Karkidaka Kanji or Oushadha Kanji, Medicinal Porridge

Karkidaka Kanji, Oushadha Kanji, Medicinal Porridge - Healthyliving Natureloc

Karkidaka Kanji or Oushadha Kanji, Medicinal Porridge

Karkidaka Kanji, Oushadha Kanji is one of a unique medicinal porridge traditionally popular in the South Indian state of Kerala during the rainy season. The Malayalam month of Karkidakom roughly falls in between July and August of the gregorian calendar. During this time, with the incessant rains beating down the roof, this month is spent in rejuvenation of the mind and body. The unique combination of herbs, spices and rice in this dish would keep the monsoon fevers at bay and have a positive effect against some of the common diseases of rainy season like arthritis (Vatham in Malayalam). This is a special diet in Ayurveda which is good for the people of all age groups as it would help to improve the immunity of the body and acts as a detoxifying agent. Karkidaka K anji can be prepared at home, have a look at the list of ingredients used and the preparation of Karkidaka Kanji or Oushadha Kanji

Ingredients
  • 1 teaspoon of the following ingredients
    • Aashali (Caraway seed)
    • Uluva (Fenugreek seeds)
    • Elakka (Cardamom)
    • Jeerakam (Cumin seeds)
    • Malli (Coriander seeds)
    • Aniseed
    • Chukku (Dry Ginger)
    • Karimjeerakam (Black Cumin)
    • Grambu (Cloves)
    • Varattu Manjal (Dried Turmeric)
    • Uzhinjil
    • Thazhuthama
    • Kurunthotti (Common sida / Common Wireweed)
    • Karikurinji
    • Puthirichundu
    • Changlam piranda
    • Ayamodakam (Ajwain, Carom seeds)
  • ½ cup of Navara Rice
  • 2 tablespoon of Broken Wheat
  • 2 tablespoon of whole Mung Beans (Cheru Payaru)
  • ½ cup of Cow’s milk or Coconut Milk
  • 2 medium sized Shallots / Pearl Onions / Ulli (chopped to pieces)
  • 1 tablespoon of Ghee
  • Water as per the requirement
  • 1 teaspoon of Salt
  • Palm Jaggery / Karipetti for the taste (melted jaggery solution)
Method of Preparation
  • Boil all the ingredients taken in 1 teaspoon quantity along with Navara rice, Broken Wheat and Mung Beans.
  • Once the rice, wheat and beans are cooked, add the milk and simmer it for 5 minutes.
  • Sprinkle some salt for the taste and add the jaggery for a sweet taste. Stir the mixture well.
  • Heat the ghee in a pan and add the chopped shallots, stir fry to a golden brown colour and take it off from the flame.
  • Pour this tempering over the porridge and mix it well.
  • Serve this hot Karkidaka Kanji or Oushadha Kanji

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