With astounding developments in science and medicine, there are so many quick cures to everyday ailments a man from suffers time and again. Diseases like small pox have been eradicated and life expectancy has gone up both in developed and developing nations. Having said this, there are so many new diseases infesting the human race. AIDS for example, was non-existant half a century ago and is now the most dreaded disease. There are drugs available for depression, restless legs and weight loss. Are these diseases? Can they not be dealt with without drugs?
My daughter’s pediatrician had prescribed Elidel for her eczema and after a month or so asked us to stop using it as it had a black box warning. Several drugs are withdrawn from the market after they start showing signs of side effects in the long run. How do I know if the second presciption ointment is safe for my child? Now, will you blame me if I turn to the trusted home remedies that our grandmas suggested for simple headaches, rashes and colds? I think not!
I saw this interesting titbit online and had to save it for this post:
“I have a sore throat.”
2000 BC : “eat this root”
1200 AD : “That root is heathen, say this prayer.”
1500 AD : “That prayer is superstition, drink this elixir.”
1800 AD : “That elixir is snake oil, Take this pill.”
1900 AD : “That pill is ineffective, Take this antibiotic.”
2000 AD : “That antibiotic is artificial, Here why dont you eat this root.”
And eat the root we will! Well make that bark. Kandathippili is available as 2-3 inch long sticks in herbal stores in the south. Does anyone know what the scientific name is or if it has another name? I have not been able to find it. Arisithippili (long pepper) is a relative of the black pepper (see picture right down below)This rasam (iyengars call rasam, sathumudu) is ideal for body aches and for the ‘not-feeling-that-great’ days. It is frequently made for postpartum meals in our custom.
What you need:
Kandathippili – 5-6 sticks
Arisithippili – 4-5 grains
Sukku/soonth/dry ginger (see picture below) – 1 tsp powdered
Black pepper – 1 tsp
Jeera/cumin – 1 tsp
Red chillies – 2 nos
Hing – a pinch
Few curry leaves
Turmeric – a pinch
Tamarind – paste from 1 lemon sized ball
Ghee, curry leaves, Jeera and mustard for tadka
Heat up a small pan and roast the kandathippili and arisithippili till they brown and the kitchen is evidently fragrant. Add sukku, black pepper, jeera, hing, curry leaves and red chillies and roast for a few more minutes. Dry grind. (This powder can be made in excess and kept for a few days in an airtight container). Boil 3 cups of water with tamarind paste, turmeric and salt for 10 minutes or until the raw smell of the tamarind goes. Add the ground powder. Temper with rai, jeera and curry leaves in ghee.