Eating sprouts raw is often preferred in Ayurveda as it preserves their natural enzymes and nutrients. You can add raw sprouts to salads or sandwiches.
Steaming sprouts lightly can make them easier to digest, especially for individuals with weaker digestive systems. Steamed sprouts can be seasoned with spices like cumin, coriander, or turmeric for added flavour.
Sprouts can be cooked to make various dishes such as soups, stir-fries, or curries. Cooking them enhances their digestibility and can make them more palatable for some people.
Ayurveda recommends combining sprouts with other vegetables and herbs to make a balanced and nutritious salad. You can add ingredients like chopped cucumbers, tomatoes, carrots, cilantro, and lime juice for flavour and variety.
Boiling sprouts with vegetables and herbs to make a nourishing soup is another Ayurvedic recommendation. This method ensures that the sprouts are well-cooked and easily digestible.
Sprout chaat is a popular Indian snack made by combining sprouts with chopped onions, tomatoes, green chillies, and various spices. This savoury dish is not only delicious but also nutritious.
In South Indian cuisine, sprouts are sometimes used to make dosas (savoury crepes). The sprouts are ground into a batter along with other ingredients like rice and lentils, then cooked on a griddle to make crispy dosas.
Please note that the information provided on this website is for informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment.
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