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 is an Ayurvedic Practitioner, educator, and speaker. She completed her Bachelors in Ayurvedic Medicine and Surgery (BAMS) from Amrita School of Ayurveda, Kerala, India. She is registered as an Ayurveda doctor (Reg No: 14664) under the Indian Medical Council. She received a Fellowship in Orthopedic Rehabilitation from Apollo group of Institutions, Hyderabad. An editor with the International Ayurvedic Medical Journal, she previously served as the associate editor of the American Ayurvedic Journal of Health. Before moving to the US in 2015, she was Resident Medical Officer (Ayurveda) in AyurVAID hospital, Bangalore and has knowledge and experience in precision and evidence-based Ayurveda. She was an Ayurveda Domain expert with Health Connect 24 – a unique platform to bring together Ayurveda, Yoga and swadeshi. She is efficient in performing all Panchakarma procedures (purification therapies) and has knowledge of Marma Therapy. Other areas of expertise include Ayurveda diet and lifestyle, women’s health, and rasayana (rejuvenation). She works for the promotion and propagation of Ayurveda by offering lectures, webinars and contributing to various journals. She is a resource person for the Council of Ayurveda Research (CAR) and is an Ayurvedic blogger with Mother Earth Living. Currently, she is residing in Danville, Pennsylvania and is listed as a BAMS doctor with AAPNA (Association of Ayurveda Practitioners of North America). She is an Ayurveda Consultant and Educational coordinator with Be Mind Body Skin, New Jersey and Subject Matter Expert at At Home with Ayurveda, UK.

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