Ginger Drink – How to make Postpartum medicinal food Series |Inji Sorasam

For post delivery care and fast recovery, there are several post delivery food for newly delivered mothers in our place.

These foods give strength to the mother to recover fast post delivery.

You must have good understanding on how they are prepared and given to mothers, in order to make it for yourself.

Generally, some elders in our family like mother or aunt prepare these medicinal foods with their experience and care.

As these days, many are away from home and not having much idea on it, I am recording all of those medicines I had taken, in this website for benefit of all.

You can follow my postpartum diet food series to know all of them.

Here I will explain the basic medicines that can be taken after delivering the baby.

1. Pidikaya marundhu | prasava legiyam
2. Kali varieties
3. Ginger drink

We call as ‘Pidi kaya marundhu’ in Tamil, meaning Fistful of healing medicine; its shape is molded by hand(1 pidi – 1 fistful), thus the name Pidikaya marunthu.

You should take it every day morning in empty stomach.

It is prepared with number of herbal medicines combined along with jaggery and sesame oil.

The number of herbs added vary from region to region based on their practices and availability of herbs.

If its normal delivery, they start giving it as early as from 5th day.

If its C section, the doctors usually ask us to wait for the C-section cut wound to get cured before starting this pidikaya marunthu.

This includes about 21 medicinal herbs and prepared in certain way. I will post its recipe soon.

Health benefits of (Pidi marundhu) Homemade postpartum medicine

Health benefits of pidi marundhu include the following:

• fast recovery after delivery
• strengthen the core
• increase the breast milk, and
• improve the digestion for both mother and baby.

Homemade postpartum food – Kali’s | Sangati | Halwas

Many kali / sangati (in Telugu) varieties are prepared on alternate days and given to the mother. Thus all the goodness of these kali are passed on to baby too.

Health benefits of Postpartum kali / Sangati / Halwa

These kalis help both mother and baby in good digestion, reducing acidity problems, increasing the appetite, solve the menstrual problems, and to increase the blood cells production.

You might be interested to know some of my kali recipes. Do check them here.

1. Oma kali / Ajwain halwa
2. Sukku Kali / Dry ginger halwa
3. Poondu kali / garlic halwa
4. Ulunthankali – Urad dal halwa
5. VendhayaKali – fenugreek halwa

Ginger Drink | Inji Sorasam

We will now look at the method for preparing the ginger drink.

We call it Inji Sorasam in our native. I am not sure whether the name is Tamil name or Telugu name as we speak Telugu at home and stay in Tamilnadu, we use many combined words.

If there are any other names for this, do let me know too. I will be happy to learn.

Pidi kaya marundhu is taken first in an empty stomach on all days in the morning. Secondly, after 30 minutes, one of the kalis for one day and ginger drink should be consumed on alternate days.

This procedure is followed from 1st week after normal delivery. If C-section, except pidikaya marundhu, other medicinal foods are given from 2nd week post delivery. It is must for at least 6 weeks for the wellness of mother and baby. It will be best if you could follow for 3 months.

Health benefits Inji Sorasam / Ginger Drink

For the feeding mother:

1. It boosts the breas-tmilk production considerably. You will notice the milk-secretion within an hour after drinking this.
2. Helps in good digestion and reduces acidity.
3. Improves the immunity and healing speed.
4. Jaggery is rich in Iron and so helpful for blood production.

For the babies of mother who takes it:

1. When the mother drinks it, the baby’s digestion will be good.
2. The baby will not vomit often.
3. The baby’s immunity will be good.
4. There won’t be frequent cold and cough problems for the baby.

For general use:

Anyone can drink it weekly once. It will give warmth to the body. So, unless you live in a cold country, you should limit its intake for once in a week.

This will help to improve immunity against cold and flu.

We see the recipe of this Inji Sorasam / Ginger drink here.

Required ingredients for Inji sorasam

1. Indian Ginger (Naattu inji) – 100g (Avoid china ginger)
2. Palm jaggery – 100g
3. Garlic – 3 cloves optional

Step-by-Step Preparation method of ginger drink:

1. Clean and peel off the ginger.
   
   
2. Chop the ginger into small pieces.
   
3. Add chopped ginger (And garlic if you use) to mixer jar and grind.
   
4. Add 1/2 cup water and grind.
   
   
5. Extract the ginger juice.
   
6. Again add some water and grind.
   
7. Extract the ginger juice and discard the waste.
   
8. Keep it undisturbed for 10 minutes.
   
9. Heat Kadai and add jaggery and 1/2 cup water.
   
   
10. Cook until jaggery gets dissolved.
    
11. Filter the jaggery. Slightly heat it.
    
12. Add the ginger juice without mixing it. Turn off the heat immediately.
    
13. There will be sedimentation of ginger powder under the juice. Discard it.
    
14. Let it cool down and drink.
    
    

Note: Try to use indian ginger also known as naattu ginger and avoid china ginger or hybrid ginger. Native indian ginger has more health benefits and less spicy than hybrid variety. I have tried both during my post delivery diet. This is my suggestion based on my personal experience.