Medically Written and Reviewed by Ayurvedacharya Dr. Gaurav Pathare (BAMS)
In Ayurveda, the focus during the hot summer months is on cooling the body and balancing the excess heat that tends to build up. Ayurvedic cold drinks are typically made from cooling herbs, fruits, and spices to reduce inflammation, quench thirst, heat stroke, burning sensation and promote overall well-being. Here are some Ayurvedic cold drinks that are perfect for the summer season
Dhnayak Heem (Coriander Drink):
Dhanyak Heema is an Ayurvedic formulation that is primarily made from Dhanyaka (coriander) along with other ingredients, often designed to soothe internal heat and balance bodily functions.
Ingredients: 1 part of coriander coarse powder.
Preparation: Add the powder to 6 part of boiling water, cover, and let it cool. After cooling, crush the mixture and take it with the medicine.
Uses and Benefits
Antardaha (Burning Sensation inside the Body)
Dhanyak Heema is very effective in alleviating Antardaha, which refers to a burning sensation inside the body. This burning feeling can be associated with excess Pitta or heat in the body, and Dhanyak Heema’s cooling and soothing properties help to relieve this discomfort. It balances internal heat and can be used for conditions like gastritis, acid reflux, or fever-induced burning sensations.
Trushna (Excessive Thirst)
Dhanyak Heema is helpful for Trushna, or excessive thirst, especially when it is caused by heat-related conditions or dehydration. It works by cooling the body and providing hydration, helping to reduce the sensation of unquenchable thirst.
Strotovishodhan (Detoxification and Purification of Channels)
The term Strotovishodhan refers to the process of purifying the body’s channels (Strotas), and Dhanyak Heema helps cleanse and detoxify these channels. It particularly supports the Mutravahi (urinary) channels, acting as a diuretic, promoting healthy urinary function, and helping the body eliminate excess toxins through urination. This cleansing effect can also help in improving overall metabolism and bodily function.
Manuka Heem (Black raisin Drink)
Ingredients: 1 part of black raisins with seeds, 6 parts of water.
Preparation: Soak the black raisins and water together for 4-5 hours, then crush and strain. The strained water is Manuka Heem.
Sharkar Sherbat (Herbal Syrup)
Ingredients: Juices of Kokum (Garcinia Indica), Vala (Chrysopogon zizanioides), Amla (Phyllanthus Emblica), Gulabpush (Rose petals), Kevadpush (Pandanus Fascicularis), or other sour-sweet fruits, along with double the sugar and water (8 times).
Preparation: Mix the juices of the fruits, sugar, and water to create refreshing herbal syrup.
Panak Kalpana (Fruit Pulp Drink)
Ingredients: Sweet-sour fruits Kairi (raw mango), pomegranate, falsa (Grewia asiatica) Tamarind, grape, orange, pineapple, date, sugar or jaggery, and water (16 times the pulp).
Preparation: Cook or ripen the fruit, then blend the pulp with sugar or jaggery, and dilute with water.
Laja Manda (Puffed Rice Water Drink)
Laja Manda is a traditional Ayurvedic drink made from puffed rice (Laja), which is often mixed with water. This simple and effective preparation has several cooling and digestive benefits.
Ingredients: Saali lahya (popped rice/puffed rice) and Khadisakhar honey.
Preparation: Soak Saali lahya (puffed rice) in hot water (14 times the amount of lahya) overnight. In the morning, strain and mix with Khadisakhar honey.
Kapha & Pitta Hara (Balances Kapha and Pitta)
Laja Manda helps in balancing the Kapha and Pitta doshas. It is especially effective in cooling down the body, which can be beneficial for those with an excess of Pitta
(Heat) or Kapha (Dampness and Heaviness) by reducing the excess heat and moisture, it helps bring balance to both doshas.
Grahi (Astringent or Absorptive)
Laja Manda has an absorbing quality that helps in reducing excess moisture in the body. This quality can be especially beneficial when there is a need to manage conditions that involve the accumulation of fluids or dampness, such as edema or digestive disturbances.
Useful In
Pipasa (Excessive Thirst)
Laja Manda is particularly useful in alleviating Pipasa or excessive thirst. Its cooling properties help to quench thirst, especially when it is due to heat-related conditions, dehydration, or fever.
Jwara (Fever)
Laja Manda is commonly used in Jwara, or fever to cool the body. It helps lower body temperature, reduces the burning sensation that often accompanies fever, and helps with hydration, which is essential during illness.
Manth Kalpana (Sweet and Sour Fruit Drink)
Ingredients: A mixture of sweet and sour fruit juices like Kharjur (date), Amalaki (Indian gooseberry), Draksha (raisins), and others, along with water (4 times the juice).
Preparation: Mix and soak the ingredients in water for 2 hours, then churn and rub with hand. Strain through cloth to get the liquid.
Shadangapaniya (Aromatic Herbal Drink)
Ingredients: Nagarmotha (Sedge Root), Pittapapada (Fumitory), Aromatic Vala, Black Vala, Sandalwood, and Sunth (Dried Ginger) (3 gm each) with 1250 ml of boiling water.
Preparation: Mix all ingredients with boiling water and keep the mixture covered until cooled. Consume little by little.
Deepan (Increase Digestive Fire)
Shadangpaniya is known to stimulate and increase the digestive fire, or “Agni,” which is essential for proper digestion and metabolism in Ayurveda. Enhancing the Agni helps improve the body’s ability to digest food and absorb nutrients efficiently.
Pachan (Digestion)
This beverage is particularly useful in aiding the digestion process. It helps break down food and improves overall digestive function, which is beneficial for those suffering from indigestion or slow digestion.
Aamdoshharam (Relieves Ama or Toxins)
Shadangpaniya is effective in eliminating Ama (toxic substances or undigested food) from the body. In Ayurveda, Ama is considered a major cause of many diseases, so anything that helps in removing it is highly valued for overall health and well-being.
Useful In
Jwara (Fever)
Shadangpaniya is often recommended in cases of Jwara or fever, as it helps cool down the body and enhances digestion, which is often compromised during illness.
Pipasa (Excessive Thirst)
It helps quench excessive thirst (Pipasa), which can occur due to various factors such as dehydration or conditions that disturb the body’s fluid balance.
Daha (Burning Sensation)
Shadangpaniya can help alleviate the burning sensation or Daha, particularly when it occurs due to excess Pitta or heat in the body. Its cooling properties help soothe the body and bring down the internal heat.
Narikodaka (Coconut Water)
It is described in Ayurvedic texts for its various beneficial properties.
Singdha (Unctous): It has a moist and smooth texture, making it soothing and hydrating.
Madhur (Sweet): It has a naturally sweet taste, which contributes to its nourishing and restorative qualities.
Shukravardhak (Increases Semen): Coconut water is considered beneficial for reproductive health, promoting the production of semen or improving its quality.
Sheeta (Cold): It has a cooling effect on the body, making it ideal for hot climates or conditions that cause heat-related symptoms.
Laghu (Light): It’s light on the stomach, making it easy to digest and absorb without causing heaviness or discomfort
Useful in
Excessive Thirst (Trushna): Coconut water is often recommended to alleviate thirst, particularly when it’s caused by dehydration or excessive heat.
Vata and Pitta Disorders: It helps balance the Vata and Pitta doshas, which are often aggravated by heat, dryness, and stress. It is especially useful in soothing conditions like inflammation, irritability, and digestive issues.
Deepan (Increases Digestive Fire): Though it is considered cold, coconut water can aid in improving digestion, especially when digestive fire is weak.
Bastishodhan (Diuretic): It acts as a natural diuretic, promoting urination and helping in the elimination of toxins through the urinary tract.
References
1) Sharangdhar Samhita Madhyam Khand 4/7.
2) Bhaishajya Kalpana Vidnyan by Dr. Ram Chandra Reddy (Edition 2005, pages 197-198)
3) Bhaishajya Kalpana Vidnyan by Dr. Ram Chandra Reddy (Edition 2005, page 194)
4) Sharangdhar Samhita Madhyam Khand 2/174.
5) Sharangdhar Samhita Madhyam Khand 4/9-10, 11
6) Sharangdhar Samhita Madhyam Khand 2/158.
7) Ashtang Hridaya Sutrasthan 5/19