The Ancient Ayurvedic Wisdom of Eating with the Seasons

Ayurveda, the timeless science of life, teaches us that food is more than just nourishment – it’s medicine, rhythm, and harmony with nature. Thousands of years ago, sages observed that as seasons change, so does our Agni (digestive fire), and therefore, our food habits must shift too.

One such ancient Ayurvedic saying beautifully captures this wisdom:

आषाढ तळावा, श्रावण भाजावा, भाद्रपद उकडावा
Fry in Āṣāḍha, Roast in Śrāvaṇa, Steam in Bhādrapada.

It might sound poetic, but this simple line holds deep physiological and seasonal insights. Each monsoon month brings a different impact on the body – from dryness to dampness to internal heat – and Ayurveda prescribes foods that counterbalance these natural fluctuations.

Let’s understand the science and wisdom behind this saying – and how you can align your diet with the rhythm of the monsoon.

आषाढ (Āṣāḍha) – Fry it up: Mid-June to Mid-July

The month of Āṣāḍha marks the arrival of the first rains. The scorching summer begins to fade, but the sudden coolness and moisture disturb Vata dosha – the energy responsible for movement and stability.

What happens in the body:

• The early rains increase Vata making the body feel light, dry, cold, and sometimes stiff.
• The digestive fire (Agni) weakens slightly due to changing weather and humidity.
• The body starts craving warmth and oil for comfort and balance.

Ayurveda’s advice: Balance Vata through Snehan nourishment with oil. Fried or lightly oily foods act as medicine by grounding and lubricating the body.

Ideal foods:

• Lightly fried items like bhaji, pakora, papad, or vadapav (in moderation)
• Warm herbal teas infused with ginger or ajwain
• Soups with a touch of ghee or sesame oil

Why it works: Oil provides warmth, moisture, and stability – countering the dryness of Vata. The mild heat from fried foods rekindles Agni and protects the body from early monsoon infections.

So, those cravings for crispy snacks in the first rains? They’re not just – indulgent they’re Ayurvedically intelligent.

श्रावण (Śrāvaṇa) – Roast it: Mid-July to Mid-August

As the rains intensify in Śrāvaṇa, the air becomes heavy with moisture. The body, too, begins to feel dense, dull, and sluggish. Digestion slows down, and water retention increases.

What happens in the body:

• The body absorbs humidity, creating Kleda (internal dampness).
• Vata begins to settle, but Pitta (the fire element) starts building up.
• Digestion becomes irregular, and toxins (Ama) may accumulate.

Ayurveda’s advice: Dry out the excess moisture. This is the season for roasting – foods that are dry, warm, and light help restore digestive balance and reduce dampness.

Ideal foods:

• Roasted grains like puffed rice (murmura) or roasted barley
• Roasted yams, millets, or jowar bhakri
• Roasted chickpeas or lightly spiced lentils
• Avoid heavy, oily, or excessively watery foods

Why it works: Roasting drives out excess moisture and lightens the gut’s workload. It supports metabolism, reduces bloating, and keeps the digestive fire active even during the dampest part of the monsoon.

भाद्रपद (Bhādrapada) – Steam it: Mid-August to Mid-September

By the time Bhādrapada arrives, the rains begin to retreat, and internal heat starts to rise. This month is ruled by Pitta dosha, which governs metabolism and body temperature.

What happens in the body:

• The body becomes warmer inside even as the weather cools outside.
• Pitta flares up, leading to acidity, skin rashes, irritability, and fatigue.
• The digestive system becomes sensitive after enduring the damp monsoon.

Ayurveda’s advice: Soothe the heat. Choose foods that are light, steamed, and easy to digest – cooling the system and calming the mind.

Ideal foods:

• Steamed vegetables like bottle gourd, pumpkin, or ridge gourd
• Soft rice, moong dal khichdi, or lightly spiced soups
• Steamed modak or idli – simple, soft, and sattvic
• Drink warm water infused with coriander or fennel seeds

Why it works: Steaming preserves nutrients while preventing excess oil and spice, which aggravate Pitta. It cools, calms, and gently detoxifies the body as it transitions into autumn.

Seasonal Eating – The Ayurvedic Way

Ayurveda reminds us that the body is not static; it shifts with nature. Just as we change our clothes with the seasons, our diet too must evolve. Eating the same way year-round disrupts natural balance and weakens immunity.

When you fry in Āṣāḍha, roast in Śrāvaṇa, and steam in Bhādrapada, you are doing more than cooking – you are synchronizing with Earth’s cycles.

This rhythm helps:

• Maintain digestive strength (Agni) throughout the monsoon
• Prevent seasonal disorders like colds, acidity, and fatigue
• Support immunity, metabolism, and mental clarity

Let Food Be Your Seasonal Medicine

Ayurveda teaches that nature provides what we need when we need it. Each season’s challenges are balanced by foods naturally available at that time. So this monsoon, listen to your body and your ancestors’ wisdom. Follow the rhythm of Fry → Roast → Steam, and let your food become your first medicine – just as Ayurveda intended.