| Indian
name: Lahsoon adrakh ki chutney |
 |
| Ayurvedic
Properties of Garlic Ginger Sauce: |
| Taste:
Pungent (katu) |
| Quality:
Heavy(guru), dry(ruksha), sharp (tikshna) |
| Potency:
Hot (ushna) |
| Post-digestive
effect: Pungent (katu) |
Medicinal Properties of Garlic
Ginger Sauce:
It has tremendous medicinal value, and is specifically good
for increased kapha. As a result of this, it is
beneficial for diseases like sinusitis, bronchitis, bronchial
allergies, hay fever, and asthma. It is also beneficial
for arthritis and gout patients.
Dosha analysis:
All the ingredients of this recipe are hot and pungent in
nature. This helps pacify the Vata and Kapha
doshas, but aggravates Pitta dosha. Therefore,
persons with Pitta constitution can fry the recipe
in one teaspoon of ghee (clarified butter) to reduce
its hot potency.
Ingredients:
- Garlic
- Ginger
- Turmeric powder
- Salt
|
5 grams
5 grams
5 grams
according to taste |
Method of Preparation:
- Peel off the garlic cloves and crush
to make a fine paste.
- Peel the ginger and crush to make a
fine paste.
- Mix the garlic and ginger pastes.
- Add the turmeric powder and salt. Mix
again. The recipe is ready to use.
Use as a sauce with snacks, bread,
chappati, or at lunch and dinner. If you do not eat
garlic, you can use fresh mint leaves as a substitute, in
the same quantity.
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