Know All About Tulsi Kadha, the Home-Made Recipe for Cold & Cough

The common cold and cough are two of the most frequent disorders that bother people all year. Since the monsoon season has arrived, we have become even more susceptible to illnesses that cause colds and coughs. Although there are several pharmaceutical medications and herbal therapies available for treating colds, tulsi kashayam should be your first pick.

What Exactly Is Tulsi Kashayam?

Tulsi, often known as Indian basil, is a powerful herb that has a variety of medicinal and health benefits. It is supposed to help with respiratory health and treat illnesses. Tulsi typically benefits the skin and overall well-being. It has long been employed in Ayurvedic medicine to improve our overall health. It is a flexible treatment that may be used to treat our hearts, prevent skin diseases, and preserve dental health, among other things.

Tulsi kashayam or tulsi ka kadha, a well-known home remedy, is used to cure colds and coughs and is also said to enhance our immune systems. It is a water-based medication that helps cure dyspepsia.

Does It Help in The Treatment of Colds and Coughs?

Tulsi is an excellent alternative to modern drugs for treating colds and coughs since it has several medicinal qualities such as antibacterial, antifungal, antipyretic, antioxidant, and antiseptic capabilities. It improves our immune system and helps to defend our bodies from harmful infections since it is high in iron, fiber, vitamin A, and vitamin D. Tulsi kashayam when eaten on an empty stomach, increases the rate of healing and hastens the beginning of colds and coughs.

Here's how to make tulsi kashayam at home to treat colds and coughs.

Ingredients to Make Tulsi Kashayam:

• 1 cup Toor dal water (boiled)

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon whole pepper

• A bunch of tulsi leaves, green

• 1 tablespoon ghee

• 1 teaspoon honey

How to Make Tulsi Kashayam:

• To begin, roughly pound the cumin seeds and pepper in a mortar and pestle.

• Heat the pan and add the ghee and spices. Fry for a minute on medium heat, being careful not to burn the spices.

• Bring one cup of cooked toor dal water to a boil.

• Allow it to boil until it reaches a little thick consistency.

• Now, add fresh tulsi leaves and quickly turn off the heat.

• After adding the tulsi leaves, do not bring them to a boil. The mixture should be strained.

• Serve it hot to adults and lukewarm to children and toddlers.

Your tulsi kashayam is complete!