-Submitted by Dahlia on 26th Oct 2015
(Kashayam for Common Cold, Cold Kashayam, Home Remedy for Common Cold)
Kashayam is a traditional Indian home remedy used as a cure for many ailments. It is basically a concoction made with different spices and herbs that are commonly available. There are many types of kashayam used in ayurvedic medicine. Ayurvedic medicine can always be experimented because it does not have any side effects. I have already shared a few kashayams and will be sharing more in the coming days.
Coming to the recipe of the day, its a kashayam to treat common cold and cough. Make a big batch of kashayam when you have cold and keep sipping it hot 2-3 times a day. You will be relieved of all the symptoms within a day or 2. The magic combination for cold relief is said to be Chukku-Milagu-Thippili (Dry Ginger, Peppercorns and Long Pepper). Usually, a batch of the above ingredients along with dried herbs, coriander seeds etc are coarsely ground and stored for instant use. Here I am sharing the recipe to make a fresh single serving.
I have mentioned a big list of ingredients below. Most of these herbs are found in homes in villages. In cities they are sold in dried or powdered form in naatu marunthu kadai (health stores). If you are not able to find 1 or 2 ingredients, do not worry. Just make the kashayam with whatever is available. I have a garden of herbs in my balcony, so I get all the mentioned herbs fresh. In fact, I like to add the herbs in my evening tea on a regular basis. It really works wonders in keeping you healthy.
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves - 2
- Dry Ginger (Chukku) - 1" piece
- Black peppercorns (Mialgu) - 5-6
- Thippili (Long Pepper) - 1 piece
- Coriander seeds - 5-6
- Cumin seeds - 1 tsp
- Basil (Tulsi) leaves - 5
- Ajwain leaves - 2
- Water - 2.5 cups
- Panam Karkandu/ Honey/ Karupatti - to sweeten
Add if available
- Thoothuvalai leaves - 2
- Kuppaimeni (Indian Nettle) leaves - 2
- Mint Leaves - 2-3
- Slightly crush the seeds (coriander, cumin, peppercorns), thippili (long pepper) and dry ginger using a mortar and pestle.
- Take the water in a sauce pan. Add the crushed items.
- Tear and add the herbs. If you have dried herbs, add as such.
- If you are adding karupatti or panam karkandu, add it at this stage. If you do not have these, add honey or sugar while serving.
- Switch on the flame and boil it. Reduce the flame and let it simmer for 5 minutes.
- Strain and serve hot.
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