In Ayurveda, the acharyas described six types of Ritu (season) in the samhita. The six seasons are Shishir, Vasanta, Grishma, Varsha, Sharad, and Hemanta, with each one comprising two months and constituting a seasonal cycle.
The cycle of six Ritu: seasons from Shishira to Grishma is known as Adana kala, characterized by the Sun moving towards the northern directions, resulting in a gradual reduction of strength in living beings. The seasons from Varsha to Hemanta are considered as Visarga Kala, with the Sun moving towards the south and resulting in a gradual increase in strength among living beings.
Do you know what the effect of these two seasons (kala) is on our body? let’s discuss. In Visarga kala, the vayu is not too dry. During Aadana kala, not only the sun but also winds is associated with sharp velocity and dryness, absorbs moisture from earth. During visarga kala, earth is relieved of its heat by Rain. Daurbalya (reduced strength) is more during the beginning of Visarga Kala-Varsha Ritu and End of Adana Kala- Grishma ritu. Madhyama bala is during Middle of visarga kala – Sharad ritu and Adana kala- Vasanta ritu, while Shreshtha Bala(good strength) is during end of Visargakala-Hemanta ritu and beginning of Adana kala- Shishir Ritu.
Acharya describes the do’s and don’ts for all ritus. Let’s discuss what is recommended for summer. For summer, we have to follow the Ritu charya of Grishma ritu.
During Grishma Ritu weakens Kapha day by day and strengths Vata
Do’s
use of Madhur (sweet), Laghu (light), snigadha (unctuousness), Drava (liquid), sita (cold) properties and liquid form, Saktu(roasted powder), buffalo’s milk mixed with sugar, Cold Mantha (liquid pharmaceutical preparation), Jangala Mriga Pakshi, Ghrita, and Paya(milk) along with rice. Sleep in air cooled apartment, wear pearls, enjoy gardens, cold water and flowers.
Dont’s
avoid the use of Lavana (salty), Katu (pungent), amla (sour) rasa, Ushna food vyayama (exercise), and exposure to the sun are to be avoided, either drink alcohol in small quantities or not drink at all, exercise, and Sexual intercourse.
In Ashtanga Hrdaya Natural coolants for a fiery summer day described: one who is exhausted by sunlight he should slumber upon a bed arranged in the shadow of palms and pines.
There is also a description given of the Period of climatic transition Means Ritusandhi. Let me explain to you what to do when the season is changing so first I’ll explain to you what is period of Ritusandhi is – the last seven days of a season with the first seven days of the next season. In this period, we’ve to taper the regimens of the previous season and start to practice those of the next season gradually, if we do this immediately abandoning and adopting regimens will cause various diseases.
I’ve simple two recipes for the summer season we mentioned in Samhita and easy to make to save yourself from cold beverages it’ll keep healthy your body.
Khajuradi Mantha Kalpna:
Drug: Kharjura Phala, Dadima phala, Draksha, Tintidaka, amlika, Amalaki fruit pulp, Parushaka fruit pulp.
To prepare Mantha 1 part of the Coarsely powdered drug is soaked in a sufficient quantity of water for 2-4 hours in a clean vessel.
Then well soaked and softened drug and 4 parts of water are added and churned well later liquid is filtered and use
Properties: Quenches thirst, relieves exhaustion and it instantly provides energy.
Thandai:
Thandai is a refreshing and cooling Indian Bevrage made mostly during the Holi festival.
Preparation: 10-20 almonds, 5-8 cashews & 10-15 Pistachios to a bowl and rinse them well, pour water, and soak them for a minimum of 4 hours. Later peel the skin of them rinse all the nuts with fresh water and add the soaked and blanched nuts to the grinder.
Drain water from the poppy seeds then add all these 1.5 tablespoon Saunf, 12 green cardamoms, 1 pinch cinnamon, 1 pinch saffron and 20-25 rose petals mix all then grind to a coarse paste first then add half of a cup milk and blend it to smooth paste, smoother the better then bring 1-liter milk to a boiling pot add sugar as per your taste then turn off the stove and stir well then keep for selfcooling for 4 hours to overnight then filter it and use the cool and refreshing Thandai.
