Real Curry, the Ayurvedic way

Curry is a household word today. When something becomes popular, it loses all sense of what it really is. Curry is a mixture of spices with no discernable knowledge of what spices and how. If you look curry up on wikipedia you will see that different cultures have their own “curries”. Kadhi is what the British could not pronounce and how curry got its name. The “dhi” is a cerebral pronunciation, therefore slaughtered by those that cannot use their tongue in different positions for pronounciation. Thus kadhi became curry.

Kadhi (real Curry) – an ayurvedic recipe from the texts for buttermilk/takra. Takra is yogurt churned then water added and churned again – this Sanskara Viddhi (process) (it REMOVES edema) – its potentiated by the churning and eats away kleda (excess moisture) instead of adding more. Therefore it improves agni, and removes kleda from all srotas, but especially from colon – IBS, gas etc. It is good for all Grahani Roga and is good for all digestion. There is another couple posts on Takra for more information.

Takra and Kadhi

While Yogurt is Kledaka (builds Kleda in the body), Takra actually helps to take away excess kleda in the body. Takra is good for digestive disorders like flatulence, constipation, water retention; even advanced pathological conditions like IBS, Crohn’s disease, and diverticulitis.
Takra is Laghutva, in that it actually increases Laghu Guna in the body, not just Vayu.

1 part yogurt to 4 parts water – 1 oz. yogurt to 4 oz. water.
Use a hand blender or whisk to blend.

1. Whisk Yogurt alone for a couple of seconds
2. Add regular room temperature water, then blend for a time until it becomes frothy. The more you churn the better. 6-7 minutes at least. Ideally, blend by hand with whisk.
It is possible that using an electric blender can add too much Chala Guna, but that is not proven and obviously isn’t mentioned in the granthas.

Kadhi specifically refers to buttermilk with Besan. In Hindi it is called Thuri. Curry is a british mangling of possibly several terms, and can be different everywhere – in Punjab there is more Bhesan, in Gujarati there is less Bhesan. Kadhi actually refers to the curry leaves.
Kadhi is good for dysentery. If taken in excess it can cause weight loss, and it can also be used palliatively to lose weight, because it is Laghu, Ushna, and Pachaka (light, warm, digestive).

Bhesan or Chana Flour – In Sanskrit called Charnak. It is Laghu and drying, so not ideal on its own, however with Takra, it adds Pruthvi to the body.
A Tarka/Tardka gets added at the end for its digestive qualities. Tarka is any mix of ghee and spices heated in a separate pan and added at the end of the cooking to either dal or kadhi.

• 1 cup Besan/Chana to 15 cups Takra mix (3 cups yogurt to 12 cups water as made above)
• Large handful of fresh curry leaves
• Equal amounts methi/fenugreek seeds, mustard seeds, cumin seeds
• Hing/Asafoetida
• Haldi/Turmeric
• Fresh grated ginger
• Salt
• *Jaggery – for digestion, but not for weightloss
• Cilantro for garnish

1. Mix some Takra with the Bhesan to make easy to mix into whole amount of Takra.
2. Then mix the Besan with the full amount of the Takra.
3. Heat ghee in a large pot, then add hing, ginger and seeds from above, and cook in the ghee.
4. Once fragrant, add curry leaves and the Takra/Bhesan mix to the spices
5. Add enough haldi/turmeric to make the mixture yellow, then continue to hand blend, add salt to taste and blend more.
6. Bring mixture to a boil, simmer for a few minutes. For weight loss, don’t add jaggery or the tarka – it would be done at this point.
7. For digestion, Jaggery is both Snigdha and Madhura (moist and sweet) so it will help balance the dish out and be better for digestion. At this point, add jaggery and bring to boil. Let simmer until it thickens slightly.
8. Add Tarka on top and serve.

Tarka/Tadka = ghee and spices
For Dal – add garlic and ghee
For Kadhi – warm ghee, add cumin seeds. Heat and then add fresh cilantro and Tadka on top of Kadhi and serve.


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