Valley News — RISHI VALLEY EDUCATION CENTRE

Seshadri Konangi

RV Matters, September 13th' 2024

Looks pretty, right? No wonder it is called Senna spectabilis, which means “spectacular, showy”. An apt name indeed. We have this tree, a native of central and South America, in several parts of our campus. It appears this tree was introduced across Africa and Asia (including in India) as an ornamental tree and for meeting firewood requirements as it is a fast-growing species. However, in several African countries and in southern India, this tree is now becoming an invasive species, invading forest lands.

A few years ago when (the Late) Dr A J T Johnsingh visited Rishi Valley, he recommended the outright removal of this tree since it was an alien invasive species, which could run wild over the valley and dominate the vegetation. He cited the example of Bandipur Tiger reserve in the Nilgiris where the tree was having a free run and competing with native vegetation.

We do have a few other trees on campus that are invasive in nature and may need to be kept in check. The Duranta hill and several parts of the campus adjacent to it are dominated by the Subabul Leucaena leucocephala, a species of fast-growing leguminous plant that was once touted as a panacea for greening deforested lands and for its useful properties like manure and fodder. Leucaena leucocephala is now rated one of the 100 worst invasive species by the Invasive Species Specialist Group of the IUCN Species Survival Commission. Lopping of the tree does not help as the seeds scattered in the soil remain active for years and germinate with first rains.

Of late, I have observed the notorious invasive plant Prosopis juliflora, a native of Mexico, Central and northern South America taking over several parts of the campus. It too was brought in to combat deforestation way back in 1877 in the Sind region. The tree has successfully introduced and is now seen many states of India: Andhra Pradesh, Karnataka, Maharastra, Orissa, Punjab, Uttar Pradesh, Tamilnadu and West Bengal and in almost all districts of Harayana, Gujarat and Rajasthan.

Like in the case of the subabul, the tree has beneficial attributes (like fast growth, high calorific wood and a good source for making charcoal), it also has many negative impacts on the environment. A study published in 2021 in Scientific Reports, a Nature group of publications says this species “consumes about half of the amount of water received from precipitation in the invaded area” in Ethiopia, where the annual precipitation is just 560 mm. Because of its hardy nature and large thorns, it is difficult to eradicate it once established and this species too is considered as one of the worst invasives, world-wide. Besides I have observed birds like the Rose-ringed parakeets feast on the seedpods and perhaps help in dispersal of seeds.

While the attitude towards alien invasive species is undergoing a change from being dubbed outright as a villain to a more balanced view taking into consideration the beneficial aspects – both ecological and economical – it is up to us to take a call and decide on how we would like to treat them – as a friend or foe.

- V. Santharam

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RV Matters, September 6th' 2024

When did you last see a Palm Civet on campus? I have been asking myself this question for a few weeks now and after going through my old field notebooks, I find that it is almost a decade since I last saw one here.

Before proceeding further, I would like to introduce the Asian Palm Civet. This a mammal, bigger and heavier than a domestic cat but with longer tail, mostly grey, black and white in colour with a shaggy, coarse fur all over the body. It is distributed across South and SE Asia. It is mainly a frugivorous animal and plays a vital role as a seed disperser in wooded areas. It is also adapted to live in urban areas and is mostly nocturnal.

When I first moved in to my residence in Rishi Valley its chattering sounds were among the nocturnal sounds frequently heard. I used to see it while sitting on our terrace gazing at night skies – a dark ghostly shadow moving silently along the branches Tamarind tree to the Gulmohur and then on to the Peltophorum tree. I have seen a baby civet getting “rescued” by its mother after a lot of drama in the Malli House middle garden in broad daylight and seen a family of civets – mother and young exploring the other end of the Malli House Terrace.

On yet another occasion, we intervened to chase away dogs and crows that were harassing a young one and on one of the last occasions I saw it, our neighbour rescued a baby civet, badly injured after a domestic cat had mauled it. It survived just one day and died the next day.

The Junior School assembly hall used to have a bamboo false roof and we have seen unlucky students getting a few drops of civet urine on their heads during morning assemblies! There are stories of how in the past, students especially at the Boys’ hostel, would drop their glasses of milk at night and flee into their rooms when they notice this strange mammal approaching them!

While we rejoice and celebrate the arrival of a new species (bird or other organisms), we hardly notice their disappearance from our midst. I remember hearing the howls of Golden Jacakls in our campus at dusk and had even come across them in the late 1990’s. They too disappeared silently two decades ago. More recently the Wild Pigs vanished from under our nose all of a sudden. We have quite a few other mammals (mostly nocturnal) and other wild fauna that faces the risks of local extinction. We need to create greater awareness about them amongst ourselves and take necessary actions to avert this.

Not many schools or educational institutions are lucky as ourselves to have a large campus, well endowed with biodiversity. Do we really make use of this rare opportunity and spend time out in nature as we ought to by observing, documenting and monitoring them or are we using this as a mere prop to continue to live out our urban lifestyles blissfully unaware of (and indifferent to) all the nature around us?

- V. Santharam

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RV Matters, 30th August' 2024

I saw this medium-sized butterfly fluttering on our terrace this afternoon (13:50 hrs). It appeared restless and also seemed somewhat disoriented having bumped into the whitewashed wall three times as it flew across the terrace. It would land on the metal railing only to take offwithin seconds. I went inside to fetch my camera but by then the butterfly took off and wandered away. Disappointed, I reluctantly turned back to go when from a corner of my eye I spied a movement - the butterfly was back!

Black Rajah - Charaxes solon

It now landed on the roof tiles with its wings closed. It had an intricate pattern on a grey background with black lines and ochraceous and pale creamish spots/blotches. Slowly it opened its wings to warm itself under the pale sunlight from an overcast sky and revealed its dark brown upperparts with a bold greenish yellow discal band running down both the wings. I could also see the four short but sharp tail tips projecting from the hind wings.

Excitedly, I lifted the camera and started shooting pictures from wherever I stood without moving. Slowly the butterfly seemed to relax and accept my presence. I slowly inched closer and closer till I could photograph it at close range (just a few inches away) even with my mobile camera!

After shooting some pictures, I moved back and by now the butterfly started ignoring me and hardly moved. I rushed to my library to look at the Butterfly Fieldguides and identified it as the Black Rajah Charaxes solon, an uncommon butterfly. I had seen this strikingly beautiful butterfly here only once earlier on 23 August 2009. But that was a brief sighting of a somewhat battered specimen with its folded wings. P.S: Dheeraj, a PhD scholar from IISc, Bangalore, working on Agamas, also had seen and photographed this butterfly on our campus a few days ago.

 - Santharam

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Kitchen Chronicles - Mixed Vegetable Sambar

We make this Sambar on special occasions like Ugadi, Onam and Pongal. For this sambar, we grind fresh masala in the wet grinder.

Masala Ingredients
Toor Dal
Chana Dal
Coriander Seeds
Red Chillies
Fenugreek
Asofoetida
Curry leaves

Vegetables
Drum Stick
Cluster Beans
Snake Gourd
Cooking Banana
Yam/Elephant Foot
White Pumpkin/ Dosakai / Keera Cucumber

Other Ingredients
Toor Dal
Tamarind
Tomato
Small Onion
Salt

Tadka
Coconut oil
Mustard Seeds
Red Chillies
Small Onion
Curry leaves

Qty (Large)
200 gm
200 gm
500 gm
300 gm
50 gm
50 gm
1 bundle


2 kg
2 kg
2 kg
2 kg
2 kg
2 kg



8 kg
1/2 kg
4 kg
4 kg
As required


1/2 kg
100 gm
50 gm
1/4 kg
1/2 bundle

Qty (Four)
30 gm
20 gm
50 gm
8 nos
5 gm
5 gm
1 stem


1
50 gm
50 gm
1
50 gm
50 gm



100 gm
1 lemon size
2
8 nos
As per taste


30 gm
3 gm
5 pc
4 pc
1 stem

First, dry roast all the masala ingredients and grid to paste using little tamarind water. Then, wash, boil, and smash Toor Dal. Soak tamarind in warm water and take the pulp. Cut tomatoes such that each one is cut into 8 pcs. For Tadka, use broken red chillies and finely chopped small onions.

Keep the cooking vessel on the stove, pour tamarind pulp and water. Boil and add turmeric powder (50 grm), salt, asofoetida (50 gm), curry leaves (1/2 bundle). Add vegetables (Drum stick, Yam, Cluster beans, snake gourd, cooking banana). When half cooked, add small onion and tomato. After 5 minutes, add grinded masala, again boil for 5 minutes. Add smashed dal, cook again for 5 minutes.

Keep a small kadai on the stove, pour coconut oil. When oil is smoking hot, add mustard seeds, broken red chilli pcs, chopped small onion and curry leaves. Pour over to the Sambar. Better to cook this sambar by covering with lid.

Hareendran A K
Dining Hall Manager

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Kitchen Chronicles - Sambar Masala

We make six varieties of Sambar at Rishi Valley. We also make our own Sambar Masala. Below are the ingredients we use to make this masala.

Ingredient
Coriander
Red Chillies (Kashmiri/Bedgi)
Black Gram (White) Dal
Toor Dal
Chana Dal
Black Pepper
Fenugreek Seeds
Mustard
Cumin Seeds
Asofoetida (not powder)
Turmeric Powder
Dry Coconut
Curry leaves

Qty (Large)
1 kg
1/2 kg
1/4 kg
150 gm
1/4 kg
150 gm
150 gm
75 gm
150 gm
150 gm
150 gm
1 kg
1 bundle

Dry roast all the ingredients one by one except Turmeric powder. Mix turmeric powder and grind to powder. Keep in a airtight container and use as required.

Hareendran A K
Dining Hall Manager

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Kitchen Chronicles - Dal Rasam

Here are the ingredients you will need:

Ingredient
Toor Dal
Tamarind Juice Pulp
Salt
Rasam Powder
Asafoetida
Curry leaves
Green Coriander
Mustard Seeds
Red Chillies

Qty (Large)
5 kgs
1/2 kg
As required
1/2 kg
25 gms
1 bundle
1 1/2 bundle
50 gms
100 gms

Qty (Four)
75 gms
Lemon size
As per taste
35 gms
3 gms
1 stem
5 stems
3 gm
5 nos

Boil the dal, smash well, add tamarind juice, salt and curry leaves. Boil well for 10 to 15 minutes by adding rasam powder and asafoetida. In a small vessel, give tadka by adding oil, mustard, red chillies and curry leaves. Pour over the boiling rasam. Add chopped green coriander and switch off the stove. Do not forget to cover with lid. Chopped green coriander is an essential item on all rasams for good flavour.

Hareendran A K
Dining Hall Manager

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Kitchen Chronicles - Lemon Rasam

Here are the ingredients you will need:

Ingredient
Moong Dal
Lemon Juice
Green Chillies (sliced)
Ginger (Sliced)
Black Pepper
Mustard Seeds
Cumin Seeds
Asofoetida
Turmeric Powder
Red Chillies
Curry leaves
Green Coriander
Cooking Oil

Qty (Large)
5 kgs
100 nos
300 gms
200 gms
100 gms
50 gms
50 gms
25 gms
30 gms
50 gms
1 Bundle
1 Bundle
1.2 ltr

Qty (Four)
5 gm
2 nos
7 nos
1 small pc
5 gm
3 gm
3 gm
3 gm
3 gm
5 gm
1 stem
3 stems
7 gm

Boil moong dal, smash to paste and keep aside.

Keep cooking vessel on the stove, add oil. In the hot oil, add mustard, red chillies, cumin seeds and pepper. When these crackle, add curry leaves, asofoteda, turmaric powder. Add sliced green chillies and sliced ginger and roast well . Add moong dal paste mixed with warm water. Add salt and boil for 2 minutes. Switch off the stove, add lemon juice and chopped green coriander. Keep the lid on top.

Hareendran A K
Dining Hall Manager

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Kitchen Chronicles - Mysore Rasam

Here are the ingredients you will need:

Ingredient
Red Chillies
Coriander seeds
Cumin seeds
Black pepper
Toor Dal
Urad Dal
Coconut (grated)
Toor Dal
Turmeric Powder
Salt

Qty (Large)
300 gms
200 gms
150 gms
100 gms
200 gms
200 gms
5 nos
3 kgs
50 gms
As required

Qty (Four)
5 nos
15 gms
10 gms
7 gms
15 gms
15 gms
1/4
50 gms
5 gms
As per taste

Keep a kadai on stove and add a little oil and roast all the first seven ingredients (till grated coconut) to brown color (should not burn). Grind to a fine paste . Wash the mixi/grinder, collect the water and keep.

Now boil Toor Dal, Turmeric powder, and salt and smash to paste .Add the grinded masala with water, mix well and boil with more water for 10 minutes.

In another kadai on the stove, add oil, add mustard, asafoetida powder, red chillies and curry leaves. Pour over the boiling rasam. Switch off the stove add lemon juice and chopped green coriander. Cover with lid.

Hareendran A K
Dining Hall Manager

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Kitchen Chronicles - Tomato & Drumstick Rasam

On school days, we make rasam twice a day (Lunch & Dinner). One will always be Tomato Rasam.

Ingredient
Tomato
Toor Dal
Tamarind
Oil (Rice Bran)
Mustard Seeds
Fenugreek Seeds
Urad Dal
Red Chillies
Curry leaves
Asofoetida
Turmeric Powder
Chilli Powder
Coriander Powder
Rasam Powder
Garlic
Jeera
Pepper
Coriander leaves

Qty (Large)
10 kgs
4 kgs
250 gms
300 gms
200 gms
50 gms
50 gms
50 gms
1 bundle
20 gms
50 gms
200 gms
100 gms
400 gms
100 gms
100 gms
100 gms
1 bundle

Qty (Four)
5 nos
50 gms
20 gms
15 gms
3 gm
2 gm
5 gm
3 no
1 stem
3 gm
3 gm
15 gm
10 gm
20 gm
5 to 6 pc
15 gm
15 gm
3 stakes

Boil tomatoes, allow to cool, smash and keep aside. Boil Toor Dal, smash to paste and keep aside. Add little warm water to tamarind; keep aside for a while and take out the pulp. Dry roast Pepper and Jeera and pound them with Garlic.

Keep cooking vessel on the stove and add oil. Add mustard, fenugreek, Urad Dal, Red Chillies and Curry leaves to the hot oil. When spluttering starts, add pounded mixture followed by turmeric powder, Asafoetida powder, Coriander powder, Red chilli powder and salt. Add smashed tomato liquid, tamarind pulp with water and boil for 10 minutes. Mix rasam powder in warm water and pour over to the boiling rasam. Boil for two more minutes, add chopped coriander leaves, and switch off the stove and cover with lid.

For Drum Stick Rasam, wash, cut long, slice and steam the drumsticks. When it is cool take out the pulp add along with smashed tomato liquid of tomato rasam.

Hareendran A K
Dining Hall Manager

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Kitchen Chronicles - 10 Rasams at RV

Rasam is one of the most common items in R V Dining Hall menu. We make about ten types of Rasams. Tomato Rasam, Drumstick Rasam, Pepper Rasam, Jeera Rasam, Tamarind Rasam, Pineapple Rasam, Mysore Rasam, Lemon Rasam and Dal Rasam.

We make our own Rasam Powder too.

Ingredient
Coriander Seeds *
Red Chilli *
Cumin Seeds
Black Pepper seeds
Mustard seeds
Fenugreek seeds
Toor Dal
Bengal Gram
Curry leaves

Qty
1 Kgs
1/2 Kgs
250 gms
75 gms
100 gms
100 gms
250 gms
150 gms
1 bundle

* Coriander seeds are organically grown in RV
* Red Chill variety we use is Kashmiri/Bedgi chillies

Dry roast the above ingredients one by one separately and grind to powder. Keep in an airtight container and use as required.

Hareendran A K
Dining Hall Manager