KARKIDAKA
KANJI
compiled by Dr Shifa
Kerala is a hub
of unique healthcare practises. One such practice is the “Karkidaka Chikitsa”
which includes both internal and external medications taken during the month. The
Malayalam month of Karkidaka fall during monsoons rather classically known as
the Varsha ritu (July-August). Karkidaka
Kanji fondly known as Oushadha Kanji is a medicated gruel, either consumed
along with these treatments or alone during this period.
Karkidaka Kanji is
an example of ritucharya modified according to Desa and Satmya. Normal six Ritus as described in
the Ayurveda classics
cannot be determined promptly in Kerala . The
duration of winter
season is less
&rainy season is
more and there
are mainly two
rainy seasons i.e., the
Southwest Monsoon that arrives
in the month of June called ‘Edavappathy’(as it comes in the middle
of the month
of ‘Edavam’on the Malayalam calendar) and
the North East
Monsoon which gathers clouds
from the Bay of
Bengal and these bearers
of rain hurry
to Kerala through
the Palakkad Gap in the Western Ghats. The South West monsoon
which can be
correlated with Varsha rituas described
by the Acharyas.
In Varsha ritu, there will be decreased
Jatharagni and Sharira bala. The
main aim during this time
is to protect
the Agni which is vitiated and
adopt regimens which are Tridosha shaman in nature. Hence the
seasonal adaptations are carried out for Tridosha shaman, Deepana and Pacana.
This maybe the principle behind adopting Karkidaka Kanji by traditional
practitioners of Kerala
Ingredients and methods of ptreparation
of karkidaka kanji
Karkkidaka kanji consists of boiled cereals
and herbs which is highly Deepana and Pachana in nature. Along with Njavara rice (Oryza
sativa), 12 to
24 types of medicinal herbs
are used in
preparing the gruel. Intake of this medicinal dish as a
dietary supplement improves the production
of cellular energy
and enhance energy and stamina of person. The following of a strict routine
can cancel the effect
of the sudden transition from
the scorching summer
to the cool monsoons
In
the past the kanji was made at home with njavara rice, dasapuspham and
coconut milk. Today ready-to-cook packs can be found in supermarkets. These,
however, use dried herbs and ingredients
The
main ingredients are
rice, pulses, Medhika, Ajamoda,
Jeeraka, coconut cooked in juice of medicinal herbs called “Dasapushpa”. Though
these were the prime
ingredients used for
the gruel, the recipe
was different in
different regions. The local availability of the drugs played a significant
role in making of the recipe in various parts.
The ingredients are crushed and juice is extracted from it. The
Njavara
rice is mixed with
the juice and
boiled with required amount of
water. Spices like cumin, pepper,
garlic is then added followed by coconut milk and the mixture is cooked
well. Once the rice is cooked small onion
which is fried in ghee is mixed with the gruel
The
most common ingredients
Ingredients
of Karkidaka kanji by three major pharmaceutical industries
Dashapushpa
This rice
gruel is prepared
and consumed fresh on
all the days
of this month.
It is usually consumed
in the evenings.
While having Karkidaka kanji, consumption of tea or coffee is usually
avoided. So are non-vegetarian and
oily foods which
may further deteriorate the Agni.
Since it is
a medicinal broth, it is
advisable to take rest for one to two hours after drinking
the Karkidaka Kanji for its
better digestion. The prepared Kanji may be
consumed in the lukewarm
stage. This Kanji may be
taken either early in the morning
in empty stomach
or at the evening
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.
KARKIDAKA
KANJI
Kerala is a hub
of unique healthcare practises. One such practice is the “Karkidaka Chikitsa”
which includes both internal and external medications taken during the month. The
Malayalam month of Karkidaka fall during monsoons rather classically known as
the Varsha ritu (July-August). Karkidaka
Kanji fondly known as Oushadha Kanji is a medicated gruel, either consumed
along with these treatments or alone during this period.
Karkidaka Kanji is
an example of ritucharya modified according to Desa and Satmya. Normal six Ritus as described in
the Ayurveda classics
cannot be determined promptly in Kerala . The
duration of winter
season is less
&rainy season is
more and there
are mainly two
rainy seasons i.e., the
Southwest Monsoon that arrives
in the month of June called ‘Edavappathy’(as it comes in the middle
of the month
of ‘Edavam’on the Malayalam calendar) and
the North East
Monsoon which gathers clouds
from the Bay of
Bengal and these bearers
of rain hurry
to Kerala through
the Palakkad Gap in the Western Ghats. The South West monsoon
which can be
correlated with Varsha rituas described
by the Acharyas.
In Varsha ritu, there will be decreased
Jatharagni and Sharira bala. The
main aim during this time
is to protect
the Agni which is vitiated and
adopt regimens which are Tridosha shaman in nature. Hence the
seasonal adaptations are carried out for Tridosha shaman, Deepana and Pacana.
This maybe the principle behind adopting Karkidaka Kanji by traditional
practitioners of Kerala
Ingredients and methods of ptreparation
of karkidaka kanji
Karkkidaka kanji consists of boiled cereals
and herbs which is highly Deepana and Pachana in nature. Along with Njavara rice (Oryza
sativa), 12 to
24 types of medicinal herbs
are used in
preparing the gruel. Intake of this medicinal dish as a
dietary supplement improves the production
of cellular energy
and enhance energy and stamina of person. The following of a strict routine
can cancel the effect
of the sudden transition from
the scorching summer
to the cool monsoons
In
the past the kanji was made at home with njavara rice, dasapuspham and
coconut milk. Today ready-to-cook packs can be found in supermarkets. These,
however, use dried herbs and ingredients
The
main ingredients are
rice, pulses, Medhika, Ajamoda,
Jeeraka, coconut cooked in juice of medicinal herbs called “Dasapushpa”. Though
these were the prime
ingredients used for
the gruel, the recipe
was different in
different regions. The local availability of the drugs played a significant
role in making of the recipe in various parts.
The ingredients are crushed and juice is extracted from it. The
Njavara
rice is mixed with
the juice and
boiled with required amount of
water. Spices like cumin, pepper,
garlic is then added followed by coconut milk and the mixture is cooked
well. Once the rice is cooked small onion
which is fried in ghee is mixed with the gruel
The
most common ingredients
Ingredients
of Karkidaka kanji by three major pharmaceutical industries
Dashapushpa
This rice
gruel is prepared
and consumed fresh on
all the days
of this month.
It is usually consumed
in the evenings.
While having Karkidaka kanji, consumption of tea or coffee is usually
avoided. So are non-vegetarian and
oily foods which
may further deteriorate the Agni.
Since it is
a medicinal broth, it is
advisable to take rest for one to two hours after drinking
the Karkidaka Kanji for its
better digestion. The prepared Kanji may be
consumed in the lukewarm
stage. This Kanji may be
taken either early in the morning
in empty stomach
or at the evening
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.
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