Food items allowed in Paryushan

Here is a simple, tradition‑faithful guide. Local updesh from your guru and sangh takes priority.

Core food rules during Paryushan (both traditions)

• Strict vegetarian (Jain): no meat, eggs, fish.
• No root vegetables (kand‑mool): potato, onion, garlic, carrot, beet, radish, yam, sweet potato, etc.
• No mushrooms, fungi, or yeast.
• No honey.
• No fermented foods: curd/yogurt, buttermilk, kefir, vinegar, idli/dosa batter, bread/yeast bakery, pickles made by fermentation, kombucha, etc.
• No leftovers; eat only food prepared fresh the same day.
• Eat only in daylight; no eating after sunset (choviyar). Water is also taken only in daylight.
• Drink only boiled/filtered water (some observe only boiled water that has cooled).
• Avoid outside/restaurant food; prefer simple home food.

Commonly avoided during Paryushan

• Green leafy vegetables (saag/patra): spinach, methi, coriander, mint, curry leaves, etc.
• Brinjal (eggplant) and figs (due to many seeds and subtle himsa).
• Sprouts (new life has begun).
• Very ripe/overripe fruits and excessively juicy cut fruits kept long.

Generally allowed (when not fasting)

• Grains and millets: wheat, rice, barley, jowar, bajra, etc.
• Pulses/legumes and dals: moong, chana, urad, tur, masoor, etc. (well‑washed, freshly cooked).
• Non‑root vegetables: gourds (lauki, tori, tinda, pumpkin), cabbage, capsicum, tomatoes, cucumber, beans, peas (as per local maryada).
• Fresh fruits (not overripe; cut fresh and consumed promptly).
• Nuts and seeds.
• Oils and ghee prepared fresh; plain spices (dry, non‑leafy) in moderation.
• Milk is traditionally allowed; many devotees voluntarily reduce/avoid dairy for ahimsa—follow your guru’s guidance.

Fasting and meal‑count vows (as per capacity and guidance)

• Upvās: no solid food; only boiled water during daylight (some observe nirjal—no water).
• Ekāsan: one sitting/meal before sunset (very simple food).
• Biyāsan: two sittings before sunset.
• Ayambil: one very plain meal (no oil/ghee/milk/curd/sugar; minimal spices), typically of one grain category.

Tradition‑specific notes

• Shvetāmbara Paryushan (8 days): Above rules are observed; many strictly avoid leafy greens through the period and often throughout Chaturmās.
• Digambara Das‑Lakshan (10 days): Many follow even simpler food or upvās/ekāsan; emphasis on boiled water in daytime and very plain preparations. Leafy greens and fermented items are avoided.

Helpful practice tips

• Plan simple menus: plain khichdi, dal‑rice, lauki/tori/pumpkin sabzi (without roots/leafy items), handva/dhokla without fermentation is not permissible—use only non‑fermented options, plain rotis, fresh fruits, nuts.
• Keep utensils and water filters clean; strain water properly.
• Offer bhāv, humility, and vigilance (apramatta) over variety.

If your local maryada differs (for example, about tomatoes, peas, or certain fruits), please follow your guru and the sangh’s specific instructions for Paryushan.