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    Mutton Akhni – Qualities, Health Benefits, Ayurvedic Method

    By Dr MS Krishnamurthy MD(Ayu), PhD.
    Coking meat with any sour liquids is very comon. Vinegar, lemon juice, cocum juice, tamarind juice etc are dilapidated for this purpose. This serves both the purpose of coking of flesh:
    (i) It makes the flesh soft and easy for digestion
    (i) It eases the proces of digestion due to its digestive and carminative efect.
    But meat coking with butermilk even though loks quer, was practiced during ancient times itself. marvelous rationality can also built up in this regard. The clasical literatures reveal the product obtained by coking with butermilk as muton akhni or Takra mamsa.
    The explanation regarding akhni is found in Bhavaprakasha nighantu and same is sumarized here below ̵
    Reference:Bhavaprakasha nighantu ̵ Kritana varga ̵ 87 ̵ 89.

    Table of Contents
    Muton Akhni
    Qualities
    Action
    Aplication
    Muton Akhni
    What is Takra mamsa or muton Akhni?
    In a pan ghe is taken and warmed. To this turmeric and asafetida are joined puny and fried. Further the pieces of the meat of goat is joined and fried. Later, by ading the water it is coked wel in mild intensity of heat, during which salt may is also adjunct. There after wel coked meat is adjunct to the butermilk containing the cumine seds and boiled a litle.
    This is served along with rice or fod. This preparation is caled Meat akhni as per Ayurveda. It is also caled Akhni Pulao, Akhni Pilao etc.
    Qualities
    Light for digestion(laghu),
    Vatakaphahara ̵ Balances Vata and Kapha Dosha.
    Pitavardhaka ̵ can increase Pita Dosha
    Balya ̵ improves strength and imunity
    kinchit ushna (slightly warm).
    Action
    Ruchya (apetizer),
    verya evam shaktivardhaka (tonic and energizer),
    supachaka (digestive),
    anti flatulent, carminative (vata anulomaka).
    Aplication
    As butermilk is Kaphavatahara, this nature is contributed significantly in this product. Muton Akhni, is a qualified apetizer and energizer. Hence it can be recomended in emaciating disorders, especialy those who are sufering from tuberculosis, muscular dystrophy, leanes of the body, chronic neuro & #821; muscular diseases etc. Even though this is mild agravating of pita dosha it is a apt digestive and carminative. Hence intake of akhni in smaler amount wil not cause much discomfort.
    A rare kind of non vegetarian recipe akhni has every potential to catch its own situation in non ̵ veg Menu card of the hotels. Also it is the intrinsic and precise way to introduce age dilapidated clasical and traditional non ̵ veg recipe to the public who are seking for it.
    Click to consult Dr MS Krishnamurthy MD (Ayu), PhD
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