Ingredients (Buy locally grown organic ingredients, if possible)
1/4 cup plain yogurt (made from whole milk), room temperature
3/4 cup water, room temperature (or use copper water)
1/4 teaspoon cumin (jeera), dry roasted
1 pinch dry ginger powder (shunthi)
4-6 fresh mint leaves, washed
Rock salt (saindhav salt) to taste
Equipment needed: Blender
- Combine yogurt and water (or use 1 cup of freshly made buttermilk) in the blender.
- Add cumin, ginger powder, and mint leaves in a blender and blend until smooth and fluffy. Add salt to your taste. Garnish with roasted cumin and serve immediately with spoon straws (optional).
Room temperature takra or buttermilk can be taken right after lunch and dinner daily to improve digestion. Persons suffering from bleeding disorders, dizziness, burning sensation and wounds should avoid buttermilk.
Recipe inspired by Shubham Ayurveda Classical Classroom
Improve your health physically, mentally, emotionally, and spiritually with Ayurveda!