Recipes for the Transition to Pitta Season!

We are leaving Kapha time of year and officially moving into Pitta season in case you needed reminding that it is hot outside.  Pitta time, in the summer,  is a combination of the elements fire and water. Some of its qualities are hot and fiery, light, intense, liquid and oily.   This is the season for fostering coolness and calm in our lifestyle and diet to counteract the heat, intensity, and humidity of Pitta.   

 

Include more  foods and herbs that are cooling in your cooking.  Several great herbs for the summer are fresh mint, coriander/cilantro and fennel.  Right now I have an abundance of all 3 in my small garden.   Below are 2 chutney recipes that are great this time of year.  The picture is from a summer cooking workshop where we made the Cilantro and Mint Chutney.  The other dishes on the plate are Quinoa and Rice Kitchari, Simple Sauteed Zucchini and Cucumber and Radish Raita.  You can serve the chutneys with any dal or vegetable dish or kitchari.  A few weeks ago I posted the recipe for  Asparagus Saffron Kitchari, and this is a good time to make it with all the local asparagus available, and it will go with either chutney.   If you missed the Kitchari recipe, it is on my blog, address below, as are a couple of other kitchari recipes.

 

You might not have all the ingredients for the chutneys like hing (asafoetida), black mustard seeds, urad dal, curry leaves or tamarind.  You can either order or buy from an Indian Grocer, substitute or leave out. Tamarind concentrate is also available at other stores like H-Mart.     Here are some possible substitutions:  Lime juice for tamarind, a little onion or garlic powder for hing, and mustard powder for the black seeds. 

 

An important tip on beverages for the summer:  Please do not drink ice cold drinks!  Icey drinks dampen digestion.  Instead favor cool drinks such as water with a few fresh mint leaves or with freshly squeezed lime.  Next week I will post a recipe for one of my favorite drinks: Hibiscus Mint Cool Tea or you can access it on my blog.

 

Cultivate calm, have fun with trying new recipes, and bring joy to your kitchen!

 

 

 

Cilantro and Mint Chutney

(Adapted from Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad)

1 ½ c fresh cilantro

¾ to1 c fresh mint leaves

¾ to 1 ½ c water

¾ c unsweetened, shredded coconut

½ to 1 small chili, seeded and chopped (less for Pitta)

1 to 1 ½ T peeled and finely chopped fresh ginger

1 T ghee

½ t cumin seeds

½ t black mustard seeds (less for Pitta)

2 pinches of hing (asafoetida)

6 – 10 curry leaves

2 to 4 T fresh lime juice

 ¼ t salt or more to taste

 Remove thick stems from the cilantro, measure and wash cilantro and mint, drain.

Put half of the mixture in a blender with ½ cup water, half of the coconut, the chili and ginger.  Blend at high speed.  Once it is partially blended add the rest of the cilantro and mint mixture,  the rest of the coconut and ¼ c water.   Continue to blend until it is well ground, stirring it down a few times, adding more water as needed.  Put into a bowl.  Add ¼ t salt and mix.

Heat a small frying pan on medium heat, add ghee, cumin seeds and mustard seeds.  When the seeds start to pop, add the hing and curry leaves.  Cook on low heat for another minute or so, stirring frequently.  Cool slightly and add to the cilantro/mint mixture.  Squeeze in the lime juice and add more salt to taste.  Stir gently.

Makes about 2 cups.

Store in the refrigerator, will keep for up to a week.

Mint Chutney

(adapted from Beyond Curry)

2 c fresh mint leaves

1 dried red chili, chopped and seeded if desired

¾ to 1 t salt

1/8 t asafoetida (hing)

2 T urad dal

¼ t whole black peppercorns

1 to 2 T coconut oil

1 T  tamarind paste mixed with about ¼ cup water

Mix tamarind well with water and set aside.  Heat 1 T of oil in a small frying pan over medium heat, and stir fry the dal, chili, peppercorns, and asafoetida for about 1minute.  Place mixture in a blender and set aside.  Heat the remaining 1 T oil and fry the mint for 30 seconds to 1 minute, turning it so it gets coated.  You can cook the mint in batches.   Add mint and the tamarind mixture to the blender.  Grind to a smooth paste, adding more water as needed.