Paleda Ketheda Kashaya/ Halemara/AlstoniaScholaris Bark concoction

Aati Amavasya celebrations in Coastal Tulunadu! 🌟 Tod Tuluvas/Mangaloreans drink the sacred Paleda Kashaya, known for its medicinal properties. The tree bark is harvested in the early hours, preceded by a prayer the night before. It’s a revered tradition. I’m nostalgic about this drink, having grown up avoiding it, but our househelp ensured we all had some. Today, after ages, we finally had it – Amma had arranged for the bark in advance! Managed to squeeze in an impromptu reel. Traditionally, Paleda Kashaya is consumed on an empty stomach early morning, followed by menthe/fenugreek seeds Ganji to cool down. 🌿💚.

Ingredients:

1. 1 big piece Paale Marada Kethe / Bark

2. 2 cloves of garlic

3. 1/2 tsp Ajwain / Carom seeds

4. 3-4 peppercorns

Method:1. Clean the bark thoroughly.

2. Smash the bark with garlic, Ajwain seeds, and peppercorns in a mortar and pestle.

3. Grind the mixture in a mixer with some water and strain.

4. Heat a white pebble stone and season it into the concoction.

5. Consume in one gulp, followed by a piece of jaggery.

Best had in empty stomach early morning.

Important Notes:- This concoction offers numerous health benefits when prepared on this specific day.- Exercise caution while collecting the bark and ensure it’s sourced reliably.- Avoid using sharp objects while sourcing the bark, as it’s believed to weaken its medicinal properties.

Normally 20 to 30ml concoction is consumed.