Tamarind
In our day to day life, we cannot avoid using salt, tamarind and chilies (uppu puli karam in Tamil). Without these three we cannot prepare our traditional tasty food. Among these three more use of tamarind will spoil our blood. A good part of our blood becomes bad because of tamarind. That’s why our forefathers have said
“katil kolvathu puli veetil kolvathu puLi”
A tiger kills you in the forest whereas tamarind kills you in your home slowly
After thirty or forty we have body pain often. This is due to our usage of raw tamarind. The so called vaatham accumulates in our body. That is why many siddha medical treatments for paralysis, acidity formations etc recommend us not to use tamarind.
We can avoid the bad effects of tamarind by using it properly. Practice using tamarind (preferably black tamarind) in lesser amounts. A little tamarind alone can add good taste to our food. Fry the tamarind before adding it to any food variety. Avoid using raw tamarind. So that we don’t get body pain, vaatham and our blood cells remain purified.
That’s the reason why women after delivery of child are required to take food made with fried tamarind only for 3 months. If we fry the tamarind and use we can be healthy forever.
