Ayurvedic Buttermilk (Takra) Recipe

Takra, also known as buttermilk, is an important beverage in Ayurvedic nutrition, especially praised for its digestive benefits. It is a product of the churning process of yogurt or curd, resulting in a liquid that is rich in probiotics. Preparing it at home ensures its freshness and potency, as well as the quality and purity of the ingredients used.

Buttermilk (Takra)

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

1/2 tsp fresh ginger juice or a pinch dry ginger powder (shunthi)

4-6 fresh mint leaves, washed and chopped

Rock salt (saindhav salt) to taste

Equipment needed: Whisk or traditional wooden churner

Steps to Make Ayurvedic Takra:

  1. Combine yogurt and water in a tall container and hand churn it until the butter completely separates. Remove the froth.
  2. To enhance the digestion-boosting properties of Takra, Ayurveda recommends adding spices such as cumin seeds, ginger powder (or ginger juice), and rock salt to your taste. You can either mix these spices into the buttermilk directly or make a seasoning by lightly frying the spices in a little ghee and then adding it to the buttermilk. Garnish with roasted cumin and chopped mint leaves. Serve immediately with spoon straws (optional).

Ayurvedic Tip

Benefits of Takra for Digestion and Overall Health:

  1. Aids Digestion: Takra promotes digestion by stimulating the secretion of digestive enzymes. It’s especially useful in managing digestive disorders such as Irritable Bowel Syndrome (IBS) and gastritis. Room temperature takra or buttermilk can be taken daily after lunch and dinner to improve the digestion.
  2. Promotes Gut Health: Being rich in probiotics, Takra helps to maintain a healthy gut flora, which is vital for optimal digestion and nutrient absorption.
  3. Balances Kapha and Vata Doshas: Takra is considered beneficial for balancing Kapha and Vata Doshas due to its astringent and sour tastes.
  4. Hydrating: Takra is hydrating and can help replenish fluid levels in the body, making it a great drink for hot summer days.
  5. Rich in Essential Nutrients: It’s a good source of proteins, vitamins, and essential minerals.

Contraindications of Takra:

While Takra is generally beneficial for most people, there are some conditions and situations where its consumption should be moderated or avoided:

  1. As Takra has a heating effect, it may not be suitable for consumption in large quantities during hot summer months.

  2. Individuals suffering from bleeding disorders, dizziness, burning sensation, ulcers, and wounds should avoid buttermilk.

  3. Individuals suffering from severe cold, cough, or respiratory distress should consume Takra with caution, as it may aggravate these conditions.

  4. Individuals with lactose intolerance or a dairy allergy should avoid consuming Takra.

As always, it’s recommended to consult with an Ayurvedic practitioner or a nutritionist before making any significant changes to your diet, to ensure that these changes align with your individual health needs and constitution.

Related:  How to make fresh butter and buttermilk at home


About Preeti Gupta

Preeti Gupta is a classically trained Ayurvedic Practitioner practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine, and she looks forward to being part of your Ayurvedic journey soon!