Nongu paal, taati munjalu or toddy palm fruit dessert well-liked in S.India particularly Tamil Nadu
nongu paal
Inspite of the sultry climate, I stay up for summer season for 3 causes – mangoes, toddy palm seeds (ice apple/taati munjalu) and trip. I completely can’t do with none one in all them. 🙂 Yesterday, I made Nongu paal, a candy summer season dessert made with sugar palm or toddy palm seeds (nongu in tamil) well-liked in Tamil Nadu. An ideal summer season drink to beat the warmth.
Lately, I posted an image of toddy palm seeds in Sailu’s Kitchen fb web page and there was an incredible response to that publish. I gathered quite a lot of details about toddy palm seeds, its well being advantages, desserts ready with it in addition to the native names by which it’s recognized in numerous components of the nation. For the advantage of my expensive readers, I’m additionally sharing the native names of toddy palm seeds. Telugu – Taati munjalu, Tamil – Nongu, Bengali – Taal shash, Gujarati – Tadfali, Talfadi, Galeli, Konkani – Targula, Kannada – Taati lingu, Tulu – Eroll, Marathi – Tadgola, Malayalam – Karimpana thengu, Urdu – Munjal, Odiya – Tala Saja, Bihar – Taar ka koa, Hindi – Tari or Taal. It’s a pure coolant, incorporates nutritional vitamins and minerals, improves digestion and works as a gentle laxative too.
taati munjalu, toddy palm fruit, nongu, tadgola
In Andhra, toddy palm seed distributors sitting with clusters of palm fruit alongside the freeway street is a standard sight. I’m lucky to have entry to recent toddy palm seeds each summer season. Ever day, a sugar palm seeds vendor comes dwelling and delivers recent taati munjalu. Usually, I crush the peeled tender taati munjalu, add some sugar and chill for an hour earlier than relishing it.
Throughout my go to to Tamil Nadu, I relished nongu sharbat and rose flavored nongu paal offered by road hawkers. I’ve by no means seen taati munjalu being reworked right into a dessert in Andhra. I used to be fairly intrigued with the concept of including crushed nongu to nannari sharbat (sarsaparilla orsugandhi) and served chilled. Each nannari and nongu have a cooling impact on the physique. Digging right into a bowl of chilled nongu paal on a scorching day is like manna from heaven. It leaves you refreshed and is sort of addictive too.
nungu paal
Learn to make nongu paal
