Dry Kumatiya

Dry Kumatiya

One of the few remaining pods revealed a row of three shiny, flat seeds used as food by the people in Rajasthan. Called kumatiya or chapatiya, it is one of the five ingredients in the panchkuta vegetable mix—a Marwari dish.
The other ingredients are ker (Capparis decidua), sangri (Prosopis cineraria), gunda (Cordia myxa) and mango. All five are so much ingrained in the lives of people in Rajasthan that they even have poems written about them. “Ker kumatiya sangri, kaachar bor matir, teeno loka nah mile, tarse dev akheer”, which roughly means that these are available only in Rajasthan and that even gods pine for them, clearly showing their importance in the culture of the state.
Benefits Of Kumatiya Keeping the goddess happy is important to ward off diseases like small pox.Panchkuta stores well, and that makes it a preferred food to carry during journeys. Its other benefits are more environmental in nature. All the ingredients are tree-borne and eminently suited to dry deserts. The pods and fruits are collected, dried and stored, and work well as famine food.

More Detail

  • 1.This  is the small circular ,flat, black-brown colored herb.
    2.It is picked from the tree Kumatiya, spread naturally all over in the desert of Thar.The tree Kumatiya is an angiosperm type of plant.
    3.The Veg. Kumatiya is picked when it is naturally dried on the tree.It can be preserved and stored to unlimited time.
    4.Kumatiya is great source of fibre and  cooked by various recipes in the villages of rajasthan as well as  five star hotels, all over India. Specially it is cooked with Sangari.