Ayurvedic Buttermilk/ Takra Recipe

Written By Diksha Verman

Ingredients

  • 1 cup organic whole milk fresh yogurt

  • 3 cups filtered water

  • ¼ tsp. roasted cumin powder

  • ½  tsp. chopped coriander leaf  

  • 1 pinch of rock salt (sea salt is an acceptable substitute)

  • ¼ tsp mustard seeds

  • 4-5 curry leaves

  • Cultured ghee to season

Instructions:

  • Place the freshly-made yogurt in the blender and blend for three-five minutes. Add the filtered drinking water, and blend again on low for two-three  minutes.

  • Collect and discard the fatty foam on top. Repeat blending and remove further fatty foam if yogurt still seems thick or solid white. The consistency will become watery and light.

  • Heat the ghee and add mustard seeds and curry leaves and add into the buttermilk.

  • Now, add the  spices and stir by hand briefly

  • Garnish with the coriander leaves and serve

Benefits:

Sopharsograhanidosamutragrahodararcau

Snehavyapadi pandutve takram dadyadgaresu - Ch Sa Su  (Ch- 27, Sh- 229)

  • Oedema

  • Haemorrhoids

  • Malabsorption

  • IBS

  • Urine retention

  • Ascites

  • Anorexia, Ghee & Fat indigestion

  • Gara type of poison

  • Anaemia, initial stage of liver disorders

  • Detoxify the body and cleans the intestines

  • Relieves Constipation

  • Improves bacterial gut flora

 Disclaimer: The sole purpose of this blog is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you want to use any of your health concerns, seek a qualified practitioner. It is always suggested to check with your doctor before taking any herbs. All ayurvedic treatments are customized with detailed consultation and based on individual

Diksha Verman
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