ayurvedic buttermilk: a digestive magic maker
serves 3 | ready in 5 mins.
Ayurvedic buttermilk, known as takra in Sanskrt, holds a special place Ayurveda when supporting gut health. First, it’s a very effective probiotic, to create and maintain the gut microbiome. While it is made from yogurt, the preparation method converts the heaviness inherent in yogurt into a light and digestible drink. It is sweet, sour, astringent, and heating - pacifying Vata and Kapha, without aggravating Pitta. Its digestive support is anti-inflammatory in nature.
One area where takra really shines is in conditions and diseases of malabsorption like diarrhea, IBS, and Crohnes. It helps in resynchronizing the sphincters of the digestive tract so that that the digestive substance is held appropriately for each stage of digestion, creating right timing in digestion and elimination.
Ingredients
¼ cup of whole yogurt, room temp
1 cup water (boiled and cooled)
½ teaspoon roasted cumin powder
1-2 curry leaves
pinch of Himalayan or rock salt
Doshic Adjustments
🅟 🅥 🅚 Enjoy as is.
Method
Boil water, then cool to room temperature. (Boiling the water makes it easier to digest).
Place the ingredients in a blender. Blend until takra is smooth and frothy, 1-2 minutes.
Remove any froth or butter from the top. This is the step that makes takra less heavy and Kapha aggravating (differentiating it from yogurt).
Add the spices blend again for 30-60 seconds.
Drink ⅓ of this recipe after each meal. Allow to come up to room temperature before consuming.
You can store in the fridge for ~ 24 hours.
Note: With Kapha imbalance, ideally consume before 3:00 p.m. Consume in moderation in the spring.
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