Healthy Ayurvedic Diet Recipes at SAHA Kerala Ayur Kendra, Hyderabad"

 Here are some Ayurvedic diet recipes that focus on balance and well-being, aligned with Ayurvedic principles:

1. Kitchari (Detoxifying Mung Dal and Rice)

Kitchari is a staple of Ayurvedic cuisine, known for its balancing, detoxifying properties. It's easy to digest and can be modified based on your dosha.

Ingredients:

1/2 cup split yellow mung dal (lentils)

1/2 cup basmati rice

1 tablespoon ghee (clarified butter)

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon turmeric powder

1/2 teaspoon ground coriander

A pinch of asafoetida (hing)

Salt to taste

4 cups water

Fresh cilantro (optional)

Lemon juice (optional)

Instructions:

1. Rinse the mung dal and rice until the water runs clear.

2. In a pot, heat ghee and add cumin and mustard seeds. Once they pop, add the asafoetida, turmeric, and coriander powder.

3. Add the rice and mung dal, stir for a minute, and then add water and salt.

4. Bring it to a boil, reduce heat, and let it simmer for 30 minutes or until everything is soft and well-cooked.

5. Garnish with cilantro and a squeeze of lemon juice.

2. Spiced Oat Porridge

This warm, grounding breakfast is perfect for Vata dosha, but can be adjusted for other doshas by modifying spices.

Ingredients:

1/2 cup rolled oats

1 cup almond milk or water

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ginger powder

A pinch of nutmeg

1 tablespoon ghee or coconut oil

Honey or maple syrup to taste

Fresh fruit (e.g., apples or bananas) for garnish

Instructions:

1. In a pot, combine oats, milk, and spices. Stir over medium heat until oats are cooked and creamy.

2. Add ghee or coconut oil to enhance digestion and grounding.

3. Sweeten with honey or maple syrup and top with fresh fruit.

3. Coconut Vegetable Curry

This vegetable curry uses cooling coconut milk, making it ideal for Pitta dosha, but it’s a versatile dish that anyone can enjoy.

Ingredients:

1 cup mixed vegetables (carrots, peas, cauliflower, etc.)

1 cup coconut milk

1 tablespoon coconut oil

1 teaspoon cumin seeds

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon fennel seeds

Salt to taste

Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pan, then add cumin and fennel seeds.

2. Add vegetables and stir-fry for a few minutes. Add turmeric and coriander powder.

3. Pour in coconut milk and let everything simmer until the vegetables are tender.

4. Garnish with cilantro and serve with rice or flatbread.

4. Cooling Cucumber Raita

Raita is a cooling yogurt-based dish, great for balancing fiery Pitta.

Ingredients:

1 cup plain yogurt (preferably organic)

1 cucumber, finely grated

1/4 teaspoon cumin powder

A pinch of salt

Fresh cilantro leaves for garnish

Instructions:

1. Whisk yogurt in a bowl until smooth.

2. Add grated cucumber, cumin powder, and salt. Mix well.

3. Garnish with cilantro and serve as a side dish to balance spicy foods.

5. Golden Milk (Turmeric Milk)

A soothing drink, perfect for calming the mind and body. Good for all doshas, especially Vata and Kapha.

Ingredients:

1 cup milk (dairy or almond)

1/2 teaspoon turmeric powder

1/4 teaspoon cinnamon powder

A pinch of black pepper

1/2 teaspoon ghee (optional)

Honey to taste (optional)

Instructions:

1. Heat the milk in a small pot and add turmeric, cinnamon, and black pepper.

2. Stir and simmer for 5 minutes.

3. Add ghee and sweeten with honey if desired. Serve warm.

These recipes can be modified based on your Ayurvedic dosha type (Vata, Pitta, Kapha) to support balance and well-being.