Hazeena shares her recipe for a piquant brew called the chukku thanni. There are also healing concoctions that help alleviate congestion. “Some add a gooseberry size of ground poppy seeds, just to give the soup a thicker consistency,” Hazeena adds. Crushed pepper and cumin seeds are added along with salt and voila. This is now pressure cooked with one tomato, a pinch of turmeric powder and plenty of water. All of them are sautéed until the chicken turns white,” Hazeena shares. Half a teaspoon of ginger, garlic paste is added and then the chicken goes in. One clove, one cardamom and a small piece of cinnamon are at first made to crackle followed by a handful of small onions sautéed until translucent. “Well-cleaned country chicken, turmeric and vinegar can be used for cleaning, and is cooked in gingelly oil. “Country chicken soup that’s really thin is usually given along with steamed food like idli or idiyappam.” This, Hazeena vouches, is the perfect food for someone recovering from an illness. Salt is added in the end and can be had with boiled vegetables.Īnother powerhouse of proteins is a simple, comfort food recommended by Hazeena Seyad. The simplest way to make it is to wash and pressure cook equal proportions of rice and moong dal. “For a vegetarian diet, this comes loaded with proteins which is most essential for someone recovering from an illness,” she adds.
Nandita also recommends pongal made using rice and moong dal. This helps increase the benefits of using turmeric powder in our dishes.” “The piperine (a bioactive compound) in black pepper enhances the curcumin in turmeric. She further explains that when it comes to making savoury dishes, one always has to use black pepper with turmeric.
Gentle spices like cumin and black pepper are preferred over the usage of garam masala when a person is recovering.” “It also makes flavour perception better, especially when you have loss of taste and smell. Curry leaves and mustard seeds are tempered in ghee and added to the boiling rasam just before turning off the gas.ĭr Nandita Iyer, author of Everyday Superfoods and who regularly blogs at The Saffron Trail, explains that when it comes to using acidic food such as tamarind or tomatoes, the perks of it is that it helps with the appetite. This powder is added to the usual tamarind water, turmeric powder, salt, and asafoetida mixture. Jeyashri’s recipe calls for one red chilli, half a teaspoon of toor dal, and a tablespoon each of pepper and cumin to be dry roasted and ground. The perfect pepper rasam requires just three simple ingredients - pepper, cumin, and turmeric powder. “Pepper rasam rice with a fire roasted papad tastes perfect for the tastebuds.” According to Jeyashri Suresh, a food blogger of vegetarian recipes who now lives in Hong Kong, pepper rasam is the best choice for someone who is on the road to recovery. Indian recipes in particular call for the use of spices such as cumin, turmeric and pepper, all of which are the perfect comfort for the weathered body and interestingly all three of them come in one piping hot pot of pepper rasam. If you’re feeling better, the next step is to mix this kanji with rasam. A very light thadka of mustard seeds and curry leaves tossed into coconut oil is poured over this upperi. “This is nothing but green gram dal boiled with two green chillies, turmeric powder and a bit of salt,” explains Hazeena, the Tirunelveli-based author of Ravuthar Recipes. To the usual rice kanji, made watery and not thick, author Hazeena Seyad says payir upperi is the perfect accompaniment. Kanji can also be made using whole rice grains and will taste equally refreshing. This is served with sugar or salt, depending on one’s taste. Just two to three spoonfuls are cooked in two glasses of water, until the broken rice is cooked. Rice grains are first roasted lightly, just until it gets aromatic, and then put in the mixer to be coarsely ground. My mother’s first go-to recipe, whenever I fall sick, is a simple arisi-odacha kanji that's nothing but rice coarsely ground and then boiled into a kanji (porridge). Soups with tender pieces of meat in it, rice kanji, spicy, hot rasam poured over cooked and mashed rice are a balm for those feeling under the weather. “Without proper diet, medicines are of no use with proper diet, medicines are unnecessary.” There’s nothing like a plate of nourishing food when your body is recovering from sickness. KT Achaya, a renowned food historian wrote in his book Indian Food Tradition: A Historical Companion (1994), at the end of a chapter on medicinal foods.
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