The Partum Post Feeding

Freida Pinto's Ragi Porridge for Postpartum Healing

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Nourishing, healing foods are a common thread among postpartum rituals throughout the world.

"I’m so grateful to my mother who has moved in with me to help me through my postpartum journey. In India, it's customary for female family members to care for new moms so that they can rest, recover, and heal. When my mother gave birth to my sister and me, she was wrapped warmly in postpartum care by her maternal aunt, and now she has done the same for me. She has made my health and recovery her priority these past few months, helping me to nourish my body with the right nutrition and traditional recipes from India."

I'm sharing one of my favorite recipes that I have enjoyed postpartum. Ragi porridge is a staple for postpartum healing in India because it is rich in calcium and iron, as well as the amino acid tryptophan which is great for the nervous system. Now, I don't know if it's the way my mother makes it or if it's actually the ragi itself but I am always in a good mood when I know I am going to have ragi porridge for breakfast."

- Freida Pinto, Chief Impact Officer of Anya

 

My mother's recipe (adapted for me)

Ingredients

  • 1/2 cup sprouted ragi flour
  • 1 1/2 tsp ghee
  • 1 cup water (or as required)          
  • 1/2 cup almond milk (or as required) 
  • Pinch of salt

Directions:

  • Heat ghee in a small pot. Add ragi flour and roast it until its aroma is released. Your kitchen will smell so delicious!
  • Let it cool. Once it is cooled, mix it with water without forming lumps. Keep the pot on a low flame, stirring constantly until it thickens a bit. Add almond milk, stir it and serve.
*Note: If you wish to have a sweet porridge, you may add honey to taste.

 

My mother's traditional recipe:

Ingredients: 

  • 2 tbsp ragi
  • 1 1/2 tsp jaggery
  • 3/4 cup water (or as required)
  • Pinch of salt 

Directions: 

  • Mix well ragi flour in water, making sure that there are no lumps. Add jaggery and a small pinch of salt. Heat on a low flame stirring continuously until it thickens.

*Note: Thickness and sweetness of ragi depends on your taste. You may add milk to your preference.

Always check with your doctor or nutritionist if you can eat ragi as it does have some contraindications for those with thyroid dysfunction. If you are going to eat it, like everything in life, eat with moderation.

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