Aati Amavasya: The significance of Tulu Nadu’s folk medicine ‘Aati Kashaya’ and ’Methe Ganji’

Aati Amavasya: The significance of Tulu Nadu’s folk medicine ‘Aati Kashaya’ and ’Methe Ganji’

Mangalore Today News Network

Mangaluru, July 24, 2025: On Aati Amavasya (New Moon Day in the Aati month of the Tulu calendar), people of Tulu Nadu traditionally consume Aati Kashaya, a medicinal herbal decoction rooted in ancient folk practices. Prepared from the bark of the Pale (Saptaparna) tree, this drink is believed to enhance immunity and detoxify the body.

The kashaya is said to boost resistance to illnesses, reduce body fat, and protect overall health when consumed on this specific day. The practice reflects the deep connection between Tulu Nadu’s people and their natural surroundings.

Historically, Tulu Nadu—once a densely forested, hilly region—faced unpredictable weather and disease outbreaks. The local people turned to nature for remedies, developing extensive traditional medicinal knowledge. This wisdom, passed down through generations, lives on through customs like the preparation of Aati Kashaya.

Aati Amavasya is considered an ideal time to detox, as it falls during the seasonal transition in the monsoon. Sudden climate changes during this period can trigger illnesses. Medicinal plants, which flourish during this time, offer natural protection. Consuming Pale bark juice—crushed at dawn and extracted freshly—is believed to flush toxins and guard against disease.

Aati Kashaya benefits people of all age groups, from children to the elderly. While traditionally consumed only on Aati Amavasya, it can be taken throughout the season for improved health. Besides enhancing immunity, it strengthens the body’s response to cold weather, improves digestion, purifies the gut, and helps manage blood pressure and cholesterol. It also supports lactating mothers and is considered beneficial for skin conditions, fevers, indigestion, intestinal worms, heart disease, respiratory issues, and arthritis.
How to Prepare Aati Kashaya:

Ingredients:

* Bark of the Pale (Saptaparna) tree

* Black pepper

* Garlic

* Carom seeds (Ajwain)

Method:

* In the early morning, crush and clean the bark using a stone.

* Extract its juice and boil it with black pepper, garlic, and carom seeds.

* Add a light seasoning (oggarane) using heated laterite stones or regular stove.

* After drinking the kashaya, wait about an hour before consuming fenugreek rice gruel (menthe ganji), which aids digestion and absorption.

This deeply rooted tradition showcases the region’s folk wisdom and its harmonious relationship with nature, reminding us of the timeless relevance of ancestral health practices.