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Spice mix (Chooran Churan) for balancing Kapha Recipe

Spice mix formulated to balance aggravated Kapha that may cause weight gain, high cholesterol, diabetes sand hypertension.
1. Balancing Taste (Bitter Pungent and Astringent) spices should exceed Aggravating Taste (Sweet Sour and Salty) spices
2. Salty should be the smallest amount.
3. Salt and Sugar both draw moisture from atmosphere. The mixture will turn clumpy or soggy. Therefore, the mixture should be stored in a air-tight jar.

4. Be careful when selecting pungent spices. Hot cayenne may lead to harsh spice powder, compared to black peppers
 

There are two recipes included: Simple recipe consisting of 7 ingredients, and an Expanded recipe with 14 recipes. You can make your own formula.
 

Kapha Balancing Simple Recipe

Ingredients

Balancing Tastes: Pungent Bitter Astringent

1. Turmeric Powder (Pungent Bitter Astringent): 3 teaspoons

2. Black pepper ground (Pungent): 3 teaspoons

3. Ground Coriander (Bitter Pungent Astringent): 2 teaspoons
4. Ground Fenugreek seeds (Astringent Bitter): 1 teaspoon

Total Balancing Tastes: 9 teaspoons

Aggravating Tastes: Sweet Sour Salty

1. Kala Namak: ¼ teaspoon
2. Amchoor Ground dried sour mango powder (Sour): 1¾ teaspoon
3. Pure Cane sugar (Florida Crystals): 1 teaspoon

Total Aggravating Tastes: 3 teaspoons

Method

1. Mix all the ingredients well. I put all the spices in the food processor and process it for about 5 second. The result is well mixed powder

2. Transfer the mixture to an air-tight jag.

Kapha Balancing Expanded Recipe

Ingredients

Balancing Tastes: Pungent Bitter Astringent

1. Turmeric Powder (Pungent Bitter Astringent): 2 teaspoons

2. Black pepper ground (Pungent): 1 teaspoons

3. Cayenne pepper ground (Pungent): ½ teaspoon

4. White pepper ground (Pungent): ½ teaspoon

5. Ground Coriander (Bitter Pungent Astringent): 1 teaspoons
6. Ground Fenugreek seeds (Astringent Bitter): 1 teaspoon

7. Ground Cinnamon (Sweet Bitter Pungent): 1 teaspoon
8. Dried ginger powder (Pungent Sweet): ½ teaspoon

9. Fennel Seeds (Pungent Sweet): ½ teaspoon

10. Ajwain (Pungent): ½ teaspoon

11. Cumin seed powder: ½ teaspoon

Total Balancing Tastes: 9 teaspoons

Aggravating Tastes: Sweet Sour Salty

1. Kala Namak: ¼ teaspoon
2. Amchoor Ground dried sour mango powder (Sour): 1¾ teaspoon
3. Pure Cane sugar (Florida Crystals): 1 teaspoon

Total Aggravating Tastes: 3 teaspoons

Method

1. Mix all the ingredients well. I put all the spices in the food processor and process it for about 5 second. The result is well mixed powder

2. Transfer the mixture to an air-tight jag.

Yield

4 Tablespoons or ¼ cup

Use

Add to curry and Dal near the end of cooking just like Garam Masala. You can also just stir the Chooran in finished Curry or Dal.