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Olle Bella

Olle Belle /Palm sugar or palm jaggery – Palm sugar is a natural sweetener made from the sap of palm trees. Coconut palm sugar and palm sugar may sound same but are completely two different sweeteners. The liquid collected from the sap is called toddy or neera. This fresh toddy is boiled to obtain palm sugar or palm syrup. This process is done quickly to avoid toddy from fermenting. To make the sugar solid, the boiled juice is then poured into bamboo sections to form cylindrical shapes or into coconut shells  or into small baskets woven of palm leaves. You also get palm sugar in powder form, which looks very close to coconut sugar. This sugar, even when soft, can be extremely dense and very sticky. Palm Sugar has a low GI and helps prevent diabetes and anemia during pregnancy. It is also known to be effective against cold and lung related ailments. You can use palm sugar in the same way as you would use jaggery.

The following kashayams will be given every night before sleep to the pregnant woman. Since there are 6+1 types of kashayams the cycle will be

repeated till the baby is delivered. All kashayams should be filtered before serving.

Day 1:
1 teaspoon Jeera
2 inch x 2 inch block of palm jaggery (Olle Bella)

2 cups of water

Dry roast the jeeragam in a wide skillet. Once the auroma comes add the water and palm jaggery block. Let it simmer and reduce to 1/2 cup.

Switch off the stove and serve it warm.

Day 2:
1 teaspoon Methi seeds
2 inch x 2 inch block of palm jaggery (Olle Bella)
2 cups of water

Dry roast the Methi seeds in a wide skillet. Once the auroma comes add the water and palm jaggery block. Let it simmer and reduce to 1/2 cup.

Switch off the stove and serve it warm.

Day 3:
4 stems of Curry leaves (remove the leaves and use the stems alone. Each stem should be 10 inch in size)
2 inch x 2 inch block of palm jaggery ( (Olle Bella))
2 cups of water

Add the water and palm jaggery block along with the water and curry leaf stems in a wide skillet. Let it simmer and reduce to 1/2 cup. Switch off

the stove and serve it warm.

Day 4:
4 stems of Drumstick leaves (remove the leaves and use the stems alone. Each stem should be 10 inch in size)
2 inch x 2 inch block of palm jaggery (karupatti in Tamil)
2 cups of water

Add the water and palm jaggery block along with the water and drumstick leaf stems in a wide skillet. Let it simmer and reduce to 1/2 cup. Switch

off the stove and serve it warm.

Day 5:
1 teaspoon Somb
2 inch x 2 inch block of palm jaggery (Olle Bella)
2 cups of water

Dry roast the Somb in a wide skillet. Once the auroma comes add the water and palm jaggery block. Let it simmer and reduce to 1/2 cup. Switch

off the stove and serve it warm.

Day 6:
1/2 inch piece of  dry ginger crushed slightly
2 inch x 2 inch block of palm jaggery ( (Olle Bella))
2 cups of water

Add the crushed dry ginger piece with the water and pal jaggery in a wide skillet. Let it simmer and reduce to 1/2 cup. Switch off the stove and serve it warm.

Day 7:
Lavang – 7 nos with the head part removed (This kashaya alone will be given once in a month. On the seventh month it starts with 7 lavangh and it is incresed as 8 nos by 8th and 9 by 9th. This kashaya should be had only once in a month. Hence the other kashaya are repeated the entire month.

2 inch x 2 inch block of palm jaggery (Olle Bella)
2 cups of water

Dry roast the Lavang in a wide skillet. Once the auroma comes add the water and palm jaggery block. Let it simmer and reduce to 1/2 cup.

Switch off the stove and serve it warm.

These kashaya eases up urination and cures the edima especially in the lower limbs in the later months of pregnancy. These should be strictly had only after the start of seventh month.

About Pavanesh D

Pavanesh D

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