Inspired by: Scandinavian rye porridge
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Rye & Oat Porridge with Stewed Plums
- Serves
- 4
- Portion
- 1 bowl
- Time
- 20 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rye flakes / flour | ¾ cup rye flakes | 80 g | 400 g | |
| Oats, rolled / steel-cut | ¾ cup rolled oats | 80 g | 400 g | |
| Water | 3 cups | 700 ml | 3500 ml | |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g | |
| Plum | 4–5 ripe plums, stoned | 300 g | 1500 g | |
| Cinnamon | ½ tsp | 1 g | 5 g | |
| Clove | 1 | 0.2 g | 1 g | |
| Maple syrup | 1 tbsp + 1 tsp | 20 g | 100 g | |
| Ghee (cow) | 1½ tsp | 8 g | 40 g |
Method
How to cook it
Step 1: Simmer rye flakes and oats in water with salt 12 minutes, stirring.
Step 2: Stew plums with cinnamon, clove, maple and 3 tbsp water 10 minutes; remove clove.
Step 3: Serve porridge with ghee and warm plums.
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromCold milk→Towater-cooked porridge
- FromFresh sour plums→Tostewed and sweetened
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