Diyeng: Difference between revisions
Content deleted Content added
Biswajeet34 (talk | contribs) No edit summary |
Biswajeet34 (talk | contribs) |
||
| Line 16: | Line 16: | ||
==Making== |
==Making== |
||
[[File: |
[[File:.jpg|thumb|200x200px|]] |
||
The making involves the use of ''ranu tablets'', which is essentially a combination of about 20-25 herbs and acts as a fermentor.<ref name=journal /> The ''ranu tablets'' are then mixed with boiled rice and left to ferment. The drink is generally ready within a week. It is served cool and has lower alcoholic .<ref>Satpathy, Nirupama; Rashmi Ranjan Satpathy. "Diyeng: The Source of Livelihood of Tribal Women A Case Study on Munda Women in Keonjhar District, Orissa". Livelihoods and Poverty Reduction: Lessons From Eastern India, 25–27 September 2001. Retrieved 8 February 2012.</ref><ref name=journal>{{cite journal|title=Some interesting indigenous beverages among the tribals of Central India|url=http://nopr.niscair.res.in/bitstream/123456789/847/1/IJTK%206(1)%20(2007)%20141-143.pdf|journal=Indian Journal of Traditional Knowledge|date=January 2007|volume=6|issue=1|pages=141–43|format=PDF|accessdate=8 February 2012}}</ref> |
The making involves the use of ''ranu tablets'', which is essentially a combination of about 20-25 herbs and acts as a fermentor.<ref name=journal /> The ''ranu tablets'' are then mixed with boiled rice and left to ferment. The drink is generally ready within a week. It is served cool and has lower alcoholic .<ref>Satpathy, Nirupama; Rashmi Ranjan Satpathy. "Diyeng: The Source of Livelihood of Tribal Women A Case Study on Munda Women in Keonjhar District, Orissa". Livelihoods and Poverty Reduction: Lessons From Eastern India, 25–27 September 2001. Retrieved 8 February 2012.</ref><ref name=journal>{{cite journal|title=Some interesting indigenous beverages among the tribals of Central India|url=http://nopr.niscair.res.in/bitstream/123456789/847/1/IJTK%206(1)%20(2007)%20141-143.pdf|journal=Indian Journal of Traditional Knowledge|date=January 2007|volume=6|issue=1|pages=141–43|format=PDF|accessdate=8 February 2012}}</ref> |
||
==Reference== |
==Reference== |
||
Revision as of 05:08, 11 October 2017
An editor has nominated this article for deletion. You are welcome to participate in the deletion discussion, which will decide whether or not to retain it. |
 | This article needs additional citations for verification. (October 2017) |
| Region or state | Tribal belts of Jharkhand,Odisha,Bihar |
|---|---|
| Main ingredients | Rice,water,Medicinal forest products |
Diyeng is a sort of rice-beer.It is said to be highly refreshing and has medicinal values. It has great importance in tribal religious festivals, and is also used as a good medicine for the stomach.It is popular in tribal belts of Jharkhand,Odisha,Bihar.[1][2]
Making
The making involves the use of ranu tablets, which is essentially a combination of about 20-25 herbs and acts as a fermentor.[2] The ranu tablets are then mixed with boiled rice and left to ferment. The drink is generally ready within a week. It is served cool and has lower alcoholic .[3][2]
Reference
- ^ Satpathy, Nirupama; Rashmi Ranjan Satpathy. "Diyeng: The Source of Livelihood of Tribal Women A Case Study on Munda Women in Keonjhar District, Orissa". Livelihoods and Poverty Reduction: Lessons From Eastern India, 25–27 September 2001. Retrieved 8 February 2012.
- ^ a b c "Some interesting indigenous beverages among the tribals of Central India" (PDF). Indian Journal of Traditional Knowledge. 6 (1): 141–43. January 2007. Retrieved 8 February 2012.
- ^ Satpathy, Nirupama; Rashmi Ranjan Satpathy. "Diyeng: The Source of Livelihood of Tribal Women A Case Study on Munda Women in Keonjhar District, Orissa". Livelihoods and Poverty Reduction: Lessons From Eastern India, 25–27 September 2001. Retrieved 8 February 2012.