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RICE PULAO with ginger-raisin chutney and its benefits in Ayurveda?

Home Articles RICE PULAO with ginger-raisin chutney and its benefits in Ayurveda?
RICE PULAO with ginger-raisin chutney and its benefits in Ayurveda?

RICE PULAO with ginger-raisin chutney and its benefits in Ayurveda?

There are many different regional cuisines in India. These cuisines differ from one another mostly owing to the usage of locally available spices, herbs, vegetables, and fruits. This is due to the variation in soil type, climate, culture, ethnic group, and occupation. Additionally, religious and cultural traditions and decisions have an impact on Indian cuisine.

A pulao is a one-pot dish made with rice, vegetables, or a protein and aromatics like onions, garlic, ginger, etc. Making a pulao can be done in many different ways. This rice and vegetable dish cooked in one pot incorporates spices and herbs to give it a mellow, aromatic flavor. The vegetarian dish is wonderful both on its own and when served with pickles, roasted papad, and the Indian yogurt dish raita (a crisp thin Indian snack).

Ingredients for Ginger Chutney Pulao Recipe

finely chopped ginger 

4 tablespoons of warm water 

4 tablespoons of warm water 

1 cup cooked rice 

1 cup cooked rice  

five tablespoons Asafoetida 

broken 1/4 teaspoon of dried red peppers 

2 seeds of mustard 

15-20 Curry leaves

1/2 teaspoon Red chilli flakes

half a teaspoon

Salt as desired

1 tablespoon grated jaggery

seeds of cumin  1 teaspoon

Green peas, 1 teaspoon

Method

Step1:

In the first step, heat 3 tbsp. of oil in a nonstick pan. reheat a second nonstick pan.

Step 2:

Add the first pan's contents—asafoetida, red chilies, mustard seeds, curry leaves, and ginger—and sauté until the ginger is well cooked. To obtain pulp, smash the tamarind.

Step 3:

Add red chilli powder to the pan and thoroughly combine. To add the tamarind pulp to the pan, strain it. Mix the salt and jaggery until the jaggery melts. In a bowl, place the chutney.

Step 4:

 Add the cumin seeds and sauté until they begin to change color while heating the remaining oil in the other non-stick pan. Stir in the green peas. Add cooked rice and stir once more.

Step 5:

Add 2 to 3 tablespoons of the ginger-tamarind chutney and thoroughly combine. heated food.

Ayurvedic Benefits:

  • Basmati rice balances excessive Pitta while boosting Kapha and Vata.
  • The high Kapha and Vata values produced by the rice are balanced by the addition of fresh ginger and turmeric.
  • Cumin usage somewhat boosts Pitta while also balancing Kapha and Vata.
  • Both fresh ginger (adrak) and dried ginger (shunthi) are utilized as sattvic spices and medicines in Ayurveda. All three of the basic constitutions—Vata, pitta, and Kapha—are appropriately suited to it. Because it promotes and amplifies the therapeutic benefits of other herbs and substances, it is also a crucial component of many Ayurvedic remedies.

For Vata or Kapha people living in cold areas, it also enhances peripheral circulation and warms the body, minimizing feelings of cold and soreness. When used at a high dosage, it may even be beneficial for heart problems of the congestive kind. Ginger relieves coughs, colds, and breathing problems by removing mucus from the lungs. Although it has a warming effect, it also lessens inflammation by preventing the activity of prostaglandins and is utilized in many conventional arthritis treatments. The same logic also applies to hot, fresh ginger tea, which is an excellent treatment for period cramps.

Ginger is also called Sattvic and has a revitalizing effect on the body and mind. This helps to foster a calm, tranquil mentality. In Ayurveda, ginger is utilized in a wide range of formulations, including herbal boluses for treatments like Pindaswed and home remedies such as pulp or juice.