Karkidaka Kangi recipe
Submitted by binoy on Sat, 07/17/2010 - 11:42
Karkidaka Kanji is a type of food with rice as a key ingredient. This is normally taken during the malayalam month of karkidakam. It is considered as the healthy food for the month of karkidakam as the human body is expected to have weak resistance during this month. Karkidaka Kanji is one among the best ways to overcome this weakness.
The recipe for Karakidaka Kanji is mentioned below as obtained from various sources including my grant parents.
Ingredients:
- Malli
- Vizhalari
- Chrupunnayari
- Kutakapalayari
- Karkokilari
- Jeerakam
- Perumjeerakam
- Ayamodakam
- Uluva
- Aashali
- Putharichundaveru
- Varattumanjal
- Katuku
- Chukku
- Sathakuppa
- Naruneendikizhangu
- Karimjeerakam
- Elam
- Thakkolam
- Karayampoovu
- Jathikka
Preparation:
There are many ways to make the karkidaka kanji. One popular method is as follows:
- Take 5 gms of each of these items and add 1 liter water + 250ml cow milk (coconut milk also can be used in place of cow milk)+ 80 gm rice. Boil and prepare kanji.
- Take a little amount of Jeerakam + chuvanna ulli, and fry in cow ghee(* Patients who suffer from high Cholesterol levels, may use coconut oil in place of cow ghee), and mix it with the prepared kanji.
- Consume the prepared Kanji in lukewarm stage.
Remarks:
This Kanji may be taken either early in the morning in empty stomach or at the night time as dinner, or both times if possible, for a minimum of Seven days continuously. The course can be continued in multiples of 7 days, till 28 days.
It is better to observe Pathyam (Regimen) for the month of Karkitakam. In the month of Karkitaka, the food that one takes should be suitable for his/her appetite and digestive power. It is always advisable to take only boiled food. The major cereals that are suggested is rice and wheat for regular consumption
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