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Recipes and Nutrition

Ayurveda believes in vegetarian food habits. It suggests everyone to follow vegetarian diets. As a rishi medicinal science, the Ayurveda proclaims the essential need to leading vegetarian life. It has a tradition over thousands of years and a proven history where vegetarian life style and the benefits. Ayurveda , always reveals the reality that every food should be light and easy to digest and assimilate. Human body always deserves good food and it should be fresh and with quality. It suggests to use fruits and vegetables. A wise decision on food habit would lead you to healthy life and it assures longevity. A good food routine which enhances digestion is an important matter. Good food would maintain a healthy body. Ayurveda depends on the nature and all foods and diets of Ayurveda are pure. It has everything that you would prefer from a perfect food habit and Ayurveda diets ensure total health and peace of mind. Ayurveda recipes and nutritional foods are world famous and acclaimed all over. Naturally intelligent foods are says as nutritional foods from Ayurveda. Actually, the human body needs not much medicine. It has to get good, fresh natural food. A majority of the diseases are the result of consuming nil quality foods. So, everyone should have the awareness of benefits from practicing Ayurveda diets and nutritional foods. Now, in India we are getting foods which are ingredients with genetically modified and many diets and foods would damage health and mental stability. So we must start a new life style avoiding bad food habits.

Recipe 1 :

Mung Dal Payasam/Indian Lentil Pudding

Payasam is a unique Kerala desert enriched with sugar and sweet. There are so many type of Payasams. Perhaps, India may be the Payasam originating land. It’s a very integral part of Indian events like marriages, birthdays, and religious festivals. This very special sweet diet has the tradition over thousands of years. There is no substitute for Payasam, and Kerala Payasam is a dish well known all over the world. It’s very familiar to the Malayalees or Keralites. In Kerala, there are Payasam festivals are common. The festival like Onam and Vishu are with Payasam domination. Mung Dal Payasam is very special and it has everything like nutrition and all. Jaggery is the main content of this Payasam. Mung Dal Payasam has everything that you would prefer to taste from a sweet based food substance. The color of the Payasam would have vary in change. It depends on the jaggery used. It can be use only jiggery to cook Mung Dal Payasam. Jaggery is very suitable to make Mung Dal Payasam. The jiggery without refined is better to cook Mung Dal Payasam. The color of the Mung Dal Pyasam changes depends on the use of different type of jaggeries. The perfect Mung Dal Payasam shows quality color after finish the cooking.

You can use ready made coconut milk. But, nothing can beat the freshness and taste of freshly squeezed coconut milk

210 gm (1 cup) yellow mung dal (split green gram dal without skin)
625 ml (2 1/2 cups) water
220 gm (1 cup) jaggery
100 gm (1 cup) fresh or frozen coconut shreds,if making your own coconut milk.
500 ml (2 cups) water for making coconut milk
2 tbsp ghee
1 tbsp cashews
1 tbsp raisins
4 green cardamom seeds, powdered

Dry roast the moong dal for about 4 to 5 minutes, until it turns a light brown in colour and acquires a nutty flavour. Allow to cool.

Wash the mung dal and cook the with 2 1/2 cups of water for about 2 whistles. If you are using non organic dal, then 1 whistle should do.

Meanwhile make the coconut milk. Place 1 cup coconut in a blender and pour 1 cup lukewarm water. Keep aside for 10 to 15 minutes. If you dont have the time then proceed further. Blend to a smooth paste. Extract the milk with the help of a strainer by squeezing all the liquid. This is the first extract. Make the 2nd extract by pouring another cup of water to the remaining coconut shreds and repeat the process.

After the pressure comes down, add the jaggery and cook till it turns thick, this should take about 12 to 15 minutes. Stir in the coconut milk from the 2nd extract and bring to a boil. Lower the heat and mix in the coconut milk from the first extract. Cook for 3 to 4 minutes and turn off the heat.

In a small seasoning pan, heat the ghee, add the cashews and when they turn a light golden brown, put in the raisins. Turn off the heat. Mix in the dry fruits and the powdered cardamom.

Serves 4 to 6

Recipe 2 :

Kerala Style Vegetable Stew

Kerala has a very ancient cultural heritage and the Kerala vegetarian diets and foods are traditionally practiced with the enrichment of nutritious value and the same foods are suggesting by Ayurveda to every one. This is about Kerala Style Vegetable Stew. It’s a light food and Ayurveda accepts the simplicity of the vegetable Stew. It’s very tasty and easy to digest and ensures nutritious value. It has everything that you would prefer from a quality vegetarian diet. The Kerala Style Vegetable Stew is very special to eat with Appam and Idiyappam etc. It’s a good combination and of course an ideal food habit to follow. It’s made with simple ingredients. The Kerala Style Vegetable Stew is a special diet and ideal to follow where there would no chance for stomach problems. The simplicity of this vegetable stew has to special mention. Basically , Kerala foods are problem free and the Dosa, Idly, Uppu mavu are the foods which are easily digest. Ayurveda proclaims the relevance of practicing healthy foods every day. Those who specially consider the suggestions of Ayurveda in the diet and food matter would have the bliss of healthy life and longevity. It not only believes in only eat well, but it confirms the wise decision on taking fresh food, good food, vegetarian food and more over with nutritionally rich. So use wise and follow Ayurveda foods with a heritage of Kerala. In the Kerala Style Vegetable Stew, it can be advisable to everyone to have the simplicity and to get a healthy body without ailment/diseases.

2 tsp coconut oil
1 slit green chili
1 tsp ginger paste
tej patta or Indian bay leaf
2 to 3 bits of cinnamon
4 to 5 cloves
8 to 10 whole peppercorns
1 sprig of curry leaves
1 carrot, chopped
1 potato, peeled and cubed
8 to 10 beans, cross cut into 1” pieces
½ of a head of cauliflower, cut into florets
½ cup of green peas
1 cup thick coconut milk (first extract)*
1 cup thin coconut milk (second extract)*
1 tsp salt or to taste

In a wok or kadhai or a saucepan, put in 2 tsp coconut oil. When the oil is hot but not smoking, put in the chili and the ginger paste and stir it around for a few seconds. Add all the whole spices, the Indian bay leaf, the cinnamon, cloves, peppercorns, and once they start to sizzle in the oil, put in the curry leaves.

After a few seconds, stir in the vegetables, the carrot, potato, beans, cauliflower and peas Cover the vegetables and allow them to cook for about 4 to 5 minutes on low heat.

Stir in the thin coconut milk (second extract) and allow the vegetables to simmer for some time until they are cooked. You might have to increase the heat a bit.

Turn down the heat again and stir in the thick coconut milk, put in the salt, mix well and allow to come to a simmer. Turn off the heat and serve with appam, idiyappam, rice or Malabar paratha.

Recipe 3 :

Finger Millet Porridge..

Ayurveda is a science mainly focuses on healthy living. It suggests many good food habits to follow which ensures health and longevity. The Ayurveda food has everything. Though all Ayurveda foods are not tasty, it can lead you to obtain a healthy body without ailments. In Ayurveda convince, it says all diseases are the result of bad consumption of foods. We have to choose our food with a clear idea on the consequences. The food should be fresh and good and also with sufficient nutritious. The Ayurveda food has everything that you would prefer from a quality diet where vegetables and fruits take importance. There is a unique Ayurveda food which is well known all over the world and which has a wide accepting especially from visitors of Kerala from European countries. It’s known as Finger Millet Porridge. It’s very special and it has the power to increase immunity. Ayurveda has many thing to say about Finger Millet Porridge. According to Ayurveda, the Finger Millet Porridge gives cool to body and it has some other advantages. Finger Millet Porridge is an ideal food specially designed with a view to resist summer seasonal impacts. This unique diet is able to reduce hot and consuming Finger Millet Porridge effectively works in the body particularly to those who live in tropical climate regions and with facing hot summer days. It cools and gives you relax.

You can adjust the consistency of the liquid or milk to get the desired consistency. Use more milk for a thinner consistency to serve as a drink.

2 tbsp finger millet or nachni or ragi flour
250 ml (1 cup) milk
1 ½ tbsp to 2 tbsp jaggery
cardamom powder made from the seeds of 2 cardamom pods
roasted almonds (optional)

In a pan, put in the flour and roast for about 2 to 3 minutes. Turn off the heat and allow to cool down a bit.
Stir in the milk and mix well until there are no lumps.
Turn on the heat again and cook until the porridge becomes thick and acquires a creamy consistency.
Turn off the heat and mix in the jaggery and the cardamom powder.
Pour into cups or mugs and garnish with the roasted almonds.
Serves one

Recipe 4 :

Spicy Baked Lady finger (Okra)

As you know tender and young Okra is enriched with all essential nutritious. In Ayurveda, the Okra has very important features especially to improve health aspects. The lady finger (okra) is very tasty after cook and it enlarges many advantages for a healthy life. In Ayurveda, the Lady Finger is very beneficial and it’ll be enough enriched with proteins in mutton meat. The Okra is a health booster and it has many healing properties. This is very useful to mothers after child birth. Both mother and child need okra for healthy living. Okra improves the health and mental standard of child and mother. Tender and young okra ensures preserving the health and immune power. This is an ideal eating habit to continue. The baked okra is very tasty and the wrapped medicinal ingredients are very much effective to improve health and immunity. In Ayurveda, this very special food habit is suggested to everyone and it has everything that you would prefer from a natural vegetarian Ayurveda diet. It ensures health and a body with immune power. The spicy baked lady finger is a famous Ayurveda recipe and it has thousands of foodies all over the world. It can be defined as a pure and healthy Ayurveda food supplement in every aspect.

Choose tender young okras for this dish. Keep in mind that the cooking time can vary based on the size of the okras.

250 gm (15 to 20) okra or lady finger 1 tsp coriander (dhaniya) powder 1 tsp cumin powder 1/2 tsp red chili powder 1/2 tsp turmeric powder 1/2 tsp raw mango (amchur) powder 1 tsp salt 2 to 3 tbsp oil 4 to 5 tsp chickpea (besan) flour chaat masala

Method: Wash and pat dry the okra pieces. Ensure it is completely dry. Slit the top portion of the okra without splitting into two halves, with the base of the okra intact. In a bowl put in the spices, the coriander, cumin, red chili, turmeric, raw mango powders, the salt and the oil and give it a good mix. Rub this spice mix all over the okra. Sprinkle with the chickpea flour and toss once again. Place the prepared okras in the middle rack of an oven and bake at 200 C/400 F for about 15 minutes, until the okras acquire a crispy skin. Sprinkle with chaat masala and serve. Serves 4 or less

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