INJI KARUVEPPILAI THOGAYAL / GINGER CURRY LEAVES THOGAYAL

Ginger has many medicinal properties. It has been used to aid digestion, reduce nausea and help fight flu and common cold. Ginger has powerful anti-inflammatory, anti-bacterial, anti-viral, and other health properties.

INGREDIENTS:

Curry leaves - 1 cup (tightly packed)
Ginger - finely chopped - 3 tablespoons
Tamarind - amla sized
Scraped coconut - 1/2 cup
Dry red chillies - 2
Pepper - 1/2 tsp.
Urad dhal - 1 tablespoon
Salt - to taste
Hing - 1/4 tsp. or hard type asafoetida- turkey berry sized
Gingelly oil - 1 tablespoon

METHOD:

Peel ginger skin and chop ginger into small pieces.

Heat a kadai, add a tsp. of gingelly oil and fry asafoetida (I used the hard type), red chillies, pepper, urad dhal to golden brown. Keep aside.

In the same kadai, add remaining oil and saute the curry leaves without moisture and without raw smell. Add ginger, give a quick saute. Allow it to cool.

First blend curry leaves, ginger, chillies and tamarind without water. Now add remaining items with very little water, salt and grind to a coarse, thick paste. Do not add too much water.

Inji Karuveppilai thogayal is ready to be mixed with hot cooked rice and ghee or sesame oil.This goes well as a side dish for arisi upma, idli, dosa and adai.

VALLARAI MILAGU KUZHAMBU / PENNYWORT PEPPER KUZHAMBU / VALLARAI KEERAI MILAGU KUZHAMBU

Vallarai/brahmi/gotu kola also known as pennywort, is a herb which has many medicinal benefits. The leaves and roots are used widely in ayurveda and siddha to treat and cure many diseases. It has all the necessary nutrients needed for blood in a balanced scale. It improves memory power. It is used to regulate menstrual cycle, and strengthens nerves. It is helpful in reducing anxiety and provides good sleep for people suffering from mental fatigue. It has been proven effective in the treatment of varicose veins and skin problems. Google to know more.

INGREDIENTS:

Vallarai leaves - 1 cup
Curry leaves - 1 cup
Tamarind - size of a key lime
Turmeric powder- 1/4 tsp.
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dal - 2 tsp.
Toor dhal - 1 tsp.
Sesame oil - 3 tablespoons
Mustard - 1/2 tsp.
Asafoetida - 1/4 tsp.
Salt - to taste

METHOD:

Wash the greens, take out only the leaves and keep aside.

Soak tamarind in warm water and extract juice. Filter it and discard the fibres. Keep aside.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, urad dal, tur dal, chillies until golden brown. Transfer it to a plate. In the same pan, again add a  spoon of oil and saute the curry leaves and vallarai well. When cool, grind it alongwith the dhals in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds and hing. When it splutters, pour in the tamarind extract, turmeric powder and salt and allow it to boil until the raw smell goes. Now add the ground paste, mix well and allow it boil until it thickens. 

Delicious and healthy Vallarai milagu kuzhambu is ready. Mix with hot rice and a dollop of ghee. 

CHUKKUTTI KEERAI JUICE / MANATHAKKALI KEERAI JUICE / BLACKNIGHTSHADE JUICE

Manathakkali keerai, Blacknightshade in English, is a greens which has high nutirtional value with vitamins and minerals. In Coimbatore and suburbs they call this as Chukkutti keerai. You can see sellers promote this sukkutti juice in parks, while going for morning walks.  I heard that they sell manathakkali juice in marina beach during early morning hours. It is easily available in all places. The greens vendors bring it regularly. We can also grow it in our home. During my childhood, I often used to get mouth ulcers. My grandma will give some manathakkali leaves and will ask me to chew it raw, as it enables quick healing of mouth ulcers. We grew it in our home and all of us like the black shiny fruits. The juice from the leaves also gives relief from painful periods, urinary infection, constipation and dysentry. The juice also reduces nausea during pregnancy. Apart from this, all recipes like koottu, rasam, soup, kuzhambu, poriyal etc. can be made with these leaves. 

Recently my friends son met with an accident, and during the treatment, due to drug allergy he got severe stomach ulcers. They were reluctant to take any medicines. I suggested to take this juice in empty stomach daily and voila his ulcers were cured!!! So, I thought of sharing my grandma’s easy therapy which cures mouth and stomach ulcers. It is more a therapy than a recipe.

INGREDIENTS:

Manathakkali leaves - 1 cup
Fresh buttermilk - 1 or 2 cups
Salt / Black salt - to taste
Roasted pepper- jeera powder - ¼ tsp.

METHOD:

Take the leaves off the stem. Wash well and grind in a mixie alongwith salt and little water, to a fine paste. You can use this paste as it is or strain.

Add buttermilk, pepper-jeera powder, mix well and pour into a serving glass. (Drinking plain juice does wonders).

Manathakkali juice is ready!

DILL LEAVES PULAV / SABSIGE SOPPU PULAV / SABSIGE SOPPINA PULAV

Dill leaves has a unique taste and a distinct flavour. Dill leaves are available in plenty in Karnataka. The leaves are low in calories and high in nutrients, which have been widely used since ancient times for its amazing medicinal properties. It is widely used in different recipes like dhal, thogayal, chutney etc. during post-partum period as it increases lactation and appetite.

My daughter made dill leaves pulao and sent me the above picture which was decorated by my son-in-law. It's always nice to see your loved ones taking effort to cook, is it not? Now, off to the recipe.

INGREDIENTS:

Basmati rice - 1 cup
Sabsige soppu (Dill leaves) - 2 cups (finely chopped)
Peeled and diced potatoes - 1/8 cup
Peeled and cubed carrot - 1/8 cup
Frozen peas / Shelled peas - 1/8 cup
Onion - 1
Ginger-garlic paste - 1/2 tsp.
Cinnamon - 1" stick
Bay leaf - 1
Cloves - 2
Oil - 3 tsp.
Pepper powder - 1/2 tsp
Salt - as per your taste

To grind to a paste:
Cumin seeds -1/2 tsp
Whole pepper - 1/8 tsp.
Green chillies - 1 (Do not use this if giving to new moms)
Onion -1/2

METHOD:

Wash basmati rice well and soak in 2 cups of water for half an hour.

Chop veggies, put diced potatoes in water to prevent discolouration. Chop onions into thin slices. Keep aside. Meanwhile, grind the items give in "To grind to a paste" to a smooth paste.

Heat oil in a pressure pan, add cinnamon, cloves, bay leaf and slit onions and saute until onions are translucent. Now, add gg paste, the diced and cubed veggies saute in medium flame for 2-3 minutes and then add dill leaves.Saute until they wilt. Add ground paste, soaked rice alongwith soaked water, salt and pepper powder. Mix well, allow it to boil. Now add peas and close the lid. Pressure cook for 3 whistles.

When the steam subsides, open the cooker and fluff it up with a fork, gently, without breaking the grains.

Tasty and healthy dill leaves pulav is ready. Serve hot with chips, papad, or any raita of your choice.

Murungai ilai podi

Murungai ilai / Drumstick leaves are known for its medicinal values . It aids in lowering blood sugar, cholestrol, and blood pressure. It is effective in treating anaemia as it is rich in iron. It aids in milk secretion for lactating mothers. Also it has enormous health benefits. You can google for it. To be precise it is nature's multi-vitamin.

HOW TO CLEAN DRUMSTICK LEAVES EASILY?
Many people do not buy these leaves because removing the leaves from the stalk is a troublesome job. To make it easy, just roll the drumstick leaves tightly in a newspaper and leave it overnight. The next day, tap it on the paper and leaves will shed by themselves. Discard the yellow leaves. After tapping like this, few very small stems can be removed easily. Left out tiny stems will stay at the bottom when washing the leaves. This is the easy way to clean drumstick leaves.

Murungai ilai podi (Drumstick leaves powder) can be made with more dhals, but I prefer to have it rich-green coloured, with more leaves, as I like the flavour of leaves to be more than the dhals. A fistful of leaves can be used if you want it like dhal powder. A big bunch of leaves bought will make only 1 or 2 cups after dried. 
 
INGREDIENTS:

Drumstick leaves /Murunga ilai (dried) - 2 cups tightly packed
Toor dhal - 2 teaspoons
Chenna dhal - 1 teaspoon
Urad dhal - 1 1/2 tablespoons
Dry red chillies - 3
Salt - to taste
Oil - 1 teaspoon

METHOD:

Wash drumstick leaves, take just the leaves, discard the stem, pat them in a towel without water and dry it in shade, on a newspaper for a couple of hours.

Heat oil in a pan and fry dhal and chillies until golden brown, transfer it to a plate. In the same pan, dry roast drumstick leaves until crisp and transfer to a plate OR microwave for a few minutes, stirring in between until dry. When cool, dry grind the dhals & chillies first coarsely. Add drumstick leaves and salt and grind to a fine powder. Store in an air-tight container. Tastes awesome with hot rice and ghee. Goes well with idli, dosa and curd rice as accompaniment. You can sprinkle this powder on dosas and eat like podi dosa. 

ELAI VADAM / ILAI VADAM

This is my Appa paati's (grandma's) elai vadam recipe. She is an expert in making it. Being in a joint family, she grinds patiently and steam cooks in hundreds without any frown. We love elai vadam and eat it fresh as soon as it is steamed and peeled. It is really hard for elders to dry them up and store for a year. The recipe is simple, but needs lot of patience. Some make it with boiled rice, some with raw rice and some use both. There is a spicy version too. But, as roasted elai vadam is good for postpartum food, my grandma does it without spice. Now, onto my grandma's special ratio elai vadam.

INGREDIENTS:

Boiled rice (Puzhungal arisi) - 2 cups
Raw rice (pacharisi) - 1/2 cup
Ajwain or cumin seeds - 2 tsp.
Salt - to taste
Cut banana leaves - few
Oil - to grease

Pic.Courtesy : My friend Kala

METHOD:

Soak both rice together for 4 to 5 hours. Grind to a very fine paste. Add salt and mix well. Allow it to ferment for one day. Next day grind the same batter again to soft and smooth paste. Add jeera / ajwain.

Dilute to thin dosa batter consistency. Grease the cut banana leaves with very little oil and keep ready. Take a greased cut banana leaf, pour a ladle of the batter and spread it thin and evenly to circles. Meanwhile, heat water in a kadai, place a plate with holes on it. Now, place the batter spread banana leaf on top of it, cover with a lid and steam cook . Once cooked the vadam will turn glossy. It cooks in less than a minute. My patti (grandma) used to give a tip about the cooking time. She says “Onnu ezhuthara neramthaan onnu veharathukku”. It means, the time we take to spread the batter in the leaf is the time taken to steam cook one.

Peel vadam gently from the leaf and eat them fresh. This can be had as an evening tiffin.

To store it, peel vadam gently from the leaf, arrange them in a clean while cloth and dry it in the shade. They dry faster as it is very thin and steamed. Stack well and store in an air-tight container. It can also be sun dried and fan dried.

HOW TO USE?

Roast the sun dried elai vadam on direct flame. This can be given as post-partum (after delivery) food.

Sun-dried elai vadam can be microwaved for 30/40 seconds in medium-high.

Sun dried elai vadam can be deep fried in oil.

Sun dried elai vadam can be served in Delhi appalam style too (the very big appalams which we get in exhibitions).

FOR THE DELHI APPALAM STYLE / EXHIBITION APPALAM STYLE:

Spread some bigger sized elai vadams while making, dry and store. Deep fry in oil. Sprinkle some chilli powder and serve.

NOTE:
Elai vadam stands are available at stores. If you are using a elai vadam stand, slightly grease the plate with oil, spread the batter and steam cook. Traditional idli pots and idli stands can also be used.

For the spicy version, add 2 or 3 green chillies/red chillies while grinding.

VARIATION:
1. Only raw rice can be used.
2. Only boiled rice can be used.
3. For the spicy version, add 2 or 3 green chillies/red chillies alongwith the above measurement while grinding. If adding chillies, the colour will not be as white as the plain.

MAAVATTAL KUZHAMBU / MANGAI VATRAL KUZHAMBU / MANGAI VATHAL KUZHAMBU

This is a traditional kuzhambu made with sun-dried raw mango which is called as mangai vathal/mangai vatral/maavattal useful in treating nausea and morning sickness.

INGREDIENTS:

Mangai vatral / Maavattal - 1/2 cup
Tamarind - a marble sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Curry leaves - a fistful

Grated coconut-1 tablespoon
Mustard seeds - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing
Salt

METHOD:

Cook maavattal in boiling water until soft. Mash it gently.

Soak tamarind in lukewarm water and extract pulp.(use tamarind depending on the sourness of the vatral)

In a heavy-bottomed pan, heat a spoon of gingelly oil and fry pepper, chillies, and urad dhal until golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind it alongwith grated coconut, in a mixie, to a paste.

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the cooked mangai vatral alongwith water, tamarind extract,turmeric powder, hing and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens. Maavattal kuzhambu is ready.

NOTE:This  kuzhambu is made  with gingelly oil.

DRIED MANGO SEED / KERNEL - USES & HOME REMEDIES

Mango, “The king of the fruits” is one of the delicious tropical seasonal fruits.   All of us know, the mango kernels are used in making dhal, thogayal and  kozhambu. This is  a post on "Patti vaidyam", grandma's natural remedy. Let me call it as a "Grandma's therapy" using the  butter of the kernel.

METHOD:

1. Collect the seeds of fully ripe mango or fully grown raw mango during the mango season. The seeds of ripe mangoes are best.

2. Keep the seed in a shady, warm area to dry. It takes about a week for the seed to completely dry. The seeds will be hollow when you tap it and when you shake the seed you can hear the kernels shaking inside. In that stage, store it in containers.  This can be stored for a year.

3. When needed, break open the hard shell and take out the kernels.

4. It is these kernels which have medicinal properties.

HOW TO USE:

Rub the kernels with 1/4 tsp. of water in a "chandana kal" ( the stone which we use to make sandal paste). Add water in drops and rub till you get a spoon of paste. This paste is called "the butter" and has immense medicinal properties.

USES:

1. The butter is used in curing diarrhoea,dysentery and stomach pain.

2. When taken during periods, it controls excessive bleeding and white discharge.

3. Mango butter taken with a spoon of honey is used as a home remedy for piles.

4. The butter is also used in aromatherapy for haircare and skincare. It is also used in cosmetic trade. for making hair conditioners, face creams, soap and lotions.

KARUVEPPILAI THOKKU / CURRY LEAVES THOKKU

THIS THOKKU CURES INDIGESTION AND STOMACH UPSETS. THIS IS VERY EFFECTIVE FOR ANNADWESHAM (WHEN WE DO NOT FEEL LIKE EATING).

INGREDIENTS:

Curry leaves - 4 cups tightly packed
Tamarind - a lemon sized ball
Dry red chillies - 4
Pepper - 1/4 tsp.
Dried sundakkai (Turkey berry) - 10
Cumin seeds - 1/2 tsp
Salt - as per taste
Ghee - 1 tsp.
Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing - a pinch

METHOD:

Soak tamarind in a ladle of water.

In a heavy-bottomed pan, heat a spoon of ghee and saute the sundakkai till black, but should not be burnt. Transfer to a vessel. Keep aside. In the same pan, heat a spoon of oil and fry the pepper and chillies. Keep aside.

Take out the curry leaves from the stem. Wash well. Heat a pan and saute the leaves without moisture. Keep aside.to cool. When cool, grind alongwith tamarind, pepper and chillies to a smooth paste.

In the same pan, heat gingelly oil, add mustard seeds and hing. When mustard seeds splutter, add cumin seeds. When they sizzle , add the ground paste and fried sundakkais. Add salt as per your tastebuds and stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a bowl.

Store in a sterile bottle.

This can be used as a side dish for idli, dosa,  adai and curd rice. But it will be best when mixed with hot cooked rice with a little gingelly oil and ghee added to it.

Goes well with roasted appalam or papad.

KARUVEPPILAI (CURRY LEAVES)KUZHAMBU - TWO VERSIONS

This is very good for digestion. This recipe is a "pathiya samayal" given to ladies after child birth. This kozhambu can be mixed with rice and best with curd rice also. I have given here two methods of preparing this kozhambu.

The best combination for this is Daangar pachadi and sutta appalam.

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Toor dhal - 1 tsp.
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

VERSION 1:

METHOD:

Soak tamarind in lukewarm water and extract thick pulp.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, chillies, hing, urad dhal and toor dhal till golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind everything in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the tamarind extract and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens.

VERSION 2:

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 1 tsp.
Cumin seeds - 1/2 tsp.
Dry red chillies - 1 or 2
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

METHOD:

Heat a spoon of oil in a pan and fry pepper and chillies. When pepper splutters, add cumin seeds and saute for 5 seconds. When cool, grind this in a mixie, alongwith curry leaves, hing , tamarind and salt. Add a cup of water and grind again to a fine paste.

Heat the remaining oil, temper with mustard seeds and add the ground paste. Pour one more cup of water and mix well. Allow it to boil in a medium heat, till it reduces to half and thick.

PRASAVA LEHIYAM (LEGIYAM)

This marundhu or legiyam is different from the deepavali lehiyam. This is given to new mothers which helps them in digestion, healing and regaining health after delivery.

Elders at home prepare the lehiyam and give a small ball out of it to the new moms. Many herbal products are used in this, but now these are readily available in powdered form. As I have already mentioned in my post - partum post, this powder is available in dabba chetty kadai, Kutchery road, Mylapore. Just ask for prasava lehiyam powder. The store can be contacted on 044-24985125.

INGREDIENTS:

Prasava lehiyam powder - 100 gm. pkt.
Jaggery
Ghee – 25 gms
Gingelly oil – 1 tablespoon

METHOD:

Sieve the powder.

Heat a kadai, add the powder and slightly heat it. Transfer the powder to a plate.

Mix little water to form a dough.

Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)

Dissolve jaggery in a ladle of water and filter it without any dust or mud.

Now, heat a heavy bottomed pan, add the dough, jaggery and stir well.

When half- done and thick, add oil and ghee. Stir continuously.

When glossy, immediately transfer it to a vessel.Make small balls out of it, and consume a ball after the meal.

Deepavali lehiyam( legiyam) OR deepavali marundhu link is here.

ANGAYA PODI

This is a powder which cures indigestion and stomach upsets. This powder when mixed with rice & gingelly oil, effectively controls diarrhoea. This powder is also used during post partum period.INGREDIENTS:

Karuveppilai (Curry leaves) - a fistful Pepper - 1/4 tsp.
Cumin seeds - 2 tsp.
Dried Sundakkai vathal - 20
Asafoetida - a pinch
Salt - to taste ( approx. 1/4 tsp.)

Ghee or gingelly oil - 1 tsp. (FOR MIXING WITH RICE)VARIATION: Kandathippili, Sukku (dry ginger), veppampoo (dried neem flowers), manathakkali vathal & coriander seeds can also be included in the ingredients.

METHOD:

Wash the curry leaves, pat it dry and dry roast in a heavy bottomed pan till crisp. Saute continuously. Keep aside.

Dry roast pepper till it splutters. Keep aside.

Dry roast cumin seeds till golden brown. Keep aside.

Dry roast sundakkai till black but should not be burnt.

Add a pinch of asafoetida and little salt. Grind everything to a powder.

HOW TO USE: In cooked rice, put 1 or 2 tsp. of this powder. Heat a tsp. of gingelly oil or ghee and pour over this powder . Mix well and eat.

NAARTHANGAI OORUGAI (DRY) / NAARTHANGAI SALT PICKLE

Some say it as citron, not sure about the english name though. This is a salty, dry pickle and can be preserved for even 2 years. When stored for years the colour becomes black, yet EDIBLE. This pickle is given to women during their postpartum period. This pickle is an accompaniment with milk rice (paal saadham) given to convalescent people. Best home remedy for common cold, nausea, vomiting, indigestion, stomach upset, and travel sickness.

There are two ways of cutting narthangai. One way is to cut spirally, called "SuruL narthangai oorugai" and the other is to cut into pieces. This is called uppu narthangai oorugai.


INGREDIENTS:

Narthangai - 15
Sea salt - see the method for ratio.
Turmeric powder - 2 tsps.

METHOD :

SALT RATIO : Cut pieces - 8 measures : Salt - 1 measure.

Wash the narthangais well and pat it dry. Cut spirally as shown in the picture. Stuff with salt. (OR)
If cut into easy-bite pieces.....Take a clean bowl, spread a layer of cut narthangais, and then a layer of salt and turmeric powder. Repeat the procedure.

Mix well and close tightly with a lid. Mix well daily using a dry spatula for 5 days. After 5 days, the salt will be absorbed and the pickle will become soft.

Spread in a clean plastic sheet and sun dry till hard and store in airtight containers.

POSTPARTUM FOOD & CARE

DISCLAIMER:

This post aims to provide guidance on what to do during labour pain and postpartum period.

All materials contained in this post are for information purposes only and not a medical advice.

Antenatal care should be followed as adviced by your doctors. Follow the diet chart from doctors as well.

This post doesn't research about customs and sanskars, but will be useful for ladies right from labour pain to post partum and post natal confinement.

This has a detailed description of what to do and what not to do starting from labour pain to postpartum confinement. This is purely a Tamil Brahmin community’s custom. These are the postpartum and postnatal confinement practices and rituals followed by Tamil Brahmin community.

My grandma and mom gave me a hand-written note (in tamil) of the do’s and don’ts during postpartum period for our future family guidance. I AM ATTACHING IT (AS IT IS) IN THE END OF THIS POST. However, if somebody needs a copy you can mail me and I can send you the copy. Though the doctors say one can eat anything, nowadays, follow as much as you can from this post. However, seek your doctor’s advice and your family elders’ advice also.

HOPE YOU WILL FIND THE POST HELPFUL & INFORMATIVE. GOOD LUCK.

WHAT IS A POSTPARTUM PERIOD?

Post partum is the period after delivering a baby. Post partum care is very important for a woman after labour. Post partum practices varies across regions. The period of confinement also varies across regions, from 6 weeks to 6 months and some believe until the restoration of menstrual cycle. The food taken during that period also varies across regions.

In India, elders of a family guide throughout this period to restore the mother’s health after child birth. A special diet known as “PATHIYA SAMAYAL” is supposed to be taken during this period. Doctors in western countries, do not recommend pathiya samayal though. These diet alongwith certain strict regimen should be followed by the new moms to restore their health.

THINGS TO BE AVOIDED DURING THE POSTPARTUM PERIOD:

Avoid pickles, sour curd, hot items, chillies, melons, grapes, spices, and oily food.

Avoid toor dhal as it causes gas problems. Instead use moong dhal.

THINGS WHICH CAN BE USED DAILY DURING THE POSTPARTUM PERIOD:

Betel leaves are rich in calcium and can be used as thamboolam.
Murungai ilai (drumstick leaves) helps in producing breast milk.
Garlic pods boiled in milk can be taken daily. This also increases the production of breast milk.

POSTPARTUM CARE:

The vagina should be cleaned with lukewarm water as and when possible during the 1st week after delivery.

Breast feed. Keep your nipples clean so that the baby doesn’t catch any infections.

Stay indoors.

Have a warm bath daily and not warm shower.

Exercise moderately.

For 1st 30 days, the stomach should be wrapped tightly with a large piece of clean cloth. This helps in compression of the abdomen (lower abdomen in particular). THIS AVOIDS THE PRESENCE OF HOLLOW SPACE IN THE ABDOMEN REGION.

Rub olive oil, Vitamin E oil or gingelly oil on the skin (especially abdomen region).

Food need to be fresh. Say “NO” to processed foods.

Food should be warm. It should be neither too hot nor dry.

Food should be prepared with digestive spices such as cumin seeds, caraway seeds, ginger, garlic, fenugreek, mustard, turmeric, pepper, and fresh curd. Avoid sour curd.

Take ghee internally.

Avoid high sugar and caffeine. THIS WILL LEAD TO WEIGHT GAIN.

DEALING WITH POSTNATAL DEPRESSION AND STRESS:

Avoid physical stress and fatigue.

Take rest. Sleep well. Take a nap while your baby naps.

Do not do the laundry work and other chores.

Eat a healthy diet. Take light and balanced diet with nourishing green vegetables.

Do pelvic exercises after six weeks. THIS WILL KEEP YOU IN GOOD SHAPE.

Isolation increases depression. Stay in touch with friends.

LINKS TO PATHIYA SAMAYAL:

The Pathiya thaligai (samayal) is according to the practices followed in an Iyengar community. Click on the names of the recipes to get the link.

DURING LABOUR PAIN : Jeeraga kashayam

SPECIAL RECIPES TO BE TAKEN DURING POST PARTUM PERIOD:

FOR BREAKFAST:
Idli OR bread slices
Dosai with less oil
Sevai
Soup

FOR LUNCH:
Rice
Ghee
Karuveppilai kuzhambu
Karuveppilai thogayal
Milagu kozhambu
Vatha kozhambu
Manathakali vathal kozhambu
Poricha kootu
Simple dhal made with moong
Any curry tempered in ghee
Milagu rasam
Jeeraga rasam
Poricha rasam
Kandathippili rasam
Angaya podi
Ela vadaam (roasted in direct flame)
Curd rice with Manathakkali vathal OR thumattikaai vathal fried in ghee
Prasava lehiyam (after lunch)
Soups in the evening

FOR DINNER:
Rice with milk (Paal saadham) during night with Narthangai salt pickle

HAND WRITTEN NOTE GIVEN BY MY GRANDMA AND MOM : RIGHT FROM LABOUR PAIN ALONGWITH THE DETAILS OF HOW TO DO PUNYAGAVACHANAM AND ALSO THE CUSTOMS & PRACTICES DURING POSTPARTUM.

JEERA KASHAYAM

This gives relief from stomach ache. This kashayam is given when the labour pain starts. If it is a false pain, the pain will subside. If it is a labour pain, it will start intensifying.


INGREDIENTS:

Jeera - 2 tsp.
Water - 2 cups
Crushed panamkalkandu(Palm candy) - 4 tsp.
Ghee OR butter - 1 tsp.

Heat a kadai and dry roast jeera nearly black. Add water & boil till it reduces to half. Add crushed panamkalkandu. Stir well & add ghee. Drink it hot.

CHOW CHOW KOOTU

INGREDIENTS:

Chow chow - 1/2 kg
Moong dal - 2 tablespoons
Turmeric powder - 1/4 tsp.
Pepper - 1/4 tsp.
Dry red chilly - 1
Urad dhal (split) - 1 tsp.
Coconut(scraped) - 3 tablespoons
Mustard seeds - 1/4 tsp.
Curry leaves - few
Coriander leaves - few
Hing
Salt
Oil - 1 tsp.

METHOD:

Pressure cook moong dhal with turmeric powder and mash it well. Keep aside.

In a pan, heat oil and fry pepper, chillies, and urad dhal till golden brown. Grind it in a mixie to a paste alongwith scraped coconut.

Peel and dice chow chow to cubes. Cook it with a pinch of turmeric powder, required amount of salt and hing. When done, add the mashed dhal and ground paste and bring it to a boil till thick.

Season it with mustard seeds, urad dhal and curry leaves. Garnish with coriander leaves.

Goes well with South Indian meals, rice, pooris and chappatis.

KARUVEPPILAI THOGAYAL

INGREDIENTS:

Curry leaves - 1 cup (tightly packed)
Dry red chillies - 4
Pepper - 1/2 tsp.Urad dhal - 3 tsp.
Tamarind- 1/2 lemon size
Hing
Salt
Oil

METHOD:

In a kadai, heat a spoon of oil and fry the curry leaves till crisp. Keep aside. In the same kadai, fry urad dhal , pepper, chillies and hing till golden brown. In a mixie, first dry grind the curry leaves, chillies, pepper and tamarind with salt. Add water little by little and grind to a thick paste. Finally, add urad dhal and give it a whip. Mix it with rice alongwith a little bit of ghee and gingelly oil added to it.

PORICHA SATHAMUDHU / PORICHCHAATHUMUDHU / PORICHA RASAM

"Vaikunta Ekadashi" is an important festival of Hindus. Lord Vishnu says in 'Padma Purana' that whoever worships HIM on this day will reach His abode 'VAIKUNTAM'. People fast on 'Vaikunta Ekadashi' day and have 'Dwadashi Paranai' (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don't use tamarind for this thaligai(samayal). The menu is as under:
1. Rice
2. More kozhambu
3. Agathi keerai kariamudhu (poriyal)
4. Poricha kootu
5. Poricha sathumudhu(Poricha rasam)
6. Nellikkai pachadi or Nellikai thogayal
7. Akkaraadisil or any kannamudhu (payasam)
8. Sundakkai vathal fried in ghee
9. Curd

NOW THE PORICHCHAATHUMUDHU(PORICHA RASAM):
Tomatoes - 3
Green chilli - 1
Salt - as per taste
Mustard seeds - 1/4 tsp.
Jeera - 1 tsp.
Toor dhal - 1 tsp.
Pepper - 1/4 tsp.
Coconut scraped - 1 tsp.
Dry red chilly - 1
Ghee - 2 tsp.
Asafoetida - 1 pinch
Coriander leaves - few

METHOD:

Roast, toor dhal, pepper, jeera, red chilli& hing in a spoon of ghee and grind it in a mixie alongwith scraped coconut to a powder or paste.

In a vessel, add 1 cup of water, salt, slit green chilli, and finely cut tomatoes. Allow it to boil for sometime. Add the ground powder and 1 more cup of water and bring it to a boil. Garnish with coriander leaves and season it with mustard seeds.

Variation: You can add rasam powder instead of dry roasted powder.

SNAKEGOURD FRY

INGREDIENTS:

Snakegourd - 1/2 kg.
Salt - to taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chilli powder - 1/2 tsp.

Turmeric powder - 1/8 tsp.
Oil - 2 tablespoons

METHOD:

Cut snakegourd into thin 1" long pieces. Mix salt, and turmeric powder and marinate it for 10 minutes. Squeeze out the excess water completely using your hand.

In a kadai, heat oil, add mustard seeds and urad dhal and when golden brown, add the marinated snakegourd and chilli powder. Add 1/4 tsp.sambar powder if you want it more spicy (optional). Mix well. Stir in between and fry in medium low flame until it is cooked crispy.

DEEPAVALI LEGIYAM / DEEPAVALI MARUNDHU

This is the one proportion we make in our home right from my great grand mothers period. For me, its my grandma's recipe. She does it so perfectly with a soft texture and a glazy look which I have not tasted anywhere. There are many variations though. Now the Deepavali legiyam from my grandma's kitchen.
Recipe courtesy: My grandma.

INGREDIENTS:

Sukku(dried ginger) – 1” pieces – 2
Kandathippili – 20 gms
Omam – 20 gms
Sitharathai – 10 gms
Jeera – 3 tsp.
Pepper – 2 tsp.
Virali manjal – 1
Jaggery
Ghee – 25 gms
Gingelly oil – 3 tablespoons

METHOD:

Heat a kadai, add all the ingredients (except ghee and oil) and slightly heat it.

Grind in a mixie to a fine powder. Sieve well. Again, grind the coarse powder leftover with very little water, to a fine paste.

Mix the fine paste and the fine powder well to form a dough.

Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)

Dissolve jaggery in a ladle of water and filter it without any dust or mud.

Now heat a heavy bottomed pan, add the dough, jaggery and sauté well.

When half- done and thick, add oil and ghee.

Saute well. When glossy, immediately transfer it to a vessel. 

Make small balls out of it, and distribute it to everyone in the house.

This is very good for indigestion and our elders have made it a custom to make it during Deepavali because we will feel heavy after having a sumptuous meal, sweets and savouries on Deepavali.

NOTE:

Ensure medium heat.

When you dip your hand in water and take the lehiyam, it should not stick to your hand. That is the correct consistency.

Be quick and attentive, and transfer it immediately when glossy. Else, the lehiyam will be separated from the ghee and will become hard.

& an award from Sailaja . Thank you Sailaja