In our previous articles we have been mentioning about Ritucharya*(http://www.ayurbeej.in/2016/03/importance-of-rutucharya-aahar-food.html) and diet *(http://www.ayurbeej.in/2016/02/aahar-diet-through-eyes-of-ayurveda.html) plays key role in maintaining health of body and mind. likewise Ayurveda has given a precious thoughts regarding the specific food articles which has to prepare in specific occasions or festivals.
It's not only traditional food but the science behind all those food articles is revealed in our ancient scriptures before 1000's of years. Let's take a look on one of these traditional foods
It's said that Lord Ganesha loves Modak, so on the occasion of Anant chaturdashi we prepare Modak as Bhog or Prasad for Lord of Intelligence.
Ganesha festival comes in Sharad ritu*(http://www.ayurbeej.in/2016/04/ayurveda-sharad-ritucharya-autumn-season.html). The digestion is already weak in rainy*(http://www.ayurbeej.in/2016/03/ayurveda-and-rainy-season-varsha.html) season which is still in the process of “becoming normal” in this sharad ritu. Also in this ritu Pitta dosha* starts aggravating naturally in body. So the traditional Modak helps to improve digestion and to pacify this aggravating pitta in body simultaneously.
The ingredients jaggery, ghee acts as appetizer whereas the steamed rice flour and wet coconut(ola naral) & ghee helps to pacify pitta dosha and boosts the immune system and strength of body. It’s a good source of vitamin B12. It also reduce the constipation as wet-coconut and ghee both are stool smoothner in nature.
In south india during the celebration of Onam festival this Modak is known as “Thengai kozukattai” where the procedure and the ingredients are same. See only names are changed but the science is same.
Here is the method how to prepare traditional Modak-
Likewise there other traditional food articles which we prepare in many festivals. We will share the science behind them too.
Stay healthy, stay tuned.
No comments:
Post a Comment