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Health and Holy Tulsi



Tulsi and Medicinal Formulations Preparation


Tulsi Tea :

Wash 10 to 20 fresh leaves of Tulsi, and pound them to a pulp. Mix this pulp with a cupful of water. Spice the mixture with proper amounts of powdered dry ginger, cardamom seeds and roots of peepar (piper longum). Add a spoonful of sugar, and boil. Drink this decoction while it is still hot. Do not strain the decoction. Chew and swallow the cooked pulp of Tulsi leaves after drinking the decoction. Take this decoction every morning. This decoction is believed to be capable of curing various diseases, stimulating appetite, and imparting a feeling of freshness and vigour.

Alternatively, 10 grams of Tulsi leaves are boiled in 250 grams of water till only half or one-fourth of the water remains. An equal amount of milk is added, and 20 to 25 grams of crystal sugar dissolved in it, the amount being adjusted as needed. Tulsi tea prepared thus. is not only a palatable drink, but also an effective cure for a number of disorders such as colds, fevers, lack of appetite, lassitude, burning sensation in the stomach, excess of vata and pitta, etc.

Boiling 10 grams or more of Tulsi leaves in 250 grams of water till one-half or one-quarter of the water has been boiled away yields another kind of Tulsi tea which is very effective in the treatment of disorders like fevers, a disinclination for exertion, lassitude, lack of appetite, burning sensation in the stomach and disorders caused by excess of vata (vayu) and pitta.

Cold extract of Tulsi :

Grind five to seven leaves of Tulsi with three or four black pepper seeds in a mortar with a little water till a homogeneous thick liquid is obtained. Drinking a glass of such a cold extract of Tulsi every morning on an empty stomach soothes the brain by removing the heat, and strengthen it. This drink stimulates and strengthens the heart also. The drink is more desirable in the cold season. Almonds added to the drink improve its quality and render it more salubrious.

Vegetable soup :

Clean and cut four bundles of onion saplings, including the leaves, into small pieces. Keep these other ingredients ready Water, 3 cups; Celery leaves cut into small pieces, 1 cup diced carrots, 1 cup skinned and diced tomatoes (of the larger variety) 3 nos, 1 capsicum cut into small pieces, salt and pepper according to taste some neem leaves, one spoonful of ajwan seeds, one spoonful of Tulsi, one spoonful of oregano.

Method of preparation : Fry the pieces of onion and capsicum in a little oil. Then add the rest of the ingredients and cook till they are done. If it is desired to thicken the soup, cook a cupful of phanasi or other beans, mash them and add the paste to the soup. Add one-fourth of a cup of rice to the soup and boil till the rice is cooked.

Mixed pulse soup :

Ingredients :
250 grams of dry pulse seeds (such as French beans, Bengal grams, string beans, lentils, etc.); 3 carrots of ordinary size, diced; one potato of average size, diced; one pumpkin, peeled and diced; 2 medium-sized tomatoes cut into slices or pieces; broken noodles; onions, garlic, and green pepper cut into pieces and fried, according to taste; and salt and pepper according to taste.
Two spoonfuls of celery leaves; one spoonful of oregano; half a spoonful of ajwan seeds; half a spoonful of Tulsi leaves or tamalpatra; one spoonful of jaggery; one spoonful of ajwan leaves; some neem leaves.

Method of preparation : Soak the pulses overnight, and cook in a pressure cooker till they become soft. Mash them in the water used for cooking them. Now add the rest of the vegetables and heat till they are cooked well. Decorate with celery leaves, ajwan leaves or Tulsi leaves when the soup is served.

A nutritious sweet (pak) prepared from Tulsi seeds :

Tulsi seeds are used extensively in the preparation of medicines, eatables, essences, perfumes antiseptics, etc. The seeds of the Shyam Tulsi are considered to be of greater medicinal value than those of Ram Tulsi. The clusters of flowers, or inflorescences, of the Tulsi plants are known as “maanjars” (from ‘manjari’, inflorescences). The seeds are formed in these flowers, and are released from the dry maanjars on shaking. More seeds are produced by Ram Tulsi. The seeds are of the size of poppy seeds, and resemble mustard seeds in colour. The seeds are formed in abundance in the month of Ashvin, i.e. around October. A medicinal sweet which is nutritious and imparts strength to the body (i.e. a ‘pak’) can be prepared from these seeds.

Preparation :
Pound or grind Tulsi seeds to a fine powder like flour. Before beginning the preparation, keep the following ingredients ready Tulsi seed flour, 125 grams; black pepper seeds, 10 grames; bhang (cannabis),5 grams; Saffron, 2 grammes; almond seeds, 125 grams; khova (khoya), 125 grams; Bengal gram flour, 125 grams crystal sugar, 250 grams; ghee (clarified butter), 250 grams.

Mix a major part of the ghee with the gram flour. Sprinkle a little milk over the flour. Take the remaining portion of ghee in an iron or brass pan and put it on the stove. When the ghee is fairly hot, add the gram flour and let it cook the ghee over a low flame. When the flour is nearly halfcooked, break up the khova into small lumps, mix it with the gram flour, and continue heating till both the khova and the flour have been cooked completely, and have begun to turn brown. Now add the almond seeds, cut into small pieces, and let them cook for some time. Now add the Tulsi seed flour, immediately after that add the cannabis powder, cardamom and pepper powder according to your taste, mix well, and take the pan off the fire.

Meanwhile, prepare a thick syrup from the sugar, add the saffron to it. The thickness of the syrup should be adjusted to suit the weather conditions. The thickness (or consistency) of the syrup should preferably be a little greater in monsoon, otherwise the sweet is liable to spoil easily, and become soft due to moisture in the air; a thicker syrup gives better result. In the winter, on the contrary, the syrup should not be made so thick and viscous; thicker syrup results in greater hardness of the sweet. If it is desired to increase the proportion of ghee in the sweet so as to increase its nutritive value, somewhat thinner syrup will be needed. Once syrup of the proper consistency has been prepared, and the saffron added, mix the roasted flours into the syrup with constant stirring. Now the sweet is ready. Spread it in a flat plate while it is still hot, and allow it to set. When it has set, cut it up into pieces of desired shape and size.

This pak should be taken every day in the morning. Depending on your constitution, 20 to 100 grams of the sweet can be taken daily. The sweet should be followed up with 200 to 250 grams of milk. It would be better not to take any oil, chillies, tamarind, hot spices and such other additives to one’s food during the period of regular consumption of this pak, or at least reduce the proportion of these materials in the daily food. This will permit the pak to have its full effect on the body.

Benefits :

It is stated in Ayurveda that Tulsi seeds are highly nutritious and greatly strengthen the body. The component of the body responsible for the strength and virility of the body is built up and the secretion of semen increases. Many diseases caused by vata (vayu) and kapha are cured. Digestion becothes more efficient. Numerous disorders including diseases of the digestive system, disorders caused by abnormal amounts of vata, wounds, weakening of the brain, chronic cold, cough, debility and dyspepsia are cured by taking this sweet regularly.

Refreshing drink :

Pour one cup of boiling water into a teapot. Add 12 to 15 Tulsi leaves, two pieces of lemon grass (green tea), and 12 to 15 mint leaves. Allow to brew for 15 minutes, and strain. Add lemon juice and honey to improve the taste. Drink this decoction every morning on an empty stomach. It stimulates digestion, purifies the blood, and imparts a feeling of freshness. Honey is used for slimming and lemon juice for reducing the harm caused by excess of bile. A piece of ginger can be added to the brew with advantage.

A health-giving sauce (chutney) :

    Germinated green grams 20 grams
    Germinated Bengal grams 10 grams
    Germinated fenugreek seeds(methi) 5 grams
    Seasame seeds 5 grams
    Peanuts 5 grams
    Coriander leaves 10 grams
    Mint leaves 10 grams
    Tulsi leaves 5 grams
    Ginger 5 grams
    Garlic 5 grams
    Saindhav salt 5 grams
    Dates or jaggery 5 grams

Grind all the above ingredients in a mortar to a paste. Add 15 grams of shredded coconut and a tea-spoonful of lemon juice. This chutney can be taken with chapatties, or it can even be mixed with vegetables. This chutney must be eaten within two hours after preparation It begins to spoil after that time. Do not put it in the refrigerator. The chutney is a good source of calcium potassium, sulphur, iron, proteins and enzymes. This chutney is an effective remedy for constipation, acidity, gas, rheumatoid arthritis, obesity, diabetes, itching, burning sensation and many other disorders.

Arishta aasav :
Pulverise 700 grams of the bark of the babool tree. Boil it in 1500 grams of water, till only one—fourth of the water is left. Strain the extract, Add 80 grams of the panchang (five parts of the plant) of Tulsi, 500 grams of jaggery, 10 grams of peepar (piper longum), and 80 grams of flowers of the anvia (Indian gooseberry) plant. Take 10 grams each of black pepper,. small cardamoms, nutmeg, cinnamon, sheetalchini (cubebs),. tamal patra and naag kesar (hon wood). Pulverise them and mix with the above extract. Put this mixture in a vessel, and seal its mouth. Keep aside for one month, then open the vessel and strain the contents.

This aasav removes deficiencies of the semen such as a low sperm count and thinness. It also cures coughs, debility and poor digestion, and imparts strength and vigour.

Ghrit (medicated ghee) :
Grind 125 grams of Tulsi leaves and 125 grams of guruch (serpent stone) in the presence of 750 grams of water. Add 500 grams of cow’s ghee and boil till a homogeneous liquid is obtained. Strain and store the liquid.
This ghrit is used to treat abnormalities of the blood and skin diseases like leucoderma and leprosy.

Medicated oil :
Grind 125 grams of Tulsi leaves in a mortar to a paste. Cook this paste in two kilograms of Tulsi juice to which one kilogram of seasame oil has been added. Continue boiling till all the water is boiled away. Then cool the oil, strain it and store in a glass bottle. This oil is very useful in the treatment of skin diseases.

Choorna (medicinal powder) :
Take equal quantities of the leaves, inflorescences, seeds, roots and stem of the Tulsi plant. Dry them in the shade. Then pulverize this panchang.
Swallow 5 gram of this choorna with cold water every morning. This choorna is useful in the treatment of abnormalities of the blood, disorders caused by pitta, insomnia and gonorrhoea.

Sheetajwarantakvati (pills that end malaria) :
Pulverize 10 grams of Tulsi leaves, 40 grams of Bengal gram powder, 10 grams of black pepper and 10 grams of the leaves of the bitter gourd creeper. Add some water, mix and roll into pea-sized pills. Regular use of these pills in seasons favouring malaria will prevent an attack of the disease. Taking one of these pills three times a day, or two of them every morning and every evening, is beneficial in fevers preceded by cold rigours and fevers prevalent in winter. These pills should not be taken for periods longer than two months.

Choorna (powder) for colds :
Pulverize black pepper to a fine powder which can pass through cloth. Subject the powder to the process described as bhavna with the help of Tulsi. Dry the powder in the shade. Five grams of this powder should be taken with tea or hot water for treating colds.


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