Ayurveda Fruit Cooking Recipes

Blog: Ayurveda For Wellness
cook fruits to get a healthy body - ayurveda recipes
10
30 July 2020

Kshemakutuhalam chapter 8,part 11 – good food,healthy life…

Kshemakutuhalam is in itself a miniature encyclopaedia of cooking .. so simple yet possesses vast amount of knowledge even with regards to the properties of what we cook….

1. Shami fruit – also called as Prosopis spicigera Linn), it is one of the common drugs used in medicines as well. Fruits with tender seeds are taken and boiled in water. It is then processed with black mustard, curds and rock salt….. This can be made similar to a broth…. Fruit of shami is very light for digestion… It treats skin disorders, hemorrhoids. It decreases kapha and increased pitta. But overuse can be detrimental to hair… It is interesting to note that this fruit improves intelligence…

2. Kutaja fruit – Wrightia antidysenterica, as botanically called, this fruit is undoubtedly useful in medicine as is useful in cooking… This fruit is frist steamed with water… It is then feied in oil and buttermilk. To this rock salt and asafoetida is added. This dish greatly improves the digestion…. As such, this fruit is very light for digestion. It is cold in potency and may cause constipation… It can treat diseases like fever. It can also be a great solution for people with bleeding tendencies. Good choice for conditions pertaining to heart….

3. Kadali phala – The plantain fruit is generally cooked in ghee which has asafoetida. Once cooked it can be spiced up with salt, cardamom and black pepper powders. This treats weakened digestive capacities…. This fruit in general is cold in potency… It is constipating too… it can treat any condition with the manifestation of burning sensation…

4. Eranda phala – A young fruit of castor plant is taken and steamed in water. Then fried in oil. It can be garnished and flavoured with any spices of choice…. This fruit, as it is famous for, decreases vata related problems. It decreases pitta too. Good for conditions like joint inflammations, it is digestive and increases taste too…

There are some other fruits also mentioned in this chapter by names like, kohada, bhairanda etc… These fruits are very much identified and hence let’s refrain from its description…

With this, we come to the end of the description of fruits which are used as vegetables… (And yes, this eight chapter is divided into some sub sections according to the part used as vegetable)……

Next would be the elaborate description of leafs which are used for cooking…

Until then, stay tuned !!! Happy time!!!

Leave a Reply

%d bloggers like this: