By Dr Chaithra S Hebbar
Daijiworld Media Network – Udupi (EP)
Udupi, Aug 1: Tulunadu is famed for its ancient rituals and rich heritage worldwide. The disciplined and hardworking lifestyle of the coastal people coupled with a healthy diet, has kept them in good health. In the moth of ‘Aati,’ a special ‘Aati’ cuisine which uses forest produce, ingredients that are medicinal and those that are good for health keeps sickness caused due to the rainy season away.
The ‘Aati Kashaya’ consumed by Tuluvas on new moon day, August 1 (this year) has medicinal attributes. Though there is no evidence to say when the custom began, the Tuluvas are respectfully following with dedication the customs followed by elders.
The Kashaya herb: The Kashaya is prepared devoutly from a beautiful tree known as Pale or Palembu. It also has divine status. It is said to be related to Taurus. Its scientific name is Alstonia scholaris R. Br (Apocynaceae). The tree is of medium size. Four to seven of its leaves are found sticking to each other. Boards made up of it were used for writing in the olden days. Therefore, it is also called Scolaris and Blackboard tree. Sticks from the tree are presented in Shanti Niketan of Rabindranath Tagore even today, to students as a sign of respect for securing post graduate degree.
Preparation of Kasyaya: People locate the tree on an earlier day. A member of the family goes to the tree early morning on new moon day and peels off chunks of its bark with sharp stone. He walks away to his residence and pounds it to get bitter juice ‘Paleda Kashaya’. Incidents of death have been reported, due to the consumption of wrong decoction made out of the tree which looks similar to Pale Mara.
Therefore, one should be very careful while selecting and bringing the bark of Pale Mara in the night. People opine that the properties of the bark will be lost if metal is used to remove the bark. People in the house, drink between 20 ml to 40 ml of the juice, depending on age. Some people mix cumin, garlic, turmeric and dry chilies in between to increase digestive power and taste.
Medicinal value of the Kashaya
It is believed that the decoction prepared from the liquid tapped out of Pale Mara has the power to ward off health problems till the next Aati. It is used for medicinal purposes to keep away Malaria, epilepsy, skin problems and asthma. In Ayurveda it is used as a bitter astringent herb for treating skin disorders, malarial fever, urticaria, chronic dysentery, diarrhea, in snake bite etc.
Research by Janapada Research Centre has shown that there is a substance called Flavonoids in large amount in the Pale juice collected on the full moon day. It has the power to cure allergy, swelling etc. However, surprisingly it is not found in the juice on other days. The juice that is collected has natural steroids and terpenoids. It is said that consumption of the juice develops immunity in the body against illnesses.
(Dr Chaithra S Hebbar is professor and head, Department of Agadatantra, Sri Dharmasthala Manjunatheshwara Ayurveda College, Kuthpady, Udupi)