Natural Wellness
Karkkidaka Oushadha Kanji Herbal Porridge Mix
₹260
500 g A food preparation Traditional recipe, not a licensed medicine
The monsoon porridge Kerala households have eaten for generations, in a mix you can cook at home. Navara rice with twelve herbs and spices.
- Supports digestion through the monsoon
- Builds stamina and general vitality
- A warm, easy breakfast
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About this product
Karkkidakam is the last month of the Malayalam calendar and the wettest, and for generations Kerala households have marked it by eating this porridge for a week or two. The logic is straightforward: digestion is weakest when the weather is heaviest, so you eat something warm, spiced and easy to break down, and you do it before the season turns rather than after you have already fallen ill.
The mix is navara rice, the medicinal red rice used across Ayurveda, with dry ginger, black pepper, dill, long pepper, chebulic myrobalan, turmeric, garden cress, mustard, cumin, coriander and fenugreek. It supports digestion, stamina and general vitality, and it makes a genuinely good breakfast, which is the reason anybody actually keeps it up.
How to cook it
Simmer with water and coconut milk until soft, roughly forty minutes. Traditionally taken warm in the morning for seven to fourteen days during the monsoon, though there is nothing stopping you eating it in any month.
What is in it
- Navara rice
- Dry ginger
- Black pepper
- Dill
- Long pepper
- Chebulic myrobalan
- Turmeric
- Garden cress
- Mustard
- Cumin
- Coriander
- Fenugreek
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