Gentle Postpartum Nourishment: Punarbagam Recipe

After delivery, a woman's body requires gentle care and easily digestible food. Punarbagam, a traditional recipe often overlooked in modern times, provides nourishment and comfort during this delicate period. Not only is it suitable for postpartum mothers, but it also offers relief for individuals experiencing stomach upset or ailments. Additionally, Punarbagam serves as a cooling remedy during hot summer days when paired with unsour buttermilk and salt.

Ingredients:

  • Cooked raw rice (sadam): 1 cup
  • Water: 3 cups

Method:

  1. Prepare Punarbagam:

    • Boil water in a saucepan.
    • Add the cooked rice to the boiling water.
    • Let it boil for another 10 minutes.

  2. Drain:

    • After boiling, drain the water from the rice.

  3. Serve:

    • Punarbagam is ready to be served.
    • It is a gentle and easily digestible food recommended for postpartum mothers, individuals with indigestion, fever, or stomach upset.
    • The drained water, also known as punarbaga kanji, can be consumed with buttermilk and salt. This combination is considered effective for urinary infections and provides relief from heat during hot weather.

Pathiya Samayal Contest Entry by Uma Sridharan

Comments

Post a Comment

Popular posts from this blog

Recipe for Carrot Burfi

Ingredients: Grated carrot - 2 cups Sugar - 2 cups Milk - 2 cups ghee - 1/4 cup Besan flour - 1/2 cup Khova - 100 gms Cardamom Powder - 2 pinches Method:     In a hard bottom pan, add carrot, sugar and milk and when the mixture comes to a boil add the khova and stir well. When the khova gets mixed thoroughly, add the besan flour (heat ghee in a vessel and add the besan flour to it and make it a fine paste) and when everything gets hardened up and leaves the sides of the vessel, remove from flame and spread on a ghee greased plate. Cut into pieces when cold.
Read more

How to make Tamarind Paste at home

Though now a days, we get ready made Tamrind pastes from brands like Homemade or Mallika Home Products, still it is better to prepare our own Tamrind Paste at home. This tamrind paste is helpful for south Indian dishes like Sambar, Rasam, Puli kootu etc. Ingredients Tamarind - 1/4 kg Hot water - 1/2 ltr Gingely oil - 1 tbsp Turmeric Powder - 1 tsp Salt - 1 tsp Method Soak the tamarind in hot water for half an hour. And when the water is warm enough, use the mixer and grinder to extract the tamarind juice. Don't add more water to grind but grind the tamarind so that you get thick water. Heat a hard bottom pan, add the oil add add turmeric and salt to it and bring it to a boil. Reduce the flame and leave till the water is evaporated and till the tamarind becomes thick and is in a paste form. Remove from flame, let it cool. Store it in an air tight container. The extract can be stored in fridge for about half a month. 
Read more

Bengal gram flour Payasam|Mysore pa Kheer

This payasam if done well tastes like Mysore pak. Ingredients: Bengal Gram Flour - 1/4 cup Ghee - 1/4 cup Sugar - 1/4 cup Cardamom Powder - 2 pinches Cashew nuts - 8 nos Milk - 1 1/2 cups Method: In a pan heat ghee. Add the bengal gram flour to the hot ghee and mix well to form a fine paste. Add 1 1/2 cups of water to the besan flour mix and bring it to boil. Add sugar, Keep stirring to avoid forming lumps. When it forms a thick lump add milk and mix well again. Add cardamom powder. In a pan fry broken cashew nuts till golden brown and add it to the Payasam.
Read more