Aliv / अळीव / Muyna / Meyna laxiflora

Other Names

Status & Habitat

Raw: No
Ripe: No
Both Raw & Ripe: No
Dangerous Form to Consume: N/A
As Food: Fruits sundried and made into pickle.
As Medicine: Used medicinally to treat Kidney Stones, Goiter and Swellings
Cooking Method: - Fresh Aliv fruits are collected, washed and dried.
- They are hen cut into 8 halves and seeds are removed.
- Fruit pieces are mixed with approx 3% salt and sundried for 2-3 days.
- These fruit pieces can be then used for preparing pickles
after rehydration with water.
Preservation / Curing Technique: Pickling, Preserved with Salt.
Does Require Another Plants to be cooked together: No
Souring Agents Required: No

Tribal Wisdom:
- Used medicinally to treat Kidney Stones, Goiter and Swelling.
- Ripe Aliv fruits are sundried and mixed with salt to be had as a snack.
- Pickle is made from mature Aliv fruits.

Tribal Recipe / Usage: Pickle Preparation:
- Rehydrate 1 kg dried fruits with water.
- Apply 2 tsps turmeric and some salt and keep it in sunlight for 5-6 hours.
- Heat 1/2 cup oil in a pan and add 1 tbsp of coarsely ground mix of cloves, black pepper and fennel seeds.
- Add 15 gms of turmeric powder and 40 gms of red chilli powder to the oil and spice mix to prepare the seasoning.
- Remove from heat and pour over the sundried Aliv fruits.
- Heat another 1/2 cup oil till the fruit-oil mix is cooling down
- Once everything cools down, mix the fruits and oil in a clean and sterilized glass jar. Make sure to cover the fruits with enough oil to avoid spoilage.
- Keep jar in a dry and cool place away from sunlight.