Celeb nutritionist Rujuta’s top 3 south superfoods

In her new book Indian Super foods, celebrity nutritionist Rujuta Diwekar busts the myth surrounding certain desi food items and talks about ‘going local’. 

Talking about it she says, “Through my book I want my readers to rediscover the science behind what their grandmothers have been talking all along. I think it will be a big discovery for them. I list 10 Indian foods in the book that pack a healthy punch. I want them to know science has found that things like rice, ghee, banana, coconut, cashew nut, aliv, kokum, jackfruit, sugarcane and ambadi are no longer a taboo and can be consumed without guilt,” says Rujuta. She was in the city for an interactive session regarding her latest book (her fourth one) organised by Juggernaut Books and FICCI-FLO, Chennai.

She goes on to add, “Ancient foods provide much-needed energy to the body. Not just are they wholesome in the nourishment they offer, but are invariably pleasant to taste buds.” Like her earlier books, Indian Superfoods is written in a light and conversational tone with an intent to keep even non-readers engaged. The foods make it to the list because they are versatile — every part of the plant can be used. They blend into local food culture, ecology and are climate-resilient. 

On being asked about three food items from down south that are high on nutrition, tasty and yet underrated, Rujuta takes a second and comes back with three interesting options. “Drumsticks or moringa would be the most versatile item. It is packed with nutrient and can almost be used in any and every form. The second item is thayir sadam with little bit of pickle, just the way it is meant to be eaten. It has the right combination of prebiotic and probiotic bacteria. The third one in my list would be murukku, a specialty here. It is good and healthy form of fat, which will only help burning fat in the long run. Not all fat is harmful for the body,” she shares.

Local food and cuisine is the way to go, insists Rujuta. “We should have our local food and shouldn’t follow diets which are suitable for people in the West. People believe and go by anything that is marketed well; we should start respecting our local food,” she concludes.