JEERNA MOR

Jeerna Mor is a simple and effective remedy for digestion. Jeernam refers to the digestive quality, while mor is the Tamil word for buttermilk. A glass of this refreshing mor can bring instant relief after a heavy meal.

Buttermilk is also a fantastic coolant, especially during the scorching summer months. Personally, I never skip my morning buttermilk,it’s my go-to after breakfast. I also enjoy experimenting with different lassi variations.

Try this healthy drink, and you’ll notice the results almost immediately—expect to start belching soon after. That’s your body thanking you!

 

 

 INGREDIENTS :

 

SHALLOTS- 5-6 NOS

GREEN CHILLIES-1 

GINGER- SMALL PIECE

CURRY LEAVES- 2 SPRIGS

ROASTED CUMIN POWDER -- 1 TSP

SALT TO TASTE

BUTTER MILK- 2 GLASS 

 

PROCEDURE:

 

1.Whisk curd by adding water to prepare buttermilk and keep it aside.

 

2.In a mixer jar,take green chillies,curry leaves,ginger,shallots and grind to paste using little water and keep it aside.

 

3. Take buttermilk in a wide container or bowl.Add requisite salt and mix well.

 

4.Pass the ground paste through a filter and extract the juice.Mix well with buttermilk.

 

5.Add roasted  and ground cumin powder to the milk and mix well.

 

6. Garnish with the remaining cumin powder and serve it cold.

 

MARANTHU KUZHAMBU

 

 

 

 

 

"Maranthu" translates to medicine, and this kuzhambu truly lives up to its name, as it's made with ingredients rich in medicinal properties. It's especially comforting when consumed during times of cold, congestion, or indigestion.I absolutely loved it with plain rice. This invigorating tamarind-based dish was traditionally used as a home remedy for common ailments back in the day.

 

 INGREDIENTS 

CORIANDER SEEDS- 4 TSP

TOOR DAL- 2 TSP

URAD DAL- 2 TSP

PEPPERCORNS-1 TSP

CUMIN SEEDS-3/4 TSP

DRY GINGER CRUSHED-1 TSP

RED CHILLIES- 4 NOS

CAROM SEEDS- 3/4 TSP

ASAFOETIDA SOLID- SMALL PIECE

CURRY LEAVES- 2 SPRIGS

 

OTHER INGREDIENTS

 

SESAME OIL- 1 TBSP

SHALLOTS- 6-7 NOS

TOMATOES- 2 NOS

GARLIC CLOVES- 5 NOS

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE

TURMERIC POWDER-1/4 TSP 

FOR SEASONING:

 

SESAME OIL- 2 TSP

MUSTARD- 3/4 TSP

FENUGREEK SEEDS- 3/4 TSP

 

 PROCEDURE :

 

1. Dry roast all the spices except dry ginger till the ingredients turn crisp and nice aroma emanates.At last add the crushed dry ginger and roast till changes its colour and switch off.

 

2.Allow the ingredients to cool and blend to fine powder and keep it aside.

 

3.Extract tamarind syrup by soaking tamarind in warm water.

 

4.Heat oil in a pan and add de-skinned shallot,chopped garlic cloves,salt and fry well.Add chopped tomatoes and fry till it gets mushy.

 

5.Pour tamarind syrup over it.Add salt,turmeric powder and simmer till the raw smell of tamarinfd syrup evades.

 

6.Now add the roasted and pound spice powder and boil till the mixture blends well.

 

7.Switch off and add the seasoning to the kuzhambu and mix well. 

SUKKU MALLI COFFEE

 

Sukku and malli translates to coriander seeds and dry ginger in Tamil.These two ingredients constitute the major portion in this powder along side peppercorns and cardamom.This invigorating concoction is the best home remedy prepared in the many households to relieve cough,cold and congestion.It also aids in digestion.This powder can be mixed and consumed in hot water or hot milk.But I always loved it with steaming hot water.Don't use store bought ginger powder,as it wont give the best results.Use only palm jaggery for sweet taste,as it has  medicinal properties,besides being a sweetening agent.

 

 

 

INGREDIENTS :

 

 CORIANDER SEEDS- 2 TBSP

 

CRUSHED POWDER OF DRY GINGER- 2 TBSP

 

PEPPERCORNS- 3/4 TBSP

 

CARDAMOM--3 NOS

 

PROCEDURE:

 

1. In a mortal pestle crush dry ginger and keep it aside.

 

2.In a pan dry roast coriander seeds,peppercorns and cardamom till nice aroma emanates and the ingredients turn crisp.

 

3.Now add in the crushed dry ginger powder and fry in mild heat till it changes to mild brown in colour.

 

4.Allow the ingredients to cool and grind in mixer jar to fine powder.

 

5.Store the powder in a clear air tight container and keep it inside the refrigerator for long shelf life. 

FOR THE COFFEE( USING WATER)

 

Boil 1 cup of water with requisite amount of palm jaggery. When the jaggery dissolves completely,add 3/4 teaspoon of sukku malli powder and heat till powder mixes well.You can prepare the same coffee by replacing milk in place of water. 

CUCUMBER LENTIL GRAVY

Mouth ulcer or sores causes great discomfort while having food.Hence, bland and cooling food is the most preferred option to lessen the pain caused by sores. This kotu or lentil gravy, is one such home remedy prepared with easily available ingredients. This is a natural coolant food.If you scrutinize the ingredients : Split yellow lentils,sesame oil,cucumber help in reducing body heat and very effective in healing ulcers of the throat,mouth and stomach.

 

 

 

 

 

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INGREDIENTS TO GRIND

COCONUT GRATINGS- 2 TBSP

 

GREEN CHILLIES- 2 NOS

 

FOR SEASONING 

 

SESAME OIL- 3 TSP

MUSTARD-  3/4 TSP

CUMIN SEEDS- 3/4 TSP

ASAFOETIDA-1/2 TSP

CURRY LEAVES- 2 SPRIGS

 

FOR THE GARNISH

CHOPPED CORIANDER LEAVES

OTHER INGREDIENTS

 

STEAMED MOONG DAL/ SPLIT YELLOW LENTIL- 3/4 CUP

 

 CUCUMBER-  2 NOS ( MEDIUM SIZE)

TOMATOES- 2 NOS (MEDIUM SIZE)

ONION- 1

GARLIC CLOVES- 4 NOS

PROCEDURE

1. Wash and chop the cucumber to small pieces with the peel and keep it aside. Peel provides the crunch. Always check for bitterness in the cucumber.

2. Chop onion and tomatoes and keep it aside.

3. Make the paste using coconut gratings,green chillies and water.

4. In a pan heat sesame oil. Crackle mustard and cumin seeds. Add asafoetida,curry leaves and fry well

5. Add chopped onion over the seasoning. Add salt and fry till the onions turn translucent. Now add in the tomatoes and fry till the tomatoes turn mushy.

6. Transfer the chopped cucumber over the sauteed veggies and sprinkle some water. Close the pan with a lid and cook it in sim till the cucumber shrinks in shape.

7. At this stage,add the coconut paste,steamed lentil and cook till the mixture reaches thick consistency.

8. Switch off and garnish with chopped coriander leaves and serve.

CURRY LEAVES, MINT CHUTNEY

Healthy eating is very vital for well being.Hence,it is really important to focus on nutritious and balanced diet to boost our immune system. If you skim through grandma's recipe diaries,you can discover plethora of home remedies for various health ailments. It is prudent to resort to such simple home remedies instead of ingesting antibiotics, at a drop of a hat. This chutney,is one such remedy for treating stomach ulcer. I learnt it from a T.V show, aired on a Tamil channel.

 

 

 

 

 

 

 

INGREDIENTS

 

MINT LEAVES- 1 CUP

 

CURRY LEAVES- 1 CUP

 

GRAM DAL- 3 TSP

 

URAD DAL-3 TSP

 

PEPPERCORNS- 1 TSP

GARLIC CLOVES- 6-7  NOS

ASAFOETIDA- 3/4 TSP

SESAME OIL- 4 TSP

SALT TO TASTE / HIMALAYAN ROCK SALT

TAMARIND-GOOSEBERRY SIZE.

PROCEDURE

Wash curry leaves and mint leaves separately and keep it aside.

In a pan heat 2 tsp of sesame oil and fry curry leaves and it take it off the stove,when it turns soft.

Now throw the mint leaves in he same pan and fry till the leaves shrink. Keep the sauteed leaves aside.

In the same pan add remaining 2 tsp of oil and add the lentils along with peppercorns,asafoetida,tamarind and fry well. At last add garlic cloves,salt and fry for a minute and switch off.

Now in a mixer jar add all the sauteed ingredients together and add some water.

 

Grind to fine paste. This chutney tastes good only with plain rice.