Dhanyamla Kanji

Modern description

A fermented drink, often used in cold season to aid digestion and promote health, especially useful for those accustomed to wine or with weak digestion.

Purpose

Drink suitable for cold season

Indications

• Indigestion, anorexia, loss of appetite, abdominal distension, flatulence, hemorrhoids (piles), initial stages of Ama accumulation, certain types of inflammatory conditions. Can be used as a general health tonic, especially during seasonal transitions.

Classical indications

• Agni Mandya (Digestive impairment)
• Aruchi (Anorexia)
• Amavata (Rheumatoid Arthritis)

Karma

• Deepana (appetizer)
• Pachana (digestive)
• Rochana (improves taste)
• Vata-Kapha Hara (balances Vata and Kapha doshas)
• Shoola Prashamana (relieves pain)

Key ingredients

• Red Rice
• Water
• Black Pepper
• Long Pepper
• Cumin
• Asafoetida
• Mustard Seeds
• Fenugreek seeds
• Rock Salt. Quantities of optional additions are typically small
• ranging from a pinch to a few grams per liter of prepared Kanji.

Adult dose

30-60 ml, 1-2 times daily

Pediatric dose

Not typically used in children

Preparation steps

• Collect the necessary ingredients (cereals, pulses, medicinal herbs) on an auspicious day.
• Clean and prepare the ingredients.
• Take a big earthen pot, perform auspicious rituals, and place it on the oven/stove.
• Add water in the prescribed proportion and boil.
• Add the ingredients to the boiling water.
• Allow the mixture to ferment naturally for 4-7 days in a dark place.
• Monitor the fermentation process until the desired sour taste is achieved.
• Once fermentation is complete, strain the liquid to remove solid particles.
• The fermented liquid (Dhanyamla Kanji) is ready for use.

Safety contraindications

• Individuals with severe Pitta imbalances or active ulcers should use with caution.