Digestive Hing Harad Churan
Digestive Harad Peepli churan- a very good Ayurvedic churan/ spice mix for digestion ,Gastric problems and stomach ailments
Course: Home made, Spice mix
Cuisine: North Indian Cuisine
Keyword: Churan, digestive, harad, pachak
Author: Anjana Chaturvedi
- 50 gm Cumin seeds/ Sabut Jeera
- 50 gm Carom seeds/Ajwain
- 50 gm Dry ginger powder/ saunth
- 50 gm Ajmod/ Ajmoda
- 25 gm Black salt/ Kala Namak
- 25 gm Sendha namak/ Rock Salt
- 50 gm Javakhar/ potassium carbonate/ pearl ash
- 50 gm Pepper corn/Sabut Kali Mirch
- 50 gm Cloves/ Lavang
- 50 GM Black Cardamom/ Badi Elaichi
- 50 gm Harad/ Myrobalan
- 25 gm Peepramul/ Ganthoda
- 25 gm Long Pepper /Peepli
- 10 gm Nausadar/ Ammonium Chloride
- 10 gm Asafoetida/ Pure Hing
- 1/2 tsp Tatri / Nimbu phool/citric acid
Take a pan and add cumin, ajwain and dry roast for 2-3 minutes on low heat. We are doing this just to remove the moisture ,no need to over roast or change the colour of seeds
Now switch off the flame and add the asafoetida and stir for a minute in the hot pan.
Let it cool down completely.
Now add all the ingredients in the mixer jar and grind to make a fine powder.
Store in an airtight jar.
Take 1/2 to 1 tsp of churan with a cup of lukewarm water when needed.
Note-
- Use good quality pure compound hing to make this churan.
- Can use mango powder insted of neebu phool/ tatri.
- You can also add 50 gm table salt in it if you like salt on higher side