rosc. by the muthuvans and felt that its taste is

dhgmable. But the Muthuvans consider it as one of the most delicious as well as nutritious

preparations. Simkly they extract starch h m Yellakoova known as Kachiravella, CWZ(M~

movatana Rosc. and used as food.

4.2.5.4 THE EXTRACTION OF STARCH FROMKATTUVAZH14 - M U . PARADISL4CA L.

The underground stems of Xattwazha (Fig- 107) are collected h m the plants

before flowering. Afier w a s h it, roots and outer cortex are peeled off and cut ht to small

pieces. This is grated against rocks or perforated tin sheets. The resulting semi so lid mass is

collected in a cotton cloth It is dipped in a bucket ofwater and squeezed for sometime. The

starch grains will settle down. The water is decanted and the starch is dried in sun Light and

stored or dishes are prepared as il the case of A renga wightii Griff.

4.2.5.5 THE EXTRACTIONOF STARCH FROM MANGO SEEDS- W l N C Z ~ lNUICA L.

The seed coats are removed and cotyedons are cut into small pieces and soaked

in nmning water for two days. it is then grated against hard surface and the starch is collected as

in the case ofMusaparadisiaca L. The mango starch is washed several times, dried and used.

42.56 THE EXTRACTION OF STARCH FROM KAiTEENTHU- P H O ~ H U ~ I S R O Y L .

The stem is used for starch extraction (fig-74). After cleaning this is cut into d

pieces (fig-75,76) These pieces are pounded in Urul (A type of pounder. Seejig-45) for

separating the fibre and starch. It is then put in a vessal containing water, filtered, squeezed

and the starch is allowed to settle down. This is washed, dried and dishes are prepared as in

the case of Arenga or Caryota

4.2.6 BEVERAGES OF THE MUTHUVANS

Palm wine popularly known as AyyakaZZu tapped ffom Ayyapana, Arenga

wighiii G r E is the most important natural beverage produced and consumed by the

Muthuvans. Thcy consume it as a hcalt h tonic before fermenting, when it is sweet. They

rarely tap another palm Kalipana, Cmyota wens L. as they are tall and very difficult to

work w i h

4.2.6-1 METHOD OF TAPPING AMNGA WIGHT11 GRIFF.

Dmhg their routine putmy in searchofvarious hest products, they will identlfy

palms with unopened spadix located deep inside the forest. They will peg marks on it so that

others will not claim the right and soon start working on the spadix aRer constructing a platform

of convenient height. Sitting on this platform they will beat the spadix with a light but strong

, wooden hammer from top to bottom for nearly twenty minutes a day. This is done twice in a

day and continued for seven days. On the eighth day the sheath and the spikelets are removed

using a sharp knife leaving the stalk ofthe spadix. Now thin cross sections are sliced three

times a day to ensure free flow of sap (fig-81, 83). Then a long bamboo internode

Dendroca2umu.s strictus New. is hanged below to collect the exudation (fig-82). The sap

thus colkcted is consumed &re itseKor taken horn: and given to the elders. The quantity of

palm wine production varies fkom plant to plant. Expert Muthuvan tappers say that they will

get an average two litres palm wine fiom Arenga wighlii GrifF One spike will yield palm wine

fbr a mhhm period of twenty to days.

In the case of Caryoga umns L. the tip of the spikelets are tapped after making

it soft and flexible. The quantum of work is high and the duration oftapping extends upto

two - three months. The quantity of is produced are 1 0- 1 5 litres per day.

4.2.7 WEETABLES

The Muthuvm community use a number of plants as vegetables collected &om

the forest. Now they cultivate a variety ofvegetables according to the agro c h t i c c o ~ m

of the area The vegetables form an important part of their diet and serves as the source of

vitamins, fibre and trace elements. They refer to most dth vegetables as Keera or Cheera /

and are used to preparc either Thoran, ~'bor or dlambu.

4.2.7.1 CULTIVATED VEGETABLES

J\futhuvans live in d8erent agroclimatic conditions of D e v m Taluk fiom

Neriyammgalam to Chinnar and they cultivate a number of vegetables for their subsistence

and co=rc*tion. They are:

1 . Bitter gourd Momordicu charantiu L.

2. Snake gourd Trichosanthes anguina L.

3. Bottle gourd

4. Pumpkin

LagemPMf2a sicerariala (Mol. ) S t d

Cucurbita moschata Duch.ex.Lam.

5. Ash gourd Beninemu hispida (Thumb.) Cong .

6. Cucumber Cucumis sativus L,

7. Arnara Doldchos lablab L.

8. Chnthurapayar Phosphocorpus tetragonolobus DC.

Cluster bean

Tomato

Brinjal

Chilli

Cabbage

Cauliflower

Carrot

Raddish

Cuny leaf

Agathi Keeru

Basella - grecn - Basella - red -

Canna, Cheenivazha

Clove bean

Koval

Koorkha Kezhangu

Drumstick

Katlupeechil

Peechil

R o d e

Water leaf

Ulli (Onion)

Veluthulli (Garlic)

Cheera

Cyanopsis tetragonoloba Taub.

Lycopersicum esculentum Mill.( Fig- 87)

Solanurn melongena L.

Capsicum fr u tescens L .

Brassica oleracea L.Vx captata L.(Fig-85,86)

Brassica oleracea L. Var. botq4is L.

Dactrs carota L. (Fig-48,49)

Raphanus sativus L.

Murraya konigii Spr.

Ses hania grandzjlora Pers.

Basella alba L.

Basellu rubra L .

Canna edulis Ker-Gawl .

Sauropus androgynus Men.

Ipornoea muricata Jacq.

Coccinia grandis L

Coleus parv~florus Benth.

Moringa oleifra Lam.

Lltffa acutungula (L.) Roxb.

LuRa cylindrica (L.) Roem.

Hibiscus sabdariSfa L.

Talinum cuneafolium Wid.

A llium cepa L.

Allium sativum L.

Amarantus caudalus L. (Pig-98)

4.2.7.2 WILD VEGETABLES

A number of wild plants are used by the Muihuvans for meeting their nutritional

requirements. They collect it fiesh, prepare dishes or eaten as raw vegetable. Leaves and

tender stems ofthe plants are used in most cases.

Botanical Name

Boerhaavia d$fusa L.

Cassiu occidenlali.~ L.

Polygonum chineme L.

Polygonum nepdense Meissner.

Physalis peruviana L.

Chcudis corniculata L.

Solanum torvum Sw.

Solanum nigrum L.

Tpomoea deccana Austin

Rungia wightiana Nees.

Achyranthus bidenla fa B1.

Cerasiocarpum bennettii. Cong.

Zheneria maysorensis (W.& A.) Am.

Justicia betoniccr L.

Begoniafloccifeu Bedd.

Cleome viscose L.

Cleome monophyla L.

Oxalis dehradunemis Raiz.

Cissus quadrangularis L .

Lycianthes laevis (Dunal.) Bitter.

Part used

Leaves and tender st ems

Leaves and stems

Leaves and tender stems

Leaves and tender stems

Leaves and tender stems

Leaves and tender stems

Leaves and tender sterns

Leaves and tender stems (Fig-94)

Leaves and tender stems (Fig-9 1 )

Leaves and tender stems

Leaves and tender stems (Fig- 89)

Leaves and tender stems

Leaves and tender stems (fig-92)

Leaves and tender stems

Leaves and tender stems

Leaves and tender stems

Leaves and tender stems

Leaves with petioles

Leaves and tender stems

Leaves and tender stems (Fig-93)

4.2.8 FRUIT PLANTS

sources of sugars, minerals and vitamins to

Muthuvans. some common fruit plants, but consume mostly

the wild fruits available from the forest.

THE CULTIVATED FRUITS

Anonu rediculata L .

Musa parudisiaca L .

Mangifera indica L.

Carica papaya L.

Psidium guajava L.

Punica gvanaturn L.

Citrus grandis ( L . ) Osbeck.

PassifZora leschenaultii DC.

Anona squamosu L.

Citrus sinensis ( L .) Osbeck.

Citrus lemon (L.) Burm.f.

Achras supula L .

Artocarpus communis J.R & G. Forst.

4.2.8.2 WILD FRUITS

1 . Nicandra physalodes ( L . ) Gaertn.

2 . MimusopselengiL.

3 . PhysalisrninimaL.

4 . Physalis peruviana L.

5 . Zisyphus oenoplea L. (Mill.)

6. Zizyphus rugosa Lam. (Fig- 1 09)

7. Syzygium densiflorurn Wall. ex Wights Am.

Rubus ellip ficus Sm.

Pussifora foetida L.

Cyphomandra batacea Sendt.

Baccaurea courtallensis M . Arg. (Fig- 100)

Hibiscus furcatus Roxb.

Glycosmis pentaphylla Corr.

Spondius mangifera Wild. (Fig-79)

Sapindus lauriJoolius Vahl.

Artocarpus integrifoliu L-f.

17. Artocarpus hirsutus Lam.

18. Ixora c o c c i n e ~ L.

19. Palaquium ellipticurn (Dalz.) Engl.

20. Schleichera oleosn (Lour.) Oken.

2 1 . Grewia tiliaefolia Vahl.

22. Syzygium laefum (Ham.) Gandhi.

23. Cucumellasilen~alleyii Mani.(Fig 108)

24. Canthiurn coromandelictdm Alston.

2 5 . Phyllanthus emblica L. (Fig- I 0 2 )

26. Ficus racernosa L. (Fig- 1 05)

27. Ficus virens Ait.

28. Lantana camara L. (Fig-80)

29. Syzygium cumini L. (Fig- 10 1)

30. Hibiscus lunnriifolius Willd. (Fig-95)

3 1 . Aporosa lindleyana (Wt .) Baill. (Fig- 103)

32. Amomum cannaecarpum Benth.

4.2.9 OTHER EDIBLE PLANTS

Apart from the above mentioned plants, the Mufhwans consume a good

number of plants during various occasions.

I. Caryota urens L. (Fig-98)

The young plant is cut and the sweet core is eaten as such.

2. Arenga wightii Griff.

The young plant is cut and the sweet core is eaten as such.

3. Calycopteris floribunda Lam.

The stem is cut and the flowing sweet sap is drunk to quench the thirst.

4. Medinilla beddomei C1. (Fig-99)

The leaves are chewed and the juice is taken as a vitilizer during journeys

inside the forest.

5. Begoniafloccifera Bedd. (Fig-97)

The fleshy leaves are eaten as a source of water.

6. Cullenia exarillata Robyns. (Fig- 104,106)

Stamina1 tubes are eaten. Seeds are roasted and eaten.

7. Tamarindus indica L.

Tender leaves are eaten raw. Seeds are roasted, soaked and eaten.

8. Torenia trovancorica Gamb. (Fig-96)

Flowers are edible,

9. Endada scandens Benth.

The seeds are soaked in water, seed coats are rernoved,cotyledons are

fried and eaten.

10. Bambusa arundinacea WiIId.

Grains are cooked and eaten.

I I . Madhuca longifolia (Koe.) Mach.

Flowers and ripe fruits are edible.

12. Mangzyeeru indica L.

Seeds are crushed and kept in water for overnight, decanted, washed

several times, cooked and consumed.

13. Bombax ceiba L.

Tender leaves and flower buds are consumed after boiling or used to

prepare thoran.

14. Phoenix humilis Royl.

The tender sweet apical meristem is eaten (Fig-77).

15. Cissus repens Lam. (Fig- 1 1 0) \..-,Lai ,*, b-

Sap from the stem is collected from the cut end and _--

journies through the forest.

16. Canna indica L. (Fig-78)

Rhizomes are boiled and eaten,

1 7. Pafquium ellipticurn (Dalz) Engl.

Fruits are eaten by children.

4.2.10 MUSHROOMS

Muthuvans consume the mushrooms naturally available from the forest.

Koon sarnpar is prepared and taken as a side dish. They can easily identify poisonous

and edible mushrooms. Edible Mushrooms are available in plenty after the summer

rains when humidity and temperature are high in the forest.

The Mushrooms used are;

1. Agaricus sp. - -. -- 2. Auricularia auricula L.

3. Lintinus sp. - - , -

4. Ganoderma .,. , , . sp.

5. Lycoperdon sp.

The mushrooms growing on dead and decaying wood is collected mostly

in September after the heavy rain of North East monsoon.

4.3 DISCUSSIONS -... . u

Man's preliminary search o plants is always for

food. The Muthuvans of Devikulam on food plants

available from the forest. Till recently they were depending totally on their

surroundings for food. Their demand on resources for personal consumption was

minimum and was easily met from the surrounding forest. Today their population <

has increased and modern style of living attractihern. Consequently, with over X.

exploit at ion, the resources started depleting. So they started cultivating several crops

as a source of food and income.

According to the change in the season, Muthuvans food cycle also

changes. During the winter season they prefer to harvest wild tubers. They concentrate

on fruits, flowers, seeds and leaves during the summer. The starch from palms is

extracted and stored during this period. Plenty of toddy is also available from

October to March and they consume large quantities. Honey is mostly collected

during February. Rainy season begins in June and ends in September and it is the

most difficult time for these people. They have to manage with stored food grains

fiom Eleucine coracana Gaertn. and Oryza sativa L. But now they have started

storing tuber from tapioca Manihot esculenta Crantz by drying it and used mainly C j in rainy season. These people are actively engaged in hunting wild animals and

catching fish whenever there are ideal conditions. In general, for the Muthuvans the

period from September to April is of hectic activity involving food collection and

storage, honey collection, rass distillation, minor forest product collection,

house building, and preparing land for cultivation.

Now the Mufhuvuns cultivate many plants for food and spice crops like

Cardamom, Pepper, Ginger, Turmeric, Cinnamon and recently Vanilla as a source --, .-.. .,.. A.14 -

)_ ..--.-

,\. of income. W~th the introduction of cash economy and increase in per capita income

I these innocent people are gradually changing. Rice has replaced Ragi, Tapioca has i

/

replaced wild tubers and now they also purchase pulses and factory processed .;

foods fiom grocery shop$ , ' \

However, their knowledge about indigenous food plants is unique. The

preparation of Katty fiom Eleucine which challenges the modem pudding, superior

in all qualities is not seen in any other tribal communities. But the use of Eleucine is

reported among various tribal communities, (Krishnaprasad et al. 1999; Singh et al. m.. ,

-- I - -

1999jKishore Kumar et al. 1999). Is'* yu a

The two varieties of upland rice (Karanellu) Oryza saliva L-used by

the Muthuvan community are highly disease resistant, shade tolerant and survive in

the adverse climatic conditions in the Western Ghats. The area of upland rice

cultivation has now considerably reduced and the investigator fears that they may

disappear soon. Manila1 (1 981) has brought out precious information about 26 rice

varieties used by the tribals of Malabar and this opened the way for their

conservation.

Even though the Muthuvans cultivate tubers like Tapioca, Yams, Sweet \

potato and Canna, their protection fiom Rodents and wild bore is often a very b t , l : L - l *- .,i ( .- y,- * - I

tedious task. In all these plants the edible portion is about one Eedbelow the soil

and is vulnerable to the attack of wild animals. But in the case of wild species of

Dioscorea, the tubers are 3-4 feet below the soil and is inaccessible only to wild

animals. The investigator has observed the wild borers attacking banana plantation

in off seasons, when food resources become scarce. Potato is cultivated only in the

rain shadow region of Marayoor and Kanthalloor. The pulses are cultivated in the

areas adjoining to Tarnilnadu mostly as a rain fed crop and is a source of income.

Report on the extraction and use of Palm starch, especially, fiom A renga

is rare. Kothari and Rao (1999) reported the use of Caryota urens L. pith as food

by the tribals of Thane District of Maharashtra. The starch extraction fiom palms is ,.-- --.5 -..

ork and is done with the participation of all the family members and

a joint venture of two or more families. Mostly the women of the

family extract Curcuma starch. It is observed that 300-350 grams ofdry starch is

separated fiom 1 Kg. of fresh pith ofArenga and 200-250 grams from Caryota.

Both these starches are white or off-white powders. The Curcuma starch is light

yellow in colour and it may be due to the presence of Curcumin, the colouring material

in the rhizome. Phoenix hurnilis, usually seen in the dry areas of the taluk, adjacent

to Tamil Nadu, is also used by Muthuvuns as a source of starch. Those Muthuvuns.

who stay inside the forest, use the rhizome of Kattuvazha, Musa paradisiaca for

collecting starch. The bad taste of mango seeds is removed by keeping it in running

water. Allthese indicate the fact that these people have developed their own :. m.- ( - ' a , [ +.<!, >

techniques for extraction of starch and are accustomed to utilize the available plant P--

resources. This might have helped them to survive in the most adverse climatic

conditions ofthe western ghats and helped them to maintain their integrity.

Muthuvans use black tea and black coffee as the common beverages.

But they also tap Arengu wightii Griff. and Cnryota urens L., the two palms available

in the forest and consume large quantity of palm wine from August to April. Most of

the toddy collected is consumed before fermentation and hence there is no alcohol

content. The investigator has got the opportunity to taste the palm wine from Arenga

and Caryota and is ofthe opinion that Arenga wine is superior in sugar content,

taste and flavour. Biochemical analysis of palm wine from Hyphoene corcacea and

Phoenix reclinata used by the native people of Natal, South Africa, had been

studied by Cunningham and Wehneyer (1 988). This study revealed that they are

rich in vitamins, minerals and protein. Bajpayee (1 997) reports the production and

use of alcoholic drinks from Phoenix sylvestris and Phoenix dactylifera by major - - , . . . ., --. .-- - -

tribal groups of Uttar Pradesh. .... et C, . .a1.(199 ) report the use of toddy - - -I' extracted from Caryota urens ~.&&9t~iidii of East Godavari District. They

i

consume it after boiling. Detailed stddies are suggested to evaluate the nutritive 1

, value of non fermented A renga wind.

The Muth mans of Taluk cultivate a wide variety of vegetables. - This is because these advantage of different agroclirnatic

A

conditions ranging peak in Western Ghats and to the

rain shadow regions. Nair and Jayakurnar (1 999) give a list of edible plants used

by Hill-pulaya tribes of Western Ghats. Kishore Kumar et al. (1999) list a few C

plants used as vegetables by tribals of Shola forest of the high ranges of Kerala.

The Mufhlrvan community cultivates 34 known species of vegetables and collects

and uses 20 plants unknown to the common man as vegetables. These plants help

them to survive even in the most adverse conditions. According to Sri Malli Veilayan,

the Kani of Thalukandom, "we have survived on thallr - petiole of Colocasia

esculenta (L . ) Schoot. and other keeras for weeks when we don't have money to

purchase rice." This clearly shows the potential of vegetables as a famine food. ." - - , .

I had the opportunhy to eat most of the wild vegetables during my stay in various

Muthuva hamlets. According to Sharma (1 999) the lesser-known vegetables used

by the ethnic groups of Chota Nagpur plateau region provides food, nutrition and

health security to these people. Further, detailed investigations are suggested to

evaluate the Carotene content and nutritive value of these wild vegetables which in

turn may lead to their domestication.

Till date no detailed investigation has been carried out on the use of wild

fruits used by the Muthuvnns of Devikulam Taluk. It is observed that these people

are not enthusiastic in cultivating fruit plants and till recently they were depending

hlly on the wil,d fiuits. According to the elders of the settlement, they have s u ~ v e d

with jack fruit alone in the post migratory period or when new hamlets were opened.

At that time the forests were rich in jack (Artocarpus inlegrifolia L . f ) and mango

(Mangijiera indica L.). The wild mangos have pleasant smell when fully ripe, but

the presence of certain chemical constituents cause throat irritation. Today they

cultivate 1 3 major fruit plants of the tropics and sub tropics in limited number around

their hamlets. Among the cultivated fruit crops Musapuradisiaca L. serve as a

source of income and they give a lot of attention to it. The investigator observed 32

different wild fruits consumed by these tribal groups. Most interesting fact is that all

of these are taken raw. It is also observed that the Murhuvans use 16 other plants

as food based on their availability in the forest. Five species of mushrooms are also

consumed by them.

Biochemical studies show that the wild varieties of Dioscorea are at par

with the cultivated Dioscorea alutu L. in starch, sugar, carbohydrate and protein

content. But the low yield can be a limiting factor for the commercial cultivation as

food crops. After evaluating their potential, it may be possible to use these species

for improving the traits of the conventional cultivars.

Preliminary phytochemical studies conducted on Dioscorea oppositlfolia L,

Dioscorea pentaphylla L. and Dioscoreu wightii J3k.f. show the presence of certain , biologically active compounds like steroids, alkaloids, phenols and tannins. It is

important to estimate the exact quantity of such biologically active compounds present

in these tubers when they arc grown in the wild condition. The investigator has got

the opportunity to consume the cooked tubers of Dioscorea oppositifolia L. and

Dioscorea wightii Hk.f. collected during the journeys inside the forest with the

Muthuvans. Both are tasty but sleep inducing. This may be due to some of the

biologically active compoundb and needs further detailed investigation. !

PLATE - 6

Fig. 41 - Karanellu (Clryza saliva L.) , cultivated inside the forest.

Fig. 42 - Bundled spikes of Karunellu stored as sceds.

Fig. 43 - Panjapullu (Eleucine coracana Gaertn. ), bundled and kept inside the

house.

Fig. 44 - A lady winnowing panjupullu for the preparation of K ~ r t y .

Fig. 45 - Dehusking panjapullu using Ural (Ponder) and Ulakka.

Fig. 46 - Powdering panjupullu using mill stone.

Fig. 47 - Chenkittacholarn (Pseudosorghum fasciculare A. Camus), a wild

grass and its grains are used for food.

Fig. 48 - Muihuvans carrot (Dacaus carota L.) cultivation from Kanthalloor.

Fig. 49 - Carrot (Dacaus carola L.) harvest in progress.

PLATE - 6

PLATE - 7

Fig. 50 - Potato (Solanrrm tuberosum L.) cultivation by the Mz~thuvans of

Marayoor area.

Fig. 5 1 - Vallikizhatzgu (Dioscorea bzribifera L.) habit.

Fig. 52 - Nilappan (Dioscoren oppositiJoliolin L.) habit.

Fig. 5 3 - Digging out tubers of Nilappan (Dioscorea oppositrfolia L.).

Fig. 54 - Collected tubers o f Nilappan (Dioscoren oppositrfolia L.).

Fig. 5 5 - Arthi (Dioscorea ~vightii Hk. f.) habit. .

Fig. 56 - A man showing the tuber collected f rom Nooron (Dioscoren

perltaphylla L.)

PLATE - 7

PLATE - 8

Fig. 57 - Ayappana (Arenga wightii Griff.) habit.

Fig. 5 8 - Ayappana (Arenga wightii Griff.) stem after removing the hard outer

cortex.

Fig. 59 - Ayappana (Arenga wightii Griff.) cross section of the core.

Fig. 60 - Ayappana (Arenga wightii Griff.) slicing the core.

Fig. 61 - Ayappana (Arenga wightii Griff.) slicing the core and making into

splinters. ..

Fig. 62 - Ayappana (Arenga wighfii Griff. ) hammering the core.

Fig. 63 - ~ ~ a ~ ~ a n a (Areriga wighiii Griff) squeezing the core.

Fig. 64 - Ayappann (Arenga wightii Griff.) rehammering the core for the

maximum yield of starch.

. . . .d

PLATE - 8 O I

PLATE - 9

Fig. 65 - Arenga wightii Griff. starch collected in water.

Fig. 66 - Decandingthewatertoseparatestarch.

Fig. 67 - Dried Arenga wightii Griff. starch.

Fig. 68 - Mmjakorangatti (Ctrrc~m~a zeodarin Rosc.) cleaning the rhizome for

starch extraction.

Fig. 69 - Manjakorangatti (Curczlnfa zeodaria Rosc.) rhizomes grated against

rock with some water to get a paste. r(

Fig. 70 - Rhizome paste filtered through a bamboo basket to separate starch.

Fig. 7 1 - Pouring water and shaking the paste in the basket for extracting starch.

PLATE - 9

PLATE - 10

Fig. 72 - Kalippana (Caryota w e n s L.) habit, starch extracted from the stem.

Fig. 73 - Katteenlhu (Phoerrix hzm~ilis Royl.) with opened spadix.

Fig. 74 - Katteenthu (Phoenix hunzilis Royl.) uprooted plant.

Fig. 75 - Kntteenthrr (Phoenix hzrmilis Royl.) cutting the stem for starch

extraction.

Fig. 76 - Ka~teenthu (Phoenix htm~ilis Royl.) cross section of the stem.

Fig. 77 - Kntleenthtr (Phoenix hrtnzilis Royl.) cutting for collecting the sweet

apical meristem. 4

Fig. 78 - Kanavazha (Canna indica L.) habit.

Fig. 79 - ~nibnzharn (Spondias nzangvera Willd.) with fruits.

Fig. 80 - Kokkzmr~rllzr (Lanlann camera L . )

PLATE - 11

Fig. 8 1 - Ayappana (Arenga ~uighlii Griff.) tapping the spadix.

Fig. 82 - Ayappana (Arenga ~vightii Griff.) collecting the palm wine in bamboo

internode.

Fig. 83 - Ayappana (Arenga wighfii Griff.) spadix base with oozing palm wine.

Fig. 84 - Kanthari (Capsictmz frzrtescens L.) used for pungency.

Fig. 85 - Mzrthzdvans Cabbage (Brassica oleracea var. capitata L.) cultivation

in Kanthalioor. rl

Fig. 86 - Cabbage head used as vegetable and also a source of income.

Fig.-87 - Thnkkali (Lycopersicunz esc1,rlenfurn Mill.) used as a vegetable.

Fig. 88 - VeZzrthzrNi (Allitrm sntivzim L.) is cultivated at Vattavada area.

PLATE - 11

PLATE - 12

Fig. 89 - Kattzrcheera (Achyranthzrs bidenfafa Bl.) used as a vegetable.

Fig. 90 - Thoppiyadakucheera (Amaranrzrs caudatus L.) used as a vegetable.

Fig. 91 - Palcheera (Ipomoea decann Austin.) used as a vegetable.

Fig. 92 - K~rrzrvipalcheera - Zheneria nlaysorensis (W.&A.) Arn. used as a

vegetable.

Fig. 93 - Sapprrdakucheera - Lycianthes laevis (Dunal.) Bitter. used as a

vegetable.

Fig. 94 - Manithakkali (Solanzrm nigrunt L.) used as a vegetable.

Fig. 95 - Karhahrn~ (Hibiscus lunariifolitrs Willd.) used as a vegitable.

Fig. 96 - Kakkapoovzr (Torenia lravancorica Gamb.) flowers eaten.

Fig. 97 - Anakathampuli (Begorria floccifera Bedd.) leaves eaten during

journeys.

Fig. 98 - Kalippa~ta (Caryofa urens L.) tender core eaten during journeys.

PLATE - 12

PLATE - 13

Fig. 99 - Elavallzkodi (Medinilla beddonlei CI.) the leaves eaten during journeys

inside the forest.

Fig. 100 - Moottiltltoori (Baccattrea courtarallensis M . Arg.) fruits edible.

Fig. 10 1 - Njaval (Syzygiunz cunzini L.) fruits edible.

Fig. 102 - Nelli (Phyllnnthus ernblica L.) fruits edible.

Fig. 103 - Vetti - Aporosa lindleyana (Wt .) Bail. fruits edible

Fig. 104 - Vediplavu (Cullenia exarillata Robyns.) stamina1 tube edible.

Fig. 105 - Athi (Ficus mcenzosa L.) fruits edible. rl

Fig. 106 - Vediplavu (Czrllenia exarilluta Robyns.) seeds roasted and eaten.

Fig. 107 - Kattzrvazha (Musaparadisinca L.) fruits edible.

Fig. 108 - Katfzrvelliri (Cucrmmella silentvalleyii Mani .) fruits edible.

Fig. 109 - Katt~rkoftapazhnm (Zizyphus rzigosa Lam.) fruits edible.

PLATE - 13