Seasons

Rutusandhikaal and Dakshinayana

All-natural phenomena are correlated with each other in complex ways, so one wonders how our ecosystem and body are related? Being a part of the ecosystem, the human body is greatly influenced by the external environment.Many of the exogenous and endogenous rhythms have specific phase relationships with each other; which means they interact and synchronize with each other. Considering and understanding this rhythm, Ayurveda has explained the concept of Rutucharya uniquely.
Rutu (ऋतु), the season, classified by different features expresses different changes in environment and body. Ayurveda has depicted various rules and regimens known as Charya (चर्या), regarding diet and behavior to acclimatize seasonal enforcement easily without altering body homeostasis. This is aunique feature that Ayurveda offers to prevent the loads of diseases coming from change in season.

The year according to Ayurveda is divided into two periods (अयन), depending on the direction of movement of sun that is Uttarayana (northern solstice) and Dakshinayana (southern solstice). Each is formed of three Rutus (seasons). A year consists of six seasons, namely, Shishira (winter), Vasanta (spring), and Grishma (summer) in Uttarayan and Varsha (monsoon), Sharada (autumn), and Hemanta (late autumn) in Dakshinayana.

Dakshinayana starts with Varsha rutu or Monsoon, in particular the tropical belt, when the climate is humid, wind is colder and the moon is more powerful than the sun. The strength of a person gradually increases from varsha rutu to sharad to hemant during the dakshinayana period. Here, anabolic activity dominates over the catabolic activity in the environment.

Research shows that seasonal flu imposes a substantial burden among all the people in India. The frequency of illness shows an association between diseases and seasonal changes. The human body normally shows a slow response while adapting to the changes in this season. The period between the last 7 days of the current season and 7 days of the upcoming season is always considered crucial. This period is known as Rutusandhikaal or considered as a transition period. It is called Yamadanshtra (bites of God Yama i.e. having maximum infestation rate ) by Ayurveda. Seasonal changes are always associated with changes in temperature, humidity, moisture. The shift in temperature provides an apt condition for different groups of viruses to flourish, which then spreads contagious diseases. This period is hence very susceptible for infections. Less immunity, less strength and symptoms associated with adaptation to changing seasons may favor the spread of diseases causing two or more health complaints together. Load on the healthcare system can be reduced by adapting the simple way of Rutucharya.

Digestive fire, metabolic health and strength are three main factors associated with a change in season. If the body is unable to adapt itself to stressors due to changes in specific traits of seasons, it may lead to an imbalance between Doshas where the body becomes highly susceptible to various disorders. We can minimize this by introducing good adaptation by implementing Rutucharya.
Western countries also suffer a burden of diseases due to seasonal changes. We can define the Rutucharya for those people by observing the characteristics of the season and its impact on the human body. This will be the application of core knowledge of Ayurveda for the betterment of life. Broadly we can classify 5 regions in the world. 1. Europe 2. America 3. Asia 4. Australasia 5. The Middle East and Africa. Some of them are having 2 seasons and some are having 4 seasons. Applying the concept of Rutucharya, one can easily design the required diet and lifestyle.

In the next article, we will focus on Agni (digestive fire) during the monsoon season. Diet correction and lifestyle modification required to maintain balance will also be explained. As monsoon is the season of festivals, we will brief about the food recommendations and also the necessities of customs like fasting. We will explore the ideal regime for balancing the metabolic index of the body during Monsoon in the next article.
Stay tuned to our series. Wishing a happy and safe monsoon to readers.

Author:
Dr. Gayatri Kulkarni – Mulye
MD (Ayurved)
Blogger @ Turyaa Wellness

Vaidya. Tejaswini Sameer Bhale
Ayurvedacharya, PGPP, MBA, DYA
Prakruti Ayurveda and Panchakarma Clinic, Pune
Nadi Pariksha domain expertise
Nadi Tarangini, Atreya Innovations Pvt Ltd. Pune

Mrs. Shruti Prashant Kulkarni
B.Sc. (Foods & Nutrition), M.Sc. (Public Health)
Clinical Nutritionist, Diabetes Educator & Counsellor, Ph.D. scholar
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)

For regular updates, like and follow:

Welcome monsoon: Ayurveda way

Lush green surroundings, running waterfalls, showers of rain and a long drive. This is a picture-perfect monsoon. After an exhausting summer, the monsoon (varsha rutu) always brings energy and happiness everywhere. Hot tasty pakodas, samosa accompanied by tea are truly monsoon companions. But many times, these taste bud stimulator foods are troublesome to our health typically in the Monsoon. Take a pause and analyse your health with the concept of Rutucharya
https://www.turyaawellness.com/post/rutusandhikaal-and-dakshinayana

Everyone knows that monsoon is the season of extended bouts of illnesses including seasonal cold, allergies, diarrhoea, cholera, typhoid, etc. Couple of weeks back, newspapers reported that monsoon related diseases and pandemic together may put strain on the healthcare system. Children may suffer more in the upcoming wave. We all are finding natural and simple ways to take extra care of health to avoid all said complications. The apt answer for all this situation is to follow Rutucharya: rules and regimens for diet and lifestyle to acclimatize seasonal enforcement.

Why monitor your Agni (Metabolic Quotient)?
In Ayurveda, the term Agni is used in the sense of digestion of food and metabolic products. Turyaa Wellness compute and monitors the metabolic quotient of health through the principles of nadi parikshan. Usually, Agni decreases to its minimal level during monsoon due to increase in cold, wind and cloudy weather. Furthermore, the accumulated Vata dosha from the summer season also starts provoking during the monsoon. This impaired metabolism along with provoked vata cause above mentioned diseases, recurrences and complications.

Monsoon care for seniors:

Senior citizens often complain about bloating, constipation, flatulence and indigestion. It is observed that problems worsen during Monsoon due to decreased metabolic quotients. Further, irregular food intake and fluctuating meal timings make them uncomfortable. This also leads to aggravation of joints and bone disorders too. General fatigue, body ache, and headache are their common monsoon complaints.
To accelerate metabolism and balance the Agni, Turyaa Wellness recommends:

  • Food Care
  • Warm water and clear soups
  • Vegetable soups (green moong soup)
  • Mixing 2 tsp castor oil in the flour while making chapati
  • Restriction of nonveg, bakery products
  • Appetizer before food prepared from ginger juice, Lemon juice and rock salt or jaggery and ginger
  • Eating 2/3rd to stomach capacity during every meal
  • Extra Care
  • Massage with sesame oil and steam with castor or nirgudi leaves
  • Light exercises

Monsoon care for kids:

Most impacted and vulnerable group in the monsoon is kids. Cough and cold related problems are observed recurrently in children during monsoon. Asthma, skin allergies, itching etc. get aggravated during Monsoon. Cold food items, irregular meals, bakery food, excess milk and dairy products are typically seen to aggravate above problems in children, as they are heavy to digest.
To boost growth and development and disease-free monsoon, Turyaa Wellness recommends:

  • Food Care:
  • Do not force your child every time for food, as the kid’s appetite is usually irregular in monsoon.
  • Restrict dairy, nonveg, bakery products in kids.
  • Include appetising vegetable soups, moong dal kadhan, non veg broths, steamed finger foods as part of their evening snack options
  • Adding khichdi or rice based options at dinner time work as easily digestible and nourishing.
  • To add milk in their diet, go for cow milk + pinch of sunth powder, pinch of roasted Ajwain + lemon juice + rack salt for proper digestion
  • Drink boiled and cooled down water

 

  • Extra care:
  • Abhyang with warm oil typically to chest region and steaming
  • Warm, dry clothes, fumigation,
  • Deworming is seen as very effective.

Monsoon care for mid-age:

People prone to acidity, sour burps, skin rash, migraine etc. are also seen frustrated during monsoon due to on-and-off complaints. Excess use of pickles, curd, buttermilk, tamarind, excess use of pulses especially tur dal and horse gram etc., fried food, irregular meal and sleeping time and stress are the reasons behind acidity related problems.
To care and correct your accumulated pitta, Turyaa Wellness recommends:

  • Food care:
  • Include healthy light foods, adhering to regular meal timings
  • Consume food 3/4th to your stomach capacity.
  • Adding preferably old grains, slightly roasted before use.
  • Restrict use of pulses and legume (preferably moong and masoor).
  • Compliment all your meals with cow ghee 2-4 tsp daily.
  • Soups ( veg, Non- Veg), kanji, semisolid diet, and warm beverages to include.
  • Restrict dairy, raw, unprocessed, bakery products, nonveg, spicy, fried food items at dinner time.

 

  • Extra care:
  • Monitor the triad of your appetite, digestion related problems and bowel cleaning.
  • Keep the surrounding dry and clean.
  • Use fumigation methods with karpur, vekhand (calamus), neem leaves, loban in offices and home to avoid vector borne and moisture related complaints.

Monsoon is such a beautiful season. By adapting the above Rutucharya, you may now create your own Monsoon song, enjoying a steaming plate of hot pakodas, grilling corn and sipping a hot cup of chai, sitting near rushing lake or waterfalls under the falling raindrops, it will not harm your inner health but will be caring for you and your loved ones together.
Have a happy and safe Monsoon.

Author:
Dr. Gayatri Kulkarni – Mulye
MD (Ayurved)
Blogger @ Turyaa Wellness

Vaidya. Tejaswini Sameer Bhale
Ayurvedacharya, PGPP, MBA, DYA
Prakruti Ayurveda and Panchakarma Clinic, Pune
Nadi Pariksha domain expertise
Nadi Tarangini, Atreya Innovations Pvt Ltd. Pune

Mrs. Shruti Prashant Kulkarni
B.Sc. (Foods & Nutrition), M.Sc. (Public Health)
Clinical Nutritionist, Diabetes Educator & Counsellor, Ph.D. scholar
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)

For regular updates, like and follow:

Sizzlers for your Monsoon mood: Turyaa Way!!!

Monsoons are called in with lush greens, cool breeze and the temptation to try something hot and tasty. We always go the traditional way of making some tasty, crispy, hot pakoras or samosas to go with our favourite cup of Masala chai. We all have pictured this image since childhood and as we grow this image becomes more and more real because now we are doing the same thing each time we feel about rain.

With the “New-Normal” so many things changed around us… the bike rides through the splashing rains is a old story, the fun under large waterfalls in your favourite destinations with friends and family feels like a dream, the run to your favourite “tapari or stall” to bring chai and bhajiya seems difficult… what we see is so much going around and happening that we are forced to lay back at home and enjoy the pouring rain splashes through our closed windows… But why lose hope, let’s tell you an interesting story of Sizzlers and show you how easy it is to make at home. Just a few ingredients and a grill plate or cast iron tawa or the grill pan and some fresh vegetables, pasta or rice or noodles with paneer or soya or your favourite meat options and your best “Rainy day” companion “At-home Sizzler” is ready to blow your taste buds.

All vegetables are tossed and bean-based which balance your humours. Paneer/tofu /chicken/ fish satisfies your digestive fire and of course the pasta/noodles/ rice makes you feel satisfied. Tomatoes, colored bell peppers, broccoli added along with cooked potatoes and carrots neutralise the acidic level. As it is steamed, baked and with tangy, pungent sauces and spices it is easily digestible. Sizzlers served in a smoky and hot pan satisfies the senses too.

Let’s take a sneak-peek into the history of this all time favourite food of ours “Sizzlers”:

With just the perfect, cosy weather, tantalise your taste buds with the smoky flavours of Indian, Continental and Pan-Asian sizzlers. The sizzler actually originated from the way the Japanese used to prepare sizzling dishes teppanyaki- style. From there, this was adopted in the USA after World War II in a restaurant in California that used to serve steaks.

  • Sizzlers are food items that sizzle. They are served on a very hot iron plate which is kept over a wooden platter. Once plated, the steak lets off a dramatic hiss of steam, which is its great appeal.
  • Sizzler steaks are generally prepared using high-heat to sear the outside and leave the inside moist. Sizzlers are a hot favourite with people of all ages and tastes.
  • Sizzlers are basically a combination of one main dish served with a choice of sauces and a large variety of accompaniments, and are a complete meal by themselves.
  • Sizzlers can be either sweet, sour or of any flavour. The most common sizzlers are the non vegetarian ones — fish, mutton, and chicken, but you can have vegetarian ones as well.
  • Sizzlers with authentic indian vegetables and spices also turn into a tasty, sizzling dish.
  • In fact, you can experiment and innovate with sizzlers, and come up with your own special one just in the comfort of your homes.

Sizzlers- Healthy Ayurveda style !!!

With this concept in mind we at Turyaa thought to help you know how Ayurveda thinks about this interesting dish “Sizzler” and show you how to use complementary dishes from vegetables to meat to sauce to side options and spices that will go in making your favourite Sizzler combos healthy & tasty at home.

Vegan-Delight Sizzler:

Ingredients:

  • 200 gm of Tofu {Marinate in Salt, Pepper, Olive oil, Grated Garlic and Soy Sauce}
  • 150 gm of cabbage leaves finely shredded
  • 120 gm Onions cut into Quarters and grilled
  • 50 gm French beans {slant cut}
  • 50gm of Broccoli {par cooked}
  • 50gm of Green peas {fresh}
  • 50gm of Bell peppers {cubed}
  • 20gm of Carrots {fresh slant cut}
  • 100 gm of potatoes cut into wedges
  • 100 gm cooked Rice/Pasta/noodles
  • 10 ml of Dark soy
  • 10 ml of Vinegar
  • 10 gm of Corn flour {Vegan}
  • 10 gm 0f Garlic {finely chopped}
  • 100 gm vegetable trimmings(onion ,carrot,broccoli, french beans )

Recipe:

  • On a slow flame keep a cast iron griddle or a sizzler pan for heating .
  • Heat oil in another saucepan, add crushed garlic and saute for some time then add onion, carrot,french beans,broccoli and saute for 5 mins
  • To make the garlic soy sauce saute a little more garlic and add the stock cube to it then add some water, dark soy and vinegar,once it boils add cornflour slurry to thicken it a little bit. .
  • Take the potato wedges and bake them till crisp at 180 degrees for 30 to 40 min or air fry them till crisp or saute them until crispy in a non-stick pan.
  • Now once the veggies are cooked, steam the tofu with some mild seasoning or microwave it for 30 sec till it is just hot enough.
  • To assemble the sizzler put the shredded cabbage on the base of the hot pan then add the tofu and the veggies and the rice/ noodles/pasta next to each other and pour the piping hot sauce on the piping hot sizzler plate just after serving to enjoy the sizzler
  • Garnish with spring onion and enjoy piping hot.

RICE/PASTA/NOODLES

  • To cook pasta or noodles add them to boiling water for 6 mins and then strain them before using. For rice, soak it for 30 min and cook in boiling water for 8 to 9 min and then throw away the water and use for the sizzler.
  • To a pot of water add vegetable trimmings and boil for 30 min then remove them and reduce to stock by 50 percent of its volume and use this for the sauce.

Paneer-Delight Sizzler

Ingredients:

  • 200 gm of Paneer {Marinate in Salt, Pepper, Olive oil, Grated Garlic and Soy Sauce}
  • 150 gm of cabbage leaves finely shredded
  • 120 gm Onions cut into Quarters and grilled
  • 50 gm French beans{slant cut}
  • 50gm of broccoli {par cooked}
  • 50gm of Green peas {fresh}
  • 50gm of Bell peppers {cubed}
  • 20gm of Carrots {fresh slant cut}
  • 100 gm of potatoes cut into wedges
  • 100 gm cooked Rice/Pasta/noodles
  • 10 ml of Dark soy
  • 10 ml of Vinegar
  • 10 gm of tomato ketchup
  • 10 gm of Corn flour
  • 10 gm of ginger {finely chopped}
  • 10 gm 0f Garlic {finely chopped}
  • 100 gm vegetable trimmings(onion ,carrot,broccoli, french beans )

Recipe:

  • On a slow flame keep a cast iron griddle or a sizzler pan for heating .
  • Heat oil in another saucepan, add crushed garlic and saute for some time then add onion, carrot,french beans,broccoli and saute for 5 mins
  • To make the garlic soy sauce saute a little more garlic,ginger and add the stock cube to it then add some water, dark soy and vinegar,once it boils add cornflour slurry to thicken it a little bit to a thick pouring consistency
  • Take the potato wedges and bake them till crisp at 180 degrees for 30 to 40 min or air fry them till crisp or saute them until crispy in a non-stick pan.
  • Now once the veggies are cooked, grill the paneer for 30 sec on each side till it is just hot enough.
  • To assemble the sizzler put the shredded cabbage on the base of the hot pan then add the paneer and the veggies and the rice/ noodles/pasta next to each other and pour the piping hot sauce on the piping hot sizzler plate just after serving to enjoy the sizzler
  • Garnish with spring onion and enjoy piping hot.

RICE/PASTA/NOODLES

  • To cook pasta or noodles add them to boiling water for 6 mins and then strain them before using. For rice, soak it for 30 min and cook in boiling water for 8 to 9 min and then throw away the water and use for the sizzler.
  • To a pot of water add vegetable trimmings and boil for 30 min then remove them and reduce to stock by 50 percent of its volume and use this for the sauce.

Sizzling Chicken-Delight

Ingredients:

  • 200 gm of Chicken breast/leg boneless {Marinate in Salt, Pepper, Olive oil, Grated Garlic and Soy Sauce}
  • 150 gm of cabbage leaves finely shredded
  • 120 gm Onions cut into Quarters and grilled
  • 50 gm French beans{slant cut}
  • 50gm of broccoli {par cooked}
  • 50gm of Green peas {fresh}
  • 50gm of Bell peppers {cubed}
  • 20gm of Carrots {fresh slant cut}
  • 100 gm of potatoes cut into wedges
  • 100 gm cooked Rice/Pasta/noodles
  • 10 ml of Dark soy
  • 10 ml of Vinegar
  • 10 gm of tomato ketchup
  • 10 Gm of sweet chilli
  • 10 gm of Corn flour
  • 10 gm of ginger {finely chopped}
  • 10 gm 0f Garlic {finely chopped}
  • 100 gm vegetable trimmings(onion ,carrot,broccoli, french beans )

Recipe:

  • On a slow flame keep a cast iron griddle or a sizzler pan for heating .
  • Heat oil in another saucepan, add crushed garlic and saute for some time then add onion, carrot,french beans,broccoli and saute for 5 mins
  • To make the garlic soy sauce saute a little more garlic,ginger and add the stock cube to it then add some water, dark soy and vinegar,once it boils add cornflour slurry to thicken it a little bit to a thick pouring consistency
  • Take the potato wedges and bake them till crisp at 180 degrees for 30 to 40 min or air fry them till crisp or saute them until crispy in a non-stick pan.
  • Now once the veggies are cooked, grill the Chicken for 8 min till it’s cooked once done toss on sweet chilli sauce.
  • To assemble the sizzler put the shredded cabbage on the base of the hot pan then add the tossed chicken and the veggies and the rice/ noodles/pasta next to each other and pour the piping hot sauce on the piping hot sizzler plate just after serving to enjoy the sizzler
  • Garnish with spring onion and enjoy piping hot.

RICE/PASTA/NOODLES

  • To cook pasta or noodles add them to boiling water for 6 mins and then strain them before using. For rice, soak it for 30 min and cook in boiling water for 8 to 9 min and then throw away the water and use for the sizzler.
  • To a pot of water add vegetable trimmings and boil for 30 min then remove them and reduce to stock by 50 percent of its volume and use this for the sauce.

Butter Garlic sauce (most popular sizzler serving sauce):

Ingredients:

  • 200 ml clarified butter
  • 20 gm cloves garlic
  • 2 tsp of garlic powder
  • 1/2 tsp salt
  • 1 tbsp fresh lemon juice
  • 1-2 tbsp fresh parsley

Recipe:

  • Melt 1-2 tablespoons of clarified butter in a small saucepan over medium heat. Add the garlic and saute for approximately 30-60 seconds, stirring constantly. Do not let the garlic burn, reduce the heat to low if needed. Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
  • Remove the butter from the heat and stir in the minced parsley, if using. Best served hot.

Author-
Mrs. Shruti Prashant Kulkarni
B.Sc. (Foods & Nutrition), M.Sc. (Public Health)
Clinical Nutritionist, Diabetes Educator & Counsellor, Ph.D. scholar
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)

Vaidya. Tejaswini Sameer Bhale
Ayurvedacharya, PGPP, MBA, DYA
Prakruti Ayurveda and Panchakarma Clinic, Pune
Nadi Pariksha domain expertise
Nadi Tarangini, Atreya Innovations Pvt Ltd. Pune

Chef’s Touch: Hrushikesh Gokhale (5-star Culinary Expert)
Credits: Turyaa Wellness

For regular updates, like and follow:

Say Yes to fasting but conditions apply – Role of upwas in Monsoon

In our earlier article, we have highlighted how to enjoy the monsoon by taking necessary precautions. The monsoon comes along with many festivals and it’s a time of real celebration. Many times these festivals are associated with Upwas (following fasts). We can observe that across different communities across India, upwas is suggested at different occasions which is inherently related to health.
Ayurveda explains the benefits of Langhan to which upwas is a subset. upwas is one of the main key factors associated with metabolic health.
In 2016, Japanese cell biologist Yoshinori Ohsumi won the Nobel Prize in Medicine for his research on autophagy (result achieved by fasting), a process where body cells regenerate themselves by removing dysfunctional components.
Recently, there’s been a lot of buzz about the health benefits of upwas and calorie restriction. In fact, intermittent fasting was the top Google diet search trend in 2019.

Upwas is nothing but a holiday to our digestive system to give it some rest. But understanding why and adopting scientifically is the need of the hour. Langhan practices are ‘energetic withdrawals’ and offer lightness to the body.

Need of Upwas:

Seasonal changes, lifestyle changes, wrong food habits are crucial factors affecting balance of Agni (Digestive Fire). In Monsoon, it is already at a minimal level. Weakened Agni is responsible for the assimilation of metabolic toxins and metabolic disorders including fat storage, weight gain, prediabetes, diabetes, metabolic syndrome and even cognitive decline. Hence upwas with minimal intake is recommended in monsoon.
Ayurveda states that following fasts enhances Agni by reducing accumulated toxins. This is nothing but autophagy.

Festivals, upwas and health importance:

In India, Monsoon falls during months June to September (Hindu months starting from Ashadh to Ashwin). Chaturmas is the period of these four months, during which many communities strictly follow some diet restrictions for balancing health.

Broadly we can say that there are two methods of upwas:

1. Half day fasts which are to be concluded with light meals at night. E.g. Shravani somavar, Chaturthi, Nagpanchami, Janmashtami, etc.

2. Full day fasts which are strict for the whole day with upwas specific meals and are to be concluded with light sweet breakfast on the next morning. E.g. Ekadashi, a few days of Navaratri.

If one observes this carefully, it can be understood that fasts are periodic and illustrated in such a way to maintain health. This is a unique diet design associated with rituals and traditions with application of Ayurveda principles.

What should be your ideal Menu Plan during upwas in monsoon:

* Connect with Turyaa Wellness Coaches to know more about your ideal Upwas combos*

Note:

1. Do not remain with an empty stomach for more than 6 hrs because it is responsible for increase in Pitta and Vata.

2. People complaining of acidity, heaviness, headache should avoid or consume less heavy food like sabudana/sago, fried food, milk shakes, fruit salads, excess tea, coffee, curd, excess use of groundnut, tamarind etc.

3. If you are having controlled and mild diabetes, then upwas can be done with proper precautions. Intake after every four hours is recommended for such people. Do not use food items like sabudana, potato, sweet potato and fried food items. Milk is recommended because it reduces chances of sudden sugar drop. Restrict sugar intake properly.

4. People with health conditions should consult the expert before following upwas.

5. If you are already on a diet for controlling weight, then upwas is very useful. Here you can modify your upwas day with the principles of intermittent fasting. You can eat more liquid diet, fruits and milk for the whole day followed by a light meal at night.

Concluding here we leave you on a “thought for upwas” to adopt and adapt the correct way to following and enjoying the upcoming “Ashadhi Ekadashi” the healthy Turyaa Way!

Here is your golden chance to start the upwas rituals. Ashadhi Ekadashi is approaching. Let’s celebrate this Aashadhi Ekadashi in a healthy way and keep fasting periodically in the proper way.

Author:
Dr. Gayatri Kulkarni – Mulye
MD (Ayurved)
Blogger @ Turyaa Wellness

Vaidya. Tejaswini Sameer Bhale
Ayurvedacharya, PGPP, MBA, DYA
Prakruti Ayurveda and Panchakarma Clinic, Pune
Nadi Pariksha domain expertise
Nadi Tarangini, Atreya Innovations Pvt Ltd. Pune

Mrs. Shruti Prashant Kulkarni
B.Sc. (Foods & Nutrition), M.Sc. (Public Health)
Clinical Nutritionist, Diabetes Educator & Counsellor, Ph.D. scholar
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)

For regular updates, like and follow:

तमसो मा ज्योतिर्गमय… Celebrate Diwali in Turyaa Way!!

India is known as the land of festivals which are no more confined to the boundaries of our nation but also being celebrated by the different communities around the world. Diwali, festival of lights, energy and happiness is the king of all festivals celebrated all across the world.
The customs and rituals celebrated during Diwali are deep rooted and always associated with health and wellness. Rituals of the festival are symbolic representations of Rutucharya that must be adopted for ‘ Swasthya’ ( physical, psychological, spiritual well being )mentioned by Ayurved.

Diwali and Indian Months

Festival of Diwali comes in Sharad rutu (autumn), in the months of Ashwin and Kartik. Being an agricultural country, during this period we get the yields from the farms. Rain are over and the atmosphere becomes pleasant and cool. For the farmer, crops are their wealth so they get reason to celebrate their happiness in the form of festivals like Diwali on the auspicious days of Vasubaras, Dhanatrayodashi, Naraka Chaturdashi, Bali Pratipada and Bhaubeej.Let’s find out how our festivals, seasons and related rituals are interrelated with our mind and body wellness.

Brahma Muhurte Uttishth

Waking up before sunrise is the Brahma muhurta. During Diwali festival it is an early start of cold weather and a period of vata aggravation by the cold and dry atmosphere. On the day of Narak Chaturdashi it’s a ritual to wake up early in the morning. It is helpful for a healthy, long life. The mind is refreshed, calm and serene in the early morning. There is the preponderance of Satva or purity in the mind at this time, as well as in the atmosphere.

Abhyang Snan

Diwali Abhyanga snan is the favourite ritual for all. Applying medicated and scented sesame oil all over the body before bath helps to reduce Vata and Kapha doshas in the body and protects the skin from dryness offering glow and luster. Applying sesame oil before the sun rises prevents the increase of Pitta. Bathing with lukewarm water is helpful for reducing the effect of cold and dry atmosphere on the body.

Udarvatan (Ubtan)

Ubtan is made with a combination of different medicinal herbs that are helpful to scrub off fat accumulation, dead skin and to offer glowing complexion. During the events of Diwali, people wake up early in the morning. Abhyang snan and Ubtan application is our traditional way of celebration with the above said benefits. So it is the symbolic lifestyle illustrated for the transitional phase and for the upcoming Hemant rutu. Practicing daily abhyang and ubtan are also good for strength and flexibility related to bones, muscles and also for skin.

Worship traditions

Dhanatrayodashi is celebrated to worship lord Dhanvantari who emerged carrying Amrut. On this day, Coriander seeds which are having maximum yield are worshipped by people. The aggravated Pitta during Sharad rutu gets stabilized by drinking Coriander water with Khadi sakhar (sugar cubes).

Food traditions

The upcoming Hemant and shishir rutu are having pleasant weather, strong appetite, digestive fire and metabolism. The effect of the season is soothing on the body and it is the season of gaining strength and happiness.
Sweet dishes made up with pure ghee are pitta shamak and provides strength to every cell of the body. Diwali Faral having a variety of dishes are also not troublesome during this season. Though it is better to consume sweet dishes made up of pure ghee, coconut, and dry fruits for better health.

Rejoice your Mind

Decorating homes, rangolis, lightening and gifts are all ways of positivity, happiness linked with emotional well being. Ayurved equally focuses on the emotional well being of individuals. These all Diwali linked creations and traditions are none but happiness and energy for rejuvenation of mind after hectic, stressful year.
In short, all the Rituals are Preventive Keys for a Happy, Healthy Life.
This Diwali is approaching on a different note. Last 2 years were very stressful for mankind due to the pandemic. It has effectively changed our way of living. It taught us the importance of being healthy from within. It made everyone to introspect about their health and associated factors like lifestyle, diet, exercise.
On this auspicious occasion of Diwali which brings the light of happiness and hope together, let us make a pledge to ourselves ”To remain Healthy from within in this New Normal.”
Turyaa, our Well being Companion can associate with you all in this journey by guiding you about individual specific diet, exercise, and correct water intake requirement without compromising your Diwali food taste and without making you calorie conscious.
Enjoy diwali and let the US worry about your Wellness.

Author:
Dr. Gayatri Kulkarni – Mulye
MD (Ayurved)
Blogger @ Turyaa Wellness

Vaidya. Tejaswini Sameer Bhale
Ayurvedacharya, PGPP, MBA, DYA
Prakruti Ayurveda and Panchakarma Clinic, Pune
Nadi Pariksha domain expertise
Nadi Tarangini, Atreya Innovations Pvt Ltd. Pune

Mrs. Shruti Prashant Kulkarni
B.Sc. (Foods & Nutrition), M.Sc. (Public Health)
Clinical Nutritionist, Diabetes Educator & Counsellor, Ph.D. scholar
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)

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