Digestive Hing Harad Churan
Digestive Harad Peepli churan- a very good Ayurvedic churan/ spice mix for digestion ,Gastric problems and stomach ailments
Servings: 1 jar
Calories: 1579kcal
Ingredients
- 50 gm Cumin seeds/ Sabut Jeera
- 50 gm Carom seeds/Ajwain
- 50 gm Dry ginger powder/ saunth
- 50 gm Ajmod/ Ajmoda
- 20 gm Black salt/ Kala Namak
- 15 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 choti 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
Instructions
- 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.
Notes
Note-
- Use good quality pure compound hing to make this churan.
- Can use mango powder instead of neebu phool/ tatri.
- You can also adjust the quantity of salt in it if you like salt on higher or lower side
Nutrition
Calories: 1579kcal | Carbohydrates: 272g | Protein: 52g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Sodium: 36210mg | Potassium: 4198mg | Fiber: 117g | Sugar: 7g | Vitamin A: 1117IU | Vitamin C: 17mg | Calcium: 1791mg | Iron: 77mg