Tag Archives: nepali folk belief

Halluchila Sickness Remedy

Age: 23

Interview:

“In both TCM and ayurvedic practices there is the notion of hot and cold foods. Not to do with temperature In real life, they loosely map to inflammatory/heavy and anti-inflammatory/light foods,

hot: deep fried foods, avocado, chocolate, meat
warm: rice, corn, bread
cool: onion, mushroom, cheese
cold: watermelon, mango, bok choy (typically watery foods)

In cold weather you wanna eat hot/warm foods, in hot weather cold/cool.

When i was sick my parents would make the most gnarly combo of cool/cold foods to make me feel better. One called Halluchila, hallu=turmeric, chi=hot, la=water. It would be turmeric water with salt, black pepper, ginger, honey, garlic, sometimes onion, and some other stuff. It was genuinely awful but unfortunately it did make me feel better”

context: The informant is a 23 year old friend attending USC. They are Nepali, and grew up in the DMV area, specifically Maryland. When interviewed they gave this interesting home remedy for sickness.

Analysis: This Folk Medicine is a remedy that is learned within the informant’s family, and use ingredients that are commonly associated with “healing” across a lot of other cultures. It is a form of family folklore, since it was specifically passed down from the informant’s parents to the informant. It also demonstrates how a medical understanding of the body isn’t only demonstrated in western medicine, but has been demonstrated through these traditional remedies that have been passed down multiple generations over a long period of time. This specific remedy is also, in a way, a reinforcement of the informant’s Nepali cultural identity, since Ayurveda is so embedded in Nepali culture. This is also an example of social norms within a Folk group, like specific foods being associated with hot and cold, even if the food items themselves aren’t typically served hot or cold.

Nepali Winter Holiday Food

Background

Informant: S.S. – a current Senior in college in Indiana, originally from Nepal.

Context

S.S. entire family still resides in Nepal and he always felt very connected to his heritage through food and by cooking the traditional meals from his home country. The collector has personally enjoyed S.S. meals and has observed the performance of Nepali culture and heritage while cooking with S.S. When prompted about special holiday meals or dishes in Nepal, the informant shared this which I have transcribed below:

Main Piece

“So we eat something called Kwati which is like a soup/stew. And it’s made out of 9 different beans- black eyed peas, cow peas, black lentils, chickpeas, adzuki, fava beans, soybeans, Mung dal, green peas. They’re all soaked before and cooked for an hour and a half along with garlic and ginger paste. We usually add momos to the soup too which are Nepali dumplings. And you can eat this anytime, especially in winter because of its high protein value and health benefits but during the holiday of Gun Punhi (Goon Poon-he) we make it and it’s a delicacy too. We add a tempering oil to it after it’s done cooking, which is basically heated oil or ghee and you quickly fry ajwain (carom seeds) and pour the mix into the kwati. So in my family and Newari culture, when the soul is served, before eating we have to look at/for our reflection in the soup and then only we can begin to eat it. This is like a ritual significance to show that eating this cleanses your soul and also rids your body of negative energy but it’s also very healthy so a way to tackle the winter.

Thoughts

From my relationship with the informant, I have learned that food is incredibly important in Nepali culture and that Nepalese people feel very connected to the idea of the clarity and pureness of their soul through the food that they create and consume. Much of the food made in Nepali requires a deep understanding of the rituals of cooking, meaning that each step in the making of the dish is specific and has a purpose. For example, the washing of rice multiple times prior to boiling it, from S.S. telling, serves a dual purpose. One is obviously the practical need to wash the rise of dirt before preparing it, but also the idea that cleaning the rice is important for the body and how the body receives it. Often, there are very specific steps and timing involved in the preparation of the meal, adding things at certain times and this requires a very intricate knowledge of the culture and the meaning behind each step from a spiritual understanding.