Summer’s peak can challenge our bodies with heat and humidity. According to Ayurveda, cooling, easy-to-digest foods help restore balance.

This week, let’s explore seasonal recipes that nourish without overheating.

Ayurvedic Summer Diet Essentials
In Ayurveda, summer corresponds to pitta dosha - characterized by heat, intensity, and acidity. Cooling foods pacify pitta and maintain digestive fire. Below are a couple of simple recipes to keep you balanced and energized during warmer days.

Kitchari with Coconut Water

• Ingredients:
  • 1/2 cup split mung beans (yellow)
  • 1/2 cup basmati rice
  • 1 tbsp ghee or coconut oil
  • 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp turmeric
  • 4 cups water plus 1 cup coconut water (added at end)

• Method:
  • Rinse mung and rice. Heat ghee, toast cumin seeds, stirring until fragrant.
  • Add mung, rice, turmeric, and coriander—toast briefly.
  • Add water, bring to boil, then simmer 20 minutes.
  • Stir in coconut water at end, simmer 5 more minutes.

• Why it works: Mung beans are light and cooling; coconut water soothes pitta and hydrates

Cucumber Mint Raita

• Ingredients:
  • 1 cup plain yogurt (ideally homemade or unsweetened)
  • 1/2 cucumber, grated and drained
  • 1 tbsp fresh mint, chopped
  • Pinch roasted cumin powder, salt to taste

• Method:
  • Mix yogurt, cucumber, and mint - season with cumin and salt.
  • Serve chilled with lunch to cool digestion.

• Why it works: Yogurt and cucumber are inherently cooling; mint adds digestive support.