Kashayams and it's lit specialities - VOLUME 1

 

https://www.youtube.com/watch?v=n8JL0SHApy4

So What is kashayam? According to Charak Samhita, a primitive book based on medicine and surgery, defines kashayam as any drink that has managed to reap the heartiness of a herb, vegetable, leaf, grain, or even lentil. It should also be in a state which is easily ingestible and digestible. In this age of beverages and juices people forget and deny to drink a kashayam. Kashayam consists of plenty of medicinal qualities. In this article, let's see the recipe and specialities of some of the kashayams I have encountered in my life.                                               

1) NILAVEMBU KASHAYAM: 

https://www.yummytummyaarthi.com/nilavembu-kudineer-recipe-siddha-drink/

                                                                                                                 

Nilavembu Kashayam is an immunity-boosting drink. Nilavembu Kashayam is the finest remedy to heal from fever, cold, and Dengue and plays a significant role in bettering immunity. Nilavembu Kashayam is easy to make and it is ready to serve in 25 minutes. Nilavembu Kashayam is prepared using numerous herbs such as nilavembu, vetiver, vilamichai ver, korai kizhangu, black peppercorn, ginger and sandal powder. All the ingredients are combined and simmered together for 15 minutes, and it is strained using a strainer and served hot.

RECIPE:

Cooking Time: 15 mins

Preparation Time: 10 mins

Ingredients:

Nilavembu – ¼ cup

Vetiver – ¼ cup

Vilamichai Ver – ¼ cup

Korai Kizhangu – ¼ cup

Black Peppercorn – 1 tbsp

Ginger – 1 inch

Sandal Powder – 2 tsp

Water – 2 cups

How to make Nilavembu Kashayam?

In a saucepan, add 2 cups of water. Add nilavembu, vetiver, vilamichai ver, korai kizhangu, black peppercorn, ginger, sandal powder and mix well. Simmer for 15 mins on medium flame. Strain the kashayam using a strainer. The kashayam is ready to drink.

2)JEERA-METHI SEEDS KASHAYAM: 

https://timesofindia.indiatimes.com/life-style/health-fitness/photo-stories/i-had-jeera-water-every-morning-for-7-days-and-this-is-how-it-helped-me/photostory/63794590.cms

                                                                                               

This kashayam is specially made for people suffering from stomach pain or any sort of abdominal pain. 

RECIPE:

How to make Jeera-methi seeds Kashayam?                                                                                         In a dry pan, put a big spoonful of jeera and methi seeds. When it starts to turn brown, add a glass of water and let it seethe until a couple of ounces are reduced. Now comes the essential part. While going to drink, this kashayam should be tepid with a drop of ghee.

3)GINGER KASHAYAM:    

https://www.timesnownews.com/health/article/want-to-strengthen-your-immune-system-start-your-morning-with-ginger-tea-or-ginger-kashayam-know-the-recipes/580693

This Ginger Kashayam is the best home panacea for cough, cold, mild fever, and indigestion. Ginger kashayam is famous for treating symptoms of common cold, fever, and indigestion.Fresh ginger boosts immunity and ameliorates blood circulation. Consistent intake can help you stabilize your appetite. The pepper in the kashayam soothes your throat and helps in the digestion process. The tulsi leaves in the kashayam contain anti-oxidants which brawls with infectious agents. Tulsi play a major role in managing the immunity system also. Karpooravalli in the kashayam again boosts immunity. Cumin and coriander in the kashayam mends improper locomotion in your stomach. This kashayam also minimizes blood sugar and cholesterol levels. Ginger kashayam keeps doctors medication away and it is very convenient to make.

RECIPE:  

Cooking time – 06-15 minutes

Preparation time – 05 to 10 minutes  

Ingredients:

1. Fresh Ginger – 2-3 inch
2. Black Peppercorns – 10 no’s
3. Cumin seeds – 5-7 no’s
4. Coriander seeds -1 teaspoon
5. Fresh Tulsi or basil – 5-7 leaves along with the stalk
6. Karpooravalli leaves – optional
   
7. Palm sugar- for taste (if not available, you can use honey)
   

 How to make Ginger Kashayam?

First peel out the fresh ginger, and wash from top to bottom with adequate amount of water and repeat the same process for tulsi and Karpooravalli leaves too. Grind all the ingredients such as ginger, pepper, coriander seeds, cumin seeds, tulsi & Karpooravalli (optional) leaves by using a mortar and pestle or food processor and grind it into a bristly powder. Keep a heavy bottomed vessel on the stove and pour 02 cups of water and let it simmer. Mix the ground ingredients with the simmering water and allow to bubble for another 7 to 8 mins. When the water reduces to half the quantity, switch off the stove. Strain it and add sufficient palm sugar for amplifying the taste. Using palm sugar is more preferable the mild    sourness in the palm sugar is good for your health than normal cane sugar or honey.

4)NEEM KASHAYAM:

https://www.india.com/lifestyle/neem-can-help-you-in-fight-against-coronavirus-here-is-how-4035383/

Neem kashayam cleanses the blood and helps getting rid of stomach worms which leads to a more healthy appetite and most importantly neem leaves play a great role at boosting immunity. Basically this kashayam flushes out all the toxins in stomach and cures ulcer problems. Duely note that this kashayam is very strong in nature. The beetel leaves in the kashayam eases constipation, reduces respiratory trouble and regulates oral health. Omam relieves you from any indigestion issues.

RECIPE: 

How to make Neem Kashayam?

The Ingredients used for this Kashayam are soft neem leaves, omam, garlic, and betel leaves. First, all the ingredients need to be crushed using mortar and pestle or using a mixie. Then, I add warm water to the mixture and strain it. The kashayam is then ready to be served.