Serves 1
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
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: Hand Churner
Directions
- Combine yogurt and water in a tall container and hand churn it until the butter completely separates. Remove the froth.
- Add ginger powder, chopped mint leaves and salt to your taste. Garnish with roasted cumin and serve immediately with spoon straws (optional).
Ayurvedic Tip
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
Related: How to make fresh butter and buttermilk at home
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