The Ayurveda medicine that we drink (Decoctions, powders and pills and sweet elixirs) are plant-based. Individually and in combination these plants have unique properties that help in preventing and curing disease. Ayurveda food is also plant-based. And each of these plants and their combinations have medicinal values. This is why we hear from the physicians that “we are what we eat” or more precisely “we are what we digest” When the food is fresh, cooked with compatible ingredients and prepared in accordance with the principles of Ayurveda, food becomes medicine. Medicine becomes food and nourishment.
In this webinar, we share with you some of the dishes you have come to love at Barberyn Kurakkan Roti, Lunumiris, and rice flour pudding. They are easy to make, nourishing, wholesome and tasty. Try making them and you will taste your reward.
The Barberyn webinar team
Kurakkan Roti
Ingredients
50 grams Kurakkan flour (Finger Millet)
25 grams Whole wheat flour
50 Grams grated fresh coconut or desiccated coconut
About 6 teaspoons lukewarm water
Salt to taste
Method of preparation
Mix the Kurakkan, wheat flour and coconut and a pinch of salt in a bowl and mix well. Add the water little by little and continue to knead the dough until it is a ball and does not stick to the bowl. Then Place the mixture on a flat tray and spread the dough with a rolling pin or by hand until the dough is about 3 mm. The thickness can be according to your preference. Thinner the dough is the crispier the roti. Make four round discs and place on a pan and let it cook – turning either side until you see light brown patches. Remove from the fire and place it on a plate.
Lunumiris (Chillie onion paste)
Ingredients
5 tea spoons red chillie pieces
3 tea spoons chopped shallots or large onions
¼ tea spoon salt (to taste)
Few drops of lime
Method of preparation
Place the chilie, salt and onion into a pestle and mortar and gently pound with the pestle. Once the ingredients are well combined, add a few drops of lime and mix with a spoon and serve on to a small side plate.
Rice Flour Pudding
Ingredients
50 grams of roasted rice flour
50 ml of thick coconut milk
60 ml of thin coconut milk
30 ml of coconut treacle
A few raisins and cashew to garnish (if desired)
Method of preparation
Mix the thick coconut milk with the rice flour in a pan and keep the pan on the fire. Mix well and cook on a low heat for about 4 minutes. Put the thin coconut milk and stir well so there are no lumps. Increase the heat for 2 minutes and then reduce the heat again. Add the Coconut treacle and cook further for about 10 minutes stirring constantly to avoid the mixture forming lumps. Finally add any type of fruit juice or vegetable juice (we used curry leaf juice but it can be for example celery or carrot) and stir.
When the mixture is a smooth thick paste pour or scoop on to a bowl. Garnish with raisins and cashew.