Ayurvedic DELICACIES

HIGH IN FIBRE AND NATURAL NUTRIENTS, THESE TRADITIONAL DISHES PROVIDE A WHOLESOME MEAL PACKED WITH TASTE AND WELLNESS

What we now call the ‘Ayurveda cuisine’ used to be regular dishes for Malayalis. Bamboo rice, tapioca, other tuber crops and ragi were part of the everyday Malayali cuisine. The easy availability of other cookeasy products has diminished the importance of these dietary habits. (In fact, much before chapati and other modern ‘health-conscious’ diets took over our dining tables, many homes used whole wheat, after either grinding or steaming it).

There was a time when families used only what was available in their backyard or farm. Such home-grown vegetables and fruits provided the healthy diet for the working community that Kerala once had. Those were rich in proteins and cooked in such a way as not to lose their nutrients. There was no over-powering flavour of masalas either.

Ragi soup or porridge was a regular fare. Today, though, only the extremely healthconscious eat it on a regular basis. Ragi is sometimes given to kids as well. It is not ideal to buy ragi powder from stores. I prefer buying whole ragi and then powdering it at home. Ragi spinach puttu is ideal for diabetic patients. Since we are using spinach, it is high in fibre too.

Bamboo rice was part of the everyday cuisine of tribal people in the hilly regions of Wayand. During Ramzan fasting, it was cooked in Muslim houses. It is now replaced by broken red rice.

Colocassia is still easily available, yet it is only used rarely. Its stem is hardly ever used. However, colocasia stem curry offers a rich yummy surprise.

As an Ayurvedic food expert, I had to research a lot before I figured out the best diet for one undergoing Ayurveda treatment. This is how I decided to bring back some of the old recipes into our kitchen and give it a healthy twist. Sumaija is an ITC guest chef and Ayurveda food expert