இப்போது நடைபெற்று கொண்டிருக்கும் இலையுதிர்கால ஆஹாரம் மற்றும் விஹாரங்கள் ( செயல்கள் )
Autumn season - aradh ritu ( Mid Septemeber to Mid November)
எந்த தோஷம் பிரகோபம் ஆகியிருக்கும் ?
மேலும் எந்த தோஷத்தை நாம் கவனிக்க வேண்டும் ?
எந்த வகையான உணவுப் பொருட்களை அதிகம் எடுத்துக் கொள்ளுதல் வேண்டும்??
Sharad Ritu features:
Dosha changes we can expect in the body
In each season we see chaya (mild accumulation), prakopa (high aggravation) and prashamana (natural balance) of one or the other dosha. Depending upon which Pancha mahabootha attains prominence, we can see a corresponding change in our body as well.
In Sharad Ritu, vata dosha which was in prakopa (aggravation) in Varsha will come to natural balance (if Ritucharya was followed). Pitta dosha which was in chaaya (mild accumulation) in Varsha attains prakopa (aggravation).
So, in Sharad ritu, we have an aggravation of Pitta dosha. This is because Pitta dosha which was accumulating in the previous season, gets further increased as Sun’s intensity increases (due to lack of cloud cover).
Pitta dosha is the dosha which regulates digestion, skin colour, black colour of hair, focus, eye sight and plays a large part in developing “medhya” or intelligence. Pitta dosha also regulates the formation of good quality blood / rakta Dhatu. But for all of these functions, Pitta has to be in the RIGHT quantity.
Like an unchecked forest fire, when Pitta dosha is teekshna / intensive and very aggravated, it burns / chars without proper digestion. So, in states of aggravated pitta dosha we often develop diarrhoea, ulcers, acidity without proper nutritional absorption.
Also, Pitta dosha is a combination of 2 Pancha mahaboothas: Agni and Jala (fire and water). This gives Pitta both its fiery nature and also its Drava and Snigdha guna (watery + oily nature). So, in this season of Sharad, we see a corresponding increase in both arts of Pitta Dosha, Agni and Jala.
Examples of balanced Ahara for Sharad Ritu:
Grain: Wheat, Rice and Barley – Rice must be white, and short duration or Shastika rice – brown rice, etc is not suitable
Barley is sweet + diuretic – so it is a good combination in this season when water + Agni are high due to pitta aggravation
Lentils: Green gram is ideal in this season. Tuvar can be used sparingly. We must cut down on Channa, rajma, urad, etc in this season
Sweet bitter and astringent vegetables are suggested: Parwal / Pointed gourd, bottle gourd, bitter gourd, ash gourd is recommended strongly as they are sweet and slightly tikta / bitter
One can have small amount of bitters like bitter gourd, methi, etc
Vegetables like Yam (suran), young radish, etc can be had. Carrot, beetroot etc in moderate quantities can be had
Heavy to digest vegetables like potato, etc should be cut down
Gas producing vegetables like broccoli, cauliflower, cabbage should be reduced – and must be cooked well with ghee
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