The Ayurvedic perspective of curries

Curries are the combinations of the different spices which are added to the food will the objective of aiding the process of the digestion. They can be prepared by either combining one or two spices or with the combination of a dozen of spices. The very act of learning to prepare one’s own curry requires a vast sense of dish, taste and the medical repercussions.

Basic way to prepare a curry

The most fundamental way to prepare a curry is by heating small amounts of cumin seeds and black mustard seeds together in oil. The mixture thus formed is termed as vagar, which activates the aromatic oil present in the seeds, thereby releasing their healing properties, as well as flavor into the food.

Spices accentuate curries!

Black mustard seeds

Mustard seeds and cumin, being warm herbs are ideal for the Kapha and Vata constitution. The diuretic and pungent smelled black mustard possesses beneficial properties for the Kapha constitution. It should be used in a less proportion for the Pitta constitution, and in case desired of using it, it is better to balance it with the cool coriander seeds or powder.

Cumin

The cumin seeds are the best when they are fresh. Storing this spice for a year can pose a substantial threat to its digestive and medicinal properties. Cumin aids in dispelling toxins and ama. Its bitterness provides relief to the Pitta and Kapha. It is usually stimulating to the digestion of the Vata.

Turmeric

It is bitter, pungent and a little astringent. It possesses excellent blood purifying properties. The bright golden color attained by curry is due to the presence of the turmeric, and lastly it heals the liver.

Coriander

It is tagged as one of the vital spices in the preparation of a classic curry. It is present in two forms- seeds or powder. It lessens the gas present and is cooling and pungent at the same time. It is considered the best for calming the Pitta.

Ginger

Being hot and pungent it stimulates the process of circulation and digestion and thus is often added to the curries. The fresh root of the ginger is considered well for the Vata, whereas the dried one suits the needs of the Kapha.

Black pepper

It adds warmth as well as pungency to the curry. It also alleviates the gas and stimulates the appetite. However, it is added in little quantities in the curry. Being rich in chromium, it lessens the risk of diabetes.

Salt

It plays the keen role of pulling as well as grounding the curry together. Ayurveda regards salt as the factor which is responsible for bringing out the factor of deliciousness attached to the food.

Fenugreek

The seed form of the spice is found abundantly in the Indian pickles in comparison to the curries. The herb aids the development of hair cells and blood.