Liver Cleanse Guideline (Yakrit Shodhana)

 

3-day kitchari mono-diet, bitter herbs, tulsi tea, and castor oil virechana

The classical season for pitta-clearing and virechana is autumn (sharad), so this is a good time of year to do it. Doses below are typical ranges. Adjust them to the person's constitution, current imbalance, digestive strength, and product quality.

Corn Chowder

 

 serve 5

A creamy, spiced corn chowder with potato, cauliflower, and a swirl of ricotta — finished with warm curry leaf and mustard seed tempering.

I use ricotta cheese, but if you want a vegan version, use cashew cream or coconut milk.

Best for Vata — This is the strongest match. It's warm, moist, and grounding: ghee is the classic Vata-pacifying fat, and the warming spices (mustard seeds, cumin, ginger, garlic) counter Vata's cold, dry, erratic qualities. The soft-cooked potato and cauliflower are easier on digestion than raw versions of these vegetables, which is also good for Vata.

Moderate for Kapha — The heating, pungent spices (mustard, cumin, ginger, garlic, curry leaves) are stimulating and help move sluggish Kapha energy, which is a plus. But the ricotta and ghee add richness and heaviness that work against Kapha, so this dish is a mixed bag for that dosha — the spices help, the dairy and fat don't.