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Blog - Ayurvedic Recipes ayurvedic cooking

Variations on Basic Basmati Rice – A staple of the Ayurvedic yogic diet


As stated earlier, rice is featured heavily in the Ayurvedic yogic diet. In India most meals are served with basmati rice, a light and aromatic long-grain variety with a cooling effect on the body. It has a balancing effect on the digestive system and soothes the nervous system. Basmati rice is good for calming an irritated gut and it is easier to digest than brown rice.

When taken with a little ghee, it is considered tridoshic. Lighter than many other grains, it can be eaten by those with high Kapha; it’s cooling, sweet and moist which is very good for those with a Pitta constitution, and the sweet moist attributes also help to balance Vata.

Adding a couple of cloves of garlic to the rice when cooking normally helps to gently warm the slight coolness of the grain.

Turmeric Rice

turmeric riceWash rice in cold water several times to remove much of the starch, changing the water until it is clear. For 1 cup of rice, bring 1¾ cup of water to boil. Add the rice, a Tbsp. of ghee, ½ tsp. turmeric powder and a pinch of salt to taste. Reduce the heat, cover and cook for 10-15 minutes, by which time all the water should be absorbed. Remove from the heat and allow to stand for 5 minutes before removing the lid.

Rice pilaf with vegetables

rice pilafWash 1 cup rice in cold water several times to remove much of the starch, changing the water until it is clear. Set aside, and melt 2 Tbsp ghee or coconut oil in pot. Stir in:

1 tsp cumin seeds

1 ½ tsp fenugreek

1 ½ tsp mustard seeds

Cook on medium heat until mustard seeds pop, then add ¼ – ½ tsp chilis, cooking just till browned. Add the rice, ½ tsp. turmeric powder, ½ tsp coriander powder and 1 tsp of salt. Reduce the heat, cover and cook for 10 minutes. Add ½- ¾ cup diced vegetables of your choice ie: fresh peas, carrots, green beans, broccoli, asparagus are all vegetables that compliment the rice. Cover and cook for 5-7 minutes, or until water is absorbed. Let sit a few minutes, stir gently before serving.

Optional: Add 1 Tbsp. butter to the cooked mixture after turning the heat off.

Sesame – Ginger Salad Dressing

Summertime, with the weather hot, and full with Nature’s bounty of fresh vegetables and herbs lends itself well to eating more salads. There are so many different combinations of greens and other locally grown vegetables, the possibilities are almost endless, depending on where you live. The following recipe is delicious on a wide variety of [...]

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Ghee Recipe

Ghee (clarified butter), essential in any Ayurvedic KitchenGhee is one of the lightest oils, very flavorful and ideal for cooking, as it doesn’t burn easily. In Ayurveda ghee is recognized as a digestive, improving absorption and assimilation of the foods you are cooking. Ghee nourishes and lubricates, helping to keep the body flexible. It helps [...]

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Gujarati tridoshic Beans

Serves 6 – 8Ingredients:1 3/4 cups split green peas or whole green beans6 1/2 cups of water1 tablespoon sunflower oil, coconut oil or ghee1/2 teaspoon mustard seeds1/2 teaspoon turmeric1/8 to 1/4 teaspoon asafoetida1 teaspoon sea salt1 1/2 teaspoon barley malt or brown rice syrup1 1/2 teaspoon lime or lemon juice1 teaspoon coriander powder1/2 teaspoon cinnamon1/2 [...]

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Ayurvedic Recipe of the Day – Mung Burgers

Mung BurgersPreperation time: 1.5 hours with a pressure cooker, 2 hours without-Vata, -Pitta, moderately -KaphaServes: 5-6From The Ayurvedic Cookbook, written by Amadea Morningstar with Urmila DesaiIngredients:1 cup whole mung beans4-5 cups of water2 tablespoons brown or wild rice1 stick kombu1/16 teaspoon hing1 teaspoon sunflower oil1/2 medium onion, finely chopped1/2 teaspoon cumin seeds1/2 teaspoon dry oregano2 [...]

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Ayurvedic Recipe of the Day – 11/23/09

Tridoshic Vegetable CurryPreperation time: 1 hour-Vata, -Pitta, -KaphaServes: 9-10From The Ayurvedic Cookbook, written by Amadea Morningstar with Urmila DesaiIngredients:1 cup fresh green peas (frozen if necessary)1 cup carrots, diced1 cup potatoes, diced2 cups string beans or asparagus, cut in 1 inch pieces2 tablespoons sunflower oil or ghee2 teaspoons cumin seeds2 teaspoons black mustard seeds1 teaspoon [...]

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