Soups with tender items of meat, kanji and sizzling rasam poured over mashed rice are a balm for these feeling beneath the climate.

An attention-grabbing entry from author Sylvia Plath’s meals diary, recorded on Sylvia Plath’s Meals Diary Twitter web page (hyperlink), caught my consideration whereas researching for this story. Dated February 27, 1961, the entry learn, “Final night time I felt too sick for supper – had solely a cup of Ovaltine, bought into my night time gown behind flowered curtains.” That is very true. We develop into incapable of consuming something once we fall sick. The physique feels no starvation and the tongue will get no style. The COVID-19 pandemic is very harsh, crippling not only one however everybody within the household and generally leaving no caretakers. For these dwelling alone, the scenario is bleak since they must isolate and look after themselves. So what are a number of the South Indian recipes that turn out to be useful throughout such instances to assist revive the physique?

KT Achaya, a famend meals historian wrote in his ebook Indian Meals Custom: A Historic Companion (1994), on the finish of a chapter on medicinal meals. “With out correct eating regimen, medicines are of no use; with correct eating regimen, medicines are pointless.” There’s nothing like a plate of nourishing meals when your physique is recovering from illness. Soups with tender items of meat in it, rice kanji, spicy, sizzling rasam poured over cooked and mashed rice are a balm for these feeling beneath the climate.

My mom’s first go-to recipe, each time I fall sick, is an easy arisi-odacha kanji that is nothing however rice coarsely floor after which boiled right into a kanji (porridge). Rice grains are first roasted frivolously, simply till it will get fragrant, after which put within the mixer to be coarsely floor. Simply two to a few spoonfuls are cooked in two glasses of water, till the damaged rice is cooked. That is served with sugar or salt, relying on one’s style. Kanji will also be made utilizing entire rice grains and can style equally refreshing.

To the same old rice kanji, made watery and never thick, writer Hazeena Seyad says payir upperi is the proper accompaniment. “That is nothing however inexperienced gram dal boiled with two inexperienced chillies, turmeric powder and a little bit of salt,” explains Hazeena, the Tirunelveli-based writer of Ravuthar Recipes. A really gentle thadka of mustard seeds and curry leaves tossed into coconut oil is poured over this upperi.

In the event you’re feeling higher, the following step is to combine this kanji with rasam.

Indian recipes particularly name for the usage of spices similar to cumin, turmeric and pepper, all of that are the proper consolation for the weathered physique and curiously all three of them are available in one piping sizzling pot of pepper rasam. In response to Jeyashri Suresh, a meals blogger of vegetarian recipes who now lives in Hong Kong, pepper rasam is the only option for somebody who’s on the street to restoration. “Pepper rasam rice with a fireplace roasted papad tastes good for the tastebuds.”

The right pepper rasam requires simply three easy components – pepper, cumin, and turmeric powder. Jeyashri’s recipe requires one crimson chilli, half a teaspoon of toor dal, and a tablespoon every of pepper and cumin to be dry roasted and floor. This powder is added to the same old tamarind water, turmeric powder, salt, and asafoetida combination. Curry leaves and mustard seeds are tempered in ghee and added to the boiling rasam simply earlier than turning off the fuel.

Image courtesy: Jeyashri Suresh

Dr Nandita Iyer, writer of On a regular basis Superfoods and who usually blogs at The Saffron Path, explains that relating to utilizing acidic meals similar to tamarind or tomatoes, the perks of it’s that it helps with the urge for food. “It additionally makes flavour notion higher, particularly when you’ve gotten lack of style and scent. Light spices like cumin and black pepper are most popular over the utilization of garam masala when an individual is recovering.”

She additional explains that relating to making savoury dishes, one all the time has to make use of black pepper with turmeric. “The piperine (a bioactive compound) in black pepper enhances the curcumin in turmeric. This helps improve the advantages of utilizing turmeric powder in our dishes.”

Nandita additionally recommends pongal made utilizing rice and moong dal. “For a vegetarian eating regimen, this comes loaded with proteins which is most important for somebody recovering from an sickness,” she provides. The best strategy to make it’s to clean and stress cook dinner equal proportions of rice and moong dal. Salt is added ultimately and will be had with boiled greens.

One other powerhouse of proteins is an easy, consolation meals really useful by Hazeena Seyad. “Nation rooster soup that’s actually skinny is normally given together with steamed meals like idli or idiyappam.” This, Hazeena vouches, is the proper meals for somebody recovering from an sickness.

“Effectively-cleaned nation rooster, turmeric and vinegar can be utilized for cleansing, and is cooked in gingelly oil. One clove, one cardamom and a small piece of cinnamon are at first made to crackle adopted by a handful of small onions sautéed till translucent. Half a teaspoon of ginger, garlic paste is added after which the rooster goes in. All of them are sautéed till the rooster turns white,” Hazeena shares. That is now stress cooked with one tomato, a pinch of turmeric powder and loads of water. Crushed pepper and cumin seeds are added together with salt and voila.

“Some add a gooseberry measurement of floor poppy seeds, simply to present the soup a thicker consistency,” Hazeena provides.

There are additionally therapeutic concoctions that assist alleviate congestion. Hazeena shares her recipe for a piquant brew known as the chukku thanni. “It’s finest particularly whenever you’ve bought a chilly, blocked nostril, sore throat or if you happen to’re feeling nauseous,” she says.

Crushed dry ginger, pepper, tulsi leaves and betel leaves are boiled in water with a couple of pods of garlic (with its pores and skin). Drumstick stems are added to it and the water is diminished in half. Karupatti (palm jaggery) is added ultimately. “If somebody’s bought pitham (bile obstruction) a handful of dried grapes and crushed coriander seeds are added to it.”

In fact, there’s all the time the consolation of curd rice, curd being a wonderful probiotic that helps hold a great intestine. To this, Jeyashri says, the proper accompaniment is the sun-dried citron pickle. However this must be in inventory at dwelling. Contemporary citrons are cleaned, reduce both into rinds or small items, blended with beneficiant quantities of sea salt, and left to dry within the solar over lengthy intervals of time. Saved in an air-tight container, this pickle will be consumed for years.

As somebody who’s bought a particular love for this explicit salted pickle, that I generally carry as an amulet particularly when touring to hilly areas, there’s a tiny glass bottle of it saved in a darkish nook of my home. In it’s a modest inventory of salted citrons that’s principally only a reassuring presence than meant for consumption… That each one will quickly be effectively.

And if you happen to’ve fallen sick, right here’s wishing you a really speedy restoration. 


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