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Our forefathers considered the preparation essential to strengthen ourselves during monsoon season, that brought with it many illnesses.
It is made by adding water at room temperature to leftover rice after supper and keeping the mixture overnight. By morning, some fermentation takes place and the nutrition content goes up significantly
Kozhimarunnu is a mix of herbal medicines, finely chopped leaves and country elixirs.
This is the time when oily food and hot condiments take a break from the dining rooms.
As in tapioca and many other tubers, the presence of cyanide increases in moringa leaves during karkidakam.
The Karkidaka kanji is prepared in a kashayam or a herbal concoction made of various herbs and spices.
Karkadakam is the time when the body prepares itself for a shift from the summer heat to the cold and damp of the wet season.
You could also enjoy simple dishes like kanji (rice gruel) that are lighter on the stomach during Karkidakam.
Satwik diet is something that keeps the Thridosha's- Vata, Pitta and Kapha- in equilibrium.
Marunnu kanji (herbal porridge) and pathila curry or dish prepared with ten different types of medicinal herbs is commonly consumed during Karkidakam.
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