Medicinal Plants Lists For postpartum Periods Sutkeri ko Ausedhi or Masalaa - सुत्केरी को औसधि

Medicinal Plants lists for Making Sutkeri Masala

In the beautiful land of Nepal, there is a special treat called Sutkeri ko Ausedhi, which translates to "medicinal confectionery for new mothers." This delightful and sweet concoction has been a part of Nepali tradition for centuries, specifically prepared to bring comfort and healing to mothers after giving birth to a baby.

Sutkeri ko Ausedhi: A Nutritious Journey

Imagine being called "Sutkeri," a term in Nepali that honors a mother after the joyous occasion of childbirth. The term "Ausedhi" refers to a specially prepared medicine. Following ancient customs, new mothers are gifted Sutkeri ko Ausedhi along with other nutritious foods after giving birth. This special treat acts as the ultimate health supplement, aiding in postpartum healing, boosting energy, and encouraging milk supply for lactating mothers.

Known by Many Names: Sutkeri Masalaa and More

Sutkeri ko Ausedhi is known by various names, reflecting the diversity of Nepal's culture. It is also called Sutkeri Masalaa, Mishri Paakh, Battissa ko Paakh, Pokhuna washaw, Phaku Bansa Pakh, Pokhuna Jwala, and Mishri Pakh Jwala in different regions and languages. These names echo the uniqueness and richness of this traditional medicinal treat.

Nature's Bounty in a Sweet Form: Ingredients of Sutkeri ko Ausedhi

What makes Sutkeri ko Ausedhi so special are the magical ingredients derived from nature. Instead of traditional medicine, this treat is crafted from medicinal plants and spices. Picture a mix of clarified butter, edible gum, thickened milk products, rock sugar, ground nuts, seeds, and an array of dry fruits like almond, cashew, pistachio, coconut, dates, and raisins. It's not just sweet; it's a powerhouse of goodness!

Key herbal components include Battisaa powder and Jesthalangwagi churna, a blend of 32 different medicinal plants. The concoction is cooked until it reaches a fudge-like consistency, offering a chewy, rich, and sweet experience. Sutkeri ko Ausedhi is best enjoyed in small quantities, one to two tablespoons at a time, accompanied by warm milk in the morning and evening.

Caring Traditions: Sutkeri ko Syahaar and Beyond

In Nepal, old traditions and customs play a crucial role, especially during pregnancy, childbirth, and the postpartum period known as "sutkeri ko syahaar." New mothers are given the utmost care, with restrictions on heavy work and exposure to external elements like wind and rain. This cultural belief ensures a swift and healthy recovery for new mothers, emphasizing the importance of nourishing foods and rest.

The postpartum period involves a unique diet, including broth-soup with buttered rice, ajowain soup, and special meals like gheu-chaaku-bhaat. These dishes are carefully crafted to aid recovery, boost milk supply, and provide essential nutrients. Traditional practices, such as warm mustard oil massages and full-body massages for the mother and newborn, contribute to the overall well-being of both.

Preserving Tradition: The Journey to Discover Sutkeri ko Ausedhi

The quest to discover the authentic recipe for Sutkeri ko Ausedhi led to a journey filled with family stories and memories. The aroma of cooking this medicinal food in a grandmother's kitchen in Kathmandu stays etched in memories. It's not just a recipe; it's a beautiful family affair, creating a sense of togetherness and joy.

As different families have unique proportions and methods, the quest involved reaching out to friends, family, and even popular easy Ayurveds in Kathmandu. Each household has its preferred ingredients, whether it's soaked fenugreek seeds, chopped dry nuts, or sparingly used fennel seeds. The beauty lies in the diversity of recipes passed down through generations.

Major Medicinal Plants Lists For Sutkeri ko Masalaa (सुत्केरी को मसला)

1, Fenugreek Seeds - (मेथी को गेडा) - Methi ko Geda

2, Ajowain Seeds - (ज्वानो) - Jwaano

3, Fennel Seeds - (सौंप सौन्फ़) - Saunp or Saunf

4, Clarified Butter - (घीउ) - Gheu

5, Edible Gum Arabic - (गूंद) - Goond

6, Battisaa Powder - (बत्तिसा को धुलो) - Powdered Mixture of 32 Varieties of Medicinal Plants

7, Jesthalangwadi Powder - (जेस्थालाबंगारी को धुलो) - Powdered Mixture of Medicinal and Herbal Plants

8, Milk Khuwaa - (खुवा) - Khuwaa

9, Whole Raw Almonds - (बदाम) - Badaam

10, Raw Pistachios - (पिस्ताचु) - Pistachu

11, Raw Cashews - (काजु) - Kaaju

12, Pecans - (पीकान नट) - Peekaan

13, Shelled Walnut - (ओखर) - Okkhar

14, Unsweetened Coconut Chips - (नरिवल) - Nariwal

15, Raisins - (किशमिस, मुनक्का) - Kishmiss

16, Dry Dates - (छोहरा) - Chowara

17, Cardamom Pods, Finely Ground - (सुकुमेल) - Sukumel

18, Black Cardamom Pods, Finely Ground - (अलैंची) - Alainchi

19, Cinnamon Powder - (दालचिनी को धुलो) - Daalchini

20, Clove Powder - (ल्वाङ्ग) - Lwaang

21, Whole Nutmeg, Finely Ground - (जाइफल) - Jaiphal

22, Pumpkin Seeds - (फर्सी को बीयाँ) - Pharsi ko Beyaa

23, Granulated Sugar (Rock Sugar - (मिश्री) - Mishri

Preparation Method

1, Prepare Spice Puree:

Boil fenugreek, ajowain, and fennel seeds in a saucepan with enough water.

Cover and cook until the spices are soft (about 10 minutes).

Drain, saving the water for later.

Blend the spices into a semi-thick puree in a food processor, adding up to 1/2 cup saved water.

Transfer the puree to a bowl and set aside.

2, Fry Gum and Nuts:

Heat 1 cup clarified butter in a pan, fry the gum until it puffs up, then set it aside.

In the remaining butter, separately fry almonds, cashews, pistachios, walnut, pecan, coconut chips, dates, and raisins until toasted.

Remove and drain on paper towels. Don't let them burn.

3, Prepare Nut Mixture:

Chop the toasted nuts into small pieces or use a food processor.

4, Cook Spices and Nuts:

Heat 2 cups clarified butter in a large pan.

Add Battisaa Powder and Jesthalangwadi powder, then mix in the fenugreek, ajowain, and fennel paste, and khuwaa.

Cook until the liquid has almost evaporated.

Add the toasted-chopped nuts mixture, ground spices, and pumpkin seeds. Stir well.

Cook until the mixture thickens and reduces (about 25 minutes).

Add sugar and continue cooking until the mixture becomes a thick solid mass and butter starts separating.

5, Finish and Serve:

Mix in edible fried gum and stir well.

Remove from heat and let it cool completely.

Transfer into a serving tray and sprinkle with melon or pumpkin seeds and remaining fried gums.

Enjoy your delicious Sutkeri ko Ausedhi!

What is Battisa Powder?

Battisa Powder is a special mixture made from 32 Ayurvedic herbs and spices. These herbs and spices come from plants that are found locally. People use this powder to make special food for pregnant and breastfeeding women. Many believe that it helps women with health problems like too much bleeding, pain in the lower abdomen, or the risk of losing a baby. It's not just food; some people also use it as Ayurvedic medicine. The amount of Battisa powder in Sutkeri ko Ausedhi can be different in each family.

Here is a list of the ingredients in Nepali and English names:

Amalaa (gooseberry)
Arjun (terminalia arjuna)
Ashwogandha (winter celery)
Baayubidanga (embelia)
Barro (terminalia bellirica)
Bel (Bengal quince)
Bhringaraaj (trailing eclipta)
Daalchinee (cinnamon)
Gurjo (heart-shaped moonseed)
Gokhur (calthrops)
Harro (chebulic myrobolon)
Jethi madhu (licorice)
Jira (cumin)
Jwaanu (ajowan)
Kaafal (bayberry)
Kaauso (common cowitch)
Kachur (east India arrowroot)
Koiraalo (mountain ebony, bauhinia)
Kurilo (wild asparagus)
Majitho (madder)
Marich (black pepper)
Naagakeshar (ironwood tree)
Naagarmoothe (cyperus scariosus)
Paasaanved (rockfoil)
Pipalaa (long pepper)
Punarnavaa (spreading hog wood)
Sataawar (wild asparagus)
Shankhapuspee (butterfly pea)
Simal (red cotton tree)
Sutho (ginger)
Tej pat (Indian cassia lignea)
Thulo okhati (astilbe rivularis bush)

What is Jesthalangwadi?

Jesthalangwadi is a special kind of powder. It's made by mixing different plants that are good for health. People use it to make a special kind of medicine called Sutkeri ko ausedhi.

Here is a list of plants used in Jesthalangwadi:

Black cardamom

Winter cherry

Trailing edipta

Sandalwood

Nutmeg

Jaipatree

Spikenard

Java pepper

Black Niger

Sacrificial grass

Black pepper