recipe of poha | vata-pitta-kapha

poha
()

Poha is an Indian dish prepared in the Indian states of Maharashtra, Odisha, MadhyaPradesh, Telangana, Karnataka, Gujarat and Rajasthan.Poha tends to be spicy. recipe of poha Originated from Maharashtra (Called Kande pohey) and Odisha (Called Chuda Santula). Poha is made of processed flattened rice, roasted with chilies, onions, mustard and cumin seeds and curry leaves (called Kadi-patta). It is a high carbohydrate, low fat, quick meal that can be made in minutes. Pohay is easily available in most tea shops (amrutul-lyas) and other restaurants.

Today I want to share something interesting which is being lived within us but we hardly noticed it. While researching about food topics and its relation, I came across various topics of Vata-Pitta-Kapha. These are called Tridosha. A natural balance which is present, that is the foundation of health, fitness, and well-being par excellence.

The Ayurvedic Institute quotes -“Poha is easy to digest and quite balancing for tridosha. It is a good breakfast food or can be used to accompany the main meal. Doshic Notes -Vata = Pitta = Kapha “

What is Vata-Pitta-Kapha?

Vata is the subtle energy associated with movement — composed of Space and Air. It governs breathing, blinking, muscle and tissue movement, pulsation of the heart, and all movements in the cytoplasm and cell membranes. In balance, vata promotes creativity and flexibility. Out of balance, vata produces fear and anxiety.

Pitta governs digestion and metabolism, so the fire may flare first in the small intestine and the stomach—pitta’s main seats in the body—with excesses of digestive acid and bile.

Kapha unites properties such as heavy, slow, and steady, but also soft, dense, tough, and cold. In the body, Kapha recipes is responsible for solidity and all structures as well as for the right amount of body fluids.

Recipe of Poha | Vata Pitta Kapha

It is not only poha, but whatever we eat or consume to survive is considered under tridosha’s. Take for example- poha:

Vata, is the energy which governs your mind. If you consume a healthy diet, your body will remain fit and the daily process of consumption and exclusion can be performed without any errors.

Pitta: governs digestion or fire. Consumption of poha, increases Ushna (hot potency). Dietary things which have the potential to create hyper-acidity. i.e. Poha (flattened/rolled rice – has a very specific quality that imbibes heating qualities in body and contributes to hyperacidity. (poha causes acidity)

Kapha: The qualities of beaten rice is evident over here that it is heavy for digestion; but nutritive. Intake of beaten rice in large quantity causes constipation and worsens Kapha dosha or blocks Kapha. Hence, inorder to balance this out, poha is had in limited quantity and mostly during snack or breakfast so as to limit the quantity.

poha

recipe of poha | simple poha recipe

tikkhat_masala
Poha is uncooked basmati rice that has been rolled thin in the same way that rolled oats are made. It cooks quickly and does not need water, other than what is absorbed in rinsing. Poha is easy to digest and quite balancing. It is a good breakfast food or can be used to accompany the main meal.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Indian
Servings 4 people
Calories 180 kcal

Ingredients
  

  • 2 cups thick poha flattened rice
  • 2 tbsp oil
  • 1/2 medium onion chopped
  • 1/4 cup peanuts
  • 1 tsp chili powder
  • ½ tsp Cumin and mustard seeds
  • Big pinch of turmeric
  • Salt
  • Coriander for garnish
  • thin sev for garnish

Instructions
 

  • Place poha in a sieve and rinse.
  • Heat oil in wok. Add cumin and mustard seeds. When they start popping, add onions.
  • As onions soften, add peanuts with spices and saute for about 1 minute.
  • Add the poha and salt and mix well.
  • Cook for about 5 minutes till everything is well integrated.
  • Top with chopped coriander sprinkled on top.
  • Add thin sev on the top to get the crunch.
Keyword breakfast, healthy breakfast, indian, kapha dosha recipes, kapha recipes, maharashtrian, poha, poha causes acidity, recette vata, recipes, santula recipe, vata recipes

aalo paratha aubergine benefits of carrots bombay halwa breakfast brinjals cheese balls chettinad chicken chettinad cuisine cottage Dum Aaloo eggplant recipe featured ginger carrot soup halwa halwa recipes healthy healthy paratha healthy soup india Indian irani chai irani chai recipe jaggery karachi halwa long lost food of india lost recipes of india maharashtrian merahomechef pakoda paneer paratha persian poha potato potato paratha punjabi paratha Rice soup south indian food spring onion stuffed brinjals stuffed brinjal with dried shrimps tasty whole wheat paratha


Facebook Comments

How useful was this post?

Click on a star to rate it!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Leave a Reply

FacebookTwitterInstagramYouTubePinterest
%d bloggers like this: