Indian Journal of Natural Products and Resources

Vol. 1(1), March 2010, pp. 89-96

Native plant genetic resources and traditional foods of Uttarakhand Himalaya

for sustainable food security and livelihood
P S Mehta, K S Negi* and S N Ojha
National Bureau of Plant Genetic Resources, Regional Station, Bhowali-263 132, Niglat Distt. , Nainital, Uttarakhand

Received 21 November 2008; Accepted 7 July 2009

In view of changing of food habits of local communities of Uttarakhand Himalaya, a study to document the native plant
genetic resources of food importance and traditional recipes was conducted. Both cultivated and wild edible plant species
were documented through scheduled interviews. With the help of respondents the questionnaires were filled up. After
conducting the survey in the whole Uttarakhand state the plant species of food importance were identified and a large
number of traditional food items were enumerated. The relationship between plant species of food importance and
sustainable livelihood was also discussed.

Keywords: Traditional foods, Plant genetic resources, Uttarakhand Himalaya, Food security, Sustainable livelihood,
Wild species, Cultivated species, Natural drinks, Food grains, Spices, Recipes.

IPC code; Int. cl.8 — A61K 36/00, A01G 1/00, A01G 17/00, A47G 19/00, A23L1/00, A23L 2/00.

Introduction preferences for an active and healthy life2. Many

The surrounding environment and biological regions in Uttarakhand are becoming food insecure
diversity played an important role in the development today with net sown area, per capita food availability
of human civilization. By way of observation, trial and access to food especially in the hilly districts is
and error human has developed the skill related to declining. The availability of pulses and cereals has
utilization, cultivation and livelihood. He further significantly declined3.
imparted the skill to the next generation. In this way, In addition, physical, socio-economic, techno-
the system of traditional knowledge developed in the logical and administrative control also restricts the
society and moved forward for further improvement production in the hills. To meet the requirement of
in the society. food for subsistence, local communities have
Uttarakhand is a hill state, situated in Central identified a large number of plant species from the
Himalaya. It differs from the plains in topography, wild natural stand. In order to ensure the food and
elevation, geographic features, diversity of habitats nutritional security local farming communities have
for flora and fauna, ethnic diversity land use system encouraged the utilization of cultivated as well as
and socio-economic conditions1. Accordingly offers a wild edible plant species, available in the surrounding
vast scope for cultivation of diverse mix of crops- environment. Wild edible plants constitute a large
cereals, millets, pulses, oilseeds, vegetables, etc. The portion of food consumed by local inhabitants in
low productivity of cereals, oilseeds, pulses is a major tribal and hilly areas4-5. Arora and Pandey (1996) have
hindrance in the food security of the region. Today given a detailed account of wild edible plant species
food insecurity looms large in Uttarakhand. FAO occurring in India6. The Central Himalaya represents
(1996) defines food insecurity as ‘food insecurity a large number of wild edible plant species and notes
exists when all people, at all times, do not have were made by various authors7-8. Local people have
physical and economic access to sufficient, safe and wonderful skill to identify these, their palatability,
nutritious food to meet their dietary needs and food products and preparation9.
Diversification of food recipes is a major specialty
_________ of the region. There are many recipes used as
*Correspondent author:
E-mail: officerinchargebhowali@yahoo.com substitute of the items, which are meagerly produced
Phone: 05942-220027 in the region. The present study was designed to
90 INDIAN J NAT PROD RESOUR, MARCH 2010

document the native plant species for subsistence and soils, a large number of cereals, pseudocereals, pulses,
food recipes for sustainable livelihood in this oilseeds, vegetables, spices, condiments and
Himalayan state. horticultural crops are grown in the hills. Cereals,
pulses, vegetable and oilseeds are grown in mixed in
Methodology the same piece of land as a measure to ensure the food
Data on native plant genetic resources and security. The details of the cultivated plant species
traditional foods of Uttarakhand were collected from grown in the Uttarakhand is given in Table 1.
primary sources with the help of planned structured as A total of 97 agricultural crops including 11
well as un-structured questionnaire/interview horticultural crops have been grown by farming
schedule at individual farm household levels during communities since time immemorial (Table 1). It is
1999 to 2007. Sample households were randomly also observed that a large number of cultivars of each
selected from all 13 districts, viz. Almora, Bageshwar, crop are in vogue in the region. A large number of
Chamoli, Champawat, Dehra Dun, Haridwar, crops have been introduced in this region by early
Nainital, Pauri, Pithoragarh, Rudraprayag, Tehri, settlers which have created a huge diversity in crop
Udham Singh Nagar and Uttarkashi of Uttarakhand plants, maintained through a variety of crop
Himalaya representing all distinct agro-ecological compositions, supported by enormous variation in the
niches and socio-economic groups. In each district edaphic, topographic and climatic conditions10. The
10-15 villages were randomly selected for huge diversity of crops their varieties and mixed
documentation and interview. Lottery system was cropping system support the subsistence needs of the
adopted for randomization. During the survey of the farming communities in the Himalayan region.
study area a non-participant observation method was
also applied while recording the information. Wild edible plant species
Using participatory rural appraisal (PRA), Apart from the cultivated crop plant species, there
information was obtained on the crops grown in the are a large number of wild plant species identified by
villages and various recipes prepared from them. local inhabitants, which provide them vegetables and
Apart from cultivated plant species, the wild edible fruits round the year (Table 2). Wild edible plant
plant species consumed as fruits, vegetables, etc. were species are not only helpful in supporting the
documented. The respondent households were also livelihood, but address the economic needs by selling
asked to fill up a questionnaire for extracting them in the local market.
information on crops under cultivation, wild edible
plant species and their recipes. Information obtained Traditional foods of local inhabitants
was authenticated from knowledgeable elderly people Diversity of food is a defining feature of Indian
of the villages in the study area. The crops under geography and culture. Indian food items vary from
cultivation and wild edible plant species were region to region, even some times it varies with in the
identified with the help of agricultural scientists and region. Rice, roti, dal and vegetables are taken as
economic botanists working at NBPGR (ICAR), meal during lunch, dinner and breakfast. Some special
Regional Station Bhowali, Nainital, Uttarakhand and mouth watering dishes of Uttarakhand, their
other secondary sources. After collection of ingredients and preparation methods are
information on cultivated and wild edible plant documented11, described in less number, but
species and their recipes, the information was descriptions are small and limited. The food habit and
classified into various groups as described below preparation of various dishes depend upon the
under results and discussions. availability of crops and surrounding vegetation.
Crops grown in the region and surrounding plant
Results species are the sources of raw material for preparation
On the basis of the survey carried out in the whole of food recipes. The large number of crops and wild
Uttarakhand state, edible plant species and various edible plant species are the contributing factors to a
recipes/preparation are as follows: large number of traditional food recepies for
subsistence needs for local inhabitants. Traditional
Cultivated plant species foods of Uttarakhand can be divided into following
In view of heterogeneity in geographical condition, categories in which sugar, jagri and ghee are main
topography, temperature, moisture, elevation and ingredients for sweet dishes and salt, vegetables oil,
 MEHTA et al.: NATIVE PLANT GENETIC RESOURCES & TRADITIONAL FOODS 91

Table 1—Edible plant species grown in Uttarakhand hills

Crop group English/Common/Botanical names No. of crops

Cereals and Barley (Hordeum vulgare Linn.), Maize (Zea mays Linn.), Rice (Oryza sativa Linn.), Wheat 08
pseudocereals (Triticum aestivum Linn.), Amaranth/Chaulai (Amarathus viridis Linn.), Amaranth/Kedari chuwa
(Amaranthus caudatus Linn.), Buckwheat (Fagopyrum esculentum Linn.) and Chenopodium
(Chenopodium album Linn.)

Millets and Barnyard millet (Echinochloa crus-galli Linn.), Finger millet (Eleusine coracana Linn.), Foxtail 06
minor millets millet (Setaria italica Linn.), Proso millet (Panicum miliaceum Linn.), Kodo (Paspalum
serobiculatum Linn.) and Sorghum (Sorghum vulgare Linn.)

Pulses Pigeon pea (Cajanus cajan Linn.), Chickpea (Cicer arietinum Linn.), Soybean (Glycine max Linn.), 15
Khesari (Lathyrus. sativus Linn.), Lentil (Lens culinaris Medik.), Horsegram (Macrotyloma
uniflorum Lam.), French bean (Phaseolus vulgaris Linn.), Scarlet bean (Phaseolus coccineus Linn.),
Lima bean (Phaseolus lunatus Linn.), Garden pea or Pea (Pisum sativum Linn.), Adzuki bean (Vigna
angularis Willd.), Green gram (Vigna radiata Linn.), Blackgram (Vigna mungo Linn.), Rice bean
(Vigna umbellata Thunb.) and Cowpea (Vigna unguiculata Linn.)

Oilseeds Yellow sarson /Indian mustard (Brassica juncea Linn. cv. yellow sarson), Brown sarson (B. juncea 11
Linn. cv. brown sarson), Toria (B. campestris Linn.), Sunflower (Helianthus annuus Linn.), Linseed
(Linum usitatissimum Linn.), Perilla (Perilla frutescens Linn.), Sesame (Sesamum orientale Linn.),
Indian butter tree (Aesandra butyracea Roxb.), Litsea (Litsea elongata Nees.), Principea (Prinsepia
utilis Royle) and Lepidium (Lepidium sativum Linn.)

Vegetables Okra (Abelmoschus esculentus Linn.), Elephant foot yam (Amorphophallus campanulatus Blume ex 28
Decne.), Jack fruit (Artocarpus heterophyllus Lam.), Waxgourd (Benincasa hispida Thunb.),
Spinach (Spinacea oleracea Linn.), Cabbage (Brassica oleracea var. capitata Linn.), Elephant ear
yam (Colocasia esculenta Linn.), Cucumber (Cucumis sativus Linn.), Pumpkin (Cucurbita moschata
Duch. ex Poir.), Meetha karela (Cyclanthera pedata Linn.), White yam (Dioscorea rotunda Poir.),
Tarur (Dioscorea belophylla Prain and D. deltoidea Wall.), Lablab bean (Lablab purpureus Linn.),
Bottle gourd (Lagenaria siceraria Molina), Ridge gourd [Luffa acutangula (Linn.) Roxb.], Sponge
gourd (Luffa cylindrica Linn.), Snake gourd (Trichosanthes anguina Linn.), Bitter gourd
(Momordica charantia Linn.), Tomato (Lycopersicon esculentum Miller), Radish (Raphanus sativus
Linn.), Chow-chow (Sechium edule Jacquin), Brinjal (Solanum melongena Linn.), Potato (Solanum
tuberosum Linn.), Broad bean (Vicia faba Linn.), Lai [Brassica juncea var. rugosa (Roxb.) Prain],
Turnip (Brassica rapa Linn.), Carrot (Daucus carota Linn.) and Bell pepper (Capsicum annuum var.
aviculare Dierb.)

Spices and Wild Allium spp., Onion (Allium cepa Linn.), Garlic (Allium sativum Linn.), Cleome (Cleome 10
condiments viscosa Linn.), Dalchini (Cinnamomum tamala Buch-Ham), Coriander (Coriandrum sativum Linn.),
Turmeric (Curcuma longa Linn.), Fenugreek (Trigonella foenum-graecum Linn.), Ginger (Zinziber
officinale Rosc.), Hemp (Cannabis sativa Linn.)

Fruits Papaya (Carica papaya Linn.), Orange [Citrus sinensis (Linn.) Osbeck], Lemon [Citrus limon 19
(Linn.) Burm. f.], Masumba [Citrus sinensis (Linn.) Osbeck], Kaku (Diospyrus kaki Linn.), Loquat
[Eriobotrya japonica (Thunb.)Lindl.], Walnut (Juglans regia Linn.), Chestnut (Castanea sativa P.
Mill.), Mango (Mangifera indica Linn.), Apple (Malus domestica Borkh.), Pear (Pyrus communis
Linn.), Peach [Prunus persica (Linn.) Batsch.], Apricot (Prunus armeniaca Linn.), Mulberry (Morus
serrata Linn.), Banana (Musa bauensis Hakkinen & Meekion), Guava (Psidium guajava Linn.),
Pomegranate (Punica granatum Linn.), Grape (Vitis vinifera Linn.) and Ber (Ziziphus mauritiana
Lam.)

Total species 97
92 INDIAN J NAT PROD RESOUR, MARCH 2010

Table 2—Wild edible plant species used as fruits and vegetables by local farming communities

Fruits/ English/Common/Botanical names No. of

Vegetables plant species

Wild edible Bael (Aegle marmelos Linn.), Chura [Aesandra butyracea (Roxb.) Baehni], Malu (Bauhinia vahlii 67
fruits Wight & Arn.), Bamaur [Benthamidia capitata (Wall. ex Roxb.) Hara], Chutar (Berberis aristata DC.),
Kilmora (B. asiatica Roxb ex DC.), Daya (Callicarpa macrophylla Vahl.), Karaunj (Carissa opaca
Stapf ex Haines), Meetha pangar (Castanea sativa P. Mill.), Kharik (Celtis australis Linn.), Jamir
(Citrus medica Linn.), Bhotia badam/Kabasi (Corylces jacquemontii Decne.), Tushar/Tushiyari
[Debrigeasia longifolia (Burm. f.) Wedd.], Taidua/Taidu (Diospyros melanoxylon Roxb.), Giwai
(Elaeagnus angustifolia Linn.), Anjir (Ficus carica Linn.), Dudila (F. cunia Buch.-Ham. ex Roxb.),
Gular (F. glomerata Roxb.), Bedu (F. palmata Forssk.), Khiriya (F. semicordata Buch.-Ham.),
Kaphai/Bhekaphal (Fragaria indica Andr.), Titmar (Garuga pinnata Roxb.), Bhimal (Grewia optiva
J.R. Drumm. ex Burret), Turuchuk (Hippophae tibetana Schlecht.), Gophal [Holboellia litifolia var.
angustifolia (Wall.) Hook. f. & Thoms.], Akhrot (Juglans regia Linn.), Kurmali (Leea aspera Edgew.),
Mahua (Madhuca indica J.F. Gmel.), Kimu (Morus serrata Roxb.), Kaphal (Myrica esculenta Buch.-
Ham. ex D. Don), Thankal (Phoenix humilis Royle), Aonla (Phyllanthus emblica Linn.), Chir (Pinus
roxburghii Sarg.), Paya (Prunus cerasoides D. Don), Jamun [Prunus cornuta (Wall. ex Royle)
Steudel], Bamhalu (Prunus napaulensis Ser.), Darim (Punica granatum Linn.), Ghingaru [Pyracantha
crenulata (D. Don) M. Roem.], Mole (Pyrus lanata Ham.), Mehal (Pyrus pashia Buch.-Ham. ex D.
Don), Buransh (Rhododendron arboreum Smith), Sirkuti (Ribes alpestre var. giganteum Wall. ex
Decne), Tamarind/Imali (Tamarindus indica Linn.), Phelalo (Rosa macrophylla Lindl.), Sepala (R.
sericea Lind.), Kala hisalu [Rubus niveus (Hook f.) Kuntze], Hisalu (Rubus ellipticus Smith), Kusum
[Schleichera oleosa (Lour.) Oken], Makoi/Makhou (Solanum nigrum Linn.), Mat kakari [Solena
amplexicaulis (Lam.) Gandhi], Nepalo/Nepala [Sorbus cuspidata (Spach) Hedlund], Aam/Aami
[Spondias pinnata (Linn.f.) Kurz], Bani/Ban [Taxillus vestita (Wall.) Dans.], Mijhau (Tulipa stellata
Hook.), Ghatmila (Viburnum cotinifolium D. Don), Titmalewa (Viburnum mullah Buch.-Ham. ex D.
Don), Purain (Vitis lanata Roxb.), Beri (Ziziphus mauritiana Lam.)

Wild edible Rambans (Agave americana Linn.), Hanw (Angelica glauca Edgew.), Bankh (Arisaema speciosum 27
vegetables Mart.), Kairua (Asparagus filicinus Buch.-Ham. ex Roxb.), Kwairal (Bauhinia variegata Linn.),
Kilmora (Berberis asiatica DC.), Semal (Ceiba pentandra Linn.), Ganziadi (Chaerophyllum villosum
Wall. ex DC.), Bathua (Chenopodium album Linn.), Gadpapar [Colocasia esculenta (Linn.) Schott],
Genthi (Dioscorea bulbifera Linn.), Tarur (Dioscorea glabra Roxb.), Lingura (Diplazium esculentum
Retz.), Jhangar (Fagopyrum cymosum Trev.), Timila/Timul (Ficus auriculata Lour.), Bedu (Ficus
palmata Forssk), Sakina (Indigofera pulchella Roxb.), Halang (Lepidium sativum Linn.),
Mushroom/Bhangbho [Morchella esculenta (Linn.) Pers.], Sonjal (Moringa oleifera Lam.),
Machhai/Padya (Nasturtium officinale R. Br.), Jarag (Phytolacca acinosa Roxb.), Quathode
[Polystichium aculeatum (Linn.) Roth.], Birau/Bilikand (Pueraria tuberosa DC.), Burash
(Rhododendron arboreum Smith), Rugi (Typhonium diversifolium Wall. ex Schott.), Bichchhu ghas
(Urtica ardens Link.)

chillies and other spices are commonly used in each and minor millet crops during kharif as a measure to
vegetable and other preparations. Hence, these ensure the food security. There are a total of 15 pulses
ingredients have not been included here along with and grain legumes grown in the region (Table 4), but
other things. some pulses such as black soybean (bhat), horsegram,
blackgram and cowpea are produced well in the hill
Traditional staple foods
terraces. Apart of from the major dals, the inhabitants
In addition to the usual stable food items such rice
have diversified the uses of some pulses, which are
and roti, a total of twenty one traditional food items
very popular among the communities in the region.
based on the availability of food grains as well as
nutritional requirement of the natives are prepared Traditional sweet dishes
(Table 3). The traditional staples are a very good On the occasions of festivals, worships, weddings
combination of available millets, pulses and other and other religious rituals sweet dishes are preferred.
material. These sweet dishes are not procured from the market,
Traditional recipes prepared from the pulses but traditionally prepared from the local resources.
The productivity of pulses is very poor in the Traditional sweet dishes also vary from occasion to
region. Pulses are grown as mixed with major cereals occasion and region to region. A total of 19 traditional
 MEHTA et al.: NATIVE PLANT GENETIC RESOURCES & TRADITIONAL FOODS 93

Table 3—Traditional staple food recipes Table 5—Traditional sweet dishes

S. No. Local name of recipes Common/English names S. No. Recipes Common/English names of
of major ingredients major ingredients

1 Chaulai ka bhat Amaranth 1 Chaulai ki kheer Amaranth seeds, milk

2 Kutu ki roti Buckwheat 2 Chaulai ka halwa Amaranth seeds coconut
3 Madua/Jhangora ka bhat Barnyard millet 3 Ogal/phaphar ka Buckwheat
4 Madira/Jhangora ki roti Barnyard millet flour halwa
5 Madua ki roti Finger millet flour 4 Madira/ Barnyard millet
6 Lesuwa roti Finger millet and wheat Jhangora ki kheer (dehusked seeds, milk
flour 5 Kauni ki kheer Foxtail millet
7 Kauni ka bhat Dehusked Foxtail millet (dehusked seed), milk
8 Kauni ki roti Dehusked Foxtail millet 6 Madua ki badi Finger millet flour, jagri
9 Ginjada (Madira) Dehusked Barnyard millet 7 Madira/ Barnyard millet
and black soybean (bhat) Jhangora ka halwa (dehusked seed)
10 Ginjada (Kauni) Dehusked Foxtail millet 8 Chamchuda Rice
and black soybean (bhat) 9 Puwe Wheat flour
11 Tilkuta Rice, blackgram, sesame 10 Gehun ki khumani Wheat, milk
12 Meetha bhat Rice and jagri 11 Makka ki khumani Maize, milk
13 Golthia Wheat, ghee, jagri 12 Makki ka chhabua Green maize seeds
14 Chhachhiya Rice, curd 13 Signal Rice, udal roots
15 Chhola roti Wheat flour, jagri and 14 Til ka pin Sesame seeds
ghee 15 Arsa Rice
16 Chhoi/Chhabua Wheat flour, jagri and 16 Leta/Lapsi Wheat flour, milk
ghee 17 Methi ke laddu Fenugreek seeds, besan
17 Mash ki bedu roti Wheat flour, black gram 18 Kanaka Wheat, milk
18 Gahat ki bedu roti Wheat flour, horse gram 19 Kaddu ka halwa Matured pumpkin,
19 Lobia ki bedu roti Wheat flour, cowpea cheese, cashew nuts
20 Gurush ki bedu roti Wheat flour, rice bean
21 Joula/Bhatia Rice, black soybean (bhat)
dal. The production of vegetable particularly in kharif
Table 4—Traditional recipes from pulses season is generally good in the region. Farming
communities used to grow a large variety of
S. No. Local name of Common/English names of vegetables around their houses. There are some
recipes major ingredients
vegetables which are used to prepare soup which is
1 Bhat ke dubake Black seeded soybean consumed with rice as substitute of dal (Table 7).
2 Gahat ke dubake Horsegram
3 Urad ka chaisa Blackgram Traditional special vegetables
4 Lobia ka chaisa Cowpea Apart from the common vegetable in the northern
5 Chutkani Black seeded soybean
6 Gahat ki dal Horse gram, heeng
India, there are some vegetable cuisines only cooked
in the Uttarakhand hills. These vegetable are seasonal,
sweet dishes are documented during this study but have medicinal valuesand good taste (Table 8).
(Table 5). These sweet dishes are good sources of
nutrition also. Traditional rayatas (liquid preparation)
There are five types of traditional Rayatas (liquid
Traditional wild vegetables
preparation having curd as main ingredient) prepared
In addition to commonly used vegetables across
by the local inhabitants. Rayatas are also used as the
northern India, there are other lesser known wild
substitute of vegetable, salads and pickle. In every
plants which are used as vegetables. A total of 27
type of rayata, rai seeds are used for special kind of
vegetables including leafy vegetables were
flavour and fragrance (Table 9).
documented in the Uttarakhand hills (Table 6). These
vegetables are very special cuisines, famous for their Traditional baries
taste and nutritious values. When some vegetables are produced in abundance,
Traditional vegetable soups used as substitute of dal (pulses) farmers prepare certain dried products for using
In Uttarakhand the production and productivity of them in crisis. Using Blackgram flour as a base,
pulses is very poor. Generally rice is consumed with vegetables like cucumber, radish, waxgourd,
94 INDIAN J NAT PROD RESOUR, MARCH 2010

Table 6—Wild plant species used as traditional vegetables Table 7—Traditional vegetable soups used as substitute
of dal (pulses)
S. No. Recipes Common/English names of
major ingredients S. No. Recipes Common/English names of
major ingredients
1 Bichhu ka saag Twigs and soft leaves of
Urtica spp., heeng 1 Mooli ka Radish roots, rice
2 Lingura ki sabzi Lingura fern folded leaves kapa/kafuli
3 Kothiyur ki sabzi Kathiyur fern folded tender 2 Mooli ke patton ka Radish leaves, rice
leaves kapa/kafuli
4 Bedu ki sabzi Wild figs tender fruits 3 Chaulai ka Twigs and leave of amaranth
5 Timila ki sabzi Ficus auriculata tender fruits kapa/kafuli
6 Gwaral ki sabzi Tender flower bud of 4 Lai ka kapa/kafuli Tender leaves of lai
Bauhimia sp (Brassica sp.), coriander seeds
7 Jhankara ka saag Wild buckwheat tender twigs 5 Palak ka Tender twings of spinach, rice
and leaves, coriander seeds kapa/kafuli
8 Semal ki sabzi Semal tender fruits 6 Bathua ka Tender bathua (Chenopodium)
9 Pania ka saag Paniaghas, coriander seeds kapa/kafuli twigs, rice
10 Rambans ki sabzi Rambans tender shoot 7 Torai ka Sponge and ridge gourd Torai
11 Jarag ka saag Jarag twigs (Phytolacca sp.), kapa/kafuli fruits, rice
coriander seeds, chilli 8 Lauki ka Bottle gourd fruit, rice
capsules kapa/kafuli
12 Gandpapar ka saag Ganpapar’s folded leaves,
coriander or fenugreek seeds Table 8—Special traditional vegetables
13 Birali kand ki sabzi Birali kand yams S. No. Recipes Common/English names of
14 Genthi ki sabzi Genthi yams (roots) major ingredients
15 Tarur ki sabzi Tarun aerial root yams and
aerial bulbs 1 Methi ke bejon ki Fenugreek seeds
16 Sakina ke phoolon Sakina tender flower buds sabzi
ka saag 2 Bhang aur gaderi ki Gaderi (Colocasia sp.),
17 Kairua ka saag Tender shoots of kairuwa sabzi hemp seeds
(Asparagus spp.) 3 Aalu sarson ki sabzi Potato, mustard seeds
18 Banar ka saag Banar pods 4 Ogal ka saag Buckwheat tender twigs
19 Ala ki subzi Ala (Girardiana sp.) 5 Ganpapar, chalmora Wild Colocasia tender
inflorescence ka saag leaves, chalmora (Oxalis sp.)
20 Bankh ki sabzi Bankh tubers 6 Masur dal ki sabzi Lentil, onion, mustard oil
21 Ganjad ki sabzi Ganjadi roots 7 Pinalu ka gunuwa Colocasia leaves, lentil or
22 Bathua ki sabzi Tender twigs of bathua gram flour (besan)
(Chenopodium sp.) 8 Masur ki chilada Lentil, vegetable oil
23 Sonjal ka saag Sonjal’s tender twigs 9 Bedu ki saani Matured bedu fruits,
24 Buransh ke phoolon Tender flower buds mustard oil
ki sabzi 10 Lahsun ki sabzi Garlic
25 Rugi ki sabzi Tubers of Rugi 11 Aalu methi ke bejon Potato, fenugreek seeds
26 Hanw ka saag Tender stem and leaves ki sabzi
27 Ghargud ki sabzi Ghargud
Table 9—Traditional rayatas
Colocasia, etc. are used to make the baries
S. No. Recipes Common/English names of
(dried preparation) (Table 10). The baries are major ingredients
preserved for personal use as well as they are sold for
livelihood. 1 Mooli ka rayata Radish, curd, rai
2 Gwaral ka rayata Tender flower buds of
Traditional dehydrated vegetables Bauhinia, curd, rai
Dehydration technique of vegetable preservation is 3 Kakri ka rayata Cucumber, curd, rai
very ancient in Uttarakhand. This is also a way of 4 Timila ka rayata Tender fruit of timila, curd, rai
5 Lauki ka rayata Bottle gourd fruits, curd, rai
food security in the region. There are seven different
vegetables stored by the farmers after sun drying. Traditional pakories and bade (snacks)
These sun dried vegetable are consumed during In addition to common Indian pakories (snacks),
scarcity in winter season. Locally sun dried there are some regional ones, prepared from the parts
(dehydrated) vegetables are known as khwaire in local of wild plant species, hence they are known after
dialect (Table 11). them. On the occasion of festival and rituals bade are
 MEHTA et al.: NATIVE PLANT GENETIC RESOURCES & TRADITIONAL FOODS 95

Table 10—Traditional baries Table 12—Traditional pakories

S. No. Recipes Common/English names of S. No Recipes Common/English names of major

major ingredients ingredients
1 Gwaral ki Tender flower buds of
1 Kakadi ki bari Matured cucumber, pakori Bauhinia, besan (gram flour)
blackgram, rice 2 Jarag ki pakori Tender leaves of
2 Mooli ki bari Radish, blackgram, rice Phytolacca, besan (gram flour)
3 Bhuj ki bari Wax gourd, blackgram, rice 3 Kudua ki phool Male and female flower of
4 Pinalu ki bari Colocasia yams, ki pakori pumpkin, gram flour
blackgram, rice 4 Mash ke bade Black gram, coriander, cumin,
5 Pinalu ke danthal Colocasia petiols, turmeric, chillies
ki bari horsegram, rice 5 Lobia ke bade Cowpea, coriander, turmeric,
chillies
Table 11—Traditional khwaire (dehydrated vegetables)
Table 13—Traditional chutneys of Uttarakhand Himalaya
S. No. Local name of Common/English names of S. No Recipes Common/English names of
recipes major ingredients major ingredients
1 Kaddu ke khwaire Pumpkin fruits 1 Alsi ki chutney Linseed, lemon/mango powder
2 Mooli ke khwaire Radish 2 Bhang ki chutney Hemp seeds, sauce
3 Phoolgobhi ke Cauliflower, tomato 3 Bhangeera ki Perilla seeds, sauce
khwaire chutney
4 Sarson ki dhusi Sarson tender twigs and leaves 4 Bhat ki chutney Black seeded soybean (bhat),
5 Arabi ke khwaire Colocasia rhizomes sauce
6 Arabi ke sukhe Colocasia petiols, coriander or 5 Til ki chutney Sesame seeds, sauce
danthal fenugreek seeds 6 Darim ki chutney Wild pomegranate dry seeds
7 Alu ke khwaire Potato, onion 7 Chalmora ke Chalmora leaves
chutney
8 Kilmora ke Berberis flower buds
made from urad or cowpea pulses in the entire hill chutney
region (Table 12). 9 Nimbu ke saani Lemon, curd, jagri, hemp seeds
10 Chukh ke Sea buck thorn fruits, perilla
Traditional chutneys chutney seeds, hemp seeds
Chutneys are very spicy cuisines which are used plant species, 67 wild edible plant species are
along with meal or as substitute for vegetables. In consumed as fruits and 27 as vegetables by the
Uttarkhand hills ten different chutneys are made inhabitants. In order to ensure the food security more
(Table 13). than 125 different cuisines are prepared. The
utilization of a large number of plant species and
Traditional flavoured salts
recipes are not observed any where else. Apart from
In Uttarakhand, salts are sometimes used as
food security, nutritional security is also taken into
substitute of vegetables. Many times during busy
consideration by the inhabitants. Traditional
hours, people take their meal with salts. For this
knowledge based subsistence of farming communities
purpose, local communities have prepare salts,
is a well instance observed in the Uttarakhand.
blended with roasted seeds of linseed, hemp, mustard,
garlic cloves and apricot nuts, coriander, cumin and Growing a large number of crops and their varieties
chillies and turmeric in a mixed cropping pattern is not only a compulsion,
but of paramount importance in view of food security.
Discussion This pattern fulfills the requirement of farm
Farming communities and other inhabitants of the households and helps them to sustain their livelihood
Uttarakhand hills had knitted their food and in the region. In case of scarcity or unavailability of
nutritional security web around the available cultivated food items, they also collect the edible
resources, climatic and geographic conditions. The plant species from wild stand. If, production of the
study reveals that there are 97 cultivated crop plants some perishable vegetables is available in more than
and their numerous varieties in vogue in the hill sufficient quantity, they preserve them in the form of
region of Uttarakhand. In addition to cultivated crop khwaire, baries, etc. The identification of wild plant
96 INDIAN J NAT PROD RESOUR, MARCH 2010

species for consumption as fruits and vegetables and References

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