| Indian
name: Pudina
rayta |
 |
| Ayurvedic Properties
of Mint : |
| Taste:
Katu (Pungent) |
| Quality:
laghu (light), Ruksa (dry), tiksna
(sharp) |
| Potency:
Ushna (hot) |
| Post-digestive
effect: Katu (pungent) |
Medicinal Properties of Mint:
Mint juice is used for gargling in halitosis. It is also
used in cases of indigestion, low digestive fire, flatulence,
diarrhea, and fever.
Dosha Analysis:
This drink primarily balances pitta dosha and to
some extent kapha dosha. It may increase vata
dosha because of its cold property. To counteract this
and to pacify vata, it is advised to add asafetida,
salt and cumin seeds. Afternoons are the best time for this
drink.
Ingredients:
- Fresh thick homemade yogurt
- Fresh mint leaves
- Water
- Cumin seeds
- Oil
- Asafetida powder
- Salt
|
1 cup
30 gm
1 cup
1 tsp
Half tsp
a pinch
according to taste
|
Preparation:
Puree mint into a paste with 1/4
cup of water in a blender. Churn the yogurt for a few minutes
with water to make it smooth and of thin consistency. Add
the mint paste and salt to it and mix thoroughly. Heat the
oil in a pan; add cumin seeds and asafetida powder till
they turn slightly reddish. Take care not to burn them.
Add to the mixture of mint and yogurt.
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