Vegetable soup is a great satvik food to increase prana-shakti, and it is appropriate to be served as bhog to Sri Krishna in the Vaishnav tradition of India.
Pitta is responsible for our discretion faculty, the fire of discretion. It also affects the fire of mind and body metabolism, vision, perception and digestion. Regular mealtimes with a pitta pacifying menu is recommended. Reduce sour and astringent foods. Take more of sweet tasting foods, except honey and molasses.
Heat a spoonful of mustard oil in a wok/kadhai and add mustard seeds, curry leaves, a slit green chilly, grated carrots and onions. Add the idli pieces. Toss and serve.
Kuchumma is the the simplest salad that goes with a number of Indian dishes and meal menus. According to Ayurveda, raw vegetables are best had during lunch, when the digestive agni is at its peak. The ginger-lemon juice salad, of course is an enhancer of digestive agni, therefore can be had with dinner too. Onion-lemon juice salad is great for the Indian summer. It protects one from the heat. The kuchumma salad is great for Kapha body types.