Keri ka Panna

Keri Panna

Indian Name: Keri ka Panna

Properties of Raw Mango:

Taste: Amla (Sour), and kashaya (Astringent).
Quality: Sheet (cold), laghu (lightness) and ruksha (dryness).
Potency: Sheet (cold)
Post-digestive Effect: Katu(pungent)

Medicinal properties of Kheri ka Panna:
Keri ka pana is light and easily digestible. It quenches thirst, cools the body, and gives instant energy, especially in the summer. It is good for hyperacidity, anti emetic, carmminativeand heat-induced headache.

Dosha Analysis:
Mint leaves are warming in nature and raw mango is cooling in nature. Thus, it is a balanced recipe. Raw mango is boiled and this process also changes the properties of the mango. Keri ka panna pacifies Pitta, Vata and Kapha doshas if taken in proper quantity. In excessive quantity it increases all three doshas. Skin of raw mango has to be removed else it is astringent in taste hence it can reverse a few attributes of the preparation.

Ingredients:
Keri ( raw mango)-(150gm), Pudina juice (mint leaves) -50gm from pudina leaves, Bhuna jeera -a pinch, Black salt -pinch, Salt -1 tsp

Preparation:
Boil raw mango in water then remove skin and seed.
Mash that pulp in 2 liters of water and add salt, black salt and pudina juice.
Mix all the material with hand blender.

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