Condiments for Vata
Ginger Coconut
An appetizer chutney
Serves 2 persons
Ready in 10 minutes
Ingredients
- Fresh Ginger (finely chopped) – 2 tbsp.
- Curry leaves – 3 leaves
- Greeted Coconut – 1 cup
- Lime juice – 1 tbsp.
- Salt
- Shallot – 1
Method of preparation
- Blend all the above ingredients into a paste form by adding ¼ cup water. The delicious ginger chutney is ready to serve.
Notes: You may serve it with pancakes, kitchery, dosa, and any kinds of rice.
Tomato Ginger
Serves 2 persons
Ready in 10 minutes
Ingredients
- Tomato – 2
- Salt (as requires)
- Ginger – medium sized piece
- Garlic – 1 clove
- Shallots – 3
- Curry leaves – 3 leaves
- Green chili – 1 (according to your spice level)
- Coconut oil – 2 tsp
Method of preparation
- Blend all the above ingredients into a fine paste and dress with coconut oil. The delicious Tomato chutney is ready to serve.
Notes:
- Okey for all the constitutions , except in pitta imbalance.
- You can cook the tomato and peel the skin off and blend
- You may serve it with pancakes, kitchery, dosa, and any kinds of rice.
Mango Coconut
Serves 2 persons
Ready in 10 minutes
Ingredients
- Unripe green mango – 2 tsp sized piece (peel the skin off)
- Curry leaves – 3 leaves
- Greeted Coconut – 1 cup
- Salt
- Shallot – 1
- Green chili – 1 (acc.to your spice level)
Method of preparation
- Blend all the above ingredients into a paste form by adding ¼ cup water. The delicious Mango chutney is ready to serve.
Notes:
- Good for all the constitutions, pitta dominant people can use half ripened mangoes.
- You may serve it with pancakes, kitchery, dosa, and any kinds of rice.
Beet-Yogurt Chutney
Serves 2 persons
Ready in 10 minutes
Ingredients
- Beetroot – 1 medium sized (chopped/grated)
- Onion – 1 small
- Oil – 1 tsp
- Salt – to taste
- Curry leaves –
- Green chili – 1 (according to your spice level)
- Black mustard seeds – ½ tsp
- Yogurt – ½ cup
Method of preparation
- Heat a pan and add 1 tsp oil, add beetroot, onion, salt, curry leaves, green chili.
- Sauté until the beetroot half cooks
- Allow it to cool down and blend into a granulated paste.
- Heat a pan, add 1 tsp oil, sauté black mustard seeds and add yogurt.
- When the yogurt starts to boil, add blended mix and stir well to mix up.
- Check for salt. The soothing Beet-Yogurt chutney is ready to serve.
Notes:
- Good for all the constitutions, in Kapha imbalance avoid the yogurt.
- You can replace beetroot with carrots
- You may serve it with pancakes, kitchery, dosa, and any kinds of rice.
Coconut chutney
Serves 2 persons
Ready in 20 minutes
Ingredients
- Grated coconut– 1 cup
- Ginger – ½ inch size
- Green chili – 1 (according to your spice level)
- Lemon juice/Tamarind juice – 1 tbsp.
- Shallot – 1
- Salt – To taste
- Curry leaves – 7 leaves
8. Oil – 2 tsp
9. Black mustard seeds – 1 tsp
10. Black gram – ½ tsp
Method of preparation
- Blend 1-6 ingredients along with 4 curry leaves into a paste form by adding ½-1 cup water.
- Heat a pan, add oil, black mustard seeds, curry leaves, black gram and sauté for 1 minute and mix with blended coconut and the dish is ready to serve.
Notes:
You may serve it with pancakes, kitchery, dosa, and any kinds of rice.
Vata Masala Mix
Sambhar Masala
A South Indian Spice blend use for making curries
Serves 2 persons
Ready in 20 minutes
Ingredients
- Coriander seeds – 3 and 1/2 tbsp.
- Kashmiri chili powder – 1 and ½ tbsp.
- Chili powder – 2 tbsp. (depends own your spice level)
- Fenugreek seed – 1 ½ tsp
- Asafetida – 1 tbsp.
- Turmeric powder – ¾ tsp
- Curry leaves – 3 strings
- Chana dal – 5 tbsp.
- Urad dal – 3 tbsp.
Method of preparation
- Dry roast the seeds, dals and curry leaves together and finally add powders and roast them until the raw smell fades.
- Let it cool down and then blend into a fine powder
- Keep it in a airtight container
Notes:
- Can used to make sambar, or any other masala curries.
- Store in a airtight container and can keep it for maximum of 3 months.
Vata Curry Mix
Serves 2 persons
Ready in 20 minutes
Ingredients
- Ginger powder – ½ tsp
- Garlic powder – 1/4 tsp
- Cinnamon – 1 medium size piece (crushed)
- Cumin seeds – 1/2 tbsp.
- Cardamom – 3 pcs
- Curry leaves – 1 string
- Turmeric powder – ½ tsp
Method of preparation
- Heat a pan and roast the ingredients (add powdered ones at the end) until nice fragrance appears.
- Allow it to cool down and blend into a fine powder. The mix is ready.
Notes:
- Store in a airtight container and can keep it for 3 months.
- Instead of dry powders, you may use fresh ginger garlic paste during the preparation of curries.
- Don’t make this mixture with fresh garlic or ginger to keep for long term.
Can be add into any sauce preparations to enhance taste and fragrance especially in Vata dominance.