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Written by AyurUniverse,
in Food & Nutrition
Taking the shape of a bone in the body, the Asthishrunkala or Cissus Quadrangular or Hadjod or Bone setter plant is commonly used as a natural remedy to strengthen the bones and joints. It is also commonly used to heal broken bones and concussions.
The plant’s stem is a rich source of carotenoids, triterpenoids and ascorbic acid and is known to reduce the healing time of broken bones by nearly 30 to 50 percent. The leaves, stem and roots are also used to treat various conditions like rheumatism, muscle injuries, sprains, obesity, gout, syphilis, worm infestation, diabetes, peptic ulcer, hemorrhoids, high cholesterol among others. It also acts as a body building supplement.
There are several ways one can make this herb a part of their diet. The Asthishrunkala stem is typically fried in ghee and administered with milk or even consumed as a chutney. This is beneficial in the treatment of fractures and Osteoarthritis. The young shoots of the plant are burnt to ashes -in a closed vessel and then administered to those suffering from dyspepsia and indigestion. It is also consumed in gastrointestinal disorders such as colic and dyspepsia and irregular menstruation. Ayurvedic healers use its paste over fractured or displaced joints. Its soup is also served to help quicken the bone healing process.
Asthishrunkala chopped and cleaned – 1 cup
Tamarind – 1 small lemon size
Whole dry red chilies – 7 to 8
White sesame seeds – 2 tbsp
Urad dal – 2 tsp
Oil – 2 tsp
Salt for taste
Wash and chop Asthishrunkala into one inch size pieces.
Soak it in tamarind water.
Roast white sesame seeds and other whole spices in little oil and keep it aside.
Sauté the Asthishrunkala in one tsp oil, till it changes its color slightly into brown. Let it cool completely.
Grind it into chutney consistency using little water.
This article has been contributed by Mahanasa Healthy Kitchen.
Mahanasa Healthy Kitchen is an Ayurvedic clinic that offers Ayurveda cooking classes in Bangalore, Karnataka. Here, students are taught to cook tasty and healthy dishes in accordance to the season and nature of their bodies. Students are also educated about nutritional and medicinal properties of various ingredients as well as unique Ayurvedic recipes in these classes. The course is structured in a way to understand the Ayurvedic principles behind cooking techniques. This allows them to understand individual diet requirements and lead a healthier life.
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