Embracing Ayurveda with Sukham Ayu

Not long ago, I was the fortunate recipient of Sukham Ayu,
authored by the same talented ladies who invited us into Pedatha’s world in Cooking At Home with Pedatha.

Given my interest in Indian cuisine and culture, I was, of course, aware of Ayurveda. I had seen it mentioned and read a little. I never delved deep.
Perhaps because I am not Indian, I keenly felt what I perceived as my shortcoming. Ayurveda was far away, out there somewhere, high above me — residing on a plane beyond the realm of my understanding.

I was so wrong.

Cooking at Home with Pedatha brought the delights of traditional Andhra cookery within anyone’s reach. All you needed was a stove and pot, a few spices, and a willingness to learn — you, too could make Pedatha’s vangi bath!

With Sukham Ayu, in similar fashion, dear Jigyasa and Pratibha have lifted the veil of mystery from Ayurveda.

With their trademark ease, they have showcased the beauty and simplicity of age-old principles; making Ayurveda accessible to anyone with an open mind so that we may all reap the benefits of this ancient art.

The ability to bridge, through printed word, a world full of physical and cultural divides is truly a gift, and Sukham Ayu is truly a spectacular book. Once more I feel honored to be invited to the table — not only as a guest, but as an eager participant in the kitchen aforehand. All the while, I am embracing Ayurveda, and breathing deeply of the soul-food found in the lush greenery of the Western Ghats, above Mulshi Lake.


soya pulav from Sukham Ayu, served with oat-bran pita and spicy gongura pickle to temper my kapha and vata doshas



  1. Asha said

    Oh, you got that book. I checked at Amazon, very expensive right now, will wait. I do have a Ayurvedic cookbook somewhere in my bookshelf but never tried any from that. Soya Pulav loos so good.

    Kids are off school for teacher’s work day today, have a dental appointment and then we are off to the movies! πŸ™‚

    About Chana being watery, after cooking the beans, take out the water (save to add later if needed) to beans to the gravy and then add water if necessary. That’s what I do. Have a great Monday! πŸ™‚

    The pulav was awesome, soya chunks are fast becoming a huge hit with me! Thanks for the excellent chana tip… I definitely overdid the water that time πŸ™‚ Have a great weekend Asha dear! πŸ™‚

  2. indosungod said

    Linda, what a beautiful review of the book. Practising ayurveda sounds scary to an India too πŸ™‚ Tell us more as you start following the principles.

    I don’t know whether I can give up any of my fav. foods just to appease my dosha(s), ISG, but I will certainly try to incorporate some of this new knowledge! πŸ™‚

  3. Happy Cook said

    The dish looks same as in the book.
    My mom always have aurvedic treatment for lot of things, especially for her knee pain etc…

    Hi HC — your mom sounds like a wise woman πŸ™‚

  4. Sra said

    I have this book, am trying out some recipes from it. You would think it would be easy to get cow’s milk in India, turns out it’s not. So I’m sticking to the recipes which don’t have milk in them.

    You’re right, Sra, I would have thought you could have cow’s milk! However, I must say, the very best paneer I have ever tasted is made with water buffalo milk. I have two bags in the freezer right now πŸ™‚

    • aruna said

      Hi Sra,

      Cow’s milk is only available in Karnataka I guess. However, you can make cow ghee at home using unsalted Vijaya butter (in in India) or Lurpark butter if abroad. If that is still not available, you can substitute with unrefined groundnut oil (my personal preference) or mustard oil (as is preferred in northern India.


  5. Aparna said

    I have been seeing good reviews about this book. So it’s nice to see something cooked from it.
    In Kerala, Ayurveda is a part of daily life even in simple things (but much less these days), such as having an oiled massage and bath or even remedies for a simple cold, a bruised or aching body, indigestion etc.

    Btw Linda, how did you make the oat bran pita?

    I like the sound of those non-food remedies, Aparna! I didn’t make the pita, I bought them at the grocery — they are made by Joseph’s (it’s easy to find on the East Coast, but I have not seen them in the midwest — if you’re in the USA). They’re much thinner than regular pitas and I use them in place of chappati all the time πŸ™‚

  6. sandeepa said

    Do post some recipes which you think might help. We do rely a lot on natural things for healing but would be nice to know the science behind them in details too

    I’ll post one soon, Sandeepa! πŸ™‚

  7. sharmi said

    waiting for more recipes from this book! It is bad that we don’t find all the ingredients here in US. You won that book right! Congrats:)

    Yes, thanks Sharmi πŸ™‚ You’d be surprised how many ingredients are available here! Most of them, actually. I have only come across a couple that I couldn’t get. I’ll get a recipe posted maybe on the weekend πŸ™‚

  8. revathi said

    I have a feeling ur gonna love visiting india – any plans to visit india ?

    I don’t have any plans in the near future, Revathi, but hopefully someday! Gotta get the kids grown first πŸ˜‰ So nice to see you!

  9. pelicano said

    Funny how you and I both are so obsessed about India- and I bet you get similar, when-will-this-madness end comments from friends and family too? Or maybe it’s just me- yet neither of us have visited. But we will, you know we will! And I am sure our impressions won’t be simple…

    I’ve delved just a bit into Ayurveda: knowing what your “tendency” is and how to balance it, so I have tried to incorporate more of those suggested foods. But, too, Ayurveda is entwined in Desi cooking, with every spice and every vegetable having properties. This looks like a great book.

    But now Linda, m’dear…. you MUST try your hand at home-made roti… πŸ˜€ I should talk as I just treated myself to those frozen, high-fat, maida parathas! But usually I make them from scratch- honest! They can’t be beat.

    You’re right Pel, I do get those comments from a great number of people I know. I just smile and remind them they don’t know what they’re missing. Then I come online and feel right at home with the folks who know better πŸ˜‰

    I know we would both love India, and I know you will love this book in the meantime πŸ™‚

    Now, as far as rotis, I have tried a few in the past. I’ve made regular chappatis, Indira’s avocado chappatis (YUM), and some parathas too. Some awfully strange-looking but good-tasting puran poli… but you’re right, I should practice more. Practice makes perfect yes? Hope you’re enjoying some spring in the midwest! πŸ™‚

  10. bee said

    i am thoroughly enjoying my copy. what a great review!!!

    Thanks, Bee. I can just imagine the Ayurvedic delights you two could create! Ayurvedic “Click”, anyone? πŸ˜‰

  11. Aparna said

    Thanks, Linda.
    I live in India so I guess I’m going to have to find a way to make my own oat bran pitas. πŸ™‚

    It might be fun to make them at home, Aparna — you’ve given me that idea now and I shall try to find a recipe πŸ™‚

  12. trupti said

    I love this book, Linda….I am really into Ayurveda and I follow many of its principles in my daily routines!
    I have this book too, and am so glad I bought it. πŸ™‚

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