Ayurvedic Buttermilk (Takra) Recipe

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


  1. Combine yogurt and water in a tall container and hand churn it until the butter completely separates. Remove the froth.
  2. Add ginger powder (or ginger juice), chopped mint leaves and salt to your taste. Garnish with roasted cumin and chopped mint leaves. Serve immediately with spoon straws (optional).

Ayurvedic Tip

Room temperature takra or buttermilk can be taken daily after lunch and dinner to improve the digestion. It balances both vata and kapha dosha. It is useful in the treatment of irritable bowel syndrome, edema, hemorrhoids, urinary retention, ascites, anorexia and anemia.


Since buttermilk is hot on nature, it should be avoided during summer season. People 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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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!