Cooling Summer Kitchari for Radiant Skin

An Ayurvedic, Pitta-Balancing Recipe by PAAVANI Ayurveda

As the weather warms and pitta season peaks, it’s essential to cool and soothe the body from the inside out. One of Ayurveda’s most trusted tools for seasonal balance is kitchari—a simple, nourishing dish that supports digestion, detoxification and deep healing.

In this post, we’re sharing our own PAAVANI spin on this classic Ayurvedic meal with a cooling summer kitchari recipe designed to balance pitta dosha and promote clear, radiant skin.

Why Kitchari?

Kitchari is a time-honored Ayurvedic meal traditionally made with mung dal, basmati rice, spices and ghee. It is often used during mono-diets or Ayurvedic cleanses because it is easy to digest, allowing the agni (digestive fire) to reset and strengthen.

This break from heavy or complex foods gives the body a chance to redirect energy toward cleansing, repair and rejuvenation . Kitchari is tri-doshic by nature, but can be customized to bring balance to whichever dosha is most aggravated—in this case, pitta.

Ayurvedic Benefits of This Recipe

Our Cooling Summer Kitchari supports:

• Healthy digestion without aggravating heat or inflammation

• Clear skin by reducing internal heat and supporting elimination

• Hydration with water-rich vegetables and soothing herbs

• Liver & kidney cleansing thanks to bitter greens and mineral-rich additions

We also include our PAAVANI Tridoshic Spice Blend to make the recipe both simple and perfectly balanced.

Cooling Summer Kitchari Recipe

Ingredients:

• 1/2 cup basmati rice

• 1/3 cup split yellow mung dal

• 1 tbsp amaranth (optional, for light texture)

• 1 tsp Tridoshic Spice Blend
  (or 1/2 tsp each fennel, cumin & coriander or for extra pitta balance, try our Pitta Spice Blend)

• 1 tbsp ghee or coconut oil

• 1 1/2 cups chopped zucchini

• 1 cup chopped green beans

• 1 handful fresh spinach or chard

• 1 stick kombu (optional)

• 6–8 cups water

• 1/2 tsp sea salt (preferably mineral-rich)

• Fresh cilantro to garnish

• Optional: squeeze of lime or spoonful of plain yogurt (for additional cooling)

Directions:

1. Rinse rice and mung dal thoroughly until water runs clear; drain.

2. In a medium pot, melt ghee or coconut oil over medium heat. Add spice blend and stir for 1–2 minutes until aromatic.

3. Add rice, dal and amaranth (if using); stir for another 2 minutes.

4. Add chopped zucchini, green beans and water. Bring to a gentle boil.

5. Add kombu and salt. Lower heat, cover and simmer for 40–60 minutes, stirring occasionally and adding water as needed.

6. In the last 5–10 minutes, add leafy greens and cook until wilted.

7. Once kitchari has a porridge-like consistency, remove from heat. Stir in coriander powder if not using the spice blend.

8. Garnish with fresh cilantro and optional yogurt or lime.

Tips for Customizing Your Kitchari

• For added protein, stir in soft tofu or mung sprouts at the end of cooking.

• For kapha-pacifying effects, add ginger and black pepper.

• To make it vegan, simply use coconut oil in place of ghee.

Make It a Ritual

Pair your kitchari meal with a moment of stillness, a calming tea and gentle self-massage (abhyanga) with cooling PAAVANI Pitta Body Oil . Invite the wisdom of the season into your plate, your practice and your skin.

Explore our Tridoshic Spice Blend and Pitta Balancing Products to support your seasonal reset.

May this kitchari bring balance to your belly, glow to your skin and peace to your summer days.

Image courtesy of Carly Beaudin, RYT & Clinical Ayurvedic Specialist