Ritucharya, the “conduct of the seasons”, rests on a simple observation: the qualities around us change through the year, and our bodies change with them. Heat, dryness, rain and cold each push the doshas in predictable ways. Rather than waiting for imbalance, Ayurveda adjusts food, activity and sleep ahead of each season.
Six seasons, two halves
Classical texts divide the year into six ritus of about two months: Shishira (late winter), Vasanta (spring), Grishma (summer), Varsha (monsoon), Sharad (autumn) and Hemanta (early winter). The first three form adana kala, when the sun “takes away” strength and the body tends to weaken; the last three form visarga kala, when strength is gradually restored. Digestive fire is usually strongest in the cold months and weakest during the monsoon.
How each dosha moves
Kapha accumulates in late winter and becomes aggravated in spring as it ‘melts’ — the time of congestion and heaviness. Spring guidance favours lighter, warm, bitter and pungent foods, more exercise and less daytime sleep. Pitta builds in the monsoon and flares in autumn heat, so autumn favours cooling, sweet and bitter foods such as ghee, coriander and leafy greens. Vata gathers in summer dryness and is provoked in the monsoon, when warm, cooked, slightly oily food and a steady routine are emphasised.
Ritu sandhi: the joints between seasons
Ayurveda pays special attention to the roughly two weeks where one season meets the next. Habits from the old season should be eased off gradually and new ones introduced slowly — sudden changes are considered a common cause of seasonal illness.
In Kerala the monsoon (Karkidakam, roughly July–August) has its own tradition: people eat medicated rice gruel (karkidaka kanji), rest more and many choose rejuvenation therapies, since the cool, humid weather is believed to make the body receptive.
Seasonal advice is general guidance. Your own constitution, health conditions and climate matter — a practitioner can help tailor it.