Updated: Sep 26, 2019
For a very long time, I had a jar of fenugreek seeds sitting in our spice cupboard with no idea of what it was or how to use it. Turns out, this seed is incredible in its quality and benefits.
In Ayurvedic terms, fenugreek is an amazing source of nourishment and strength. It pacifies the Vata and Kapha doshas while increasing the Pitta dosha with its heating energy. Fenugreek contains the Ayurvedic tastes of pungent, bitter, sweet and astringent. This marvellous herb can offer a helpful healing hand in conditions like constipation, diabetes, obesity, lower back problems, arthritic swelling and pain, hair loss/weakness/thinning and high cholesterol. It is also very useful in strengthening the bones and tissues, assisting with nutrient assimilation, liver function and is great for breastfeeding mummas as it can increase the production, quality and flow of breastmilk.
This simple yet delicious and highly nutritious recipe came from our Ayurvedic doctor as part of our studies and is one we have on the go frequently. Our clinic days are often interjected by a cup of tea and a bowl of this rice lightly heated. As it is sweet in nature, this recipe is very beneficial for Vata and Pitta individuals or vitiation, but the Kapha dosha based individual or condition should only have this on occasion and perhaps lessen the sugar if possible. Please also note that fenugreek should not be regularly consumed by young children as it can effect bone growth and development.
WHAT YOU NEED
1 cup of red or brown rice (well rinsed)
1/2 a cup of shredded coconut
2 tablespoons of jaggery (unrefined cane sugar - found at all Indian grocers)
2 tablespoons of fenugreek seeds
3-4 cups of water
Optional: A handful of raisins
1. Combine all ingredients in a medium sized saucepan.
2. Bring to the boil, reduce to a simmer, cover with a lid and cook until all liquid has been absorbed.
3. Serve warm and enjoy!