Karkitaka Kanji, Karkitaka Oushadha Kanji, Karkitaka Marunnu Kanji. Preparation, ingredient etc.

The Malayalam month Karkidakam (the Ramayana Month - July-August) is the rainy season in Kerala and no agricultural work can be performed due to heavy rain and rain water. So the Karkida period was chosen for rejuvenating and revitalizing the body of each family member. During the month of Karkidaka, the medicinal porridge called Karkidaka Kanji, a traditional herbal concoction, is used more than 1000 years ago for the purification of the body and the soul. The invaluable herbs magical healing powers together with the seasonal effect bring wonderful rejuvenating effect.

This tasty dish has a special effect in warding off the monsoon fevers.

There are many types of Karkitaka Kanji  preparation in Kerala.  The style and incrediants of the preparation varies from place to place.   Here I am giving some type of preparation of  this Kanji.

Kanji Type 1.

The items required for the preparation of Karkitaka kanji is as follows.

Bala, Attibala, Uzhinnigi, Thiruthalli, boiled in Navarra ari (Rice) or arikal, jeerakkam  Chathurjatham, jattikka, gathipathari, danakam, kalasam, asalli, satkuppa, manjal kakkankaya, boiled in coconut milk or in cow milk with little salt or coconut jagarry can be used during early morning or in the mid evening.

 

 

Kanji Type 2.

If you find difficulty in getting any of the below ingredients, take the below list to the nearby Kerala Ayurveda store. They will aid you procure desired items safely.

1. 5gm Malli
2. 5gm Vizhalari
3. 5gm Chrupunnayari
4. 5gm Kutakapalayari
5. 5gm Karkokilari
6. 5gm Cumin seeds
7. 5gm Aniseed
8. 5gm Ayamodakam
9. 5gm Fenugreek
10. 5gm Aashali
11. 5gm Putharichundaveru
12. 5gmVarattumanjal
13. 5gm Mustard seeds
14. 5gm Chukku
15. 5gm Sathakuppa
16. 5gm Naruneendikizhangu
17. 5gm Karimjeerakam
18. 5gm Cardamom
19. 5gm Thakkolam
20. 5gm Grambu
21. 5gm Nutmeg
22. 1 liter water
23. 250ml Cow Milk/Coconut Milk
24. I tsp ghee
25. 5gm Small onion

Boil the ingredients 1-23 well in a cleaned pot for 15 minutes.

Clean the small onions and fry it well in one teaspoon of ghee.

Mix the fried onions to the prepared solution and let it cool for 10 minutes.

Consume the Oushadha Kanji in empty stomach in the evening or as a substitute for your dinner. Oushadha Kanji should be consumed continuously for one week or multiplies of the week like 2 weeks, three weeks etc. for a better effect.Those who suffer from high Cholesterol levels may use coconut oil in place of ghee.