Skip to main content

How to make Sunnipindi Recipes for all seasons

Baby Sunnipindi versions for different seasons...

Baby skin hygiene is more than cleaning with lather and moisturising for hydration. In a sub-tropical, humid country like India, protection against fungal and bacterial infections is also important.

The Sunnipindi snanam or Herbal Bath Powder Bath is a procedure that is certified as “anti bacterial, anti fungal, anti odour, body temperature regulating while ensuring that skin stays balanced” by the  knowledgeable white haired grandmoms in the family.

‘Snanam’ or bath with ‘sunnipindi’ flips the contemporary bath process, that of ‘cleansing with lather’ followed by ‘hydration using moisturiser’. When using sunnipindi powder, the skin is drenched and massaged thoroughly in oil first. Mustard oil, peanut oil, gingelly oil and nowadays Olive oil are all considered serious good. If nothing is at hand, good old coconut oil will do. After baby skin drinks deeply of the oil, wet sunnipindi is scrubbed in till the oil and powder mixture rolls off in particles. That again is another story….

Here are a few versions of Sunnipindi that I have collected over time.

Telugu Sunnipindi for kids or Sunnipindi as accepted in Telugu Universe:
There are several versions of the home made Sunnipindi depending on availability of the ingredients and weather too.  

SUNNIPINDI EXCLUSIVELY FOR BABIES #01:                   

Ingredient

Telugu name

తెలుగు లో…

Quantity

Moong Dal

Pesara Pappu

పెసర పప్పు

1 Kg

Rice

Biyyam

బియ్యం

¼ Kg

Bengal Gram Dal

Sanaga Pappu 

శనగ పప్పు

¾ Kg

Whole Moong Dal

Pesarlu

పెసర్లు

¼ Kg
                                                        
Preparation Method: All ingredients are sun dried and then pounded together to make a fine flour.

Usage for sunnipindi snanam: Discussed in this detailed post

SUNNIPINDI FOR BABIES #02:

Ingredient

Telugu name

తెలుగు లో…

Quantity

Black gram

Minumulu

మినుములు

1 Kg

Bengal Gram Dal

Sanaga Pappu 

శనగ పప్పు

1 Kg

Whole Moong Dal

Pesarlu

పెసర్లు

1 Kg

Rice

Biyyam

బియ్యం

A fistful

Preparation Method: All ingredients are sun dried and then pounded together to make a fine flour.

Usage for sunnipindi snanam: Discussed in this detailed post



The two are general versions which can be used across seasons. 

Seasonal sunnipindi versions in the next post.
Labels:

Comments

Post a Comment

Popular posts from this blog

First foods for baby

My son is a fussy eater. Consequently, I have had to hone my cooking skills almost to the point of perfection. Cooking is not a difficult job. At the same time, its not as easy as it seems. The outcomes can be seen sitting pretty on the dining table but the invisible chores are indeed back breaking. A lot of new mommies, who are bodily-iron-compromised do lament over the lack of cooking help. Simple and quick recipes prove to be a boon here. Again, offering variety is a tricky game. Many babies do not like to eat the same food over and over again. Nutritionists too suggest varying diet content with each day or every two to three days. Thankfully, the matrons in my family tree contributed extensively to my repository of baby recipes. Not to mention recipes picked up from neighborhood ladies, off conversations in buses and public transport, from friends, from nice gentlemen, doctors, nutritionists...... I have to mention that every recipe here is whetted by a professional nutriti...
7 comments
Read more

Pappula Podi for idli, dosa et all

My best friend and one of the amazing mom's I know, Sandhya, suggested this recipe when I told her that am at a loss for a dosa/ idli accompaniment for my son. I was sure I did not want sauce or ketchup on my son's plate this early. Neither did I prefer curry or chutney as he has only begun learning of tastes. Sandhya adviced Pappula Podi and its a huge hit. Rudra, my son, has it with most south Indian breakfast items as well as with rice at times. Pappula podi is mildly spicy, contains ingredients that aid digestion and is a handy serving accompaniment even for adults. Ingredients: Jeelakarra(Cumin seeds) - 1 tbsp Miriyalu (Pepper corns) - 1/2 tsp Dhaniyalu (Coriander seeds) - 1tbsp Dried red chillies - 5 Menthulu (Fenugreek seeds) - a pinch Putnala pappu (Roasted bengal gram) - 1 cup Salt to taste Process: Roast all the ingredients separately, except the putnalu and grind them together in a mixie. Add putnalu at the very end and run the mixer once again. Adjust salt as per p...
2 comments
Read more