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Faral

(275)Kutti Daro

Farali Masala Khir.

“Kutti Daro” (also spelled Kutki, botanical name Picrorhiza kurroa) is a powerful herb in Ayurvedic medicine known for its liver-protective and detoxifying properties. Here are some key benefits:

Health Benefits of (Kutki )Kutti Daro:

1. Liver Health:
Kutki is one of the best Ayurvedic herbs for liver detox. It supports liver function and is used in conditions like hepatitis, fatty liver, and jaundice.

2. Digestive Aid:
It stimulates appetite, aids digestion, and helps relieve constipation and acidity.

3. Anti-inflammatory & Antioxidant:
Rich in compounds like kutkin, it helps reduce inflammation and oxidative stress in the body.

4. Immune Booster:
Enhances the immune system and helps fight infections, especially respiratory tract infections.

5. Supports Skin Health:
Due to its blood-purifying nature, it is useful in skin conditions like eczema, psoriasis, and acne.

6. Balances Pitta and Kapha:
Especially good for people with Pitta and Kapha imbalances—helps cool the body and detoxify heat-related issues.

7. Helps Manage Fever:
Acts as a febrifuge—reduces fever by supporting the liver and immune system.

8. Useful in Autoimmune Conditions:
Ayurvedic texts mention its use in managing conditions like rheumatoid arthritis and chronic inflammation.

Ingredients

  • 1 cup whole Buckwheat ( Kuti no daro)
  • ¼ cup Peanuts.
  • ¼ cup Curd.
  • 2 tbsp. Ghee.
  • 1 tsp. Cumin seeds.
  • 2 whole green chilli.
  • 1 inch Ginger piece.
  • 8-10 Curry leaves.
  • 1 tbsp. Finely chopped Coriander leaves.
  • 1 tbsp. Coriander leaves.

Method

  1. Sieve and clean the Buckwheat and wash it two times in a strainer.
  2. Soak for 30 minutes in 4 cups of water.
  3. After 30 minutes heat ghee, add Cumin seeds and wait for a crackling sound. Now add curry leaves, give a quick stir and add soaked Buckwheat along with its water and Peanuts. Boil and reduce the water.
  4. Make a paste of Ginger and chili and add in kutti daro, add salt curd and coriander leaves and stir continuously otherwise curd will start curdling.
  5. Once you reach the desired consistency, switch off the flame and serve hot accompanied with curd or masala chhas.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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