Recipes for Immunity Booster - Herbal Decoction (Kashayam) for Covid 19

Good nutrition is crucial for health and now at the time of Covid 19 pandemic our immune system must be at the highest level in order to fight back the Corona Virus disease.

Kashayam is a common term in southern Indian villages. It is nothing but a decoration with herbs used to prevent and cure certain minor diseases, infections and fevers. And yes, it's very effective, and has been used for centuries.

It is one of the primary home remedies for most of the minor seasonal issues and infections. And is pretty easy to prepare.

It is more of a sort of good tea prepared by boiling certain medicinal herbs. The pepper, tulsi leaves, neem leaves, cinnamon, ginger , turmeric, cardamom, cloves and more can be used. The taste could be really good and it has definitely got healing benefits.

Our intestines absorb water soluble herbal nutrients very quickly. So, this solution works on our machine very quickly. It can work well during the seasonal changes to prevent and treat sore throat, flu virus and moderate fever. In the wake of the current Covid-19 Pandemic, it can be a real game changer.

Kasayam Ingredients

 

Basil Leaf (Tulasi) – 1 handful

Jageery (Vellam) – 2 Nos

Pepper – ½ teaspoon

Ginger 2 inch

Cumin or Jeera – ½ tsp

Water – 2 Cup

 

Preparing Kashayam is very easy. All we need to do is add all the ingredients in a bowl and just boil in low sim for 5 minutes.

If you drink this slight hot twice then it will cure your cough and fever and for Covid it can be a great immunity booster.

 

Take water in a bowl, all the ingredients mentioned under ingredients and boil it for 5 to 10 minutes and the Immunity Booster should be ready. Just filter and drink.

 

Recipes for Immunity Booster Rasam

Ingredients:

1 ½ teaspoon Pepper

1 teaspoon Cumin Seed (Jeera)

Tamarind 1 Lemon Sized Ball

Garlic – 12 flakes

Small Onion – 20 to 25 Flakes

Turmeric Powder – 1/2teaspoon

Oil – 1 teaspoon

Salt – as per the taste

 

1.      First take the pepper, cumin, garlic, small onion, tamarind, curry leaves in a mixer and grind them to a fine paste.

 

2.     Heat oil in a bowl and add mustard seeds when the oil is hot. Let the mustard splutter and then add few curry leaves and a pinch of hing.

 

3.     Now add the paste and stir fry.

 

4.     Add turmeric and bring it to a boil.

 

5. Add salt to the taste.