Kadi (Mor Kuzhambu)

Indications

• It balances all the three dosha
• The kadi is hot in potency
• Light to digest
• Nourishing
• Binds the stools
• Suitable for all kapha prakrti
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• It increases the Agni
• Advised in Grahani (sprue)
• Diarrhea
• Mal absorption
• Weakness
• Disorders of stomach
• Vata diseases.
• It reduces Kapha in the body but increases kapha
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  in the throat
• So it is not suitable for cough, cold and sinusitis.     

Ingredients

Buttermilk            – 3 cups
Turmeric powder   – 1 pinch
Rock salt             – to taste
Pepper                - 1

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spoon
Cumin                 – 1 spoon
Coriander seeds    – ½ spoon
Ajwain seeds        – ¼ spoon
Fennel seeds        – ¼ spoon
Fenugreek           – ¼ spoon
Dill seeds            – ¼ spoon
Mung dal             – 1 spoon
Grated coconut    – 3 spoons
Coconut oil          – 1 spoon
Ginger                – 1 small piece
Mustard              – 1 spoon
Asafoetida          – 2 pinch
Curry leaves        – few
Coriander leaves   – few

Preparation

• Take buttermilk.
• Add rock salt and a pinch of turmeric powder and little water.
• Churn well and keep it aside.
• Soak Mung dal, pepper, ginger, coriander seeds, fennel seeds, ajwain seeds, dill seeds, cumin, and fenugreek in water.
• After 15 minutes of soaking take it.
• Add grated coconut to this and grind it well.
• Add this to the buttermilk.
• Mix well and boil it for 5-10 minutes.
• Remove from flame when it starts to boil and rise up.
• Season it with mustard seeds and asafoetida in coconut oil.
• Garnish it with curry leaves and coriander leaves.