TRIPUNITHURA: ‘Kalla Karkidakam’ is all set to knock at the doors of Keralites again. Nearly a dozen herbal medicinal shops in Tripunithura are gearing up to cater to the increasing demand for ayurvedic medicinal mix.
“The monsoon is also a time when medicinal plants grow in abundance,” said Vijayan, an expert in identifying medicinal plants and salesman of a shop. As Karkidakam is always preceded by Thiruvathira Njattuvela, a congenial period for the growth of saplings, most medicinal plants flourish during this period. It can also be considered as a gift of the Nature for the disease-prone month, he said.
Since the month is set aside for rejuvenation treatment, many ingredients are in demand and rituals performed.
Karkidaka Kanji
Karkidaka Kanji is prepared in most homes. “Our ancestors were keen to include at least a few medicinal herbs and cereals in their routine food during the month,” said Vijayan. Now even star hotels offer special menus, especially special packages like ‘Karkidaka Masa Sukha Chikilsa.’
In the normal course the chief ingredients of Marunnu Kanji (medicinal mix) are ‘Ashaali’ (for proper functioning of Intestine) fenugreek (for liver) ‘Chathakooppa’ (a pain killer), cumin for stomach ailments and a special type of rice, ‘njavara ari’.
Nowadays many food processing units have started to sell ready-made Karkidaka Kanji packets for `110 each. The actual cost of the four ingredients needed for 10 days comes to less than `50, said Vijayan.
Sticking to Traditions
All the temples and houses receive Karkidakam with religious fervour. The first seven days termed ‘Karkidakam Ezhu’ are considered most auspicious. Special poojas and rituals are performed.
Dasapushpam
Along with medicinal plants, ‘Dasapushpam’, a combination of 10 leafy flowers are used to welcome Sree Bhagavathy (Goddess of Prosperity). They are Krishnakranthi, Poovamkurunnila, Karuka, Mukkooti, Cheroola, Muyal Cheviyan, Kaiyunnyam, Nelpana, Uzhinja and Thiruthaali, said 87-year-old Uma Devi Antharjanam of Mullappally Mana in Arayankaavu. The bundle of dasapushpam along with ‘sindura cheppu’ (a small wooden box of kumkum) mirror, paddy sheaves, rice, traditional bell metal lamp, bleached white cloth, chandu and kajol will be placed in a on a wooden tray in the worship place, said Uma.
KarkidakamDishes
Local vegetables closely linked to the season were used aplenty in various recipes from time immemorial, Savithri Brahmaniamma of Kochu Madom recalls. They even chanted a rhyme to keep the list of the ingredients in memory-- ‘thaalu’, ‘thakara’, ‘chembu’, ‘muthira’, ‘kovakka’, etc, she said.
The vegetables are rich in proteins and vitamins and can be collected from one’s surroundings.
Green leaves including ‘thazuthaama’, ‘Arakka’, ‘cheera’ and other were used for making side dishes during the monsoon, said Savithri as she recalls the unique bond they had with nature.
