Cuisine in Ayurveda

Where master healers are master chefs
In the Royal court and kitchens

Ayurvedic Physicians or Vaidyans educated in the science through the early oral tradition of learning being passed down through generations, were complete men.

Trained not only in the art of healing, they were experts in the fields as varied as astronomy, astrology, vaasthushastra, art of […]

Moru Kachiyathu

Traditional simmered buttermilk [Moru Kachiyathu] – a great digestive
Curd/Yoghurt – 2cup
Water – 2cups
Curry leaves – as needed
Mustard seeds – 1 tsp
Fenugreek – 1/2 tsp
Onion – 1 medium size
Ginger – 1 thumb size
Garlic – 4-5 pods
Green / red chilly – 2 or 3 (whole)
Curcuma / Turmeric powder – 1/2 tsp
Chilly powder – 1tsp
Cummin powder – […]

By |February 19th, 2014|Ayurveda recipes|0 Comments|

Ginger Dal Rasam

Ginger Dal Rasam – a fine appetiser
60 gm (1/3 cup) red gram dal (arhar dal)
2 tsp fresh ginger
1 tsp pepper
1 tsp cumin seeds
1 green chili
1/2 tsp turmeric powder
1/2 tsp asafetida powder
1 liter (4 cups) water
3 tsp salt
juice of 1 1/2 or 2 limes, depending on size and individual preference
Wash the dal well and soak […]

By |February 19th, 2014|Ayurveda recipes|0 Comments|