Saturday, December 3, 2016

Kambupudalai poriyal

Got wondering what is the difference between kundru (kovaika) and parwal (kambupudalai). Kambupudalai has ladys fingers like seeds, slightly bigger, elliptical, stouter than kovaika.
Before reading this book, had never bought nutmeg all these years.


Nutmeg should be powdered


  • Kambupudalai | Trichosanthes dioica | पटोल | परवल 
  • Asafoetida
  • Ghee
  • Water of washed rice
  • Paste of black pepper
  • Nutmeg powder
  • Coriander powder
  • Fenugreek powder
  • Cumin powder

Preparation of Pudalai poriyal

  • Clean kambupudalai and cut into pieces
  • Half boil kambupudalai in water
  • Once cooked fry it with ghee and asafoetida and keep it separately
  • Add paste of black pepper to water left after washing rice
  • After sometime filter this water
  • Keep this water in a vessel on fire
  • Add nutmeg powder, corriander, fenugreek, cumin powder
  • When this is properly cooked, remove from fire
  • During serving, add fried kambupudalai in the above processed water and mix properly
  • It should be made fragrant with aromatic substances tied with thread 

Benefits and Properties

  • It is hot in potency and sweet post digestion (vipaka)
  • Alleviates tridosha

Verse from Pākdarpaṇa of Nala by Dr. Madhulika P. 66
पटोलस्य फलं सम्यगाहरेत् सूदकोविदः । सम्भारदीन् विनिक्षिप्य तत्पचेत्पूर्ववत्पुनः ॥ ४३४ ॥
पासयित्वा पुनस्तच्च वेष्टयित्वा प्रदापयेत् । उष्णवीर्यकरं स्वादु त्रिदोषघ्नं विपाकतः ॥ ४३५ ॥

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