Karkkidaka Kanji, a Medicinal Food
Karkkidaka Kanji – Karkkidaka (Karkkidakam) is a month, based on Malayalam calendar. Malayalam month Karkkidaka starts in the middle of July and ends in the mid of August. Karkkidaka month falls between the monsoon season of Kerala. June to August is the Monsoon (heavy raining season) season in Kerala.
In ancient era, because of heavy rain, people stay at their home, and practice Ayurveda therapies, or having certain Ayurveda medicines to strengthen their soul and body.
During this period, senior home members reading Ramayan to relax mind. Reading Ramayanam is a ritual and known as ‘Ramayana Prayanam’ (Ramayanam means, Book Ramayan and Parayanam means reading) in Malayalam.
In the month of Karkkidaka, people had soft and digestive food added with Ayurveda medicines and herbals. ‘Karkkidaka Kanji’ (a special rice porridge with Ayurveda medicine) was a common food preparation. Karkkidaka Kanji is also Known as ‘Marunnu Kanji’ or ‘Oushadha Kanji’ (Marunnu or Oushadha means Medicine). Karkkidaka Kanji increase the immune system of body and prevent fevers and other monsoon diseases.
More than 20 Ayurveda medicine ingredients used to prepare Karkkidaka Kanji. Now, many Ayurveda Hospitals and medicine manufactures, providing porridge kit during the month of Karkkidaka. Flowing is the ingredients and method to prepare Medicinal Porridge.
INGREDIENTS OF KARKKIDAKA KANJI (MEDICINAL FOOD)
Ingredients – 1
Caraway seed – 1 Teaspoon
Ajwain / Carom seeds – 1 Teaspoon
Common sida / Common Wireweed – 1 Teaspoon
Fenugreek seeds – 1 Teaspoon
Cardamom – 1 Teaspoon
Cumin seeds – 1 Teaspoon
Coriander seeds – 1 Teaspoon
Dry Ginger – 1 Teaspoon
Black Cumin – 1 Teaspoon
Cloves – 1 Teaspoon
Dried Turmeric – 1 Teaspoon
Boerhavia diffusa – 1 Teaspoon
Ingredients – 2
Coconut Milk or Cow’s Milk – ½ cup
Ingredients – 3
Salt – As per the requirement
Melted jaggery solution – 4 Tablespoon
Ingredients – 4
HOW TO PREPARE KARKKIDAKA KANJI (MEDICINAL FOOD)
Boil Navara rice, Broken Wheat and Mung Beans (Main Ingredients) along with all the ingredients taken in 1 Teaspoon quantity (Ingredients – 1)
Once the rice, wheat and beans are cooked, add the milk (Ingredients – 2) and simmer it for 5 minutes.
Sprinkle some salt for the taste and add Melted jiggery (Ingredients – 3) for a sweet taste. Stir the mixture well.
Heat the ghee in a pan and add the chopped shallots, (Ingredients – 4) stir fry to a golden brown color and take it off from the flame. Pour this tempering over the porridge and mix it well.
Serve this, Karkidaka Kanji or Oushadha Kanji as hot.
Photo Credit: Ajai Devaraj