Kapha Pacifying Date Pickle Recipe

Kapha Pacifying Date Pickle Recipe

Though dates are highly nutritious and delicious they are heavy on the digestion and may aggravate Kapha dosha. To pacify the aggravated Kapha and in order to make them light for digestion, dates can be pickled. Here’s a fantastic recipe for date pickle, as well as some great information about the nutritional benefits of dates.

Are you a Kapha type? Read more about a Kapha pacifying diet.

Nutritional Benefits of Dates

Dates are rich in dietary fiber, which prevents LDL cholesterol absorption in the gut. Additionally, a high fiber diet works as a bulk laxative. This helps protect the colon mucous membrane from cancer-causing chemicals binding to the colon.

Dates are an excellent source of iron, carrying 0.90 mg/100 g of fruits (about 11% of RDI). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood. Date fruits are also rich in minerals like calcium, potassium, magnesium, manganese and copper. Furthermore this fruit has B complex vitamins, vitamin K and minor amounts of vitamin A.

Ayurvedic Perspective of Dates

Dates are known as Kharjura in Sanskrit which means, ‘that which makes the body stronger and provides energy’. They are known to pacify Vata and Pitta Dosha and aggravate Kapha. They nourish the ojas and have a madhura (sweet) taste and are cooling in action. Ayurveda considers dates a superfood since it nourishes the ojas. Dates are highly recommended for autumn and winter season.

Date Pickle Recipe

Ingredients
2 cups seedless chopped dates
2 Tbsp chopped ginger
3 garlic pods
1 tsp tamarind paste
7 dried red chilies
1 tsp fenugreek powder
salt, to taste
1 tsp asafetida powder
1/3 cup apple cider vinegar
1 Tbsp jaggery powder
vegetable oil
mustard seeds

Directions
Heat the vegetable oil in a pan and add the mustard seeds. Wait until they splutter and then add chopped garlic, ginger and the dried red chilis. Wait until it turns brown and then add the chopped dates and sauté until it turns soft. Mix in the tamarind pulp, asafoetida powder, fenugreek powder and cook over a low flame. Add the powdered jaggery and salt and mix until well blended. Lastly add the vinegar and switch off the flame. Allow it to cool and serve with rice and chapati (Indian flat bread) or as side dish.

Arya Krishna graduated in Bachelor of Ayurvedic Medicine and Surgery from the prestigious Amrita School of Ayurveda, Kerala, India. She brings more than 5 years of experience in the field of Ayurveda and owns Fellowship in Orthopedics Rehabilitation from the prestigious Appolo group of hospitals, Hyderabad. Currently she is serving as Associate Editor of American Journal of Ayurveda. She is a member of HealthConnect24.com. Specializations include spinal disorders and orthopedics as well as gastroenterological disorders. She is experienced in treating women's health problems like menstrual disorders, leucorrhoea and PCOD. She is efficient in administering all panchakarma therapies and has good knowledge of classical Ayurveda. She is efficient in prescribing Ayurvedic diet for lifestyle disorders and possesses knowledge of yoga and pranayama. She works for the promotion and propagation of Ayurveda by offering lectures, webinars and contributing to various journals. She is a resident of Danville, PA.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.