Kalmegh extract to cure fever

Kariyat or Kalmegh is a herb that has thin long leaves. These leaves are bitter in taste and has become a popular remedy for diabetes. In the state of Tamilnadu in India, to which I belong, it is known as Siriyanangai or Nila vembu. It is a medicine often advocated by practitioners of Siddha medicine.

It is a wonderful remedy for various ailments and diseases.

https://www.youtube.com/watch?v=fnAzEfRSZS4

Kariyat (Kalmegh / Siriyanangai) extract to cure fever

The recipe discussed here is specifically to prevent dengue and to cure fever due to viral infection. This can also reduce symptoms of malaria to large extent.

  • 7 – 8 nos. Kariyat leaves (You can use 1 teaspoon of Kariyat leaf powder if fresh leaves aren’t available.)
  • 200 ml Water
  • 1/2 teaspoon Jaggery (You can skip this if you do not mind the bitter taste of the extract..)
  • 1 teaspoon Black pepper powder
  1. The ingredients required are the leaves of Kariyat, a teaspoon of powdered black pepper and little jaggery. Jaggery is used here purely for better taste since this extract is very bitter.
  2. Place all the ingredients in a mortar or grinding stone. I have roughly chopped the leaves and placed them in the mortar for ease.
  3. Add just a teaspoon of water so that you can crush them better.
  4. Crush the ingredients and blend them together with a pestle.
  5. The paste does not have to be smooth. We are crushing them so that when you boil this in water, we get a better extract.
  6. Take 200 ml of water in a measuring cup.
  7. Pour the water in a vessel and allow it to boil.
  8. Add the crushed extract to the boiling water. Simmer the flame and allow it to boil till the volume of water reduces to about 50 ml.
  9. Switch off and allow the leaves to steep for a few minutes.
  10. Using a tea strainer, filter the extract well.
  11. Done. You will get a yellowish green extract which is bitter in taste.

Drink this extract twice or thrice a day to prevent and cure fever.

Do not drink this too often without consulting a Siddha practitioner or if you are taking any other medication for a condition.

This herb is easy to grow and you can grow it as a part of your kitchen garden too.

Ramya Srinivasan, PDGBA, earned her Master’s degree in Business. As a result of her passion in native medicine, she got her Diploma in Traditional Siddha Medicine from Bharat Sevak Samaj registered under the Indian Planning Commission. She is certified by Stanford University School of Medicine in Introduction to Food and Health.