The other day, I was at a local organic store, picking up seasonal fruits and herbs for my kitchen pharmacy. As I walked past the fresh snacks section, I noticed a flurry of people picking up neatly packed methi theplas — warm, inviting, and labelled “Wholesome & Nutritious.”
It made me pause.
Not because methi theplas aren’t healthy — they absolutely can be, in the right context. But because we often forget that in Ayurveda, there is no such thing as a universally healthy food. Every ingredient is judged not only by its taste or nutritional value but also by the season, body constitution (prakriti), digestive strength (agni), and current imbalances (vikriti).
And that’s what inspired this blog — a gentle reminder that methi isn’t always your best friend, especially not in the peak of summer.
Understanding Methi in Ayurveda
Methi (fenugreek) is tikta (bitter) and katu (pungent) in taste, ushna (hot) in potency, and has a drying, penetrating quality that stimulates agni (digestive fire).
That’s perfect for:
- Cold, sluggish winter mornings
- Kapha-dominant individuals who need internal heating
- People recovering from water retention, congestion, or slow metabolism
But summer – Grishma Ritu – is a different story altogether.
What Happens When You Eat Methi in Summer?
Summer is governed by the Agni and Vata elements, where heat naturally accumulates and internal fluids begin to deplete. The sun’s intensity increases Pitta in the body, and any ushna virya (hot potency) food can quickly create imbalance.
Eating methi-rich foods like theplas during this time can lead to:
- Increased acidity, heartburn, and heat in the stomach
- Dryness in the mouth, body, and bowel movements
- Aggravation of Pitta and Vata, leading to irritability, insomnia, and fatigue
- Bitter aftertaste, skin inflammation, and hair fall in some cases
I’ve seen this pattern not just in my clinic, but in myself as well. The minute I indulge in heating foods during summer — however healthy they may appear — my body lets me know. And trust me, it whispers first before it begins to scream.
So What Should We Choose Instead?
This season, Ayurveda recommends foods that are:
- Sheeta virya (cooling in nature)
- Hydrating and mildly sweet or astringent in taste
- Gentle on digestion and supportive of cellular moisture
Try these instead of methi theplas:
- Lauki (bottle gourd) or tori (ridge gourd) sabzi with jeera
- Dhaniya-pudina chutney with raw mango
- Soaked sabja or gulkand mixed with coconut water
- Cooling grains like rice or barley with buttermilk
In Conclusion
Seeing those methi theplas fly off the shelf reminded me how easy it is to fall into the trap of “healthy” without asking “for whom, when, and why?”
Ayurveda teaches us to live in sync with nature. Summer isn’t the time to stoke the fire — it’s the time to cool the system, ground the mind, and nourish the tissues.
So next time you’re tempted by methi theplas in May, pause. Ask yourself: Is this what my body needs right now?
Your wellness lies in that moment of awareness.
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