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DoshaWise · Recipe Card

Pitta-Cooling Coconut Cilantro Rice

Pitta-śamana Anna

Serves 2
Pitta

A cooling, sweet, lightly bitter preparation for hot Pitta states — acid reflux, irritability, skin heat, summer fatigue. Coconut, cilantro, and fennel are classical Pitta-pacifiers.

Specifically pacifies Pitta

Ingredients

  • ·1 cup basmati rice, soaked 20 min
  • ·1.5 cups water + 1/2 cup coconut milk
  • ·1 tbsp coconut oil (or ghee)
  • ·1/2 tsp fennel seeds
  • ·1/2 tsp coriander powder
  • ·1/4 tsp turmeric · pinch rock salt
  • ·1/4 cup grated fresh coconut
  • ·1/4 cup chopped cilantro (finish)
  • ·Squeeze of lime

Method

  1. 01Warm coconut oil; toast fennel for 20 seconds — keep heat moderate.
  2. 02Add coriander, turmeric, salt; stir briefly.
  3. 03Add drained rice, water, coconut milk; bring to a gentle boil.
  4. 04Cover, cook on low 12 minutes; rest 5 minutes off heat.
  5. 05Fold in fresh coconut, cilantro, and lime.

Nutrition notes

Per serving (≈): 360 kcal · 6 g protein · 50 g carbs · 14 g fat · 3 g fiber. Medium-chain fats from coconut; cilantro chelates and cools; fennel anethole is anti-spasmodic.

Practitioner note

Avoid in cold or congested states. Substitute oat milk if avoiding coconut.

Source · Morningstar, The Ayurvedic Cookbook (1990).

Information only — not medical advice. Verify quantities, allergies, and contraindications with a qualified Ayurvedic practitioner or physician before use.