Remedy #1 Take a spoonful of Vendheyam (Fenugreek seeds) and curry leaves and fry them in a pan. Now pour a glass of water to it and bring to a boil. Allow it to boil for some time. Add a spoonful of butter, add panavellam (Palm jaggery) to taste and consume. Prepare and consume three times a day: in the morning, afternoon and in the evening.
How to grow Vendheyam (Fenugreek)
Fenugreek is an plant whose leaves and seeds are commonly used in Indian cooking. It is an Ayurvedic herb that has been known since ancient times for its high medicinal and nutritive value. Fenugreek seeds improve digestion and are used to relieve constipation and bloating. The seeds are also rich in vitamins and minerals and help to lower LDL cholesterol levels. Fenugreek can be grown in a pot or planted directly in the ground.
* Take a pot and fill it with sand, red soil and compost. The quantity of compost can be greater because Fenugreek needs fertile soil. * Take a handful of Fenugreek seeds and sow them evenly on the surface of the soil. Cover the seeds with a thin layer of soil and water to keep the soil moist. * Water everyday and ensure that the soil is moist but not soggy. The seeds will germinate in about 5 days. * The plants will begin to produce leaves and pods containing Fenugreek seeds, commonly called Vendheyam in Tamil. * Harvest the plants when they begin to shed their lower leaves and the pods turn yellow in colour. The leaves can be used in cooking. * The seed pods must be collected and threshed to extract the seeds. Fenugreek seeds can be commonly seen in the “Anjarai Petti” (Box containing various spices) used by Indian households for cooking.