Food As Medicine

“Food is medicine” – one of the fundamental principles of Siddha. Siddha Culinary practices involve in preparing wholesome meals with ancient recipes, different type of Ancient Soups, organic processing and preservation techniques. 

These simple recipes help us make food for both preventive and therapeutic benefits varying from simple cold and cough to chronic problems.

Anna podi (Spice powder)

  • Dried curry leaves
  • Dry ginger
  • Ajwin seeds
  • Asafoetida
  • Cumin seeds
  • Pepper
  • Fennel seeds – all Equal parts 

Grind it in a mixer grinder. 

Method of intake

  • 5 years – ¼ teaspoon 
  • 8 years – ½ teaspoon
  • 13 years – ¾ teaspoon 
  • 18 years – 1 teaspoon 

Adjuvant: Buttermilk, honey, lukewarm water. Or Take 1 tablespoon mix with traditional cooked rice and ghee / sesame oil

Black gram porridge( Ulutham Kanji)

  • Black gram 50gm
  • Fenugreek 10 gm
  • Rice 25 gm
  • Dried ginger 5 gm
  • Grated coconut 50 gm
  • Palm jaggery 100gms (adjust according to your sweet level)
  • Ghee / Sesame oil 100 gm

  • Soak dhal, Fenugreek and rice for about 4 hrs
  • Grind it using mixer grinder. Keep it aside
  • Now take a vessel add palm jaggery add little water just a finger above the jaggery level. Heat and bring it to boil
  • Strain it and add the grind dhal mixture. Continue stir in low flame
  • Add dried ginger, coconut, ghee / Sesame oil at the end. Switch off the flame once it is not sticky

Black gram porridge (Salt)

  • Black gram dhal 100 gms
  • Seeraga samba rice or any traditional rice 50gms
  • Buttermilk, salt, asafoetida
  • Dry roast black gram dhal and rice separately. Allow it to cool
  • Add to a mixer grinder, make it into a slight coarse powder
  • Take 2 tablespoon of this powder, add water and stir in medium flame. Add water little by little till it gets cooked
  • Allow it to cool. Add buttermilk, salt and asafoetida. Mix well. Now it's ready to take

Black Gram rice( Ulundhu saatham)

  • Split black gram half a cup
  • Any traditional rice 1 cup
  • Fenugreek 2 tablespoon
  • Garlic – 5 clove
  • Cumin seed – 1 teaspoon
  • Salt
  • Grated coconut quarter cup 

  • Soak dhal and rice in water for 2 hrs
  • Strain the water add Fenugreek required salt, garlic, cumin seed and pour 6 cups of water and cook
  • Once get done add quarter cup of grated coconut stir
  • Serve with sesame chutney
  • is not sticky

Dry Ginger tea/ Sukku malli drink

  • Dry ginger 5 gm
  • Coriander seeds 5 gm
  • Cumin seeds 5 gm
  • Pepper 2 gm
  • Clove 1
  • Cardamom 1
  • Palm jiggery 10 gm
  • Powder the ingredients other than clove and cardamom
  • Boil the first 4 ingredients with 200 ml of water + palm jiggery and reduce it to 150ml
  • Add cardamom and clove at the end and Filter it

Athimathura tea

  • Athimathura powder 1 teaspoon
  • Kadukkai powder half teaspoon
  • Dry ginger powder quarter teaspoon
  • Pepper powder quarter teaspoon
  • Poppy seeds one eighth of the teaspoon
  • Nutmeg powder 2 pinch
  • Palm jiggery 1 teaspoon

  • Add powders other than nutmeg in a vessel with 100ml of water
  • Boil and shrink to 75 ml. Filter it and add 2 pinch of nutmeg powder
Right time to take it is around 8 pm
  • It calms down our mind
  • Reduces stress and gives relaxed state of mind

  • Induces sound sleep

  • Cleanses the system

Garlic honey

  • Garlic juice 50 ml ( heat the garlic paste and crush)
  • Honey 50 ml

Mix well and have it

Dosage:

  • 5 years – ¼ teaspoon 
  • 8 years – ½ teaspoon 
  • 13 years – ¾ teaspoon
  •  18 years – 1 teaspoon

Thulasi Herbal oil

  • Cold pressed sesame oil 100 ml
  • Thulasi leaves 10 count
(NOTE: Thulasi – known as “ Holy basil” in Farmers market or Nursery // Variety- Rama Thulasi and Krishna Thulasi )
  • Slightly heat the oil. Switch off the flame.
  • Now add Thulasi leaves
  • Close and allow it for 10 mins. Filter it and use

Herbal water

  • Water 1 litre
  • Cumin seeds 1 teaspoon

  • Pepper 1 teaspoon
  • Ajwin seeds 1teaspoon

  • Boil everything and allow it to cool
  • Have it instead of plain water


Black gram idli / dosa

  • Whole black gram 1 cup
  • Traditional rice 4 cup
  • Fenugreek 2 tablespoon
  • Soak rice and dhal separately for 6 hrs

  • First grind dhal and then rice, allow it to ferment overnight
  • Make idli or dosa

Green Gram dosa

  • Green Gram 75 gm
  • Rice 100 gm
  • Asafoetida
  • Water 
  • Salt
  • Small onion (shallots)
  • Soak both green gram and rice for about 4 hrs

  • Grind separately and mix well. Add salt
  • Make dosa immediately. Don't ferment
  • Spread cut shallots over dosa

Green Gram porridge

  • Green Gram 50 gm
  • Rice 50 gm
  • Buttermilk
  • Salt
  • Fry green gram and rice separately. Make into a coarse powder. 

  • Take 2 tablespoon of this mixture add water stir in medium flame
  • Add water in between if needed. Once done allow it to cool
  • Add salt and buttermilk