The hummingbird tree which is known as Kathuru Murunga in Sinhala and Agaththi in Tamil is an esculent plant widely grown in the Asian region including Sri Lanka. The name ‘hummingbird tree’ derives due to the shape and the hue of the flowers. There are two varieties of hummingbird trees that produce blooms in mostly two main hues of red and off-white. The arrangement of the red flowering variety resembles fluttering hummingbirds around the tree.
Although this is grown as an ornamental and shady tree in most home gardens, the tree has a variety of benefits such as providing food, firewood, and manure, conserving soil, improving soil fertility, and helping reforestation. The tree is fast-growing but short-lived in comparison to many other plants that can be grown in home gardens. The red variety is not common to Sri Lanka. Flowers are hanging clusters and attract pollinating bees and birds into the garden.
The hummingbird or Kathuru Murunga tree is scientifically known as Sesbania grandiflora. It is known in the Sanskrit language by many names such as Agasthi, Munipriya and Vakra Pushpa. The flowers of the hummingbird tree have a religious significance in Hinduism. The flowers are offered to Lord Shiva. Sage Agasti who had been an eminent medical practitioner had prepared an elixir to delay aging with the extract of hummingbird tree. Hence, the name Agasti had been coined for this tree as a respect to sage Agasti.
Medicinal benefits
This tree which has many medicinal benefits is widely used in ethnomedicine in the Asian region. The leaves and the flowers of hummingbird tree are used as home remedies in Sri Lanka. The leaves are commonly consumed as a Melluma and salad for cooling down the body. Kathuru Murunga Melluma is said to mitigate sores in the mouth as well as cure stomach ulcers. Villagers believe that Kathuru Murunga Melluma can cure constipation.
Ethnomedical practitioner Dr. Palitha Sri Geegana Arachige said that the leaves and flowers of this tree have similar benefits and can cure many diseases. “Kathuru Murunga flowers and leaves contain many vitamins such as A, B and C. They are rich in calcium too. Calcium is an important micronutrient that helps assure teeth and bone health. The edible parts of this tree are rich in fibre and can cure ailments in the digestive system such as constipation, wounds, and gastritis. This is also rich in antioxidants that can fight the free radicals, he said.
Researchers have found that the flowers of hummingbird tree can remove toxins in the body and inhibit cancer. The flowers can be dried and powdered and can be consumed as tea. “This tea is good for cough, cold and catarrh. Kathuru Murunga flowers can cool down the body and cure many diseases of female reproductive system,” said Dr. Geegana Arachchige.
In Cambodia, flowers are used as an emollient and laxative. However, as per Ayurvedic texts, overeating any edible part of this tree can cause diarrhea.
The flowers, leaves, and pods of Kathuru Murungatree are edible. Although Kathuru Murunga leaves are commonly consumed in Sri Lanka as a Malluma, or cooked with Kiri Hodi, the flowers are not consumed as a curry. Scrambled egg with Kathuru Murunga flowers is a popular and delicious dish in Sri Lanka. Since these flowers can be obtained free from the home garden, they are a nutrient-dense food variety.
The flowers of the hummingbird tree also assure nutrient and food security. Following are the ways that hummingbird flowers can be eaten. Make sure to wash and remove the green coloured stick-like structure found in the petals prior to cooking flowers as that can make the curry bitter. (tsp-teaspoon, tbsp- tablespoon)
Curried hummingbird flowers
Ingredients required
Hummingbird flowers- 500g
Spring onions- 4
Green chili- 2
Garlic- 3 cloves
Tomato- 1
Curry leaves
Lemongrass- a small piece
Pandan leaf- a small piece
Cinnamon stick- a small piece
Chilli powder- 1 tsp
Curry powder- 1 tsp
Turmeric powder- a pinch
Second extract coconut milk
First extract coconut milk
Salt
Preparation
In a clay pot, add hummingbird flowers along with chopped spring onions, green chilli, tomato and garlic, curry leaves, pandan leaf, and lemongrass. Then add chilli powder, curry powder, turmeric powder, salt, and mix with a ladle. Then add second extract of coconut milk and cook for about 10-15 minutes. Then add the first extracted coconut milk, stir and cook for another five minutes.
Tempered hummingbird flowers
Ingredients
Hummingbird flowers- 500g
One large onion
Green chilli- 1
Tomato- 1
Curry leaves
Pandan leaf- a small piece
Lemongrass – a small piece
Garlic- 3
Ginger- one-inch piece
Cinnamon stick- a small piece
Cardamom- 2 pods
Chilli flakes- 2 tbsps
Salt
Coconut oil
Preparation
In a pan, add a sufficient amount of coconut oil. When the oil is heated, add curry leaves, pandan leaf, lemongrass, and cinnamon stick. Then add crushed ginger, garlic, and cardamom. Temper for a minute and then add chopped onion, green chilli, and tomato. Add hummingbird flowers, chilli flakes, and salt and temper until the flowers are cooked.
Cheesy scrambled eggs with hummingbird flowers
Ingredients
Egg- 3
Hummingbird flowers- 250g
Green chilli-2
Spring onions- 3
Cherry tomato-3
Cream cheese- 1 tbsp
Salt
Margarine- 1 tbsp
Preparation
Heat a pan and add margarine. When the margarine melts, add chopped onion, green chilli, cherry tomatoes, hummingbird flowers, salt, and temper for two minutes. Then add egg and stir the mixture constantly until the eggs are scrambled. Add cream cheese and mix until it is well incorporated.
Kurakkan battered hummingbird flowers
Ingredients
Ground Kurakkan (finger millet) - 150g
Hummingbird flowers - 10
Curry leaves- a few
Garlic- 3 cloves
Salt
Oil to deep fry
Preparation
Make a fine paste with garlic and curry leaves. In a bowl, combine ground finger millet, salt, and the pasted curry leaves and garlic. Add water to make a thick batter. Do not add too much water which would make the batter insipid and runny.
To cook the hummingbird flowers, heat oil in a deep saucepan. Dip the hummingbird flowers into the batter. Lower each battered flower into the hot oil and fry for about five minutes until crisp. Lift out the fried flowers with a large slotted spoon. Drain on kitchen paper.