Let’s start with cholera! Thinking that i am out of topic? Certainly not dude! Cholera was a life threatening disease that emerged out of the Ganges delta, India.
The symptoms of acute watery diarrhoea for 7 days which causes a person to severely dehydrate. it is a bacterial infection which is caused by which is caused by vibrio cholerae. It occurs due to the consumption of unsafe water, food which is contaminated by human fecus containing vibrio cholerae.
The disease quickly spread throughout most of India, Myanmar and Sri Lanka by travelling through the trade routes established by the Europeans.
15 million people died because of Cholera between 1817 to 1860. In those days, hospitals and proper treatment was too less. Cholera was hunting countless people. It killed around 80 lakh of people across the world.
Such a deadly disease is treated with Karunkuruvai rice. This rice and water is taken 1:3 ratio and stored in a mud pot 6 months until it forms into a curd like liquid! This mixture was called Annakkadi and it was drunken regularly to defeat Cholera and other digestive issues.
It also cures elephantiasis, which is a tropical parasitic disease that spreads through mosquitoes and mainly affects lymph nodes and vessels.
Cooked karunguravai rice and milk of Euphorbia Antiquoram (kalli paal in tamil) and honey is used to make a lehyam. The infection will gradually reduce when it is applied on the affected part.
Karunkuravai rice is the main ingredient of siddha medicine those days and has many medicinal properties related to skin diseases.
It has been appreciated in many siddha books starting with testimonials of Agathiyar,an influential scholar who occurs in various puranas like Ramayanam and Mahabharatham.
- It is one of the traditional rice varieties and is native to the Southern parts of India like Tamilnadu, Kerala and Karnataka .
- This rice variety is best harvested from December 15 – March 14 and Sun 1 – August 31. It can be harvested in 120 – 125 days.
- It is said to be suitable for planting in Tamil Nadu during the Navarre season which begins in December – January and the short season which begins in June -July.
- It belongs to the family oriza sativa.
Nature and taste of the rice
The kernal of the rice is black in colour and the rice is red. Pretty combination isn’t it?
It is suitable for making dosa, idli and porridge and sweet paniyarams. The recipes are found in the below of the article. Cook them and gift a delicious, healthy serving to the your family.
- It is used to cure leprosy (Kushtam in Tamil), an infectious disease caused by mycobacterium leprae. It primarily affects the nerves of the extremities, skin lining of the nose and the upper respiratory tract. It is a contagious disease and extremely known for very long time.
- Wikipedia tells that it also have amazing properties to withstand poison bites.
- It also have the same anti aging benefits of Kaya Kalpa yoga ( a famous yoga done by Vedathri Maharishi).
- It cure frightening diseases like cholera and elephantiasis.
- This is also beneficial for improving the immunity for immunocompromised individuals.
- It has an important role of improving the bile functions and hormone secretions in our body.
- It also enhances fertility properties.
- When compared to normal rice,it has 4 times more iron content(19 gm of iron per 100 gm of rice )which helps in the formation of red blood cells and contributes to immunity.
- Siddha recommends the rice for patients suffering from Anemia,weakness, malnutrition and excessive cloud retention.
Recipes of karunguravai rice
Now most of us are generally skipping our breakfast to hurry for our work. Isn’t this unhealthy? How about introducing a super duper easy breakfast for you! It feels good to drink porridge in the morning as most of us won’t have time as well as hunger to sit and eat 🙂
Karunkuruvai rice porridge
- 1 kg of hand pounded rice
- 1 kg of Karankuruvai rice
- 200 gm of barley
- 100 gm of horse barn
- 2 tsp of shedded fresh coconut
- Salt to taste
- 3-4 cups of water.
- Clean the rice under running water and let it dry for a whole day.
- Dry the horse barn and barley as well.
- Grind them together.(The rice should not be grind to a fine powder!)
- Store them in a dry container and it can be kept for 4 to 6 months.
Now the preparation of porridge goes:
- Boil the water in a vessel.
- Add 1 or 2 cups of above made porridge mix.
- Mix them and let the rice cook.
- If you want your porridge watery,add more water and add salt to taste.
- Mix thoroughly and serve hot!
Wondering where to get karunkuruvai rice? Our standard cold-pressed oils are bringing back the tradition followed by our ancestors back! We deliver this to your doorstep.What’s more to think? There is no price for health right?
Buy them for your parents and grandparents and let us develop a healthy society together guys!