In the Malnad (hilly region) region of Karnataka (South of India) that Avie belongs to, jaggery is a very important ingredient in every dish – no matter sweet or savory (check out this banana bread recipe I shared earlier). The form of jaggery that’s used here is not solid but viscous, quite like black strap molasses In fact, if you were to have a look at it (or taste it for that matter), you’d most likely think of it as Black Strap Mollases rather than jaggery. Even during the making process only one step separates the black, lustrous Mollases from the thick, dark, viscous jaggery that I’m talking about.
As much as we love the semi-liquid, humble jaggery (called ‘Bella‘ in Kannada) for its finger-licking taste and nutritional value (it’s packed with iron, calcium, copper, manganese, magnesium, and many trace minerals), it’s the process of making it that’s fascinating beyond doubt.
Each time we visit Sagara (this is where my in-laws live), if it’s February or early March, a visit to the Ale Mane (sugar cane house) is a must-do.
In this 4th story of the Learning Every Moment series, I want to share about our experience of seeing where our food comes from and how it’s made. In cities, this is one big and important link that we and our children miss. We go to super stores, purchase our food in packets without ever getting a glimpse into the stage where the food (raw) is grown or processed into its edible form.
Knowing what goes into the making of food in the hands of the farmer will probably lead our children to appreciate its value much more than they may otherwise do. I know that’s happened for Pari. She always loved eating bella, as a dip, with her dose or idli or utttapam, but ever since she’s she’s seen how the bella is made – with so much labour of love, it’s become precious for her. (She’d seen a few times in the past few years but this time around, due to the age she’s at – 7 yrs – her understanding and appreciation of it has been stark.
So, why don’t I share the whole process with you. I think, you’ll love seeing the pictures and reading about the steps involved in the making of jaggery or black strap molasses.
Get the full dose of curiosity!
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