Karkitaka Kanji is a special porridge preparation with herbs, grains and spices, which is very popular and commonly used in Kerala during the month of Karkitaka. This is recommended by Ayurveda Vaidyas, which has high medicinal qualities.
According to Ayurveda, the Malayalam month Karkitaka (which is from mid July to mid August) is the time when the monsoon rains are at its peak. Sudden cooling of the environment after a harsh summer makes imbalance in the rainy season. Nature of the season is cold and dry. In ayurvedic view Vatha gets aggravated, Pitha accumulates and Kapha has not much interference during this season. The digestive power called Agni get weak and easy to get fever, rheumatic diseases etc. due to decrease of the immunity level.
Karkitaka kanji or Oushada kanji is a unique recipe to prevent you against monsoon fevers, increase immunity and rejuvenate. More than that, it acts as a detoxifying agent. Ayurveda advice Panchakarma and Rejuvenation during Karkitaka month and the result lasts for rest of the 11 months.
Ingredients
- Shastika Sali (red rice/navara rice ) – 100 gm
- Dashamoola (root of ten herbs ) – powder 10 gms (Agle Marmalos, Stereospermum Colais, Premna corymbosa, Oroxylum Indicum, Gmelina arborea, Desmodium Gangettium, Pseudarthria Viscida, Solanum Indicum,Tribulus Terrestris, Solanum Melogena)
- Dashapushpa – ten sacred herbs – powder 10 gms (Cynodon Dactylon, Emilia Sonchifolia, Ipomoea Sepiaria, Aerva Lanata, Curculiogo Orchioides, Eclipta Alba, Cyanthillium Cinereum, Biophytum Sensitivum, Cardiospermum Halicabum, Evolvulus Alsinoides)
- Trikatu Powder – 5 gms (Piper Longum, Piper Nigrum, Zingiber Officinale)
- Methi (Fenugreek seeds ) – 10 grams
- Cumin Seeds – 10 grams
- Turmeric Powder – ½ teaspoon
- Coconut Milk – 100ml
- Cow Ghee – 1 teaspoon
- Small Red Onion chopped – 10 gram
Preparation
Boil one litre water with 10 grams Dasamoola Choorna. Add 100 grams of Red Rice into it. Boil by adding Trikatu Choorna, Methi, and Cumin Seeds. Once the rice is cooked, add Dashapushpa and Turmeric Powder with Coconut Milk and mix well.
Fry Small Onion in ghee (Cow’s Ghee). Add the fried Small Onion fried into the above mixture.
Serve hot.
Note: Kanji mixture is available for easy preparation or you can make it yourselves at home buying the ingredients from shops selling Ayurveda Herbs.
Dashamoola: Koovalam, Munja, Pathiri, Palakapayyani, Kumizhu, Orila, Moovila, Njerijil, Cheruvazhutha and Kandakari Chunda.
Dashapushpa: Vishnukranthi, Kaaruka, Muyal Cheviyan, Thiruthali, Cheroola, Nilappana, Kayyoni, Poovamkurunni, Mukkutty, Uzhinja.
Benefits:
- It is a healthy Ayurvedic diet to boost energy, stamina and immunity
- Helps in increasing appetite and rejuvenate body cells
- Very good for rheumatic and other joint pains
- Detoxifying agent which helps to eliminate toxins from our body
Dr. Arun M.K, (BAMS, YIC) – Chief Physician
Dr. Arun, Chief Physician at Praanadha Ayurveda Hospital was born to a traditional Vaidya family. He started to learn Ayurveda and Kalaripayattu (a form of Martial Arts, that originated in Kerala) at the age of 5, under the guidance of late Viswanathan Gurukkal. He graduated from the Calicut University (in Kerala), and is an expert in Ayurveda, Kalari, and Yoga treatments. He has more than 15 years of experience in Hospital treatments, working under the guidance of the great late Bhishak K.B.G Nair. He did his studies in the Kayachikitsa from late Bhishak K.B.G Nair and Agada Tantra (Toxicology), from one of the famous Visha Vaidyas, Sri. Avanaparambu Maheswaran Namboothiripadu.
Visit Praanadha Ayurveda Hospital for more details and consultation
Picture used for illustration only: Source Google Images (bookmyconsult.com)
sharadpathane
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