The Core Principle: Sattvic Food During Shravan
Fasting during the holy month of Shravan is intended to promote physical detoxification and spiritual purity by eating a light, sattvic diet. The word sattva means purity and harmony, and sattvic foods are considered to be pure, wholesome, and easy to digest. These guidelines are particularly relevant during the monsoon season, when digestive strength is naturally lower.
What is a sattvic diet?
A sattvic diet primarily consists of fresh, plant-based foods that are minimally processed. The focus is on eating foods that are fresh, natural, and free from artificial additives. During Shravan, this typically means avoiding:
- Meat and eggs: Strictly prohibited as they are considered tamasic.
- Onions and garlic: Considered tamasic due to their stimulating nature and are commonly avoided.
- Grains and pulses: Many people avoid grains like wheat and rice, opting for alternatives like sabudana, kuttu, and rajgira.
- Regular salt: Processed salt is replaced with unrefined rock salt (sendha namak).
Is Coriander Permitted in a Shravan Fast?
The permissibility of coriander (dhaniya) during Shravan fasting is subject to some variation based on tradition and individual practice. A review of different regional and community customs reveals two main perspectives:
Viewpoint 1: Avoiding Coriander and All Strong Spices
Some traditions advise against using strong spices entirely, including coriander powder. This viewpoint emphasizes a very simple, bland diet during the fast. The rationale is that spices, including coriander powder, are meant to enhance flavor and stimulate the appetite, which goes against the ascetic nature of the fast. Followers of this stricter rule stick to very minimal flavoring, often just rock salt, black pepper, and green chilies. Leafy herbs, including fresh coriander leaves, may also be avoided in this interpretation, especially during Chaturmas.
Viewpoint 2: Permitting Coriander Seeds and Mild Spices
Another, more widespread tradition, considers certain mild spices, including coriander seeds and powder, to be acceptable during a vrat (fast). This practice permits the use of coriander to add mild, sattvic flavor to dishes. For example, a sabudana khichdi or a potato curry prepared for the fast often includes cumin and coriander powder. These spices are used minimally to enhance digestion and add flavor without being overly stimulating. The key here is moderation and the intent behind the use, focusing on balancing and flavoring food rather than indulgence.
Which Form of Coriander is Allowed?
Even among those who permit it, there is nuance regarding the form of coriander used:
- Fresh Coriander Leaves: Often used as a garnish in vrat dishes like fruit chaat or sabudana khichdi. They are seen as a fresh herb rather than a stimulating spice.
- Coriander Seeds (Dhaniya): In some traditions, the use of coriander seeds (whole or ground) is permitted. For example, dhaniya panjiri, a sweet made from coriander powder and ghee, is a traditional fasting dish for Janmashtami, another Hindu fast. This dish highlights that coriander powder can be considered sattvic.
Regional Differences in Practice
The interpretation of fasting rules can vary significantly from one region to another within India. What is considered standard practice in North India may differ from the customs in the South. For example, the use of a wider variety of spices, including coriander, may be more common in some regions than in others, where stricter avoidance is preferred. Some communities may observe stricter guidelines for certain fasting days, like Shravan Mondays, than for the entire month. It is always best to follow the customs of your family or community, and if unsure, to err on the side of simplicity. Ultimately, the spirit of the fast is more important than the letter of the law.
Comparison Table: Strict vs. Moderate Shravan Fasting
| Feature | Strict Fasting Approach | Moderate Fasting Approach |
|---|---|---|
| Core Principle | Avoidance of all stimulating foods and spices. Focus on extreme simplicity and purity. | Use of light, sattvic foods and spices in moderation. Focus on balanced nutrition and spiritual intent. |
| Coriander Use | Prohibited. All forms, including powder and fresh leaves, are avoided to maintain blandness. | Permitted in moderation. Coriander seeds, powder, and fresh leaves are used for flavor in vrat dishes. |
| Allowed Spices | Very few. Typically limited to black pepper, green chilies, and rock salt (sendha namak). | Several. May include cumin, black pepper, cardamom, dried ginger, and rock salt, in addition to coriander. |
| Rationale | Minimizing all sensory pleasures to focus on devotion and detoxification. | Enhancing the palatability of permitted foods to make the fast sustainable and enjoyable. |
| Community | Often seen in more traditional or specific regional interpretations of the fast. | More common and widespread, accommodating a broader range of fasting dishes. |
Conclusion
Whether you can eat coriander in a Shravan fast depends on the specific tradition you follow. While some strict interpretations recommend avoiding all spices, including coriander powder, the most common practice allows for the moderate use of both coriander seeds and fresh leaves in sattvic dishes. The key takeaway is that the core principle of a Shravan fast is to consume pure and simple food that is easy on the digestive system and promotes spiritual focus. Individuals should consult their family traditions or a spiritual elder to determine the appropriate approach for their observance. Regardless of the choice, focusing on purity, mindfulness, and devotion remains the central purpose of the holy month.
