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new house, install a sacred image, start a immunity is boosted to surpass the
business during the northern course of the negativity of the environment.
sun i.e Uttarayana. In karkidakom (Monsoon) strictly following
Geographically, during this period sun is the regimen is prescribed as the health of the
above the north of the equator, earth person in this season is minimal due to
decreases its moisture content and the air environmental influence which means the
has become dry and hence Ayurveda digestive capacity and health will be reduced
acharyas named it as Adanakala.3 making it more susceptible to infections and
The atmospheric changes through the diseased. This is explained as aama in
changing of the seasons create a disturbance Ayurveda which is due to
8
in the equilibrium of the mahabhutas(five agnimandya (impairment in digestion)
elements) and gunas (qualities)4 in that making imbalance in the tridoshas.
specific season. In varshartu, the agni debilitated by
This actually is the first stage of the disease. greeshma undergoes further decrease and
With the continued change of the season it gets vitiated by the doshas(Vata, pitta,
further aggravates the doshas. This is the kapha). They get aggravated by the effect of
second stage of the disease. But due to the the thick cloud, sudden blowing of the cold
mercy of the nature, the next season wind (after scorching heat of the sun in
balances and brings the doshas to normalcy. greeshma) resulting in amlapaka(Sourness)
Hence through ayurveda one can know the in turn causing pitta vardhana. Because of
geographical condition of the season and its the cold rain, cold wind, vatakopa and
changes occurring in the body. solidification of kaphaoccurs resulting in
Seasons and Ayanaas:5 vitiation of the tridoshas.
Uttarayana: Sisiram, vasantham, greeshmam The diseases usually seen in this season are
Dakshiyayana: Varsha, sharad, Hemantha. fever, diarrhea and dysentery, abdominal
What is karkidakom? Why is it important? discomforts and water borne diseases.
As per Malayalam calendar, last month of a DIET TO BE FOLLOWED DURING
year is Karkidakom and it falls in the month KARKIDAKOM
of July or August. With the starting of this Ajamamsa rasa (goat meat soup)
season (monsoon) rainfall enters the final recommended to boost the immunity.
phase in Kerala. Food prepared from old grains,
Ayurvedic science which is holistic by wheat, yava(puranadhanyas).
nature aims6 in: Yusha to be taken (seasoned
1) To maintain the health in the healthy vegetable soup.)
2) To cure the disease. Mastu(thairvellam) processed with
Keeping this in view, Ayurveda advocates to sauvarchala salt (intuppu), powder of
follow certain regimen daily (dinacharya)7 panchakola9( group of 5 drugs
and seasonal routine (Ritucharya) so that pippali, pippalimula, chavya,
balance of tridoshas(Ayurvedic principle of chitraka, nagara) is used.
being in health) is maintained and natural
Rain water or water from deep wells, diet(karkidaka kanji) which is now found to
well boiled is used for drinking. be extremely useful in regaining their
On a very cloudy day(durdinam), strength. But now it has merely turned out to
food should be predominantly sour, be a flourishing business.
salty, snehadravya(ghee/oil). Easily RELEVANCE OF KARKIDAKA KANJI
digestible foods are taken. Why in kanji form?
Intake of honey is advised. Kanji is the diet which is more satmya to
Use of mardhikya Madhya(wine) and Keralites. Moreover, kanji(peya) is indicated
arishta Madhya10 in kshut(Hunger), trshna(thirst),
The use of karkidaka kanji is quite glani(tiredness), daurbalya (weakness),
useful and important diet taken in kukshiroga(abdominal discomforts),
this season. jwara(fever). It allows anulomana to mala
REGIMEN and vata(prevents constipation), agnidipti.
Fumigate the house at dusk so that it If used in other form much result are not
will be devoid of moisture expected. As in kashaya form it can cause
sthambhana(kashaya rasa) and vata can be
Spiritual recitation to invoke the
vitiated.
satwika nature of mind.
Kanji can be used as both ahara and oushada
Use perfumes and expose the clothes
and moreover is satmya to all people and
to fumigation.
high quantity can also be consumed.
Usage of footwear and umbrella
A) What are the ingredients of
during this season.
karkidaka kanji?
AVOID
Njavara rice: 50gm
Excess exertions( vyayama)
Coconut: 250gm
Day sleeping
Ghee: 1tsp
Exposure to sun Jaggery: sufficient quantity
Sheetaahara, vihara(expose to cold): Aushadhachurna: 7gm.
Kala virudham(if taken may cause Method of Preparation:11
toxic effects) Boil Njavara rice. When half boiled
Fish in diet add the swarasa(the juice) and
Avoid potatoes, curd, excess use of powder of herbal medicine.
garlic, and pulse like gram as it Add jaggery in liquid form,strained
causes abdominal discomfort. in accordance to taste of the person.
KARKIDAKA KANJI Add coconut milk to this and ghee.
Karkidaka kanji is the famous dietary form B) What is the Oushadhachurna?
of medicated preparation to boost the Ajamodakam(Trachyspermumammi),
immunity and regain the shareerikabala of chukka (Zingiberofficinale), asali(
the individual. In early days, in this season Lepidiumsativum), uluva(Trigonellafoenum-
people used to take rest as there was no job graecum), jeeragam(Cuminumcyminum),
(due to heavy rainfall), so they had taken elavangam(Syzygiumaromaticum),
medicinal herbs and prepared the
91 www.ayurpub.com July-Aug 2016 Vol I, Issue 3
Rakesh Kumar ; Karkidaka Treatment: The Scientific way
CORRESPONDING AUTHOR
Dr Rakesh Kumar
Medical Superintendent AyurVAID Hospital,
Almora-Uttarakhand.
Email: drrakkesh@gmail.com