Snakes: If you catch one, what do you do with it?

Visitor Sunita has made an interesting comment based on personal experience on my post Protection against snakes. She concludes it with questions: ‘The fishing net idea sounds a good one to try out but I wonder who's going to catch the snake once its entangled? Or do they wait till its dead?’
The pineapple farm owner whom I mentioned in the post had told me a story which relates to Sunita’s query. Two years back he had caught a python. During South-west monsoon in Kerala these reptiles float down with the water from the mountains to the lower elevations. They are harmless except for the pardonable crime of swallowing fowls. It is easy to catch them when they repose after food.
My friend knew that the correct drill was to inform the Forest Department and followed it. After a few days during which more fowls were fed to the unwelcome guest, the Forest Officer in charge of the area came with his assistants.
The official said that this was the first business call they had in a few years; the delay was because the department vehicle had to be repaired and the force mobilized. Anyway the team was efficient. The python was tied up in a canvas bag and taken to be released in the forest.
Before leaving, the Officer had a request – not to bother the Department with such minor matters but to use a stick to teach the intruder a lesson he won’t be able to remember.
Probably the official didn’t know – it seems that some Kerala toddy shops serve python fillet during season to important clientele. Fried, roast, curried? The customer’s choice.
Ends.
Also see: Kerala food: Kappa (cassava or casava, yuca, manioc, Manihot esculenta)

Kerala food: Kappa (cassava or casava, yuca, manioc, Manihot esculenta)

A banner of Kerala - kappa, shrimps, kallu
Image provided by Narayanan Thampi, Cochin

In Kerala, kappa is a favorite of the people. This root is a secondary staple food that is consumed at breakfast, lunch, dinner or as snack. It is a native of South America. There is a story behind its arrival in Kerala from where it has spread to other parts of India.

Vishakham Thirunal Rama Varma Maharaja (1880-85) of Travancore heard about the properties of this woody shrub and realized its potential. He wanted to popularize it among his people and imported some planting material from Brazil. They were planted in a fenced area. A royal proclamation was made stating that the root of the plant had great qualities and was only for palace use, and any one interfering with the plants would be severely punished. According to the story, all the plants were stolen overnight. Thus the Maharaja achieved his objective of spreading the cultivation of kappa.

But for a long time the carbohydrate-rich kappa remained a poor man’s food. One popular method of cooking it is to cut it into drum shaped (chenda murian) pieces, boiling with salt. It is delicious with chutney made of crushed small red onions, green chili mixed with coconut oil.

Then there is kappa and meen (fish) preferably sardine, curry. This excellent carbohydrate-protein mix became extremely popular and found its way into the homes of the rich as well. It goes well with toddy that is tapped from coconut trees and fermented. Kappa also goes well with meat and shrimps.

The food items made with kappa include biriyani, puzhukku, puttu, pakoda, bondas, chips and puddings. Sago is also produced from it.

Ends.

Also see:

Kerala food: Peechappam, a forgotten item?

Kerala food: Achappam
Kerala Cuisine: Manga thera (mango mat) recipe