Sarson ka saag
Saagroti.jpg
Makki ki roti with Sarson ka saag
CourseMain course
Place of originNorth India region of the Indian subcontinent
Associated national cuisineIndia
Main ingredientsMustard leaves

Sarson ka saag (as it is known in Hindi/Haryanvi or Sarson da saag in Punjabi [1][2][3] or Sareyan Da Saag in Dogri[4]) is a popular vegetarian dish from the northern region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with Makki ki roti. Sarson ka Saag and Makki ki Roti is closely associated with Jammu,[4][5][6] Himachal Pradesh,[7][8][9] Haryana[10][11][12] and Punjab[13][14][15][16][17][18] and is considered a special dish in entire North India.[6][19] It is eaten especially in the winter season.

Etymology

Sarson Ka Saag literally translates to leafy vegetable preparation of Mustard. The word Sarson is derived from Sanskrit word Sarśapa[20], the Sanskrit word for Mustard. The Dogri word Sareyan is derived from the same Sanskrit root. And the word Saag is derived from Sanskrit word Śāka (Shaak)[21] meaning Greens or leafy vegetable.

Mode of serving

The dish is regarded as the traditional way to prepare saag and is usually served with Makki ki roti or Bajra ki roti or even wheat roti.[22] It can be topped with either makkhan (butter) or more traditionally with ghee (clarified butter). Some spinach (Palak) may be added to enhance colour and thicken the dish, though this may alter the flavour.[23]

Mustard is a winter and spring delicacy, and its relative abundance in North India has made it one of the most popular dishes in the region,[24][25]as mustard has been grown in the India for millennia.[26]

See also

References

  1. ^ Kumawat, Lovesh (2020). Cuisine. NotionPress. p. 31. ISBN 9781648501623.
  2. ^ Vashishta, Pratishtha (2020). IndiSpice. BlueRose Publishers. p. 4. ISBN 9780865717282.
  3. ^ Misra, Anoop (2012). Dietary Considerations in Diabetes - ECAB. Elsevier Health Sciences. p. 79. ISBN 9788131232095.
  4. ^ a b Dọgarī loka-gīta (in Hindi). Kalacarala Akādamī. 1964.
  5. ^ Excelsior, Daily (29 September 2018). "Promotion of Dogra culture". Jammu Kashmir Latest News | Tourism | Breaking News J&K. Retrieved 16 June 2022. ..Dogra cuisine such as Pathores, Makki ki Roti and Sarson ka Saag, Keurs...
  6. ^ a b Hamārā sāhitya (in Hindi). Lalitakalā, Saṃskṛti, va Sāhitya Akādamī, Jammū-Kaśmīra. 1995.
  7. ^ Agrawal, Chandresh; books, nandini (1 June 2022). HPPSC-Himachal Pradesh Drug Inspector Exam Ebook-PDF: All Sections Covered. Chandresh Agrawal. Himachali specialities include Siddu....Makki ki Roti & Sarson Ka Saag
  8. ^ "History - Government of Himachal Pradesh, India". himachal.nic.in. Retrieved 19 June 2022.
  9. ^ "About District | District Hamirpur-The Veerbhumi | India". Retrieved 19 June 2022.
  10. ^ Haryana (India) (1988). Haryana District Gazetteers. Haryana Gazetteers Organization. Some locally available green vegtables in Haryana are Channa Saag, Sarson Saag, Bathua in winter...
  11. ^ K.S. Bhoria (1983). Haryana District Gazetteers : Gurgaon. Chandigarh, Revenue Department. Winter vegetables of Gurgaon (Haryana) include a wide range of vegetables such as (a) root crops like radish, turnip, carrot; (b) leafy cole crops, like palak, methi and sarson ka saag
  12. ^ Haryana District Gazetteers: Karnal district gazetteer, 1883-84. Gazetteers Organisation, Revenue Department, Haryana. 1998.
  13. ^ "Sarson ka Saag te Makki ki Roti". indianculture.gov.in. Sarson ka Saag te Makki ki Roti is a signature delicacy of Punjab.
  14. ^ Maini, Tridivesh (2007). South Asian Cooperation & the Role of the Punjabs. Delhi: Siddharth Publications. p. 100. ISBN 9788172201869. ...traditional Punjabi delicacy of Makki Di Roti and Sarson Da Saag...
  15. ^ Sen, Colleen Taylor (2004). Food Culture in India. Greenwood Press. p. 96. ISBN 9780313324871. Another well-known Punjabi dish is mustard greens, sarson ka saag, served with corn bread (makki ki roti) on special occasions.... An authentic version could use as much as a cup of butter! Sarson Ka Saag (Punjabi-style Greens)
  16. ^ "This winter, Makki ki Roti is out of reach". ndtv.com. NDTV. 21 November 2009. Makki ki Roti, Sarson da Saag and white butter gives you the real flavor of Punjab.
  17. ^ Meena, R. P. (2020). Punjab Current Affairs Yearbook 2020. New Era Publication. p. 15. Punjabi cuisine has become world-leader in the field.... "Sarso ka saag" and "makki di roti" are examples of well-known and very famous dishes.
  18. ^ Aneja, Puneet (2013). Administrative Aspects of Tourism: A Case Study of Punjab. Unistar Books. pp. 40, 216, 258. ISBN 9789351131045. p. 40: "They could recall regional fares, e.g., in Punjab the 'Makki Ki Roti' and 'Sarson Ka Saag' is world famous food." p. 216: "But it is quite interesting to note that the local food of Punjab, which is famous around the world viz., 'Makki Ki Roti' and 'Sarson Ka Saag' ...." p. 258: "Makki Ki Roti and Sarson Ka Saag is a world famous dish of Punjab...."
  19. ^ Bhandari, Laveesh (2009). Indian States At A Glance 2008-09: Performance, Facts And Figures - Punjab. New York: Pearson Education. p. 29. ISBN 9788131723456.
  20. ^ McGregor, R. S. (Ronald Stuart) (1993). "The Oxford Hindi-English dictionary". dsal.uchicago.edu. Retrieved 16 June 2022.
  21. ^ Platts, John T. (John Thompson) (1884). "A Dictionary of Urdu, Classical Hindi, and English". dsal.uchicago.edu. Retrieved 16 June 2022.
  22. ^ Laveesh Bhandari, Sumita Kale, "Indian states at a glance, 2008-09: Punjab : performance, facts and figures", Pearson Education India, 2009, ISBN 81-317-2345-3, section 4.7.2
  23. ^ Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab", tumhari aisi kitasi Allied Publishers, 2004, ISBN 81-7764-566-8, page 42.
  24. ^ "Sarson ka saag / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.
  25. ^ "Growing more mustard can make India self sufficient in edible oils". Gaonconnection | Your Connection with Rural India. 22 December 2021. Retrieved 16 June 2022. Mustard is cultivated extensively in north India.
  26. ^ O'Brien, Charmaine (2013). The Penguin Food Guide to India. Penguin Books Limited. p. 38. ISBN 9789351185758. In the winter months in Punjab, a richly spiced puree of mustard greens is eaten, accompanied with roti made of ground maize and a knob of fresh, soft, crumbly gur. The classic combination is called sarson ka saag and makki ki roti. Mustard has been grown in Punjab for millennia and its oil-rich seed is an important commercial crop.

Further reading