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When it comes to food, In India people tend to eat according to the seasons. And the seasonal shifts mean a new set of rules for maintaining a healthy physique. Ayurveda defines these parameters with reference to the relative amounts of Vata, Pitta, and Kapha in the individual. Vata stands for motion, Pitta for metabolism, and Kapha for structure and water. Seasonal shifts affect how we act what we eat and how we live has a major impact on how we perform. Leafy vegetables and curd are often advised against during the months of Shravan and Bhado. Here’s to find out why.
Served with rice or roti, kadhi is a yogurt-based curry. Yoghurt, besan (grame flour), and spices are among its components. While kadhi has a reputation for being a tasty and healthy meal, it can be difficult to digest if eaten in large quantities.
Digestive Issues: Because of its cooling and heavy qualities, Ayurveda advises avoiding kadhi during the monsoon season. During this time of year, our digestive fire (agni) is typically low, making it more challenging to digest heavy and cold foods.
Fermentation Concerns: Kadhi is made from yoghurt, which is prone to quick fermentation in settings where there is a lot of moisture in the air. When consumed during the monsoon season, fermented foods can occasionally induce discomfort or acidity in the stomach.
Hygiene Considerations: Due to the higher levels of moisture that are present during the monsoon season, there is a greater potential for the contamination and deterioration of food. Because kadhi is made with yoghurt, it is essential to take extra precautions in the selection of fresh ingredients and the maintenance of appropriate hygiene during the cooking process.
Heat Imbalance: Ayurveda identifies certain foods as having either a heating or cooling effect on the body. Because kadhi is believed to be a warming dish, consuming it during the monsoon season, when the temperature outside is already causing the body to produce more heat, may not be the best option.
Ayurveda advocates eating lighter, warming, and easily digestible foods during the monsoon to maintain optimum digestive health and strengthen the body. It's a good idea to use spices like ginger, cumin, and black pepper in your cooking to achieve this effect. Avoid heavy and cooling foods like kadhi in favour of soups, lentil dishes, and lightly cooked vegetables. If you want advise tailored to your specific constitution and health situation, it's better to talk to an Ayurvedic practitioner or doctor.
