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Medindia

Kadi (Mor Kuzhambu)

Indications

  • It balances all the three dosha
  • The kadi is hot in potency
  • Light to digest
  • Nourishing
  • Binds the stools
  • Suitable for all kapha prakrti
  • It increases the Agni
  • Advised in Grahani (sprue)
  • Diarrhea
  • Mal absorption
  • Weakness
  • Disorders of stomach
  • Vata diseases
  • It reduces Kapha in the body but increases kapha in the throat
  • So it is not suitable for cough, cold and sinusitis

Ingredients

  • Buttermilk – 3 cups
  • Turmeric powder – 1 pinch
  • Rock salt – to taste
  • Pepper - 1 spoon
  • Cumin – 1 spoon
  • Coriander seeds – ½ spoon
  • Ajwain seeds – ¼ spoon
  • Fennel seeds – ¼ spoon
  • Fenugreek – ¼ spoon
  • Dill seeds – ¼ spoon
  • Mung dal – 1 spoon
  • Grated coconut – 3 spoons
  • Coconut oil – 1 spoon
  • Ginger – 1 small piece
  • Mustard – 1 spoon
  • Asafoetida – 2 pinch
  • Curry leaves – few
  • Coriander leaves – few
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Preparation

  • Take buttermilk.
  • Add rock salt and a pinch of turmeric powder and little water.
  • Churn well and keep it aside.
  • Soak Mung dal, pepper, ginger, coriander seeds, fennel seeds, ajwain seeds, dill seeds, cumin, and fenugreek in water.
  • After 15 minutes of soaking take it.
  • Add grated coconut to this and grind it well.
  • Add this to the buttermilk.
  • Mix well and boil it for 5-10 minutes.
  • Remove from flame when it starts to boil and rise up.
  • Season it with mustard seeds and asafoetida in coconut oil.
  • Garnish it with curry leaves and coriander leaves.

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