Dietary practices in Kerala: Karkitaka Kanji, Mukkudi, Pattila curry.
Journal name: Ayushdhara
Original article title: Scientific evaluation of seasonal dietary practices in kerala – karkitaka kanji, mukkudi, pattila curry
AYUSHDHARA is an international peer-reviewed journal. It focuses on research in Ayurveda, Yoga, Unani, Siddha, Homeopathy, Allopathy, and Pharmaceutical Sciences.
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Santhosh C
Senior Resident, Dept. of Integrative Medicine, NIMHANS Bangalore, Karnataka.
Amritha MS
Senior Research Fellow, National Ayurveda Research Institute for Panchakarma, CCRAS, Cheruthuruthy, Kerala.
Pradeep Kumar P.P
Research Officer (Ay), National Ayurveda Research Institute for Panchakarma, CCRAS, Cheruthuruthy,
Ayushdhara:
(A peer-reviewed, bi-monthly open-access journal)
Full text available for: Scientific evaluation of seasonal dietary practices in kerala – karkitaka kanji, mukkudi, pattila curry
Year: 2021 | Doi: 10.47070/ayushdhara.v8i1.684
Copyright (license): CC BY-NC-SA 4.0
Download the PDF file of the original publication
Summary of article contents:
Introduction
The practice of following a seasonal dietary regimen has been a long-standing tradition that aids in the adaptation to environmental changes. Despite its historical importance in maintaining health and immunity, urbanization has diminished these culturally rooted practices. In Kerala, the month of Karkidaka (June-July) marks a transition from the rainy season to autumn, when health is often compromised due to poor digestive power and decreased immunity. Ayurveda recognizes the challenges posed by this season, leading to specific dietary practices aimed at balancing the body's doshas and rejuvenating health.
Karkidaka Chikitsa: Dietary Practices
Karkidaka Chikitsa encompasses various dietary preparations such as Karkidaka Kanji, Mukkudi, and Pattila curry. These dishes are specially designed to counteract the adverse effects of the rainy season on health. Karkidaka Kanji, a rice gruel infused with different herbs, helps enhance digestion and combat fatigue. Mukkudi, incorporating buttermilk and various medicinal herbs, addresses digestive disorders, while Pattila curry comprises ten types of easily digestible leaves, rich in fiber and nutrients. The combination of these dishes plays a critical role in improving overall health by mitigating the effects of Vata dosha and bolstering immunity.
The Medicinal Value of Seasonal Foods
The ingredients used in Karkidaka dietary practices are recognized for their medicinal properties. For instance, herbs in Karkidaka Kanji, such as Jeeraka and Dhanyaka, exhibit antioxidant and immunomodulatory effects, which can enhance overall immunity and reduce inflammation. The various combinations of herbs used in Mukkudi and Pattila curry also possess anti-inflammatory, analgesic, and antiviral properties. These preparations aim to not only nourish the body but also address seasonal ailments and combat the vulnerabilities posed by changing weather conditions, making them essential for maintaining health during this transitional period.
Conclusion
The concept of using food as a form of medicine is gaining traction, with traditional dietary practices showcasing significant potential in enhancing health. The analysis of Karkidaka dietary regimens highlights their role in maintaining the equilibrium between the body and the environmental changes associated with the rainy season. With their diverse health benefits, such as anti-inflammatory and immune-boosting effects, these time-tested foods serve as natural remedies for seasonal ailments. Future research is encouraged to further investigate the efficacy of these practices within the community, aiming to reinforce the integration of diet and health in modern contexts.
FAQ section (important questions/answers):
What is Karkitaka Chikitsa and its significance?
Karkitaka Chikitsa refers to dietary and therapeutic regimens followed during Karkidakan month, focusing on rejuvenating health and immunity during a time when the body's strength and digestive power are compromised due to climatic changes.
What are the key dietary preparations during Karkidaka?
Key preparations include Karkidaka Kanji (rice gruel with herbs), Mukkudi (buttermilk with medicinal herbs), and Pattila Curry (dish made with ten varieties of leaves), each designed to improve digestion and boost immunity.
What are the health benefits of these seasonal dietary practices?
These practices are believed to possess antioxidant, anti-inflammatory, and immune-modulating properties, aiding in the prevention of seasonal ailments and helping to restore balance in the body during adverse climatic conditions.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Dietary practices in Kerala: Karkitaka Kanji, Mukkudi, Pattila curry.”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Diet:
In the context of Kerala's traditional practices, a diet involves specific seasonal food regimens such as Karkitaka Kanji, which consists of rice gruel processed with herbs like Sundi and Haridra. This diet is believed to help maintain health and immunity during seasonal transitions.
2) Kerala:
Kerala, a state in South India, is notable for preserving traditional dietary practices such as Karkitaka Kanji during the month of Karkidaka. These practices include specialized diets and therapies that align with Ayurvedic principles to maintain health.
3) Disease:
In Ayurveda, seasonal changes, especially in Kerala's rainy month of Karkidaka, can make the human body more susceptible to diseases. Proper diet and therapeutic regimens like Kanji and Mukkudi are used to mitigate these risks.
4) Shundi (Sundi):
Sundi, or dry ginger, is one of the herbs used in Karkitaka Kanji. It possesses various medicinal properties, including anti-inflammatory and immune-modulatory effects, making it beneficial for maintaining health during Karkidaka.
5) Ayurveda (Ayus-veda):
Ayurveda is a traditional Indian system of medicine that emphasizes the importance of diet and lifestyle. In Kerala, Ayurveda forms the basis of seasonal dietary regimens like Karkitaka Kanji to maintain balance and health.
6) Dhanyaka:
Dhanyaka, or coriander, is utilized in the preparation of dishes like Karkitaka Kanji. It has properties such as antioxidant, immunomodulatory, and anti-inflammatory, making it effective in maintaining health during Karkidaka.
7) Haridra:
Haridra, or turmeric, is another key ingredient in Karkitaka Kanji. Turmeric is known for its medicinal properties, including anti-inflammatory, antioxidant, and immune-modulatory effects, making it highly beneficial during seasonal dietary practices.
8) Kanji (Kamji):
Kanji, or rice gruel, is a staple in Kerala's traditional diet, particularly during the month of Karkidaka. It's processed with herbs like Sundi and Dhanyaka to enhance its health benefits, including improved digestion and immunity.
9) Vata:
Vata is one of the three doshas in Ayurveda, representing air and ether. During the rainy season in Kerala, Vata tends to get aggravated, requiring specific dietary practices like Karkitaka Kanji to maintain dosha balance.
10) Mandukaparni (Manduka-parni, Mamdukaparni):
Mandukaparni, or Centella asiatica, is a herb used in Mukkudi, a preparation in Karkidaka diet. It has multiple beneficial properties, including anti-inflammatory and immunomodulatory effects, crucial for maintaining health during this time.
11) Karkidaka:
Karkidaka is the last month in the Malayalam calendar, falling during the rainy season. In Kerala, this month involves specific Ayurvedic dietary and therapeutic practices, such as Karkitaka Kanji, to boost immunity and health.
12) Medicine:
In the Ayurvedic context of Kerala, food and medicine often overlap. Dietary practices like Karkitaka Kanji, imbued with medicinal herbs such as Turmeric and Sundi, serve both nutritional and therapeutic roles.
13) Bala:
Bala or Sida cordifolia is an ingredient used in Kerala's traditional dietary practices like Karkitaka Kanji. Bala has various medicinal properties, including anti-inflammatory and cardioprotective effects, making it beneficial during the Karkidaka month.
14) Drug:
In the Ayurvedic tradition of Kerala, herbs used in dietary preparations like Karkitaka Kanji, such as Sundi and Haridra, serve as 'drugs' or therapeutic agents to maintain health and prevent diseases during Karkidaka.
15) Punarnava (Punar-nava):
Punarnava, or Boerhaavia diffusa, is an herb used in Karkitaka dietary practices. It has several medicinal benefits, including anti-inflammatory and immuno-modulatory properties, making it suitable for maintaining health during the rainy season.
16) Kushmanda (Kusmanda, Kushmamda):
Kushmanda, or Benincasa hispida, is a plant whose leaves are used in Pattila Curry, part of Kerala's Karkidaka diet. It has various health benefits, such as anti-inflammatory and immuno-modulatory effects.
17) Marica:
Marica, or black pepper, is another ingredient used in Kerala's traditional dietary practices like Mukkudi. It has multiple medicinal properties including anti-inflammatory and immuno-modulatory effects, making it suitable for Karkidaka diets.
18) Food:
Food in Ayurveda, especially in Kerala's Karkidaka practices, is seen as medicine. Dietary regimens like Karkitaka Kanji are designed to provide nutritional and therapeutic benefits, helping the body cope with seasonal changes.
19) Rice (Rce):
Rice is a staple ingredient in Karkitaka Kanji, a type of rice gruel processed with various herbs. This form of dietary preparation aids in digestion and enhances immunity, crucial during the Karkidaka month.
20) Fire:
[see source text or glossary: Fire]
21) Science (Scientific):
The scientific evaluation of Kerala's seasonal dietary practices like Karkitaka Kanji aims to validate their efficacy in improving health and immunity. Studies often focus on the medicinal properties of the herbs used.
22) Nishpava (Nispava):
[see source text or glossary: Nispava]
23) Sanskrit:
Sanskrit names are often used to refer to herbs and substances in Ayurveda, such as Dhanyaka for coriander and Haridra for turmeric, which are commonly used in Kerala's Karkidaka dietary practices.
24) Godhuma (Go-dhuma):
[see source text or glossary: Godhuma]
25) Trapusa (Trapusha):
[see source text or glossary: Trapusa]
26) Lavanga (Lavamga):
Lavanga, or clove, is one of the herbs used in Karkitaka Kanji. It has various medicinal properties, such as anti-inflammatory and antioxidative effects, making it a valuable component of the Karkidaka diet.
27) Family:
In Ayurveda, plants are often identified by their botanical families. For instance, Dhanyaka belongs to the Umbelliferae family. This classification helps in understanding their medicinal properties and uses in Karkidaka diet.
28) Summer:
According to Ayurveda, the body's strength and digestive power are compromised during summer, making it essential to follow specific dietary regimens like Karkitaka Kanji to maintain health and immunity in subsequent seasons.
29) Mudga:
Mudga, or Vigna radiata (mung bean), is an ingredient used in Karkitaka Kanji. It is rich in nutrients and has various medicinal properties, making it beneficial for maintaining health during the Karkidaka month.
30) Trigonella foenum-graecum:
[see source text or glossary: Trigonella foenum-graecum]
31) Zingiber officinale:
[see source text or glossary: Zingiber officinale]
32) Cuminum cyminum:
[see source text or glossary: Cuminum cyminum]
33) Curcuma longa:
Curcuma longa, or turmeric, is an essential component in Karkitaka Kanji. Its properties include anti-inflammatory, antioxidant, and immuno-modulatory effects, making it crucial for maintaining health during the Karkidaka month.
34) Butter milk (Buttermilk):
Buttermilk, or Takra, is used in Mukkudi, a dietary preparation in the Karkidaka diet. It is blended with various medicinal herbs to aid in digestion and to combat digestive disorders prevalent in the rainy season.
35) Vatadosha (Vatadosa, Vata-dosha):
[see source text or glossary: Vata-dosa]
36) Tridosha (Tridosa, Tri-dosha):
[see source text or glossary: Tridosha]
37) Dashamula (Dasha-mula, Dasamula, Dashan-mula):
[see source text or glossary: Dasamula]
38) Mineral:
The ingredients used in Karkitaka Kanji are rich in minerals and vitamins. These nutrients help in maintaining overall health and boosting immunity, particularly during the Karkidaka month when the body is more vulnerable.
39) Surana (Shurana):
[see source text or glossary: Surana]
40) Cukku:
[see source text or glossary: Chukku]
41) Phala:
[see source text or glossary: Phala]
42) Agni:
Agni, or digestive fire, is a crucial concept in Ayurveda. Maintaining balanced Agni is essential for good health. Karkitaka dietary practices like Kanji help in deepana (enhancing digestion) and pachana (metabolizing toxins).
43) Peya:
[see source text or glossary: Peya]
44) Mula:
[see source text or glossary: Mula]
45) Pita:
[see source text or glossary: Pita]
46) Solanum xanthocarpum:
[see source text or glossary: Solanum xanthocarpum]
47) Impaired digestion:
[see source text or glossary: Impaired digestion]
48) Cucurbita maxima:
[see source text or glossary: Cucurbita maxima]
49) Solanum indicum:
[see source text or glossary: Solanum indicum]
50) Human body:
The human body is subject to seasonal variations that can affect strength and immunity. Kerala's Karkitaka dietary practices, including the consumption of Kanji and Pattila Curry, aim to counteract these effects and maintain balance.
51) Stereospermum suaveolens:
[see source text or glossary: Stereospermum suaveolens]
52) Clerodendrum phlomidis:
[see source text or glossary: Clerodendrum phlomidis]
53) Desmodium gangeticum:
[see source text or glossary: Desmodium gangeticum]
54) Benincasa hispida:
[see source text or glossary: Benincasa hispida]
55) Oroxylum indicum:
[see source text or glossary: Oroxylum indicum]
56) Gmelina arborea:
[see source text or glossary: Gmelina arborea]
57) Aegle marmelos:
[see source text or glossary: Aegle marmelos]
58) Cocos nucifera:
[see source text or glossary: Cocos nucifera]
59) Prishniparni (Prsniparni, Prishni-parni):
[see source text or glossary: Prishniparni]
60) Agriculture:
Agriculture was a primary livelihood in ancient Kerala. The rainy month of Karkidaka often led to unemployment, during which farmers focused on rejuvenating health through specific dietary practices like Kanji and Mukkudi.
61) Bhaishajya (Bhaisajya):
[see source text or glossary: Bhaishajya]
62) Vatavyadhi (Vata-vyadhi):
[see source text or glossary: Vatavyadhi]
63) Dusparshaka (Dusparsaka):
[see source text or glossary: Dusparsaka]
64) Discussion:
[see source text or glossary: Discussion]
65) Daurbalya:
[see source text or glossary: Daurbalya]
66) Karnataka:
[see source text or glossary: Karnataka]
67) Shalaparni (Salaparni):
[see source text or glossary: Salaparni]
68) Substance:
[see source text or glossary: Substance]
69) Kantakari (Kamtakari):
[see source text or glossary: Kandakari]
70) Aushadha (Ausadha):
[see source text or glossary: Aushadha]
71) Kashmari (Kasmari):
[see source text or glossary: Kashmari]
72) Duhsparsha (Dusparsa, Duhsparsa, Dusparsha, Dushparsha, Duhshparsha):
[see source text or glossary: Dusparsa]
73) Trishna (Trsna):
[see source text or glossary: Trishna]
74) Brihati (Brhati):
[see source text or glossary: Brihati]
75) Prakopa:
[see source text or glossary: Prakopa]
[Note: The above list is limited to 75. Total glossary definitions available: 101]
Other Science Concepts:
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