[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

This traditional mixed vegetable curry made with fresh vegetables for Bhogi and for Sankranti by some goes well with poori , chapati and rice. Also called Bhogichi Bhaji it is prepared for Kanu Pongal recipe in Tamil Nadu

A healthy vegetarian side dish for roti or chapathi – Mixed vegetable curry or kootu

Freshly harvested vegetables including sweet potato, raw banana, potato, carrot , cluster beans, flat beans, green beans seeds are cut into small pieces and cooked separately , not in a pressure cooker. Add a little turmeric powder while cooking.

In a vessel , add a little oil and saute with mustard, urad dhal , asafoetida and curry leaves.

Soak some tamarind in water. Add the tamarind extract after you saute.
Add the cooked vegetables and stir well.

Prepare a masala powder with two table spoons dhania , one table spoon gram dhal , red chillies according to how hot you want the flavour to be and little fenugreek. Roast them in a vessel with little oil. Dry grind in a mixer to get the masala powder

Add this powder to the stirred vegetables generously as shown in the video. Add a little turmeric powder because we have already added it when cooking the vegetables. Add salt as per your needs.

Stir continuously and well so that the masala gets mixed well with the vegetables.

Saute once again with mustard, urad dhal, curry leaves and asafoetida . Add to the kootu or curry. Serve hot as a side dish for chapati or roti , poori or rice.

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DISCLAIMER: This video is for educational and informational purposes only. While we have tried to ensure that the information is sound and accurate, we cannot guarantee its accuracy. The information in this video should not be substituted for professional medical advice and opinions. If you are experiencing any ailments, serious or otherwise, always seek professional medical treatment and advice.