Popcorn is crunchy, rough, dry, light, and mobile in the body because of its air and ether qualities. It is balancing for the Kapha doshas cold, wet, heavy, and stagnant qualities, but can aggravate Vata and Pitta. One way to make dry, light, and mobile popcorn more balancing for Vata and Pitta is by adding warm, wet, and heaviness to it with butter or ghee. In Ayurveda, Ghee (clarified butter) is a staple for many people, and this recipe uses ghee infused with Turmeric powder and salt.
1 Large pot
1 Small pan or pot
1 Grocery paper bag
4 tablespoons ghee
½ cup un-popped popcorn kernels
1 tsp teaspoon powdered turmeric
To taste - mineral salt
In a large pot with a lid, melt 1 tablespoon of ghee, add popcorn kernels. Place lid on top and shake a bit to make sure kernels are well-coated, then cook over medium heat, without touching, until popcorn kernels have popped, and popping has slowed to one or two pops every few seconds.
In a second pan, melt the remaining ghee, add the turmeric, and salt.
Place the popped kernels in the paper bag and then pour in the spiced ghee, fold the top of the bag and then start shaking, until the popcorn is coated.