5 Ayurvedic Recipes for Pregnancy

5 Ayurvedic Recipes for Pregnancy

Pregnancy is a beautiful time in any woman’s life. Carrying a child comes with a mix of emotions. Feeling anxious is to be expected during this time. Worrying about the baby’s health, what you should eat, and what you shouldn’t eat are all natural thoughts during pregnancy.

If you are pregnant and if you find yourself wondering what you should eat, look no further. We’re here!

● The first trimester is the most important as food and medicines affect the baby’s development. In general, no medicines should be taken during this time without consulting a doctor.

● During the first trimester, Ayurvedic practice recommends sweet, cooling, and liquid foods, such as Singhada (water chestnut), as the fetus, is still unstable at this point. Milk and ghee are also recommended. Rice with milk is also recommended during this time.

● In the fourth month, more pure Kahpa and Rakta are essential for the fetus. Curds with rice and ghee should be eaten more.

● In the fifth month, rice with cow's milk is advocated by Ayurveda. This is the time when the mind becomes active – mental abilities are being developed.

● During the sixth month, memory and learning are developed. Cow’s ghee is recommended.

Read about: Are you a Shatavari Woman? Learn about Shatavari & Nari Sondarya with Amrutam to learn more about how to face the issues of conceiving and boost fertility.

Ayurvedic Recipes for Pregnancy

You can also add these amazing Ayurvedic recipes to your diet:

1. Spinach Soup with Onions and Carrots


●  ½ cup chopped onions,

● 1 ½ cup chopped spinach,

● ½ cup chopped carrot,

● 2 tsp ghee,

● 2 cups milk,

● Salt and pepper to taste.


● Saute the onions in the ghee for 2 minutes, then add the carrot. Add ½ cup water and mix. Then cover it with a lid for a few minutes.

● Add the spinach and cook for 2 minutes, stirring occasionally.

● Add the milk and let it cook for a few minutes.

● Allow it to cool completely, then mix in a blender until smooth.

● Transfer this mixture to a pan, add salt and pepper to taste, and cook for about 2 minutes, stirring as needed.

Purpose - Helps in pregnancy anaemia and provides good nutrition to both expectant mother and fetus bones.


2. Garden Cress (Chandrashura / Ahaliva / Halim) Seeds Kheer


● 3 tablespoons of garden cress seeds,

● 1 cup milk,

● Sugar as per taste,

● Dry fruits (optional).


● Soak the seeds in a cup of water for about an hour. The seeds become sticky and puffy.

● In a pan, take the milk and add the seeds. Add sugar as per taste and boil.

● Add the dry fruits.

Purpose - Helps in general debility and pregnancy anaemia.


3. Pear, Apple, and Date Salad with Orange Dressing



● 1 cup pear cubes,

● 1 cup apple cubes,

● 1/4 cup chopped dates,

● ½ cup banana cubes,

● ½ cup orange segments.


● You will also need 5 tbsp curd, 4 tsp orange juice, and sugar and salt for the dressing.

● Mix all the ingredients in a bowl and enjoy it fresh.

Purpose – Dates strengthen the blood and bone of the fetus, and fruits and curds are also recommended for pregnant women.

4. Spinach Dosa



● ½ cup spinach puree,

● ¼ cup urad dal,

● ½ tsp methi seeds,

● 1 cup whole wheat flour (atta),

● Salt,

● Oil for cooking.


● Soak the urad dal and methi seeds in water for 2 hours. Drain and blend using ½ cup water till smooth.

● Add the spinach puree, atta, salt, and 1 cup of water to this mixture. Mix well.

● Heat a Tawa and put some oil. Pour the batter on the hot Tawa and spread circularly to make dosas.

Purpose – Spinach prevents the risk of abortion and haemorrhage.


5. Cucumber Pachadi


● 1 cup cucumber cubes,

● ½ cup curd,

● 3 tsp oil,

● 1 tsp chopped ginger,

● ½ cup onion cubes,

● 1 green chili,

● Salt to taste.

For the tadka

● ½ tsp mustard seeds,

● 5-6 curry leaves,

● Chili

● 2 tbsp chopped onions.  


● Heat the oil and saute ginger and onions for 2 minutes. Add the cucumber, green chili, and a little water. Cook for a few minutes.

● Cool completely, transfer to a bowl and add the curd and salt to taste.

● For the tadka, heat oil and add mustard seeds. Once the seeds crackle, add curry leaves, chili, and onions.

● Add this over the prepared curd-cucumber mixture.

● Refrigerate for an hour, and then enjoy.

Purpose – Curd is recommended during pregnancy as it has various benefits.

The most important thing is to eat healthily and in a good quantity. A diet rich in fresh fruits, vegetables, dairy products, and good protein is essential. Avoid tea, coffee, raw meat, mushrooms, and alcohol.

Also if you are looking for a way to restore your health post-pregnancy, have a look at this blog post - Dash Mool- A Decoction For Women’s Health.

We hope this article makes your pregnancy, a tasty & healthy journey!