Sunday, 16 August 2009

reduce head heat

Some individuals may experience lots of heat in the head area which causes:
a) short temperament
b) headaches
c) heatiness in eyes
d) bitterness in mouth
e) an increase of pitta in the body

1 handful of curry leaves. Grind the leaves.
100 ml lime juice
100 ml indian gooseberry or amla juice (nellikai): Optional. Pound the berries and extract the juice.
100 ml orange young coconut water
100 ml fresh cow's milk

20 grams of white turmeric (poolan kilangu)
20 grams fenugreek seeds
20 grams small cumin seeds
Grind white turmeric, fenugreek seeds and small cumin seeds into powder form.

1 liter of gingerly oil

Pour gingerly oil into a metal saucepan and add ingredient A and B. Boil until the mixture is thick. To check whether the oil has cooked to the right consistency, take a small piece of dhoti and tie the ends to a short stick. Wet the cloth with the oil and lit the cloth up. If the oil is cooked to the right consistency, the cloth should flame up and burn very fast.

If there is water in the oil, the cloth will break up and produces noise while burning. When this happen, cook the oil further until the water has evaporated. Once the oil has reached its consistency, remove from the flame and set aside to cool.

Take a large stainless steel pot and a small white dhoti cloth, large enough to cover the pot. Powder 1 or 2 grams of raw camphor (pachha karpooram) and add the powdered raw camphor into the stainless steel pot.
Tie the ends of the cloth to the pot's handle and pour the cooled oil into the cloth. Cover the pot. After 30 minutes or 1 hour, squeeze and strain the remaining oil out from the cloth and store the strained oil in a bottle.

If you were to apply the oil on your head, you will feel an instant cooling effect on your head. The cooling medicated oil helps to reduce pitta, cures mouth bitterness, dizziness and headaches.

No comments:

Post a Comment