Karkidaka Kanji is a medicinal rice soup is a traditional item of Kerala during the rainy days. This tasty dish has a special effect in warding off the monsoon fevers. Here is the exclusive recipe to prepare the ayurvedic Oushadha Kanji at your home.
5gm Cumin seeds
5gm Mustard seeds
1 liter water
250ml Cow Milk/Coconut Milk
How to prepare
Boil the all these well in a cleaned vessel for about 10-15 minutes. Clean the small onions and fry it well in one teaspoon of ghee. Mix the fried onions to the prepared solution and let it cool for 10 minutes.
Consume the Oushadha Kanji in empty stomach in the evening or as a substitute for your dinner.
Oushadha Kanji should be consumed continuously for one week or multiplies of the week like 2 weeks, three weeks etc. for a better effect. Those who suffer from high Cholesterol levels may use coconut oil in place of ghee
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