Do you come to taste herbal porridge which is full of many health benefits? | | Traditional Food Home
My grandmother used medicinal porridge to make several different types of herbs. It's a delicious drink. A piece of jaggery makes it even sweeter. Preparation of porridge is common in Srilanka Village life. Among them, specialty porridge that made using herbs.
Then she finds the green eggplant leaves. They improve heart health. Sri Lankan villagers call them "Elabatu'
Indian sarsaparilla is a very herbaceous plant. Sarsaparilla is a potent anti-inflammatory plant. Sri Lankan villagers call it "Iramusu" and my grandmother uses it for herb porridge.
Knotgrass is its name. It shows antimicrobial properties. It is also used as a styptic and wound healing agent.
Ironweed leaves called "Monaricudumbia" which are used to help symptoms associated with colds and flu.
She next adds sessile joyweed to make her vegetable porridge delicious and quality. It is also known as "Mukunawanna" and is used as a leafy food.
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The required herbs are added to the porridge. Now it's time
to get it ready. To increase the consistency and nutrition of the porridge, add
well boiled rice to it. After adding the required amount of salt, the collected
leaves should be cut off. You can also add coconut milk to make the porridge
more palatable. Put the leaves and coconut together and chop finely to get a
good liquid juice. Add water to the mixture of finely chopped leaves and
coconut to make porridge. Grandmother makes sure to carefully pour the green
liquid over the boiled rice. Prepare the porridge as required by adding the
required amount of flame to the required amount of fire.
Grandmother is ready to offer her herbal porridge made in
this way to her grandchildren with love.
Grandmother did not forget to add a piece of jaggery to make
the herbal porridge more delicious.
"Anu" "jayami" and "sathi"
were added to taste the hot porridge. The three little ones love to watch as
the porridge glass tastes great.
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