Ayurveda - Tridoshic Sattvic Recipes |

Tridoshic is to have an equal balance of vata, pitta and kapha doshas in your constitution. Likewise a tridoshic person can be variable, dependent on how the doshas blend with one another.

The personality is generally even and steady because by nature, the constitutional forces balance one another out. The science of understanding our nature or our constitution is the science of Ayurveda. Below you will find three vegetable curry recipes based on Ayurveda ayurveda tridoshic sattvic recipes

Gunas bring knowledge to balance your life

Guṇa (Sanskrit: गुण) is a concept in Hinduism and Sikhism, which can be translated as “quality, peculiarity, attribute, property.” There are three gunas, according to this worldview, that have always been and continue to be present in all things and beings in the world.

These three gunas or qualities are called: sattva (goodness, constructive, harmonious), rajas (passion, active, confused), and tamas (darkness, destructive, chaotic).^[5] All of these three gunas are present in everyone and everything, it is the proportion that is different, according to Hindu worldview. The interplay of these gunas defines the character of someone or something, of nature and determines the progress of life.^[4]^[6]

Ayurveda tridoshic sattvic recipes

TRIDOSHIC VEGETABLE CURRY serves 9 -10

Preparation time : 1 hour

Vata – Pitta – Kapha

1 cup of fresh green peas (frozen can be used if necessary) or any other green
2 cups of green string beans or asparagus, cut in 1-inch pieces
1 cup of carrots, diced
1 cup of potatoes, diced (or sweet potato)
2 tbsp sesame oil or ghee
2 tsp cumin seeds
2 tsp black mustard seeds
1 tsp celtic salt
1 ½ cups water
2 tsp turmeric
1 tsp coriander powder
½ cup of yoghurt

Heat oil or ghee in a large heavy skillet. Add mustard and cumin seeds, when the mustard seeds pop, add turmeric. Then add all the vegetables and the water. (If using frozen peas, do not add until rest of vegetables are nearly done.) Cook covered until the vegetables become tender, about 15-20 minutes. Then add yoghurt and the rest of the ingredients, stirring well. Simmer uncovered on low heat for another 15 – 20 minutes.

Comments: Good with cucumber raita and lime pickle for Vata. Serve over rice or other grain. This easy-to-prepare curry is likely to garner you rave reviews. The cooling qualities of the peas and potatoes are offset by the over vegetables and the curry spices. This small amount of yoghurt, thinned with water, is usually tolerated well by all doshas and aids digestion. Whenever you can, use tender fresh, rather than frozen peas, as they are more balancing for Kapha and Vata.

TRIDOSHIC SATTVIC VEGETABLE CURRY # 2

Preparation time: 35 minutes Serves 8 – 10

Vata, – Pitta, – Kapha

1 cup of fresh green string beans or asparagus, fresh and chopped
½ cup ripe tomato, chopped in ½ inch cubes (optional, omit for Pitta)
½ cup of carrots, diced
1 ½ cup of potatoes (pumpkin or sweet potatoes), cubed in ½ inch pieces
¼ cup baby lima or kidney beans (optional)
½ bunch of spinach (or other greens (well washed and chopped)
1 – 3 tbsp sunflower oil or ghee (the lesser amount for Kapha)
1 tsp cumin seeds
1 tsp black mustard seeds
1 tsp celtic salt
3 cups water
1 tsp turmeric
1 tsp coriander powder
1 hot green pepper, chopped (as a garnish for Kapha only)
1 tsp curry powder, mild

Wash, dry and chop vegetables. In a large deep pan heat oil; add cumin and mustard seeds. When the mustard seeds pop, add tomatoes, curry powder and turmeric. Cook 3 to 4 minutes over medium heat, Add remaining ingredients, including water. Mix well. Cook for 20 – 25 minutes over medium heat or until soft. Garnish with fresh chopped coriander leaves if available.

Comment: this goes well with rice, barley, or millet and spinach mushroom salad. Don’t eat the skin of the tomato. Eating foods that are tridoshic to your system and sattvic of nature will improve the quality of the way you digest life.

FIFTEEN MINUTE VEGETABLE CURRY

Preparation time: 15 minutes Serves 5 -6

Vata, – Pitta, 0 Kapha

1 cup of raw carrots ( 2 medium carrots)
1 cup of fresh or frozen green peas ( 1 lb) or zuchini
2 tbsp gingerley (non toasted sesame oil) or ghee
1/8 tsp Hing (asaofetida)
½ tsp black mustard seeds
1 tsp whole cumin seeds
½ tsp celtic salt
½ – 1 pound of tofu (optional for Kapha)
1 tsp curry powder, mild
1 tsp coriander powder
¼ cup water
2 tsp brown rice syrup (use ½ tsp for Kapha)
¼ – 1 cup plain yoghurt (use smaller amount for Pitta and Kapha)
¼ hot green pepper, chopped (optional, omit for Pitta)

Method: Heat oil or ghee in a large heavy skillet. Add mustard and cumin seeds, when the mustard seeds pop, add turmeric. Then add all the vegetables and the water. (If using frozen peas, do not add until rest of vegetables are nearly done.) Cook covered until the vegetables become tender, about 15-20 minutes. Then add yoghurt and the rest of the ingredients, stirring well. Simmer uncovered on low heat for another 15 – 20 minutes.

Note: In all recipes use ghee or sunflower or olive oil for cooking (minimal oil for Kapha and Pitta)

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