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Corn and fennel are both diuretics helping Kapha cleanse excess water.
Add corn and 1c water to a medium pot. You may also pre-process whole corn kernels with a food processor. Bring ingredients to a boil. Lower heat to a simmer. Grind fennel seeds with a coffee grinder or mortar and pestle to a powder. Add and continue cooking twenty minutes or until kernels are tender.
Recipe above is shown using 1c yellow corn meal with 4c water as a variation.