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Singh Kelingu

odial and dried

KELINGU, SINGH. ; Tamil, Kurung. In plant ing the seeds of the palmyra fruit, the germinating plant, in the first stage of its growth, is of the shape and dimensions of a parsnip, but of a more firm and waxy consistence. These are dried in the sun, and when dressed in slices form a palat able vegetable ; esteemed a delicacy in the Tamil country, in Southern India, and in the south of Ceylon. The kelingu is reducible to a farina. It is an article of food in Ceylon, and is cultivated for that purpose ; the seeds being sown in six to eight layers, under loose sandy soil. When fresh they are roasted, boiled, or sliced and fired like the bread-fruit. When it is to be kept, the parchment-like covering is removed, and they are dried in the sun, and kept under the name of Odial, and this when boiled is called Poolooc odial. When the odial is reduced to flour or meal, it is used to form the preparation of Cool of the Singhalese. The Singhalese also prepare

from kelingu meal a dish called Putoo, which is occasionally eaten with rice, and also with jagari. It is made of prawns or fish, scrapings of cocoa nut kernels, and unripe jack-fruit. It is the first shoot from the palmyra fruit, and is known locally as Ponnam kelingu. It is about the size of a common carrot, though nearly white. It forms an article of food among the natives for several months in the year ; but Europeans dislike it from its being very bitter. Recent experiments have proved that a farina superior to arrowroot can be obtained from it, prepared in the same way ; and 100 roots, costing 20., yield one and a half to two pounds of the flour.—Tennent ; Sim monds ; Seeman.