These make a wonderful accompaniment to a meal as they taste delicious and also enkindle agni, reduce ama and promote digestion.
- Grate 1-2 inches of fresh ginger, add the juice of ½- 1lime or lemon, add a pinch of rock salt. This enkindles agni, clears ama and regulates vata.
Coriander and Mint Sauce
- 1 tablespoon of freshly chopped mint
- 1 tablespoon of chopped coriander/cilantro leaves
- Juice of ½ 1 lime.
- This enkindles agni, and regulates pitta.
Fresh Coriander Chutney
- 1 bunch fresh coriander/cilantro
- Juice of 1 lemon
- ¼ cup water
- ¼ cup grated coconut
- 2 tablespoons grated fresh ginger root
- 1 teaspoon of sea salt
- Blend the ingredients together in a blender and spoon them in to an airtight jar. It can be stored in the refrigerator for up to one week. This enkindles agni, clears ama, draws toxins including heavy metals and environmental toxins from the system, and helps balance all three doshas.
Coconut Chutney with Mustard and Cumin Seeds
- 3 tbsp coriander/cilantro leaves
- 2 cups ground coconut, dry roasted in a small pan
- 1/2 inch chopped fresh ginger
- 2 tsps cumin seeds
- 2 tsps mustard seeds
- 1 tbsp olive/sunflower oil
- Place the coconut, ginger, and coriander leaves in a food processor with enough water to get desired consistency (about 3/4 cup). Blend the ingredients into a fine paste. Sautee the cumin and mustard seeds in the oil until they begin to pop. Add to the coconut mix and stir.
A cooling accompaniment to a hot spicy meal – makes a good dip with vegetable fingers or crackers. Prepare it shortly before eating as cucumber tends to go watery if it sits too long.
- 1/2 peeled cucumber
- 150g/ 5 oz live yoghurt
- A handful chopped fresh mint leaves
- sea salt to taste
- A squeeze of lime or lemon juice
- Dice the cucumber and place in a bowl. Mix the yoghurt and mint with the cucumber. Add salt to taste. Garnish with a sprig of fresh mint and a squeeze of lime or lemon. Serve.