In Kerala, people like to drink water boiled with spices such as cumin, coriander or some herbs. We call this water Jeeraka vellam (if cumin seeds added) ,Malli vellam( if coriander seeds added) or Dahashamani/Karingali vellam when ayurvedic herbs are added. We some time call it Chukku Vellam (meaning Dry ginger water) even though dry ginger content is very low in the Dahashamni.
In our home amma used to make a big pot full of karingali vellam in the morning. Usually one pot would last us the whole day. You can drink it slightly warm or cold. Dahashamani water is also served in restaurants throughout Kerala. First time visitors to Kerala usually mistake this water for an alcoholic drink only to be told by the waiter that it is a water with medicinal herbs. You can read more over here and here..
Dahashamani/Karingali vellam is a ayurvedic tea or brew is made by adding a small amount of the herbs in boiling water. Dahashamani usually comes as coarse pieces of herbs. I grind them to fine powder in my coffee grinder (my coffee grinder has a red color, but not a problem for me). I add 1/ 8 of tsp of the powdered herbs to make 1 gallon of Dahashamani water. If you add more, the water becomes darker in color with a strong taste.
Dahashamani unfortunately is not available in US, and the only way to get it during a visit to India. I have also asked my friends who were visiting Kerala to get it from there.
Common ingredient in Dahashamani, is karingali , however other ingredients will vary depending upon the manufacturer. Anyway I will give below the ingredients of Amrithu, where as the product – Karingali powder one doesn’t give any details.
Chukku (Malayalam Name)
Zingiber officinale (Botanical Name)
Helps relieve indigestion, gas pains, diarrhea and stomach cramping.
To treat nausea related to both motion sickness
Managing circulatory disorders.
Because of its cineole content, it helps to enhance mood and relieve stress.
Act as Mouth freshener.
Help break fevers by warming the body and increasing perspiration.
Elakayai (Malayalam Name)
Elettaria cardamomum (Botanical Name)
Used for flavoring and helps in digestion
Grambu (Malayalam Name)
Eugenia caryophyllus (Botanical Name)
It is used to treat respiratory and digestive ailments.
Treat Bad breath and tooth decay.
Malli (Malayalam Name)
Coriandrum sativum (Botanical Name)
Helps to control blood sugar levels, bad cholesterol, aids in digestion and helps regulate the digestive organs, and may help prevent allergies as well as cancer.
Helps to improve tummy troubles of all kinds from indigestion to flatulence to diarrhea.
Karingali (Malayalam Name)
Acacia catechu (Botanical Name)
Used to treat sore throat, Diarrhea.
Pathimukam (Malayalam Name)
Caesalpinia sapans (Botanical Name)
Diuretic, anti-oxidative, thirst quenching, anti-bacterial and tonic properties.
It is also blood purifying and is a good drink for persons with diabetes.
It cures jaundice, cough, respiratory problems, etc.
It also produces a valued type of reddish dye called brazilin, used for dyeing fabric as well as making red paints and inks
Ramacham (Malayalam Name)
Vetiveria zizanioides (Botanical Name)
Used to keep drinking water fresh and cold.
Supposed to have many properties like action against cancer cell growth, anxiety, stress, heart problems, thyroid problems etc.
Njerinji (Malayalam Name)
Tribulus terrestris (Botanical Name)
It is used as an aphrodisiac, diuretic and nervine in Ayurveda.
Mysore chandanaam (Malayalam Name)
Santalum album (Botanical Name)
Used as an urogenital (internal) and skin (external) antiseptic.
What you need
Powdered Dahashamani : Heaped 1/8 teaspoon
Water: 1 Gallon
How I made
Boil water in the pot and add the dahashamani powder, and boil.
Drink warm or cold as required .
This article is for general information only; please not take it as medical advice.