Better Health through Digestion with an Ayurvedic Diet
Buttermilk Curry with Cumin, Mustard Seed & Ghee
Reported by John Joseph Immel, Asheville, NC
Ayurvedic Diet
Type: Sauces
Servings: 4
Prep Time: 15 minutes
Vata pacifyingPitta aggravatingKapha aggravating
GooeyLiquidHotHeavyEasyClear
SourPungent
Ojas Gluten Lactose Non-Vegan Tejas Prana Nightshade Rajasic Acidifying

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ayurvedic notes
Spices help with digestion for kapha.The combination of ingredients like yogurt that increase water retention and a blood thinner like turmeric help flush the lymphatic system. Then cilantro, a diuretic, flushes the released toxins from the system. Good for dry digestion.
about
Buttery and soft but savory and lighter. Warm, oily & creamy. Also including turmeric, asafoetida, and garnished with cilantro. Discovered in Pune, India eating thali platters.
ingredients
1/4 tspCuminVata pacifyingPitta aggravatingKapha pacifying
1 tbspYellow OnionVata pacifyingPitta pacifyingKapha aggravating
1/4 cloveGarlicVata pacifyingPitta aggravatingKapha aggravating
3/4 tspCilantroVata pacifyingPitta pacifyingKapha pacifying
1/4 tspMustard SeedVata pacifyingPitta aggravatingKapha pacifying
2 tspGheeVata pacifyingPitta pacifyingKapha aggravating
1/4 tspTurmericVata pacifyingPitta aggravatingKapha pacifying
1/16 tspCayenne PepperVata pacifyingPitta aggravatingKapha pacifying
2 cYogurtVata pacifyingPitta aggravatingKapha aggravating
1 cWaterVata pacifyingPitta pacifyingKapha aggravating
2 tbspBasmati RiceVata pacifyingPitta pacifyingKapha aggravating
1/8 tspSalt (Mineral Salt)Vata pacifyingPitta aggravatingKapha aggravating
1/16 tspHing (Asafoetida)Vata pacifyingPitta aggravatingKapha pacifying

preparation
Cook rice ahead of time, using 1/4c cooked rice for this recipe.

Heat oil in a wok or medium heavy pot over medium-high heat. When it is hot, toss in the mustard seeds. When most of them have popped, add the cumin and turmeric and stir. Lower the heat to medium, add the asafoetida, cayenne, chopped onion and garlic and stir-fry for about 3 minutes, until softened. Add curry leaves. Reduce the heat to low, pour in the yogurt, rice, and water. Stir until warmed through; do not allow to boil. Stir in the salt.
Serve hot, ½ c per serving in small bowls or cups, garnished with cilantro.

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