Homemade Digestive Churan Recipe | Digestive Powder Recipe

23 Sep Homemade Digestive Churan Recipe | Digestive Powder Recipe

Last Updated on September 23, 2025 by blessmyfoodbypayal

Homemade Digestive Churan Recipe | Digestive Powder Recipe with step wise pictorial and video method.

DISCLAIMER

This homemade Digestive Churan Recipe is just a Home Remedy (gharelu nuskha) prepared by using the regular spices from the Indian kitchen, best known for their digestive benefits.

This powder is not a substitute for professional medical advice, diagnosis, or treatment. If anyone is having serious health concerns, please consult a qualified Doctor before relying on any home remedy.

ABOUT THE RECIPE

In today’s world where people are finding more taste in oily and spicy food, food which is junk, fried and processed, getting towards packaged & ready-to-eat food due to busy life, this type of food is leading us to common and basic problems like indigestion, bloating and acidity. And to deal with all this, we have brought something which works as a magical healer.

When the delicious food is in front of us, we crave for it but when the food is not suitable or we do the over-eating, we often regret it later when our stomach feels heavy or uncomfortable.

When we have centuries old homemade Nuskhe coming from generation to generation, from Dadi to Nani, we have no reasons to worry about. Such homemade Churans are always help and work as a natural aid to digestion.

These Churans being homemade are healthy, economic,preservatives free and can be customisable as per person choice.

STORAGE

This Churan can be stored for upto 2 months in an airtight jar and enjoyed daily.

STEP WISE PICTORIAL RECIPE OF HOMEMADE DIGESTIVE CHURAN RECIPE

Take a pan and add cumin seeds (Jeera), carom seeds (ajwain), fennel seeds (sounf), black pepper (kali mirch) and fenugreek seeds (methi dana). Dry roast them on low heat for 3-4 minutes or until these spices begin to change the colour and turn aromatic.

Take these spices off the gas. Add black salt (kala namak), rock salt (sendha namak) and asafoetida (hing). Saute them too for a minute as the pan is still hot.

Transfer these spices in a wide plate so that they cool down quickly. Also add rest of the ingredients i.e. dry gooseberry powder or dry mango powder (amla powder or amchur), dry Pomegranate seeds (anardana), dry ginger powder (sonth), dry mint leaves (sukha pudina), dry basil leaves (sukhi tulsi) and sugar Candy (mishri).

Grind all together, preferably in small chutney jar because this jar is best for grinding spices. If you want the very fine texture of churan, sift it and grind again the remaining solids.

Fill it in clean air tight bottle and enjoy.

HOMEMADE DIGESTIVE CHURAN RECIPE – RECIPE CARD

Homemade Digestive Churan Recipe | Digestive Powder Recipe

blessmyfoodbypayal

Homemade Digestive Churan Recipe is a natural blend of spices and herbs that aids digestion, relieves bloating, and boosts overall gut health.

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Course Medicinal

Cuisine Indian

Servings 140 gram

Ingredients

  

• 4 tbsp Cumin seeds (Jeera)
• 2 tbsp Carom seeds (ajwain)
• 3 tbsp Fennel seeds (sounf)
• 1 tsp Black pepper (kali mirch)
• 1/2 tsp Fenugreek seeds (methi dana)
• 1 tbsp Black salt (kala namak)
• 1 tsp Rock salt (sendha namak)
• 1/4 tsp Asafoetida (hing)
• 2 tbsp dry gooseberry powder or dry mango powder (amla powder or amchur)
• 4 tbsp dry Pomegranate seeds (anardana)
• 1 tsp dry ginger powder (sonth)
• 1 tbsp dry mint leaves (sukha pudina)
• 1 tsp dry basil leaves (sukhi tulsi)
• 3 tbsp Sugar Candy (mishri)

Instructions

 

• Take a pan and add cumin seeds (Jeera), carom seeds (ajwain), fennel seeds (sounf), black pepper (kali mirch) and fenugreek seeds (methi dana).
• Dry roast them on low heat for 3-4 minutes or until these spices begin to change the colour and turn aromatic.
• Take these spices off the gas.
• Add black salt (kala namak), rock salt (sendha namak) and asafoetida (hing).
• Saute them too for a minute as the pan is still hot.
• Transfer these spices in a wide plate so that they cool down quickly.
• Also add rest of the ingredients i.e. dry gooseberry powder or dry mango powder (amla powder or amchur), dry Pomegranate seeds (anardana), dry ginger powder (sonth), dry mint leaves (sukha pudina), dry basil leaves (sukhi tulsi) and sugar Candy (mishri).
• Grind all together, preferably in small chutney jar because this jar is best for grinding spices.
• If you want the very fine texture of churan, sift it and grind again the remaining solids.
• Fill it in clean air tight bottle and enjoy.

Keyword homemade churan for digestion