2 x Ayurvedic Recipes that are Cooling, Low Cal, High Protein, Pitta Balancing & Tasty
Happy Summer-time in the Southern Hemisphere. I happened to be at Bunnings the other day and the lady working in the fans department shared that we will be expecting 40 degree days most of summer. My Pitta heart sank hearing that but at the same time, I felt excited to get to eat all the summer foods, that are great for me. So I’ve listed below 2 of those recipes.
Sago / Tapioca is typically great for cooler weather, but because of its sweet post digestive effect it offers a satisfying effect for Pitta dosha and when made dry-style great for Kapha dosha too. This dish is possibly aggravating for Vata dosha as its quite dry and drying but in summer everyone can enjoy it if served with a side of spiced buttermilk drink, Takra (recipe below), which will help with best digestion.
Tapioca is astringent and starchy and will have a lightening and drying effect so make sure you stay hydrated.
SABUDANA (SAGO/ TAPIOCA) KHICHRI
1 cup of pre-soaked Sago pearls
2/3 cup of roasted peanuts, ground with black pepper and salt to taste (my teachers tip)
2 small boiled and cubed potatoes (Note, in this picture I used bitter gourd)
1 teaspoon finely chopped ginger
8-10 curry leaves
1 green chilli chopped
1 teaspoon cumin seeds
2 tablespoons of grated fresh coconuts
1/2 to 1 teaspoon raw sugar
1/2 to 1 teaspoon lemon juice
3 tablespoon of ghee / vegetable oil
rock salt as required
1) Mix the coarsely ground roasted peanuts and black pepper with the pre-soaked Sago pearls
2) Heat the oil / ghee in a fry pan and fry the cumin first, till they crackle and brown. Add the cury leaves, chopped ginger and chilli until the raw ginger smell goes.
3) Add the potato and saute
4) Add the Sago pearls and keep stirring, till they lose their opaqueness and become translucent which means they are cooked. Avoid overcooking because they will stick or become lumpy
5) Add the fresh grated coconut, lemon juice and mix all of it well
When serving, garnish with a slice of lemon and some chopped coriander leaves.
It’s best served warm.
TAKRA – Ayurvedic Buttermilk drink
1/4 cup fresh cold yoghurt
3/4 cup purified cold water
1/4 teaspoon cumin powder
1/4 teaspoon chopped coriander leaves / cilantro
1 pinch rock salt
1) Blend the cold yoghurt for 2 minutes and add the cold water to blend again on low for 2 minutes more
2) Collect and discard the fatty froth from the top
3) Add the 3 spice and herbs and stir in just enough to mix them in evenly.
This drink will balance most doshas and is perfect to improve gut health. Only drink this in the day.
Its best served at room temperature.
Now I usually steer clear from sharing recipes because food is like medicine for some while poison for others. So please don’t over do it with any of these dishes. And when you learn to eat Ayurvedically, your diet consists of a variety of foods to support your health and goals. So, just a warning that the sago khichri is not to be had daily.
On another note, let me know how you went making these dishes and if you enjoyed them.
By the way if you don’t know what your dosha is, I will soon send through a quiz.
Hope you are enjoying the holidays and have your plans ready to make 2019 count!!
Supriya Roy (Ayurveda Practitioner, Founder of Seva Yoga)