The last month of the traditional Kerala calendar normally falls in Kerala’s peak rainy season, which is experienced in the months between June and August. In Malayalam, this time period is known as Karkidaka Masam or Ramayana Masam. Ayurvedic treatments and therapies are also thought to work best at this time. During this time, the climate suddenly changes, which has a variety of repercussions for our bodies. The balance of the Tridoshas is disturbed by the rise in humidity during this time. Vata, Pita, and Kapha imbalances can impair immunity and cause a variety of illnesses in people. Different doshas are affected differently by various seasons, and various bodies are affected differently by various doshas. After the scorching summer, the monsoon season causes food to become more acidic, which can cause digestive problems and possibly result in a high fever. During this time, it’s common to see respiratory illnesses, colds, coughs, and skin problems.
During the monsoon season, Vata dosha naturally predominates in our bodies. It becomes worse and leads to an accumulation of Pita dosha. This throws off our body’s natural equilibrium and depletes Agni, the digestive fire. As a result, Ayurveda advises combining the consumption of Karkidaka Kanji with Karkidaka Chikitsa (Ayurveda throughout the monsoon season) in order to restore balance, improve digestion, and sustain health.
Also read: How to Stay Healthy in Monsoon with Ayurveda
Karkidakam, the Malayalam month that falls between Mid-July and Mid-August, is well-known for its relentless downpours as well as being considered the month of effective Ayurvedic medical therapies and therapeutic health care regimens because the body is thought to be highly receptive to Ayurvedic treatments during this time. A person who has taken Ayurvedic treatments can get through the rest of the year with a renewed and strengthened body and mind. The treatments given during this time of year not only treat numerous illnesses brought on by the climatic shift, but they also aid in preventing illnesses brought on by an unhealthy diet and modern lifestyle.
One of the unique therapeutic Ayurvedic meals recommended during the Karkidakam season to treat several illnesses brought on by the monsoon and to boost one’s body’s immunity is Karkidaka kanji (the medicinal porridge). The gruel not only helps with digestion but also cleanses the body from the inside. If taken properly, it is also quite efficient at boosting immunity.
Also read: Benefits Of Karkidaka Chikitsa
Karkidaka kanji is a special concoction of grains, spices, and herbs that will protect you against typical rainy-season illnesses, including arthritis (Vatham in Malayalam) and monsoon fevers. This particular Ayurvedic diet is beneficial for people of all ages because it boosts the body’s immunity and serves as a cleansing agent. The Karkidaka kanji aids in the body’s renewal to fend off illness and strengthen immunity. The Kanji should be consumed for at least seven days. To reap the greatest benefits, you must consume it constantly for multiples of seven days. The Kanji is excellent for managing cholesterol and diabetes. With little to no fat, this dish helps to ensure that the body does not have any difficulty digesting it, making it accessible to almost everyone. The Kanji is seen as beneficial for people with arthritis.Â
There is no set method for making Karkidaka Kanji, although several Karkidaka Kanji plants are suggested to be combined with the Kanji to produce the greatest results.
Njavara/Kerala red rice – 1 cup
Ginger powder or smashed ginger – 5 g
Turmeric powder – a pinch
Garlic – 1 teaspoon
Crushed pepper (not powdered) – 1 teaspoon
Jeera and carom seeds – 1 teaspoon each
jaggery – to taste
Fenugreek seeds – 5 teaspoons
Coconut milk, divided into thick and thin sections – 200 ml
Ghee – 2-3 teaspoons
While the rice is continuing to boil, grind all of the dry ingredients (except for the jaggery). Let the rice boil while adding the ground mixture. Boiling rice should be thickened by adding jaggery. Add the thin coconut milk when it begins to thicken, then add the thick coconut milk after a few minutes, and then turn off the heat. When serving, drizzle some ghee on top of the dish.
One can adjust the Karkidaka kanji recipe to suit their specific needs and health. If you have asthma, you can supplement the gruel with Puthari Chunda (Solanum trilobatum) and Kurunthotti. Curry leaves, Thazhuthama (Boerhavia), and Muthira (Horse gram) can be added for people with hyperlipidemia. Patients with kidney-related conditions benefit from adding Thazhuthama as well. Karkidaka Kanji is typically consumed at night instead of dinner. One should refrain from using alcohol, tobacco, meat, seafood, eggs, addictive substances, strenuous exercise, and lengthy journeys if they want Karkidaka kanji to have the desired effect. Additionally, one ought to make an effort to get enough rest.
The medicinal porridge Karkidaka kanji is prepared with cereals that are easy to digest, together with herbs, spices, and fresh plant extracts. The phytochemical qualities and therapeutic benefits of the grains, spices, and herbs employed in the making of Karkidaka kanji offer promising results. Kerala has a long-standing custom that Karkidaka kanji has a revitalizing effect. It promotes bowel movements, boosts immunity, relieves conditions brought on by the monsoon such as fever, cough, and arthritis, aids in detoxification, aids digestion, lowers cholesterol, etc. The body receives energy from it as well.
Leelajani Ayur Care is an ayurvedic hospital in Trivandrum. Under the leadership of skilled doctors and therapists, the center offers a wide range of Ayurvedic treatments tailored to meet the unique needs of each individual. Leelajani Ayur Care specialises in a variety of Ayurvedic treatments that have had extraordinary benefits for many people. These treatments include Panchakarma, Slip discs, weight loss, and many more.
Also Read: How does Ayurveda Enrich Your Daily Life?