Kanji, thoran and rasam: what you eat during a programme

Guests are sometimes surprised that a part of their programme at Thanal is lunch. In Kerala ayurveda, what you eat during therapy days is considered as much a part of the care as the oil and the massage. Our cook, Sarojini, makes it fresh each morning, to the diet the doctor has written for each guest.

The base is kanji, rice gruel made from Kerala red matta rice cooked slowly in plenty of water until the grains break open. It is served warm with a pinch of rock salt, sometimes with a spoon of ghee. On some days the doctor asks for a medicated kanji, with herbs such as cumin, dry ginger or fenugreek cooked into it. Beside it comes cherupayar, green gram cooked soft with a little coconut, and a thoran of whatever vegetables are in season: ash gourd, beans, raw banana or cabbage, steamed and tossed with coconut and curry leaves.

There is usually a thin rasam or a buttermilk seasoned with ginger, and a little papadam roasted over the flame rather than fried. What you will not find is anything heavy, very spicy, deep-fried or cold from the fridge. Meals are vegetarian and served warm, in a quiet room off the courtyard.

The reason is simple. Therapy days are meant to be restful, and plain, warm food that is easy to digest is part of that rest. The doctor may also suggest when to eat and drink at your guesthouse. At the end of the programme, Sarojini will gladly share how she makes the kanji.