Kaaya Podi (Postpartum Medicine) - A simple version

Kaaya Podi is a wonderful medicine for lactating Mom's, this can be consumed immediately after giving birth or kept in the pantry to come in handy for indigestion problems . This has been in our family for ages, the actual recipe calls for 20 ingredients. Sometimes a quick and a simple version of the Kaaya Podi is made which just has a few ingredients. I will surely write up the actual version as soon as I get hold of all the ingredients.

Every ingredient has a special work to do, Dry Ginger brings about a good appetite and also aids in digestion and treats cold. Peppercorns help keep away from sore throat and cough, Palmyra keeps the body cool mainly from the heat Ginger produces. Kaaya Podi can be called as post delivery medicine.

Ingredients:

Sonthi - 1 1/2 inches (Dry Ginger)
Miriyalu - 2 tbsps (Peppercorn)
Thaati Bellam/Nalla Bellam - 1/2 cup * (Palmyra/Palm Sugar in English and Panam Kalkandu/Karupatti in Tamil)



How to make Kaaya Podi:

1. Heat a pan and dry roast the Dry Ginger. Dry Ginger will burn quickly so toast on low flame for a few mins remove when Ginger gets a slight black tint. Let it cool.
2. Use a stone pestle and mortar and stamp the Ginger a few times, it will crumble. Remove the veins of the Ginger and crush them until fine. If you dont have a stone pestle and mortar use a mixer and then seive to remove the veins from the Ginger.
3. In a mixer powder the Peppercorns and Palmyra separately** and mix all the ingredients together thoroughly well.



How to Consume:

1. Warm Water and mix one teaspoon of the mixture and drink.
2. Mix the mixture in a tablespoon of Ghee.
3. Mix with cooked Rice with some Sesame Oil or Ghee.
4. Instead of Palmyra substitute with Honey and eat.
5. I gulp a teaspoon of the powder as it is but be warned that they might get into the nostrils and you will end up in a coughing spree.



When to consume:

Post delivery once in the morning and once at night, as long as nursing or even longer.

Storage:

Let the mixture stand for 15 mins and then store in an airtight container.

Expiry:

It can be stored for years unless it becomes damp thats when fungus forms. When prepared and consumed within a month the flavor and aroma is exceptional.

* Both Dry Ginger and Peppercorns are hot so check for taste and you can add more Palmyra.
** Peppercorns and Palmyra can be made into a fine powder or ground coarsely, I like it coarsely done.



The casseroval in the above picture was sent to me by Sathya Shankar of Appetite Treats for winning her giveaway. Thanks a ton Sathya, the Casserole is simply kewl!!!